Hilton Raleigh North Hills Private Dining & Events by DHM Private Dining

RALEIGH NORTH HILLS

Private Dining & Events -

2026

welcome to the HILTON RALEIGH NORTH HILLS

Welcome to the Hilton Raleigh North Hills, where exceptional hospitality and contemporary elegance create the perfect setting for your next gathering. Whether you're hosting an intimate private dinner, a milestone celebration, a corporate luncheon, or a special social event, our dedicated team is committed to bringing your vision to life with personalized service and thoughtful attention to every detail. Our experienced culinary team has crafted a selection of menus designed to impress, featuring fresh ingredients, bold flavors, and customizable options to suit your occasion. Hilton Raleigh North Hills offers a sophisticated atmosphere, modern amenities, and inviting event spaces that make entertaining effortless. We look forward to welcoming you and your guests for an unforgettable dining experience filled with exceptional cuisine, warm hospitality, and lasting memories. WE ARE PROUD TO BE PART OF YOUR STORY.

HERE TO serve EVENT SPACES CAPACITY CHART CONTINENTAL BREAKFASTS BREAKFAST ENHANCEMENTS PLATED BREAKFAST BREAKFAST BUFFETS BUFFET ENHANCEMENTS BREAKFAST ACTION STATIONS BRUNCH BUFFETS MARKETPLACE LUNCHES BREAKS LUNCH PLATED LUNCH BUFFETS COFFEE ENHANCEMENTS BITES & SNACKS MEDITERRANEAN WATER RED BULL EXPERIENCE CHEF’S DISPLAYS HORS D'OEUVRES DINNER BUFFETS DINNER ACTION STATIONS CHEF’S DISPLAYS CARVING STATIONS BARS & BEVERAGE SPECIALTY BRUNCH BARS THE SPRITZ EXPERIENCE INFO TO KNOW HOTEL ROOMS 88 OAKS CAROLINA KITCHEN HOTEL AMENITIES CONTACT

5 6 7 7 8 8 9 9 10 11 12 13 14 16 16 17 17 18 18 19 21 22 23 24 25 25 26 27 28 29 31

FROM OUR

chef

It's with great pleasure that I welcome you to the Hilton North Hills. It is our pleasure to be a part of your special occasion. We understand that every event is unique, and our team is dedicated to creating an exceptional experience for you and your guests from beginning to end. From intimate gatherings to grand celebrations, we are committed to delivering outstanding cuisine, attentive service, and thoughtful hospitality. Our culinary team prepares each menu with fresh, high-quality ingredients, offering a variety of options to suit your vision, style, and guests' preferences. Beyond the menu, our experienced event professionals are here to ensure every detail is thoughtfully planned and flawlessly executed. From your first conversation with our team to the final toast, we strive to make the planning process seamless and your celebration truly unforgettable. Thank you for considering Hilton Raleigh North Hills for your event. We are honored to be a part of your celebration and look forward to creating an experience filled with exceptional food, warm hospitality, and lasting memories. Cheers to unforgettable moments and culinary delights! Warm regards,

Chef Matthew Comarato

EVENT spaces CAPITAL BALLROOM At 8,380 square feet, the Capital Ballroom offers an elegant and versatile setting for weddings, corporate events, galas, and large celebrations. Its spacious layout provides the flexibility to create an event tailored to your vision.

PRE-FUNCTION Our spacious pre-function area offers a welcoming setting just outside the ballroom, perfect for cocktail receptions, registration, networking, or gathering before your event. The flexible space creates a seamless transition into the ballroom while giving guests room to connect & mingle.

DOGWOOD At 875 square feet, Dogwood offers a comfortable and versatile setting for meetings, presentations, and smaller gatherings. Its intimate layout creates a professional atmosphere for bringing your group together.

BOXWOOD Boxwood offers a comfortable and versatile setting for intimate meetings, private gatherings, and small events. With a welcoming atmosphere and flexible setup options, it’s an ideal space for bringing your group together.

GRAND BALLROOM Host your unforgettable celebration in our Grand Ballroom, featuring elegant banquet seating for up to 840 guests. With a spacious layout and versatile design, it provides the perfect setting for a beautiful reception tailored to your special occasion.

Name

Type

Area (Sq. Ft.)

Length (Ft.)

Width (Ft.)

Height (Ft.)

Theater

Class Room

Conference

U-Shape

Reception

Banquet

Grand Ballroom

Ballroom

10,060

128.5

16'

832

625

N/A

1,400

840

Ballroom 1

Ballroom

1,250

38.5

31.58

16'

150

175

Ballroom 2

Ballroom

1,130

38.5

16'

240

150

Ballroom 3

Ballroom

2,500

16'

325

156

300

180

Ballroom 4

Ballroom

2,500

16'

325

156

300

180

Ballroom 5

Ballroom

2,500

16'

325

156

300

180

Capital Ballroom

Ballroom

8,380

153

11'10"

1000

500

N/A

1,200

640

Salon A

Ballroom

625

21'10"

24'10"

11'10"

Salon B

Ballroom

625

21'10"

24'10"

11'10"

Salon A/B

Ballroom

N/A

54'6"

24'10"

N/A

Salon C

Ballroom

1,250

45'6"

24'4"

11'10"

150

Salon D

Ballroom

1,250

45'6"

24'4"

11'10"

150

Salon E

Ballroom

1,250

45'6"

24'4"

11'10"

150

Salon F

Ballroom

1,690

54'2"

27'7"

11'10"

200

250

100

Salon G

Ballroom

1,690

54'2"

27'7"

11'10"

200

250

100

Dogwood

Meeting Room

675

35'

25'

Boxwood

Meeting Room

1,260

36.75'

34.28'

10'

130

120

Congressional

Meeting Room

340

26.5'

12.83'

N/A

Judicial

Meeting Room

675

26.5'

25.47'

Boardroom

Meeting Room

675

26.5'

25.47'

N/A

Sandalwood

Meeting Room

675

26.5'

25.47'

Oakwood

Meeting Room

520

26.17'

19.87'

