banquet menus 2026 flavor
THE ESSENCE OF LOS CABOS, BAJA
CALIFORNIA SUR. WE’RE MORE THAN CACTUS. PG 4
From Acapulco to Baja, Chef Mauricio is inspired by the sea. Pg 18
Find your spirit beyond Tequila.
Pg 36
los cabos viva
THERE’S MORE IN LOS CABOS
Situated midway between the bustling town of Cabo and historical San Jose, Los Cabos runs along the beaches of the Sea of Cortez. The sun and surf draw millions to this spot, a respite
Cabo San Lucas is located at the southern tip of the Baja California Peninsula with both beautiful desert landscapes and beaches, and renowned worldwide for sport fishing and vacation, this is Lands End, where the Sea of Cortez and the Pacific Ocean meet.
You’ll find plenty to do around the ocean from snorkeling or diving at the beautiful UNESCO World Heritage Site of Cabo Pulmo reef, to fishing charters out of Los Cabos Marina for the chase after striped marlin, dorado and tuna.
On land, sightsee above the trees on a zip line excursion, on the ground with a 4-wheel ride, take in a spa day or slow down
on the golf course. Famous for its nightlife, keep the party going in Cabo at beachfront bars and restaurants
The more laid-back and artistic side of Los Cabos, San Jose del Cabo is a colorful traditional Mexican town with historic architecture, an art district and art walk allowing visitors to browse the galleries and speak with artisans. A town square and historical churches are a must see.
The area has trendy coffee shops, microbreweries, and Los Cabos has unique shopping experiences. Two of the largest malls in Baja are located at the Luxury Avenue and the Puerto Paraiso mall with luxury wares. And outside of the towns, golden beaches attract surfers from around the world to sample the breaks.
out & about
buffets breakfast
DEL MERKADO BREAKFAST
$59 per person
Seasonal Fruit Juices
FRUIT CART
Fresh seasonal fruit including papaya, melon, watermelon, pineapple, tamarind, chamoy, tajin
PANADERIA
Sweet bread, conchas mexicanas, borrachito bread, empanochadas bread, pan de nata, rice pudding empanadas, chilindrinas, ojo de buey bread, pastries, bolillo, flax seed bread, multi grain, wheat bread, sour dough, brioche, rye bread, GF & DF bread
Housemade Marmalade, jam, farm butter, honeycomb
Artisanal Oaxaca Hot Chocolate, sweet and smooth cacao hot chocolate, ultrarich vanilla and cinnamon flavor
TRADITIONAL CASSEROLE
Make Your Own Chilaquiles, ranchera and green tomatillo salsa, aged cotija and grill cheese, red onion pickle, cilantro and sour cream
Breakfast Enchiladas, green salsa, machaca scrambled
Motuleños eggs on yellow corn tortilla, asada salsa, plantain, green peas, turkey ham
Char-grilled Cecina, enchilada pork meat, regional chorizo
Refried Pinto Beans
Rancheros al Comal Fried Eggs on panucho tortilla, ranchera salsa
Campesina Roasted Potato, pork belly chicharron, parsley, onion
Churro French Toast, condensed milk, cinnamonsugar, goat milk cajeta
THE CHEF TABLE –BREAKFAST
$63 per person
Juice and Smoothies
Seasonal Fruit
Quin Oatmeal
Vanilla, nutmeg, almond milk, cinnamon, sugar cane
THE FIRE KITCHEN
Pork Belly, farm scrambled eggs, Miraflores heirloom tomato coulis
Poached Eggs, béarnaise, English muffin, bacon
Seared Salmon, vegetable hash, fennel and truffle oil, arugula salad
Open Face Quesadilla, mozzarella, panela, epazote, salsa verde, Tiki mix
Potato Turkey Hash, kale, Xitomato and achiote caldillo
Guacamole Toast, mozza, cherry tomato, basil, poached egg, potato and butter foam
Banana French Toast, cinnamon and ricotta ice cream, caramelized bananas
HOUSEMADE BREADS
Homemade jams, melted butter, coconut butter, Nutella, honeycomb
Buttermilk corn bread
Cinnamon loaf
Callebaut chocolate and dried cherries bread
FARM TO TABLE –
