At the Hilton Inn at Penn Ceremonies may be conducted in one of our private rooms for a nominal set-up fee. This fee is determined by the size of your event. Special requirements may affect this price. A location for pre-ceremonial portraits and rehearsal time is included at no additional charge. Please make these arrangements through your Catering Manager.

Adult Menus

Bar/Bat Mitzvah Package Includes:

Five Hour Beverage Service
Serving Premium Spirits and Liquors, Imported and Domestic Beers, and Wines by Beringer

Reception
Your selection of Six Passed Hors D’oeuvres, Two Food Displays, and Two Chef Stations

The Menu
Appetizer
Salad
Intermezzo
Two Entrée Selections
Dessert
Beringer Stone Cellars Chardonnay, Merlot, Cabernet Sauvignon, and White Zinfandel

Customized Bar/Bat Mitzvah Cake

Complimentary Suite on the Evening of your Celebration

Pricing for table-side entrée selection is determined by the higher priced selection. Prices include tax and gratuity.

Beverages

Five Hour Beverage Service featuring:

Ketel One Vodka, Tanqueray Gin, Johnny Walker Red Scotch, Makers Mark Bourbon, Bacardi Select Rum, Crown Royal Whiskey, and Cuervo 1800 Tequila

Beringer Stone Cellars Wines Chardonnay, Merlot, Cabernet Sauvignon, and White Zinfandel

Corona, Amstel Light, Heineken, Sam Adams, Coors Light, and Miller Lite Amaretto Di Saronno, Bailey’s Irish Cream

Assorted Soft Drinks, Fruit Juices, and Bottled Water

Grey Goose and Belvedere Vodka (Additional $4. per guest)

A Celebration Toast featuring Freixenet Blanc de Blanc

Beringer Stone Cellars Wines served Tableside during Dinner

 

Reception Menu

Selection of Six Hors D’oeuvres butlered by white gloved servers:

Cold Canapés

Rolled Sirloin of Beef with Wasabi Cream and Scallions

Yellowtail Tuna Sushi with Tamari Soy Sauce

Philadelphia Roll (Smoked Salmon, Philadelphia Cream Cheese, English Cucumber)

Ash Ripened Goat Cheese on an Olive Crouton with Blackberry Marmalade

Vine Ripened Tomatoes, White Onions and Fresh Basil Bruschetta

Seared Tuna Carpaccio on Pumpernickel Bread with Wasabi Dressing

Thai Chicken Salad with Sweet Thai Chili Sauce on a Brioche

Spicy Seared Shrimp with Pommeray Mustard on a Wonton Crisp

Hand Rolled Genoa Salami with Boursin Cheese and Candied Walnuts

Live Taylor Bay Scallops on a Shell with a Honey Soy Dressing

Smoked Salmon Cannelloni

Kobe Beef Tartare with a Horseradish Cream on a Toasted Brioche (Additional $ 3. per guest)

Profiteroles of Lobster Medallions with Crème Fraîche and Sevruga Caviar (Additional $ 3. per guest)

Bouchées of Foie Gras Mousse (Additional $ 3. per guest)

Hot Hors d’Oeuvres

Maryland Lump Crab Cakes with Roasted Red Pepper Coulis

Forest Mushrooms and Goat Cheese in Profiterole

Vegetable Spring Rolls with Plum and Whole Grain Mustard Sauce

Glazed Flank Steak, Hoisin Sauce on a Sesame Ficelle

Potato Wrapped Shrimp

Marinated Chicken and Artichoke Brochettes in a Rosemary Essence

Spicy Thai Peanut Chicken Sate

Melted Manchego and Cilantro Salsa on a Fingerling Potato

Beef Wellington

Brie and Creamy Leek Tart

Baby Spinach and Goat Cheese stuffed Wild Mushroom

Dim Sum with Sesame Szechuan Sauce and Thai Orange Sauce

Atlantic Shellfish Filo Cup

Lobster Ravioli with Lemon Butter Sauce
(Additional $ 3. per guest)

Petite Lamb Chop Lollipops
(Additional $ 3. per guest)

Pan Seared Halibut with Oyster Mushrooms and Leek Confit
(Additional $ 3. per guest)

 

Your Selection of Two of the Following Displays

Garden Crudités
A Selection of Fresh Garden Vegetables Stilton Blue Cheese and Garlic Herb Dressings

Artisan Cheese Display
A Selection of Soft and Hard American and European Cheeses, Fruit Marmalade, Honey Truffle Compotes, Red Grapes and Figs Baked Brie en Croûte Served with Sliced Warm Baguettes and Crackers