R E TU R N TO TA B L E O F C O N TE N TS

FIND YOUR space From intimate meetings to grand celebrations, Hilton Raleigh North Hills offers flexible event spaces designed to fit every occasion. With a variety of room sizes and configurations, you’ll find the perfect setting to bring your event to life.

continental

BREAKFASTS

Continental Breakfasts are priced per person based on the full event guarantee, served stationary and self-service for a maximum of 1.5 hours. All Continental Breakfasts include orange, cranberry and grapefruit juices, ice water, regular and decaffeinated coffee, and hot tea service. CLASSIC 27 Freshly Baked Assorted Muffins & Bridor Pastries Sliced Fresh Seasonal Fruits Greek Yogurt Parfaits Granola | Fresh Berries ESSENTIAL 27 Freshly Baked Assorted Muffins & Bagels Fruit Preserves | Butter | Cream Cheese Assorted Yogurts Sliced & Whole Fresh Seasonal Fruit Assorted Cereals & Milks HEARTY 28 Assorted Bagels Cream Cheese | Butter | Fruit Preserves Freshly Baked Muffins & Bridor Pastries Whole Fresh Seasonal Fruit Early Riser Oatmeal Station Raisins | Brown Sugar | Cinnamon | Dried Bananas | Chopped Pecans | Dried Cranberries

Elevate your event with Coffee Experiences, detailed on page 16

R E TU R N TO TA B L E O F C O N TE N TS

CHARM 33 Sausage Biscuits Egg | Smoked Gouda | Spiced Pepper Jam Croissant Sandwiches Egg | Sharp Cheddar Cheese | Choice of Ham or Bacon Freshly Baked Muffins & Bridor Pastries Fruit Preserves | Butter Sliced Fresh Seasonal Fruits ENERGIZE 33 Freshly Baked Muffins Turkey Bacon & Egg White Sandwiches Swiss Cheese | Toasted English Muffin Greek Yogurt Parfaits Granola | Fresh Berries Assorted Granola & Cereal Bars Sliced & Whole Fresh Seasonal Fruit Fruit Preserves | Butter

breakfast ENHANCEMENTS Continental Breakfast Enhancements are additions to an existing Continental Breakfast and are served during the scheduled breakfast service. Per-person enhancements must be purchased for the full event guarantee. BREAKFAST ENHANCEMENTS Greek Yogurt Parfaits with Granola & Berries | 7 per person Sausage Biscuit with Egg, Smoked Gouda & Spiced Pepper Jam | 8 per person Croissant with Egg, Cheddar Cheese & Choice of Ham or Bacon | 8 per person English Muffin with Turkey Bacon, Egg Whites & Swiss Cheese | 8 per person Assorted Dannon Yogurts | 3 Assorted Chobani Yogurts | 5 Individual Vegetable Quiches | 7 Assorted Cereals & Milks | 6

plated

breakfast

BREAKFAST

Plated Breakfasts are priced per person based on the full event guarantee and entrée selection and are individually served by our banquet staff. All selections include freshly baked muffins and pastries, orange juice, regular and decaffeinated coffee, and hot tea. Plated Breakfasts cannot be modified. Upgrade to Starbucks Coffee for an additional 5++ per person.

SCRAMBLED FARM FRESH EGGS | 25 Two Scrambled Farm Fresh Eggs | Roasted Red Potatoes | Bacon | Pork Sausage Links

CHILAQUILES ROJOS | 31 Chilaquiles Rojos | Cotija | Pico de Gallo Smoked Chorizo

SCRAMBLED EGG WHITES | 26 Scrambled Farm Fresh Egg Whites | Fresh Fruit Cup | Turkey Bacon | Sweet Potato Hash

SHRIMP & GRITS | 38 Stone-Ground Cheddar Cheese Grits Shrimp Tasso Ham | Creole Sauce

R E TU R N TO TA B L E O F C O N TE N TS

BUFFETS

Breakfast Buffets are priced per person based on the full event guarantee and served selfservice for a maximum of 1.5 hours. Attendants may be added for 50+ per attendant, per hour. Please consult your Convention Services Manager for details. A minimum of 25 guests is required. All buffets include orange, cranberry and grapefruit juices, ice water, regular and decaffeinated coffee, hot tea, fruit preserves and butter. Upgrade to Starbucks Coffee for an additional 5++ per person. EXPRESS 40 Traditional Eggs Benedict Toasted English Muffin | Canadian Bacon Poached Egg | Hollandaise Farm Fresh Scrambled Eggs Freshly Baked Muffins & Bridor Pastries Greek Yogurt Parfaits with Granola & Berries Fresh Melon, Grape & Berry Salad Herb-Roasted Baby Potatoes Pork Sausage Links Applewood Smoked Bacon Early Riser Oatmeal Station Dried Bananas | Raisins | Dried Cranberries Pecans | Brown Sugar | Cinnamon INDULGENT 42 Freshly Baked Muffins & Bridor Pastries Assorted Greek Yogurts Sliced Fresh Seasonal Fruits Farm Fresh Scrambled Eggs Applewood Smoked Bacon Pork Sausage Links Homemade Buttermilk Pancakes Cinnamon French Toast Strata Early Riser Oatmeal Station Dried Bananas | Raisins | Dried Cranberries Pecans | Brown Sugar | Cinnamon

COMFORT 35 Freshly Baked Muffins & Bridor Pastries Sliced Fresh Seasonal Fruits Farm Fresh Scrambled Eggs Applewood Smoked Bacon Pork Sausage Links Roasted Redskin Country-Style Potatoes Stone-Ground Grits, Sharp Cheddar Cheese HOMESTEAD 39 Sliced Fresh Seasonal Fruits Assorted Greek Yogurts Farm Fresh Scrambled Eggs Applewood Smoked Bacon Pork Sausage Patties Freshly Baked Buttermilk Biscuits, Sawmill Gravy Stone-Ground Grits with Sharp Cheddar Cheese

buffet ENHANCEMENTS

breakfast ACTION STATIONS

Chef Attendant required at 150+ per chef. One Chef Attendant required per 75 guests.