BREAKFAST
$66 per person
Fresh Local Organic Produce
ORGANIC local fruit juice and smoothies
ORGANIC local farm breakfast
• Chilaquiles casserole, crispy corn tortillas, tomatilloepazote, arugula salsa, queso de rancho, fresh cream
• Farmer’s market omelet, zucchini, locally grown baby spinach, tomatoes, VG GF
• Crushed avocado toast, multigrain bread, mixed green and sprouts, sunny-side-up egg, lemon dressing
• Bacon and egg flatbread, spinach, cherry tomato, burrata, mixed green and basil salad
• Grass-fed grilled steak and ranchero egg, tortilla, zucchini flour, beans, sautéed kale
• Butternut squash and Tiki Farm breakfast potato hash, roasted sweet pepper, rosemary
• Sautéed mushroom, Ensenada olive oil, basil sprouts, chorizo, goat cheese
• Grilled vegetable threeegg omelet, Roma tomatoes, zucchini, eggplant, roasted chilaca pepper, aged cotija
Rustic and local bread
Buttermilk butter, coconut butter, del Rancho Butter, panela and guava ate (guava paste candy); cherry tomato jam, fig jam, Todos Santos strawberries and red chile marmalade
Dairy
• Yogurt
• Almond milk, rice milk, organic coconut milk
MORNINGSIDE
BREAKFAST BUFFET
$53 per person
FRUIT JUICE freshly squeezed orange, papaya and a seasonal fruit
SEASONAL FRUIT sliced fresh fruits, select four
HEALTHY AMERICAN cottage cheese, housemade muesli and granola, fresh marmalade
TRADITIONAL
AMERICAN scrambled eggs, bacon, sausage, housemade hash brown potatoes, pancakes
ASSORTED PASTRIES
danishes, rolls, muffins, carrot bread, croissants
BREAKFAST BREADS
white and whole wheat bread, fruit preserves, butter, honey
BAGELS regular and whole wheat cream cheese
YOGURT individual plain, fruit, regular, low-fat
CEREALS assorted, whole and low fat milk
CONTINENTAL BREAKFAST BUFFET
$37 per person
FRUIT JUICE freshly squeezed orange, papaya and a seasonal fruit
SEASONAL FRUIT sliced fresh fruits, select four
ASSORTED PASTRIES
danishes, rolls, muffins, croissants
Breakfast Breads white and whole wheat bread, fruit preserves, butter, honey
enhancements breakfast
build your own culinary breakfast experience
TAMALES AND HOT CHOCOLATE CART*
$9 per person
Veggie-green tamale, chicken mole tamale, pork and tomatillo salsa, vegan tamale, sweet corn tamale
Artisanal hot chocolate, Mexicano Coffee, Atole (warm cornmeal drink) vanilla and strawberry Atole
GORDITAS AL COMAL - FRESH CORN
GORDITAS $16 per person
Beef and chicken tinga, beef picadillo, vegetable gordita, zucchini flour, quesillo, requeson and epazote leaf
Quinoa gordita GF, DF
CHILAQUILES MADE TO ORDER $11 per person
GF, VG crispy corn chips, salsa verde, ranchera salsa, roasted guajillo salsa, Manchego cheese, aged cotija cheese, local sour cream, queso fresco, red onion, cilantro
OMELET & EGG STATION $21 per person
Farm eggs, egg whites, omelet, rancheros
Red onion, sweet bell pepper, white button mushroom, scallions
Fresh baby spinach, jalapeno, mild cheddar cheese, jack cheese
L
A CARRETA DEL BURRO $27 per person
Fresh flour tortilla wrap
Mexican rice, black and pinto beans
Aged cheddar, quesillo, mozzarella, jack cheese
breakfast plated
CONTINENTAL $17
per person
Oatmeal
Acaí bowl
Seasonal and tropical sliced fruit or parfait with dark agave honey
Housemade pastries and toast
Cold pressed juice, coffee or tea
build your own breakfast entrées – choice of one
MEXICAN SPECIALTIES
• Motuleños, fried farm eggs, crispy corn Gordita, plantain, green peas, tamulada salsa, baked ham $13
• Rancheros, sunny-side-up eggs, corn tortilla, ranchera or green salsa, refried black beans, avocado, grilled cactus paddle, panela cheese $17
• Chilaquiles, ranchera or green tomatillo salsa, cotija or quesillo cheese, free range chicken or sunny-side-up eggs $19