Mediterranean Bar
Grilled and Marinated Vegetables to include Eggplant, Zucchini, Squash, Tomato, Red Peppers, Artichokes, Red Onions Served with Assorted Olives, Feta Cheese, Homemade Hummus, Baba Ganoush and Pita Bread

Antipasto Bar
Sliced Prosciutto, Salami, Capicola, Marinated Mushrooms, Artichokes, Roasted Red Peppers, Vine Ripened Tomatoes and Pesto Olives Parmesan Reggiano, Fresh Mozzarella and Mascarpone Served with Herb Infused Virgin Olive Oil, Country Bread and Foccacia and Fresh Basil

Dim Sum Display
Bamboo Steamer Baskets filled with Steamed Pork, Shrimp and Vegetable Wontons, Assorted Dumplings, Siu Mai and Pot Stickers Assorted Asian Dipping Sauces

Your Selection of Two Chef Stations

Pasta Station
Pasta - Orricchietta, Gnocchi, Cavatelli
Sauces - Mushrooms, Basil Pesto, Marinara, Garlic Cream Sauce
Accompaniments - Shrimp, Chicken, Portabella Mushrooms

Martini Salad Station
Tuna Tartare, Lobster Salad and Chicken Salad Dressed in a Martini Glass and topped with Micro Greens and Dressing

Stir Fry
Bell Peppers, Green Onions, Bamboo Shoots, Water Chestnuts, Bok Choy, Napa Cabbage, Carrots, Broccoli, Mushrooms Served over Steamed White Rice
Prepared with Chicken, Beef, or Baby Shrimp

Risotto Station
Personalize our Traditional Risotto with Portobello Mushroom, Baby Shrimp, and Roasted Chicken Complemented by Cracked Pepper, Grated Parmesan, and Sliced Baguettes

Mashed Potato Station
Yukon Gold and Sweet Potato filled Martini Glasses Your choice of Sour Cream, Chives, Cheddar Cheese, Broccoli and Caramelized Onions Finished with Pan Jus

Reception Enhancements with Attendant

Assorted Sushi, including Smoked Salmon, Spicy Tuna, Crab, California Roll
$3.75 per piece

Crab Cake Station: Maryland Lump Crabmeat served with Herbs, Béchamel, Onions, and Mustard Over a Waldorf Salad
$8.00 per guest

Raw Bar with Poached Jumbo Shrimp, Oysters and Clams on the Half Shell, and Crab Claws Traditional Cocktail and Rémoulade sauce
$3.50 per piece

Display of Scottish Smoked Salmon, Buttered Brown Bread, Minced Onion, Capers, Crème Fraîche and Lemon
$8.00 per guest

Specialty Ice Carvings for Seafood Stations
$250.00 – $400.00

A $100 attending fee will be added for each uniformed chef.

 

From the Carvery

Pan Seared Tenderloin of Beef
Horseradish Cream and Warm Caramelized Onion Rolls
$11.00 per guest

Oven Baked Honey Glazed Ham
Whole Grain and Pommeray Mustards and Warm Caramelized Onion Rolls
$4.00 per guest

Smoked Jandl Turkey
Cranberry Walnut Chutney, Herbed Mayonnaise and Warm Caramelized Onion Rolls
$7.00 per guest

Beef Wellington
Tenderloin of Beef topped with Mushroom Duxelle and wrapped in Puff Pastry Warm Caramelized Onion Glaze
$14.00 per guest

Roasted Steamship of Beef
Horseradish Cream and Whole Grain Mustards and Miniature Egg Twists
$4.00 per guest

Whole Roasted Pork Loin
Plum Chutney and Dijon Mustard Sauce
$7.00 per guest

Chateaubriand
Tenderloin of Beef wrapped with Garlic and Bacon Warm roasted Garlic Demi Glace
$12.00 per guest

Roasted Leg of Lamb
Stuffed with fine Herbs and a roasted Shallot and Mint Sauce
$9.00 per guest

Oven Roasted Turkey

Cranberry Walnut Chutney, Herbed Mayonnaise and Miniature Egg Twists
$6.00 per guest

A $100 attending fee will be added for each uniformed chef.

 

Dinner Menu

Select One of the Following Appetizers

Chilled Selections

Jumbo Gulf Prawns with a Yellow Tomato Horseradish Cocktail Sauce

Sushi Sampler, including Smoked Salmon, Spicy Tuna, Shrimp Ebi, and Philadelphia Rolls served with Soy Sauce and Wasabi.