Breakfast Buffet Enhancements are additions to an existing buffet and are served during the scheduled breakfast service. All enhancements must be purchased per person for the full event guarantee.

PER PERSON | 6 Country Ham Turkey Bacon or Sausage Applewood Smoked Bacon Pork Sausage Patties or Links Herb-Roasted Baby Potatoes PER PERSON | 7 Roasted Red Potatoes Cottage Potatoes Corned Beef Hash Sweet Potato Hash Greek Yogurt Parfaits with Granola & Fresh Berries Individual Quiches Bacon | Onion | Swiss Cheese Mushroom | Spinach | Swiss Cheese Farm Fresh Scrambled Eggs Boiled Eggs Scrambled Egg Whites Cinnamon French Toast Buttermilk Pancakes PER PERSON | 8 Sausage Biscuit with Egg, Smoked Gouda & Spiced Pepper Jam Croissant with Egg, Cheddar Cheese & Choice of Ham or Bacon English Muffin with Turkey Bacon, Egg White & Swiss Cheese R E TU R N TO TA B L E O F C O N TE N TS

R E TU R N TO TA B L E O F C O N TE N TS

Each Brunch Buffet includes freshly baked muffins and Bridor pastries, sliced seasonal fruit, and a fresh field greens salad.

HARVEST | 40 Field Greens Salad Cherry Tomatoes | Cucumber | Carrots Buttermilk Ranch | Balsamic Vinaigrette Farm Fresh Scrambled Eggs Pork Bacon Southern Fried Chicken Buttermilk Chive Mashed Potatoes Seasonal Vegetable Medley Buttermilk Pancakes GATHER | 52 Field Greens Salad Cherry Tomatoes | Cucumber | Carrots Buttermilk Ranch | Balsamic Vinaigrette Farm Fresh Scrambled Eggs Pork Bacon OBX Shrimp & Cheddar Cheese Grits Shrimp | Andouille Sausage | Creole Sauce Green Onion Maple Smoked BBQ Chicken Biscuits & Sawmill Gravy Southern-Style Green Beans

MARKETPLACE lunches

These Plated Lunch selections can be individually served or packaged.

SANDWICHES

SALADS

Turkey Croissant | 24 Smoked Turkey | Swiss | Green Leaf Lettuce Sliced Tomato | Avocado

Caesar | 26 Romaine | Grilled Chicken Breast Shaved Grana Padano | Garlic Croutons | Baby Heirloom Tomatoes Creamy Caesar Dressing

COFFEE HOUSE

BOXED LUNCHES

CHOICE OF 2 | 32 CHOICE OF 3 | 35

All Boxed Lunches include whole seasonal fruit, chips and a chocolate chip cookie. Boxed Lunch selections may also be plated upon request.

R E TU R N TO TA B L E O F C O N TE N TS

TIME TO TAKE A break ALL-DAY BEVERAGES | 40 Assorted Pepsi Soft Drinks, Freshly Brewed Coffee, Decaffeinated Coffee, Assorted Hot Teas, Bottled Water, Assorted Bottled Fruit Juices, Iced Tea or Lemonade

HEALTHY Fresh Sliced Seasonal Fruit, Assorted Whole Fruit, Granola Bars, Fresh Vegetable Crudités with Ranch Dip, Mediterranean Hummus with Pita Chips, Trail Mix, Mixed Nuts

COOKIES & MILK Freshly Baked Cookies, Brownies, Blondies, Assorted Candy Bars, Oreos, Assorted Carafes of Milk

FIESTA Tortilla Chips, Pico de Gallo, Sour Cream, Guacamole, Salsa, Salsa Verde, Black Bean and Corn Salad, Chicharrón, Sopapillas, Churros

BALL PARK Soft Pretzels with Honey Dijon, Nachos with Cheese Sauce and Salsa, Freshly Popped Popcorn, Potato Chips with Onion Dip, Roasted Peanuts

R E TU R N TO TA B L E O F C O N TE N TS

plated

LUNCH

Plated Lunches are priced per person and include a salad or soup, rolls and butter, one vegetable, dessert, coffee, tea, and water. Choose up to two entrées with final counts required. Dietary entrées are complimentary; additional entrées are 5++ per person and additional desserts are 3 per person.

DESSERTS New York Cheesecake | Strawberry Lemon Purée Bourbon Pecan Pie Chocolate Layer Cake Carrot Cake | Cream Cheese Icing Key Lime Pie

COMBINATION SOUP & SALAD | 8

R E TU R N TO TA B L E O F C O N TE N TS

LUNCH buffets

Priced per person, self-service, and available for a minimum of 25 guests with a 1.5-hour service. Includes coffee, hot tea, ice water, and iced tea. Attendants are available for 50+ per hour.

SOUP, SALAD & POTATO 35

DELI 34

Two Chef’s Daily Soup Selections

Field Greens Salad, Cherry Tomatoes, Cucumber, Carrots, Buttermilk Ranch, Balsamic Vinaigrette Southern-Style Potato Salad Pesto Bowtie Pasta Salad Thinly Sliced Smoked Turkey Breast, Ham, Roast Beef American, Cheddar, Swiss, Smoked Gouda Mayonnaise, Mustard Assorted Breads and Rolls Individual Bags of Chips Freshly Baked Cookies and Brownies

Mixed Greens Salad Bar, Baby Greens, English Cucumber, Cherry Tomatoes, Carrot Threads, Bermuda Onion, Garlic Croutons, Boiled Egg, Applewood Smoked Bacon, Cheddar, Crumbled Bleu Cheese, Buttermilk Ranch, Balsamic Vinaigrette, French Dressing Baked Russet Potatoes and Sweet Potatoes, Sour Cream, Butter, Chives, Applewood Smoked Bacon, Cheddar, Broccoli Florets, Onions, Brown Sugar, Cinnamon, Pecans, Raisins Dessert Bars, Fudge Brownies, Freshly Baked Cookies