• Enchiladas, baked and grated tortilla, red or green salsa, red onion pickle, fresh cream, mixed green $19
• Breakfast egg burrito, machacha (jerky and salty beef), jalapeño, Chihuahua cheese (Menonita), refried beans, homemade chorizo $17
AMERICAN CLASSICS OUR WAY
• Scrambled farm fresh eggs, local potato hash, broiled Roma tomato, double smoked bacon, country pork sausage $19
• Egg white soufflé, goat cheese, sun-dried tomato, chives, jalapeño $18
• Guava and blueberrybuttermilk pancakes, barley flour, spelt, oats, flax $17
• Breakfast tartlet, country ham, gruyere cheese, Spanish chorizo crumble $15
• Scrambled farm fresh eggs, locally grown tomatoes, roasted mushrooms, green onions, glazed ham, provolone cheese, Monterey Jack cheese $15
• Scrambled eggs, confit onions, red peppers, locally grown mushrooms, breakfast potatoes and purple sweet potato, Applewood smoked bacon $15
breaks coffee
THE
STANDARD DELUXE $28 per person
(4 continues hours)
Freshly brewed coffee, decaffeinated, selection of teas
Bottled spring water, assorted soft drinks
Assorted cookies, sweet rolls
am coffee breaks
DONUTS BAR $33 per person
Sugar and chocolate glazed, cinnamon, marble, coffee donuts
Linzer tart
Orange shortbread cookie
Coffee and blueberry cake
Chocolate sponge cake / GF Truffles, mezcal and mojito
Freshly brewed coffee, decaffeinated, selection of teas
FRESH FRUIT $28 per person
Fresh tropical and seasonal fruit, berries, grapes, strawberries, coconut, granola, honey yogurt
Assortment of danishes
Freshly brewed coffee, decaffeinated, selection of teas
GRANOLA BARS $36 per person
(Please use The Hammer)
Hazelnut and Nutella financier
Apple-cinnamon crumble
Marble coconut roll
Grains and oatmeal raisin cookie
Banana sponge cake bread / GF
Dark chocolate brownie bar
Pistachio cookie
Freshly brewed coffee, decaffeinated, selection of teas
COOKIE $24 per person
Decorated sugar cookies, chocolate chip, animal cookies, oatmeal cream
pies, brown butter bourbon blondies, ginger molasses, vegan peanut butter blondies
CHURRO CART
$28 per person
Freshly made churros displayed in bags with:
Cinnamon sugar, brown sugar, chocolate and cajeta sauce
MAGNUM COOKIES
$20 per person
Housemade magnum cookies
– Selection of 3
Chocolate chip, raisinoatmeal, macadamia, biscotti, cranberry chocolate, peanut butter, brownie bites, polvorones or Mexican pecan cookies
pm coffee breaks
THE
REAL MEXICAN
CANDY $22 per person
Sombrero lollipops, coconut candies, Gloria’s, chili mango, candied tamarind or pulparindo, peanut caramel, cookies, cajeta obleas, served in a clay pot
HEALTHY $28 per person
Jicama, cucumber and pineapple sticks, tajin, lime
Assorted of green juice shooters
Spanish tomato toast, Mediterranean vegetable bruschetta, whole grain bread, basil, and wild honey, roasted banana, yogurt, carrot, pecan, low fat muffins
POPCORN CART
$24 per person
Prepare your favorite popcorn with different toppings:
Sweet: zebra, caramel sauce, chocolate sauce, peanut butter sauce
Salty: parmesan cheese, garlic and onion powder, chili powder, buffalo popcorn
Fresh jalapeños, melted butter, cheddar
PRETZELS $28 per person
Sweet and Salty | Regular and Mini Bites
Apple and dulce de leche, cinnamon, chocolate, pretzel dog, spicy pretzel, pepperoni pretzel
VELA $33 per person
Crostinis and Bruschetas
Prosciutto, burrata cheese, bresaola, Gorgonzola, pecans, housemade fig and cherry tomato jams, fennel oil & basil
Wheat bread, pistachio-black bread toast, aged balsamic caramel
Grilled apricots, roasted apples, marinated Ensenada olives, marcona almonds
rise&shine
breakfast box
Take away box 6am-12pm
BURRITO $35 per person
Mexican-style beef burrito
Fresh fruit, whole
Housemade muffin
Selection of: soft drink, bottle fresh juice, or bottle water