Beef Tenderloin Carpaccio with shaved Crimini Mushrooms, Romano Cheese and White Truffle Oil

Roasted Root Vegetables and Goat Cheese Terrine with a Black Olive Tapenade and Basil Oil

Hot Selections

Lobster Bisque with VSOP Cognac

Wild Mushroom Soup with Boursin Cheese

Maryland Lump Crab Cake on a Grilled Risotto Cake

Lobster Ravioli with Tomatoes and Scallions in a Chardonnay Cream Sauce

Seared Sea Scallops on Basil Mashed Potatoes in a White Wine Sauce

Portabella Mushroom Strudel with Gorgonzola Mascarpone Mousse, Toasted Pine Nuts and Aged Balsamic

Select One of the Following Salads

Penn Salad
Mixed Field Greens, Plum Tomato, Red Onion, and Shaved Asiago Cheese With an Aged Balsamic Vinaigrette

Field Greens Salad
Crisp Salad Greens tossed with Herb Croutons, Tomato, Shredded Carrots and Cucumber in a Creamy Parmesan Dressing

Caesar Salad
Romaine Lettuce, Cucumbers and Croutons with Caesar Dressing Topped with Romano Cheese

Spinach Salad
Baby Spinach, Gorgonzola Cheese, and Pear with a Walnut Dressing

Fresh Mozzarella and Plum Tomato Salad
Vine-Ripened Red and Yellow Tomatoes, Fresh Mozzarella, Basil Vinaigrette
                                             

Intermezzo

A Tantalizing Light Sorbet to Refresh Your Palate

Cranberry Sorbet
Chambord Liqueur

Green Apple Sorbet
Apple Schnapps

Pear Sorbet
Pear Williams Liqueur

Mango Sorbet
Triple Sec Liqueur

Dinner Entrees

Sautéed Filet of Beef
Served with Roasted Shallots and Barolo Reduction with Anna Potatoes
$ 175.00 per guest

New York Strip of Beef
Served with Wild Mushroom and Sweet Potato Ragout with Melted Stilton Cheese
$ 165.00 per guest

Roasted Stuffed Farm Raised Chicken
Served with Spinach, Roasted Red Peppers and Boursin Cheese Puree
$ 150.00 per guest

Pesto Crusted Breast of Chicken
Served with Lemongrass Accented Risotto and Pearl Onion Broth
$ 150.00 per guest

Honey Truffle Glazed Salmon
Served with Caper Lemon Sauce and Cauliflower Puree
$ 150.00 per guest

Chilean Sea Bass
Served with Basmati Rice and a Tomato and Fennel Broth
$ 175.00 per guest

Pan Seared Halibut
Drizzled with White Truffle Oil; served with Oyster Mushroom and Leeks Confit and Yukon Gold Mousseline
$ 175.00 per guest

Rack of Lamb
Encrusted with Stone Ground Mustard, Lingonberry and Rosemary Essence; served with Warm Fingerling Potato and Chive Salad
$ 175.00 per guest

Maryland Lump Crab Cake
Served with Jersey Tomatoes, Stone Ground Mustard and Roasted Vegetable Quinoa
$ 175.00 per guest

 

Desserts

Warm Apple Tart
Served with Vanilla Whipped Cream and Hazelnut Caramel Sauce

Symphony Chocolate Dome
Chocolate Sabayon with Chocolate Dacquoise and Raspberry Coulis

Tahitian Vanilla Bean Mousse
Served with Vanilla Syrup and Almond Cake

Orange Crème Brûlée
Prepared with Grand Marnier and Orange Zest

Hazelnut Toffee
Hazelnut Mousse with Praline Crème Anglaise

Seasonal Chef’s Dessert

 

Specialty Bar/Bat Mitzvah Cake

 

Dessert Enhancements

Viennese Display
A variety of desserts to include:
Miniature Éclairs, Petit Fours, Bread Pudding with Crème Anglaise, Assorted Fruit Tarts, Miniature Cheesecakes with Assorted Toppings, Chocolate Mousse in Marble Chocolate Cups and chef’s selection of whole Cakes, Pies, and Tarts
Freshly Sliced Fruits and Melons with Warm Chocolate Fondue and Whipped Cream
$19.00 per guest

Chocolate Fountain
Warm Chocolate Fondue with Freshly Sliced Fruit, Lemon Pound Cake, Assorted Cookies, Brownies and Blondies, and Marshmallows
$15.00 per guest 

Flaming Desserts

Bananas Foster
Traditional Bananas Foster a la “New Orleans” mode
Warm Caramel and Sliced Bananas served over Vanilla Ice Cream and topped with Brandy
$6.00 per guest

Crepes Suzettes
Freshly prepared Crêpes, simmered in a Cointreau Butter Sauce
$6.00 per guest
Add Vanilla Ice Cream $2.00 per guest

Cherries Jubilee
Bing Cherries and Brandy Flambé served warm over Vanilla Ice Cream
$8.00 per guest