SOUTHERN 42 Southern Style Potato Salad Cole Slaw Fresh Baked Biscuits and Sweet Cornbread CHOOSE 1 Classic Caesar Salad - Romaine, Garlic Croutons, Shaved Grana Padana, Creamy Caesar Field Greens Salad - Cherry Tomatoes, Carrot Threads, Red Onion, English Cucumber, Roasted Peppers CHOOSE 2 Baby Back Ribs Smoked BBQ Chicken Southern Fried Chicken Fried Catfish Blackened Mahi Carolina Style Pulled BBQ Pork Smoked BBQ Brisket

R E TU R N TO TA B L E O F C O N TE N TS

CHOOSE 2 Collard Greens Macaroni and Cheese Corn Maque Choux Southern Style Green Beans Buttermilk Mashed Potatoes Roasted Herbed Red Potatoes CHOOSE 2 Baby Back Ribs Smoked BBQ Chicken Southern Fried Chicken Fried Catfish Blackened Mahi Carolina Style Pulled BBQ Pork Smoked BBQ Brisket CHOOSE 2 Peach Cobbler Sweet Potato Pie Banana Pudding Pecan Pie

LUNCH buffets ITALIAN 38 Farfalle Pesto Pasta Salad Marinated Caprese Salad, Mozzarella, Basil, Cherry Tomatoes Penne Pomodoro, Marinara Sauce, Vine-Ripe Tomatoes, Basil, Fresh Mozzarella Kale and White Beans Tiramisu, Cannoli CHOOSE 1 Classic Caesar Salad, Romaine, Garlic Croutons, Shaved Grana Padano, Creamy Caesar Dressing Field Greens Salad, Cherry Tomatoes, Carrot Threads, Red Onion, English Cucumber, Roasted Peppers CHOOSE 2 Chicken Cacciatore, Marinara Sauce, Carrots, Peppers, Onions, Mushrooms Chicken Piccata, Lemon White Wine Sauce, Capers Seared Salmon, Marinara Sauce, Basil, Tomato, Kalamata Olives Meatballs and Italian Sausage Chicken Parmesan Baked Ziti Lasagna Ravioli, Sage Brown Butter

FIESTA 39 Tortilla Chips, Salsa Roja, Salsa Verde Fiesta Rice Habichuelas Pintos Churros, Sopapillas, Tres Leches Cake Salad Bar, Iceberg Lettuce, Tomato, Pico de Gallo, Tortilla Strips, Green Onion, English Cucumber, Sliced Olives, Roasted Corn and Black Bean Salad, Sour Cream, Cilantro, Avocado, Shredded Cheddar, Cotija

CLASSIC 41 Pesto Farfalle Pasta Salad Southern-Style Potato Salad

CHOOSE 1 Chicken Tortilla Soup White Bean Chicken Chili

CHOOSE 3 Provençal Vegetable Medley Steamed Broccoli Florets Southern-Style Green Beans Mashed Potatoes Wild Rice Pilaf Roasted Herbed Red Potatoes

CHOOSE 2 Carnitas, Roasted Pork, Verde Sauce Carne Asada, Top Round, Ranchero Sauce, Onions Chicken Fajitas, Chicken Breast, Peppers, Onions Beef Fajitas, Peppers, Onions, Chimichurri Chicken Flautas, Verde Sauce

CHOOSE 1 Classic Caesar Salad, Romaine, Garlic Croutons, Shaved Grana Padano, Creamy Caesar Dressing Field Greens Salad, Cherry Tomatoes, Carrot Threads, Red Onion, English Cucumber, Roasted Peppers

CHOOSE 2 Blackened Salmon, Citrus Beurre Blanc Sliced London Broil, Forest Mushroom Demi-Glace Grilled Chicken Breast, Lemon Rosemary Marinade, Blistered Cherry Tomatoes, White Wine Chicken Pot Pie, Diced Chicken, Mixed Vegetables, Sherry Cream Homestyle Meatloaf, Cremini Mushroom Gravy Southern Fried Chicken CHOOSE 2 Apple Pie Cheesecake Bourbon Pecan Pie Carrot Cake

R E TU R N TO TA B L E O F C O N TE N TS

ASIAN 40 Chopped Lettuce, Sliced Almonds, Mandarin Oranges, Rice Sticks, Carrot Threads, Cilantro, English Cucumber Sliced Seasonal Fruit Vegetable Spring Rolls, Sweet Chili Sauce Stir-Fried Vegetables, Carrots, Snow Peas, Onion, Peppers, Mushrooms, Napa Cabbage, Broccoli Almond Cookies, Fortune Cookies, Spiced Rice Pudding CHOOSE 1 Fried Rice, Carrots, Onions, Spring Peas, Egg, Soy Steamed White Rice CHOOSE 2 Chicken Chow Mein, Chicken Breast, Napa Cabbage, Onion, Carrot Beef and Broccoli, Broccoli, Garlic, Ginger, Soy, Spring Onions Tofu and Steamed Vegetables Orange Chicken, Tempura Chicken, Broccoli Florets, Orange Soy, Sesame Seeds, Spring Onions Mongolian Beef, Spring Onions, White Onion, Soy Sweet and Sour Chicken, Tempura Chicken, Pineapple, Carrot, Onion, Peppers, Sweet and Sour Sauce

STARBUCKS

coffee experience Enjoy the signature Pike’s Place Blend as we bring the classic Starbucks experience to your event. Freshly Brewed Pike’s Place Blend Teavana Tea Selection Syrups: Caramel, Vanilla, Chocolate, Seasonal Milk & Milk Alternatives: Soy, Oat, Almond 85 per gallon coffee 55 per gallon hot tea

R E TU R N TO TA B L E O F C O N TE N TS

BITES & snacks Assorted Breakfast Sandwiches (Vegetarian, Bacon, or Sausage) Fresh Sliced Fruit Apple Wedges and Peanut Butter Assorted Granola Bars Bagels with Cream Cheese, Butter, and Preserves Soft Pretzels with Cheese Sauce and Mustard Assorted Fresh-Baked Cookies Freshly Baked Muffins Freshly Baked Croissants or Danish Iced Fudge Brownies Assorted Gourmet Cupcakes Mixed Nuts