SANDWICH $35 per person
Turkey and cheddar cheese whole wheat sandwich
Fresh fruit cocktail with honey
Housemade sweet bread
Selection of: soft drink, bottle fresh juice, or bottle water
CROISSANT
SANDWICH $35 per person
Scrambled egg on croissant
Yogurt, fruit parfait
Housemade muffin
Selection of: soft drink, bottle fresh juice, or bottle water
VEGETARIAN $35 per person
Veggie wrap
Fresh fruit cocktail with honey
Housemade banana sweet bread
Selection of: soft drink, bottle fresh juice, or bottle water
rise&shine
mauricio chef
MAURICIO LOPEZ, EXECUTIVE CHEF AND HIS CULINARY TEAM
Executive Chef Mauricio Lopez has found his home at Hilton Los Cabos having led the kitchens and culinary team for 16 years. Although far from his origins in Acapulco, Mexico, Chef Lopez sees many similarities in Baja and infuses his Mexican heritage into all menus at the seven culinary concepts and banquets at Hilton Los Cabos.
Having cooked throughout the word with stints in Cuba, Spain, New York and beyond, he brings those inspirations to the tables of Hilton Los Cabos on the shores of the Sea of Cortez. Many who work with him find themselves leading kitchens of their own. It is due to his leadership style that Hilton plucked Chef Lopez for the Hilton Culinary Council and responsible for the hotels and resorts opening in Latin America, from kitchen design to menu development. In addition he is consulting for the company’s Mexican concepts internationally. He also received the Hilton Chef Diamond Award and is a former champion of the Culinary Masters Competition in Miami, Florida.
Chef Lopez sources local ingredients from regional Baja farms and fishermen with a “no shortcuts” approach to his cooking. “Baja provides us with the freshest produce. I can have vegetables in my kitchen that were in the ground yesterday, or fish on the plate that was caught this morning. It is a chef’s dream,” says Lopez. “There are no secrets to good food. Only fine ingredients.”
Having a preference for wines, Chef Lopez has partnered with Mexican wineries for a Winemaker Dinner Series under the stars bringing the wines of Valle de Guadalupe and other regions to guests and clients, and pairing them with his awardwinning cuisine.
Chef Lopez’ beloved Mexican hospitality and genuine care is translated to the plate. He can customize any menu to the client’s preference, and is heralded for his surprise and delight moments with the guests.
culinary
lunch box
Take away box 12am-3pm
Includes one choice from each of the following: sandwich, starch, sweet, piece of whole fruit, bottle of water or soft drink $35 per person
SANDWICHES
Smoked Chilean Salmon, cream cheese, curtida onion, tomato multi-grain baguette
Smoked Chicken, spicy guacamole, gouda cheese, lemon aioli, sunflower bread
Roast Beef, grain mayonnaise, shaved red onion, pickled carrot and cucumber
Tuna Salad, hard-boiled egg, tarragon mayonnaise, brioche soft roll
Roast Turkey Breast, hardboiled egg, caramelized red onion, bacon aioli, sesame bun
Chicken fajita and steak sandwich, chipotle aioli, roasted peppers, cilantro, baguette
Grilled Eggplant, zucchini, capsicum, feta cheese, almond - mint pesto, toasted pita bread / V
Sliced Tomatoes, fresh mozzarella, grilled onions, basil pesto, black pepper ciabatta / V
STARCHES
Fusilli pasta salad, julienne charcuterie meats, cherry and wine vinaigrette
Penne pasta salad, ratatouille vegetables, tomato vinaigrette
Mom’s potato salad, diced celery, onions, herb mayonnaise
Roasted fingerling potato salad, grain mustard vinaigrette, chives
Bag of potato chips
SWEETS
Assortment of chocolate cookies or brownies
Granola and amaranth bars
Quinoa cookies and chips
Cocoa and coffee cookies
Limoncello cookies, pecan
Tiramisu cookies, hazelnuts
Anjou pear or apple turnover
Fruit and sour cherry tartlets
Gala apple individual pie
Vanilla rice crisps square
buffet lunch
DELI $62 per person
SALAD
Organic Vegetable Salad, goat cheese, papata-mango relish
Potato Salad, turkey, roasted pineapple
Roasted Beef Sashimi, arugula lettuce, mayonnaise wasabi spicy dressing
Tomato Salad, cold avocado ratatouille
Tomato and Anchovy, yellow pepper bruschetta, basil oil
Cold Pasta, smoked salmon, tarragon vinaigrette
Vegetable Salad, Spanishstyle V
MAIN
Marinated Sea Bass, cilantro, Serranito salsa
Grilled Chicken, lime vinaigrette marinade
Sandwich Station: ciabatta, rye, whole wheat, 5-grain, French baguette, bagels; delicatessen cold cut selections; local and imported cheese assortment, housemade dressings
DESSERT
Linzer torte
Cottage cheese, strawberry, cherry, honey cake
Coconut, pineapple mini pies
Blueberry lemon pie
White chocolate and carrot cake
FUSION DELI
$68 per person
SALAD
Cobb salad
Organic salad
Chicken salad
Tuna salad
Hardboiled egg salad
Baja shrimp ceviche
Yellow sea bass ceviche
MAIN
Fish tacos
Hot dogs
Cheese burgers
Chicken burgers
Cheese, broccoli, potato mash
DESSERT
Platter of sliced fruit
Mexican Fruit Popsicles
Fruit Tartlet
Hibiscus Fresh Water
BAJA $79 per person
SALAD
Mango & Cucumber Salad with Shrimp and Fennel Dressing
Tuna Ceviche with Orange Pulp
Sea Bass Ceviche with Cucumber and Cilantro
Grilled Shrimp Cocktail with yellow Gazpacho Salsa
Clamato (spicy tomato juice) served with fresh Clams and Serranito style Shrimps
Salpicon Baby Scallops with Chipotle Pepper Potato Dressing
MAIN
Shrimp Burger
Fried Fish Tacos with Chipotle Sauce
Shredded Beef with Tomato Salsa
Pork Tacos
Scallops with small onions and Sweet and Sour Orange Juice
DESSERT
Oven baked Apples with Almond
Coconut and Malibu Liquor Pie
Fruit Cake
Mango Pie with Damiana
Baked Bananas with Vanilla Syrup
A LA MEXICANA
$74 per person
SALAD
Guacamole, salsa, crispy tortilla chips
Local fish ceviche tostadas
Scallop and shrimp aguachile
Organic local greens, carrot, jicama, corn, cherry tomato, avocado salad
Mandarinas and piloncillo dressing vinaigrette
Pico de gallo with cucumber, jicama, pineapple sticks, chili, creole lemon
MAIN
Grilled local catch of the day, garlic mojo marinade
Red adobo roasted chicken breast
Al carbon grilled skirt steak, Chile ancho demi-glace
Corn and carrot Mexican rice, ranchero pinto beans
DESSERT
Creamy Oaxaca chocolate tartlet, caramel, sea salt
Cajeta corn custard, vanilla flan
Tres leches, cinnamon, red berries, fruits, agave mescal syrup
Mexican paletas, cacao fudge, chamoy, tajin
lunch plated
Includes bread, butter, freshly brewed coffee, decaffeinated, tea
Prices are per item and/or per person
2 courses $43 per person
3 courses poultry and vegetarian entrees $50 per person
3 courses other proteins $60 per person
For a choice of two main courses, add $13 per person
Customize your lunch by choosing one appetizer, soup or salad, one entrée, one dessert
APPETIZER
Yellow fin tuna tiradito, tiger’s milk, sweet potato chips, sesame, scallions, miso foam
Ceviche, seabass, fresh lime, ginger, vine ripe tomatoes, Baja olives and olive oil, spicy green chile, cilantro
Cortes shrimp cocktail, crab, watermelon, cholula and guajillo salsa, avocado
Vegetarian Vietnamese roll, spicy mango chutney salsa, cilantro, ponzu V
Roasted beet and smokey chickpea hummus, mint oil, pita chips, carrots, arugula V
Avocado and tomato tartar, sesame oil, ginger vinaigrette, chives, plantain V
COLD AND HOT SOUP
Vegetarian chilled hearty vegetable soup, avocado oil, cantaloupe V
Charred basil tomato soup, grilled panela cheese, Ensenada olive oil, campesino bread V