10 per person 8 per person 3 per person 24 per dozen 42 per dozen 42 per dozen 42 per dozen 45 per dozen 46 per dozen 47 per dozen 90 per dozen 35 per pound

Roasted Peanuts Trail Mix Assorted Dannon Yogurts Assorted Chobani Yogurts

30 per pound 30 per pound 3 each 5 each

Greek Yogurt Parfaits with Granola and Fresh Berries Assorted Packaged Chips and Pretzels Whole Seasonal Fruit

8 each 5 each 3 each

Sliced Fresh Fruit Fresh Fruit Salad Apple Wedges and Peanut Butter Ice Cream Novelties

8 each 8 each 6 each 6 each

Candy Bars Bottled Fruit Juices Gatorade Pepsi-Branded Soft Drinks

5 each 6 each 7 each 5 each

Bottled Water

5 each

MEDITERRANEAN

water exprience

SAN PELLEGRINO ITALIAN SPARKLING Aranciata (Orange) Limonata Aranciata Rossa (Blood Orange) Melograno & Arancia (Orange Pomegranate) ZERO Blood Orange Pomegranate & Orange Lemonade Peach & Clementine San Pellegrino (Sparkling) Aqua Panna Tuscany (Still)

RED BULL

twist energy break

The Red Bull Twist break is a build your own energy-driven mocktail station with fresh fruit, herbs, and of course, Red Bull Red Bull Energy Red Bull Sugar Free Red Bull Edition Raspberry & Strawberry Syrups Sparkling Water Fresh Fruit Garnish & Herbs 175 includes first 20 beverages Additional beverages 7 each on consumption

Artesian Dried Fruits Fresh Herbs 175 includes first 25 beverages Additional beverages 7 each on consumption

MORE BEVERAGES

R E TU R N TO TA B L E O F C O N TE N TS

CHEF’S displays

Priced per person based on the full event guarantee and are served as stationary displays for up to 1.5 hours.

SPINACH ARTICHOKE DIP | 12

PREMIUM CHEESE DISPLAY | 20

Parmesan, Garlic, Fresh Herbs, Tortilla

Artisanal and Imported Cheeses, Crostini,

Chips, French Bread Crostini

Assorted Crackers

SLICED FRESH FRUIT | 12

BAKED BRIE EN CROÛTE | 25

Fresh Seasonal Fruits and Berries, Honey

Savory Berry Compote, Crostini

Hors D’OEUVRES

Tea Sandwiches chilled Assorted Pimento Cheese & Candied Bacon Sliders

Greek Yogurt CRUDITÉS | 14 DOMESTIC CHEESE | 16

Crisp Vegetables, Buttermilk Ranch, Blue

Selection of Classic Favorites, Crackers,

Cheese

Fruit CHILLED SEAFOOD | MARKET PRICE ANTIPASTI | 26

Half-Shell Oysters, Jonah Crab Claws,

Prosciutto, Soppressata, Coppa,

Snow Crab Legs, Cocktail Shrimp,

Mortadella, Olive Tapenade, Grilled

Mignonette, Cocktail Sauces, Horseradish,

Asparagus, Marinated Olives, Marinated

Rémoulade, Drawn Butter, Tabasco, Lemon

Artichokes, Roasted Peppers, Cornichons,

Wedges, Oyster Crackers

Crostini, Mostarda PREMIUM CHEESE DISPLAY | 20 Artisanal and Imported Cheeses, Crostini, Assorted Crackers

R E TU R N TO TA B L E O F C O N TE N TS

Hors d’oeuvres are priced per 100 pieces, with a minimum order of 100 pieces. Served stationary for up to 1.5 hours.

hot

Tuscan Bruschetta Caprese Skewers Smoked Salmon

350 500 500 550 600

Thai Chicken Rolls Shrimp Summer Rolls

600 650

Salmon Poke Tuna Poke Crab Salad Shaved Tenderloin Lobster Roll

750 900 900 1,000 1,650

Swedish Meatballs BBQ Meatballs Vegetable Spring Rolls Pork Potstickers Buffalo Wings Pulled Pork Sliders Thai Chicken Skewers Sausage-Stuffed Cremini Mushrooms Forest Mushroom & Goat Cheese Tarts Bacon-Wrapped Scallops

300 300 425 425 450 500 550 550 550 600

Crispy Shrimp Spring Rolls Shrimp & Grits Martini

600 600

DINNER buffets

Buffet dinners include Bridor Fresh Baked Rolls & Butter Minimum of 20 guests required for all buffets

SOUTHERN

CLASSIC

Southern-Style Potato Salad

Fresh Rolls and Butter

Coleslaw

Dijon Dill Fingerling Potato Salad

Pimento Cheese Macaroni Salad

Cucumber and Baby Heirloom Tomato Salad I White

Fresh-Baked Biscuits and Jalapeño Cheddar

Balsamic Vinaigrette

Cornbread CHOOSE 1 SALAD CHOOSE 1 SALAD

Classic Caesar Salad I Garlic Croutons I Shaved Grana

Classic Caesar Salad I Romaine I Garlic

Padano I Caesar

Croutons I Shaved Grana Padano I Caesar

Field Greens Salad I Cherry Tomatoes I Carrot Threads

Field Greens Salad I Cherry Tomatoes I Carrot

Red Onion I English Cucumber I Roasted Peppers

Threads I Red Onion I English Cucumber I Roasted Peppers

CHOOSE 2 ENTRÉES | 48 CHOOSE 3 ENTRÉES | 53

CHOOSE 2 ENTRÉES | 48

Grilled Chicken Breast I Sun-Dried Tomato Cream

CHOOSE 3 ENTRÉES | 52

Sautéed Chicken I Onions I Dijon Jus

Baby Back Ribs

Merlot-Braised Short Rib I Mirepoix I Cremini Mushrooms

Smoked BBQ Chicken

Seared Salmon I Romesco

Southern Fried Chicken

Roasted Lemon Rosemary Chicken

Fried Catfish

Sliced London Broil I Mushroom Cabernet Demi

Blackened Mahi

Herb-Seared Pork Tenderloin I Creamed Cipollini Onions

Carolina-Style Pulled BBQ Pork

Grilled Flank Steak I Madeira Sage Jus

Smoked BBQ Brisket

Toasted Chickpea Masala (V)

CHOOSE 3 SIDES

CHOOSE 2 SIDES | ADDITIONAL SIDES 5

Collard Greens

Dijon-Roasted Fingerling Potatoes

Macaroni and Cheese

Gruyère Thyme Potato Gratin

Corn Maque Choux

Buttermilk Chive Whipped Potatoes

Southern-Style Green Beans

Wild Rice Pilaf I Toasted Almonds I Dried Cranberries

Buttermilk Mashed Potatoes

Saffron-Scented Basmati Rice

Roasted Herbed Red Potatoes

Sautéed Garlic and Balsamic Haricots Verts Provençal Vegetable Medley

CHOOSE 3 DESSERTS

Roasted Asparagus and Blistered Tomatoes

Peach Cobbler

Oven-Roasted Beets and Gem Carrots

Sweet Potato Pie Banana Pudding Pecan Pie

R E TU R N TO TA B L E O F C O N TE N TS

CHEF'S CHOICE DESSERT

DINNER buffets SANTA FE

ITALIAN

Tortilla Chips I Salsa Roja I Salsa Verde Fiesta Rice Habichuelas Pintas Maduros

Farfalle Pesto Pasta Salad Marinated Caprese Salad I Mozzarella I Basil I Cherry Tomatoes Neapolitan Antipasti I Sliced Soppressata I Genoa

CHOOSE 1 SOUP Chicken Tortilla Soup White Bean Chicken Chili SALAD BAR Iceberg Lettuce Mix I Tomato I Pico de Gallo Tortilla Strips I Green Onion English Cucumber I Sliced Olives I Roasted Corn and Black Bean Salad I Sour Cream Cilantro Avocado I Shredded Cheddar Cotija CHOOSE 2 ENTRÉES | 44 CHOOSE 3 ENTRÉES | 49 Carnitas I Roast Pork I Verde Sauce Carne Asada I Top Round I Ranchero Onions Chicken Fajitas I Peppers I Onions Beef Fajitas I Peppers I Onions Chimichurri

Salami I Prosciutto I Marinated Artichoke Hearts Roasted Red Peppers I Marinated Olives I Pepperoncini Sharp Provolone Fusilli Pasta I Peas I Prosciutto I Vodka Sauce Penne Pomodoro I Marinara Sauce I Vine-Ripened Tomatoes I Basil I Fresh Mozzarella Kale and White Beans CHOOSE 1 SALAD Classic Caesar I Romaine I Garlic Croutons I Shaved Grana Padano I Creamy Caesar Dressing Field Greens Salad I Cherry Tomatoes I Carrot Threads Red Onion I English Cucumber I Roasted Peppers CHOOSE 2 ENTRÉES | 46 CHOOSE 3 ENTRÉES | 50 Chicken Cacciatore I Marinara Sauce I Carrots I Peppers I Onions I Mushrooms Chicken Piccata I Lemon White Wine Sauce I Capers Seared Salmon I Marinara Sauce I Basil I Tomato

DESSERT

Kalamata Olives Meatballs and Italian Sausage Chicken Parmesan

Churros Sopapillas Tres Leches Cake

Baked Ziti Lasagna Ravioli I Sage Brown Butter

Chicken Flautas I Verde Sauce

R E TU R N TO TA B L E O F C O N TE N TS

Buffet dinners include Bridor Fresh Baked Rolls & Butter Minimum of 20 guests required for all buffets

DESSERT Tiramisu Cannoli Assorted Italian Cookies

DINNER buffets MEDITERRANEAN

EXTRAVAGANCE

Field Greens I Roasted Peppers I Kalamata

SALAD

Olives I Cherry Tomato I Pepper I Red Onion

Field Greens Salad I Baby Heirloom Tomatoes I English

English Cucumber I Greek Vinaigrette

Cucumber I Applewood-Smoked Bacon I Carrot Threads

Couscous I Raisins I Sliced Almonds I Herbs I

Orzo Salad I Sweet Corn I Red Onion I Herbs I Parmesan

Red Onion I Lemon Vinaigrette

Lemon Vinaigrette

Roasted Garlic Hummus I Pita Chips

Ancient Grains I Pecans I Raisins I Herbs I Goat Cheese

Marinated Feta I Blistered Tomato I Kalamata Olives

Freshly Baked Rolls and Butter

Basmati Rice I Feta I Spinach

Lobster Bisque

Garlic Harissa Roasted Fingerling Potatoes

Porcini Risotto

Provençal Vegetable Medley

Garlic Confit Fingerling Potatoes Balsamic Roasted Brussels Sprouts I Pancetta

ENTRÉES

Grilled Asparagus I Blistered Tomatoes

Roasted Tomato-Braised Lamb Shank I Harissa I Cinnamon

ENTRÉES

Lemon Thyme Grilled Chicken Breast I Meyer

Iron-Seared Salmon I Creole Sherry Cream

Lemon Velouté I Tomato I Feta

Seared Chicken Breast I Tarragon I Forest Mushroom Jus

Grilled Mahi I EVOO I Lemon I Tomato I

BEEF TENDERLOIN CARVING STATION

Oregano

Bordelaise I Béarnaise I Horseradish Cream

DESSERT

Chocolate Layer Cake

Petite Fours

New York Cheesecake

Mini Éclairs

FAJITA STATION | 20

RISOTTO STATION | 22

Mini Cheesecakes

Marinated Beef and White Meat Chicken, Sweet

Creamy Arborio Rice, Prosciutto Ham, Rock

Onions, Bell Peppers, Cumin, Warm Flour Tortillas,

Shrimp, Sliced Olives, Spinach, Sun-Dried

Carving chef attendant required at 150+ per chef. One

Sour Cream, Pico de Gallo, Guacamole, Jalapeños,

Tomatoes, Wild Mushrooms, Parmesan

chef is required per 75 guests.