Spicy seafood bouillabaisse, totoaba, grilled Pacific shrimp, scallop, hominy
Green tortilla soup, cilantro oil, crema agria, cotija cheese, epazote V
SALAD
Couscous salad, mint, roasted tomato, avocado, persa cucumber, grilled lemon juice vinaigrette V
Organic Greens Del Rancho Mira Flores, radish, heirloom cherry tomato, avocado emulsion V
Blue fin tuna sashimi, sesame vinaigrette, serranito, siracha aioli, wasabi mayonnaise, sea asparagus
Arugula, cucumber, roasted red bell peppers, cherry tomato, feta cheese, Ensenada black olives, red onion, basil Meyer lemon vinaigrette V
Grain and vegan salad, carrot vinaigrette, tofu, herbs green oil, sundried tomatoes, orange segments V
Tomato carpaccio, warm mozarella, pesto, pickle plums, caramelized pinenuts, micro basil V
MAIN
Grilled jumbo shrimp, arroz meloso, calamary, garlic aioli, chorizo
Grilled local catch “a la talla,” cilantro rice, fried plantain, grilled lemon, black bean puree
Grilled Las Brasas sterling flat iron steak, sauteed mushroom and garlic, arugula, parmesan
Grilled Black Angus skirt steak, sweet potato puree, green onions, Mexican dark beer sauce
Grilled adobo and marinated chicken breast, sautéed zucchini and mushrooms, pineapple glaze
Marinated chicken, grilled shallots and heirloom tomatoes, parsley, zucchinis, lemon zest, Ensenada olive Oil
CAB beef tenderloin, celery root puree, sprouts, caramelized shallots, Miso glazed sweet carrots, radish
Mesquite Roasted Salmon, Caviar, Pea & Pear Puree
Cauliflower Steak, Bean Pure, Salsa Roja. Rosemary & Mushroom Jus V
Oven Roasted Carrots, Preserved Lemon Puree, & Goat Cheese, Parsley Oil, Panko Crumble V
DESSERT
Apple Profiterole
Filled French choux pastry, cream-caramel, Valhrona
Guanaja 70% Dark Cacao & Fleur de Sel crumble
Exotic Cheese Cake
Passion Fruit & Mango, Pressed Sablé, Coconut Mousse
Churro, Crema fresca & Fruits
Churro Tartlet, Ice Cream, Berries & Honey
Grilled Corn Cake
Sweet corn Cake, Fermented Pineapple compote and caramelized popcorn
Mascarpone Cheese Cake
Graham Crumble, White
Chocolate Ganache, Blue & Raspberry Soup, Orange & Kaffir Confit
Crème brulee de Mamey Zapote
Milk chocolate Ganache, Vanilla Sable whit Preserved Lemon Meyer
Lemon Tamale
Apple Compote, Cocoa Mole
Sauce, Strawberry Salsa Roja
the farm the chef
THE FARM AND THE CHEF
When we think of California Baja Sur, fresh fish tacos served with avocado, mango and tangy salsas come immediately to mind. The constant sunshine and verdant soils of the region are perfect growing conditions while the surrounding sea offers its fresh bounty. The healthy dishes inspired by the cultures and customs of Mexico are elevated to creative heights by area celebrated chefs such as Hilton Los Cabos’ Executive Chef Mauricio Lopez.
While a farm-to-table concept may be a fad for some, the spirit of farm-to-table is Executive Chef Maricio Lopez’ way of cooking since his arrival to the area 16 years ago. His partnerships with the local farmers is based on his promise that “if you grow it, we will buy it” which allows Chef Lopez’ culinary creativity to excel.
“We have relationships with the farmers and buy from them with a commitment to supporting their farms through the purchasing power of a luxury resort,” said Lopez. “We work with many farmers, ranchers, and food artisans that grow sustainably and organically.”
One of his favorite farms is less than an hour inland from Hilton Los Cabos – Tiky Cabo. Chef Lopez has his pick of the organic goods from Tiky Cabo farms in nearby Miraflores including greens, cauliflower, heirloom tomatoes, peppers, strawberries, herbs and many others. Just one taste of the food on your plate, and you know it did not travel far. The pungent cilantro in your taco was plucked yesterday from the fields.