Shredded Jack Cheese

Cheese, Roasted Garlic, Ciabatta Bread,

action STATIONS

Priced per person and available as buffet enhancements only. A chef attendant is required at 150+ per hour, per 75 guests.

Garlic Breadsticks PASTA STATION | 22 Cheese Tortellini, Penne Pasta, Garlic Alfredo

SHRIMP & GRITS STATION | 26

Sauce, Marinara Sauce, Grilled Chicken,

Low Country Classic Grits, Sautéed Shrimp,

Mushrooms, Olives, Crushed Red Pepper, Pesto,

Fresh Herbs, White Wine, Scallions, Fresh

Broccoli Florets, Pine Nuts, Parmesan Cheese,

Tomato, Fresh Cheddar, Smoked Bacon

Ciabatta Bread, Garlic Breadsticks Chef attendant required at 150+ per chef. One chef is required per 75 guests.

R E TU R N TO TA B L E O F C O N TE N TS

chef ’s DISPLAYS

Chef’s Displays are priced per person based on the final guaranteed guest count and are served stationary for a maximum of 1.5 hours.

SPINACH ARTICHOKE DIP | 12 Parmesan, Garlic, Fresh Herbs, Tortilla Chips, French Bread Crostini

PREMIUM CHEESE DISPLAY | 20 Artisanal and Imported Cheeses, Crostini, Assorted Crackers

SLICED FRESH FRUIT | 12 Seasonal Fruit and Berries, Honey Greek Yogurt

BAKED BRIE EN CROÛTE | 25 Savory Berry Compote, Crostini

DOMESTIC CHEESE | 16 Selection of Classic Cheeses, Crackers, Fresh Fruit ANTIPASTI | 26 Prosciutto, Soppressata, Coppa, Mortadella, Olive Tapenade, Grilled Asparagus, Marinated Olives, Artichokes, Roasted Peppers, Cornichons, Crostini, Mostarda

R E TU R N TO TA B L E O F C O N TE N TS

CRUDITÉS | 14 Crisp Seasonal Vegetables, Buttermilk Ranch, Blue Cheese CHILLED SEAFOOD | MARKET PRICE Oysters on the Half Shell, Jonah Crab Claws, Snow Crab Legs, Cocktail Shrimp, Mignonette, Cocktail Sauce, Horseradish, Rémoulade, Drawn Butter, Tabasco, Lemon Wedges, Oyster Crackers

carving STATIONS SAGE-RUBBED TOM TURKEY BREAST | 15 Served with Cranberry Orange Chutney SPIRAL-SLICED HONEY-GLAZED HAM | 15 Served with Creole Mustard, Brown Mustard, and Herb Mayo HOT-SMOKED SIDE OF SALMON | 20 Served with Lemon Herb Aioli, Dill Stone-Ground Mustard, and Caper Red Onion Relish SLOW-ROASTED TOP ROUND OF BEEF | 25 Served with Creamed Horseradish, Mayonnaise, and Mustard HERB-CRUSTED PRIME RIB | 35 Served with Creamed Horseradish, Mayonnaise, and Mustard APPLEWOOD-SMOKED BACON-WRAPPED BEEF TENDERLOIN | 60 Served with Creamed Horseradish, Mayonnaise, and Mustard

Chef attendant required at 150+ per chef. One chef is required per 75 guests.

R E TU R N TO TA B L E O F C O N TE N TS

bars & BEVERAGE H OS T B A R

CA S H B A R

Alcohol service is regulated by North Carolina law. Outside alcohol is prohibited, and guests must be 21 or older. Alcohol service ends at 2:00 AM. Host Bar | $75 per bartender, per hour 1 bartender per 100 guests Cash Bar | $150 per bartender, per hour 1 bartender per 75 guests The hotel reserves the right to refuse alcohol service at its discretion.

COCKTAIL packages

Per person, per hour pricing based on guaranteed event attendance. All cocktail beverage packages include soft drinks, juices, and bottled water. PACKAGES

FIRST 2 HOURS

EACH ADDITIONAL HOUR

Beer/Wine

Beer/Premium Wine

Beer/Wine/Call Spirits

Beer/Wine/Premium Spirits

beverage ENHANCEMENTS Beverage Enhancements are priced per person based on the final guaranteed guest count and are upgraded versions of standard selections. The same bartender fees apply.

SIGNATURE COCKTAILS/MOCKTAILS | 10–16 Inquire with your Sales Specialist to create a custom cocktail using your tastes, preferences, and colors.

MARGARITA BAR | 15 Strawberry Mango, Classic, Cuervo Tequila, Mixer R E TU R N TO TA B L E O F C O N TE N TS

CHAMPAGNE TOAST | 4–18

bloody mary BAR 16 per guest, per hour

CLASSIC TEQUILA VODKA SMOKY

Wheatley Espolon Blanco Tito’s Handmade Ilegal Mezcal

Olives, Pickles, Celery, Lemon, Lime, Spices Upgrade to Charcuterie Toppings $6 per guest

mimosa BAR

15 per guest, per hour

SPARKLING WINE Fresh-Squeeze Orange Juice Grapefruit Juice Cranberry Juice Seasonal Berries Garnish

CRAFTED mocktails 13 per guest, per hour

THE FRENCH 86 ROSEMARY FIZZ ITALIAN EXPERIENCE ZERO ITALIANO

R E TU R N TO TA B L E O F C O N TE N TS

Lyre’s Classico, Fever Tree Sicilian Lemonade, Rosemary Roasemary Syrup, Fever Tree Blood Orange, Fresh Lemon San Pellegrino Aranciata, Limonata, Aranciata Rossa Peach or Lemonade Make it a Crafted Cocktail Bar! Upgrade with Vodka & Gin 22 per guest, per hour

spritz EXPERIENCE

24 per guest, per hour

Discover a refreshing twist on a classic Italian aperitif, where bright, Citrus mingles with bubbly prosecco and a splash of soda for the perfect balance of bittersweet and effervescent. APEROL SPRITZ FRENCH SPRITZ HUGO SPRITZ LIMENCELLO SPRITZ SEEDLIP (NA) SPRITZ

Aperol, Rufino Prosecco, San Pellegrino, Fresh Orange Grand Mariner, Prosecco, San Pellegrino, Fresh Orange St-Germain, Prosecco, San Pellegrino, Fresh Mint & Lime Limoncello, Prosecco, San Pellegrino, Fresh Lemon Seedlip NA, San Pellegrino, Fresh Rosemary & Lime 150 set up fee & 150 bartender fee applicable Bartender fee may increase based on guest count

INFO

to know

ADMINISTRATIVE FEE & TAX All food, beverage, room rental, and audio visual is subject to a 25% administrative fee and all applicable sales taxes. This administrative fee is retained by the Hotel and is not a tip, gratuity, or service charge for any employee and is not the property of the employee(s) providing service to you. This administrative fee is taxable.

ATTENDANT FEES Chef Attendant: $150 per Chef Attendant, per hour. Based on one per 75 people. Host Bartender: $75 per Bartender, per hour. Based on one per 100 people. Cash Bartender: $150 per Bartender, per hour. Based on one per 75 people. Attendant Fee: $50 per Attendant, per hour. Attendant totals are dependent on Event needs.

NC ALCOHOL LAWS The sales and service of alcoholic beverages are regulated by the state of North Carolina. As a Licensee, this hotel is responsible for the administration of all regulations. It is policy, therefore, that alcoholic beverages cannot be brought into the hotel from the outside. By law, all liquor consumption must cease at 2:00 AM. No alcoholic beverages will be sold to persons less than 21 years of age.

PLATED MEALS Plated Entrees are limited to two (2) entrée selections, plus one vegetarian/Vegan or other Dietary Restriction Specific option. Should you choose to add a third option entrée, other than a dietary specific option, please add $5 additional per person. If more than one (1) dessert selection is preferred, please add $3 additional per person.

BUFFET MINIMUMS All buffet meals must have an event guarantee number of at least 25 people. DUE DATES Setup details and Menus are due 30 days prior to event date. Final Guarantee is due 5 business days prior to your event date. Acceptance of any increases or decreases to final guarantee numbers provided after the due date are subject to the discretion of the Hotel. TIMING Continental/Buffets/Reception Packages/Action Stations: based maximum of (1.5) hours of service.

Breaks: based on a maximum of (30) minutes of service.

R E TU R N TO TA B L E O F C O N TE N TS

All Meals will be served at the agreed upon scheduled times. Food quality can only be guaranteed between a 10 to 15 minute variance of serving time.

FOOD BEVERAGE OPERATIONS For all events with a buffet meal the hotel will prepare 3% over our guarantee. Special Dietary Needs: Vegetarian, gluten free, and vegan options are available upon request and will need their own Guarantee Numbers. Groups must provide the most accurate guarantee numbers as possible to ensure The Hotel can prepare the appropriate amount of food for your event. CONSUMING RAW OR UNDERCOOKED FOOD Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. ROOM RESET FEE The Hotel reserves the right to charge additional setup fees, starting at $250, for setups with extraordinary requirements or request for resets within (24) hours of the banquet function(s).

hilton raleigh NORTH HILLS

The Hilton Raleigh North Hills has well-appointed rooms and suites, including standard guest rooms with one king or two queen beds, spacious studio suites featuring a king bed and sofa bed, junior suites, one bedroom suites, and an expansive presidential suite for luxurious stays.

R E TU R N TO TA B L E O F C O N TE N TS

88 OAKS

Carolina Kitchen

Casual, Comfortable, Contemporary - That's what 88 Oaks Carolina Kitchen and Bar is all about! Familiar food presented in a fun and modern style, using local ingredients with a regional flair. Combined with a bevy of local craft beers, micro distilled spirits and creative unique cocktails, 88 Oaks Carolina Kitchen and Bar is a new southern classic in Raleigh.

R E TU R N TO TA B L E O F C O N TE N TS

hotel AMENITIES

Our hotel offers guests a comfortable and convenient stay just minutes from Downtown Raleigh and the vibrant North Hills area. Enjoy easy access to shopping, dining, entertainment, universities, and some of Raleigh’s most popular attractions. Conveniently located on Wake Forest Road, just ¼ mile from I-440 North Hills Shopping Center just 2 miles away Only 4 miles from Downtown Raleigh Easy access to NC State University, Carter-Finley Stadium and PNC Arena Coastal Credit Union Music Park less than 9 miles away Raleigh-Durham International Airport approximately 16 miles away On-site self-parking and EV charging Flexible meeting and event spaces for gatherings of all sizes

R E TU R N TO TA B L E O F C O N TE N TS

“My wedding at the Hilton Raleigh North Hills was absolutely perfect! The staff went above and beyond to make our special day seamless, from the stunning venue setup to the exceptional service. The food was nothing short of amazing—our guests are still raving about it! Thank you for making our dream wedding a reality!”

let’s connect CHANTEL DEVILLE Director of Sales & Marketing Chantel.Janssen@Hilton.com 919.719.4936

LAURA JEWELL Director of Catering Laura.Jewell@Hilton.com 919.719.4925

YOLANDA DIAZ Director of Business Travel & Marketing Yolanda.Diaz@Hilton.com 919.878.4908

JULIA THOMPSON Catering Sales Manager Julia.Thompson@Hilton.com 919.872.2323

JUSTIN BRADEN Association Sales Manager Justin.Braden@Hilton.com 919.719.4929

NATALIE WHITTINGTON Convention Service Manager Natalie.Whittington@Hilton.com 919.878.4904

ANGELA ARMSTON SMERF & Government Sales Manager Angela.Armston@Hilton.com 919.719.4928

Hilton Raleigh North Hills 3415 Wake Forest Rd, Raleigh, NC 27609 | (919) 872-2323