This same commitment to sustainable produce is applied to seafood and meat. The local striped bass, and red snapper are farm-raised in the open ocean along Baja’s northwest shores, while shrimp, clams and oysters are cultivated, too. Chef inspects the ranchers providing the meats, and is committed to working with sustainable and local businesses making a positive impact on our communities.
Hilton Los Cabos honors those bringing food to the kitchens and chefs that put it on the plate ever so delicately, ever so beautifully.
organic
dinner plated
SALADS AND STARTERS
TOMATO
Smoked Roma tomatoes, cherry tomato, green tomatillo carpaccio, aged balsamic, mint pesto $30
WATERMELON AND TOMATO
Watermelon, heirloom tomato, feta cheese crumble, candied beets, blackberry vinaigrette, black beans $26
BURRATA
Burrata cheese, grapes, tomato puree, basil and fennel lettuce, arugula and mint oil, preserved lemon $33
SEAFOOD AND AVOCADO
Charred seafood and avocado, cilantro and curry vinaigrette, sepia ink oil, cilantro sprouts, tiger’s milk, popcorn, pumpkin $35
MARKET SALAD
Organic Mira-Flores mixed and field greens, marinated Baja olives, Ensenada grapes, candied walnuts, herb vinaigrette, cuitlacoche corn kernels, avocado $31
MOZZARELLA AND FRUITS
Baby greens, cucumber soup, fresh mozzarella, mozzarella croquette, watermelon and lavender emulsion, mango vinaigrette, chia and amaranto tulip $33
CEVICHE
Lime marinated seabass, poached octopus, fermented aji amarillo salsa, smoked scallop, chia, lime olive oil $37
SOUPS
GOLD MISO BISQUE
Spiny lobster, Ikura, smoked lemon tofu, lemon grass, spring onion, togarashi, maitake mushroom $36
PACIFIC SHRIMP TOM YUM
Coconut milk, lemon leaves , wild mushroom, cilantro, young ginger, arbol chile $35
TORTILLA SOUP
Chard tomato, whipped ricotta, avocado, guajillo, aromatic epazote leaf $24
EL MESON TANDEM
Zucchini flower creamy soup, corn truffle cuitlcacoche and bean broth, pork belly chicharron, masa balls $28
ENTRÉES
FROM THE LAND
Seared Prime Beef, braised white beans, parma crumble, Swiss chard $74
Roast Pork Loin, speck, caponata, grilled corn, potato mash, honey glazed orange $41
Double Bone Lamb Chop, roasted garlic mash potato, pink peppercorn, au jus $63
Prime New York Steak, soy brown butter, haricots and brussel sprouts charred, onion pure, arugula gremolata $65
Grilled Flat Iron, jalapeño chimi, field green salad, plantain $53
FROM THE SEA
Totoaba, roasted local Baja fish, oven cured tomato butter, preserved lemon and mashed vegetables $52
Pan Seared Sea Bass, edamame, charred broccoli, caramelized mushroom, Guerrero Negro Black salt $48
Crisped and Roasted Salmon, yuzu beurre blanc, roasted corn and quinoa boule $48
Roasted Pacific Shrimp, butter herb dressing cauliflower ñoquis, cracked pepper, garlic mash potato $64
Grilled Spiny Lobster, cilantro and spearmint mojo, guajillo chile aioli, turnip and hominy masa suave $ seasonal
Pan Seared Spicy Tuna, wasabi mashed potato, Chinese mustard sauce, stir fried greens, sweet crispy onion $49
DUO
STEAK AND SHRIMP
Carne asada hanger steak, glazed morita chile, black bean puree and grilled shrimp, tequila-herb butter, potato tamal $87
STEAK AND FISH
Roasted Angus beef tenderloin, heirloom carrot, fava bean and pan seared totoaba, harissa, cous cous $90
SCALLOPS AND SHRIMP
Garra De Leon scallop, butter poached shrimp, creamy lobster broth, celery root, potato puree and cactus, scallion oil $89
STEAK AND SCALLOPS
Prime New York steak, glazed sweet carrots, whipped smoked potatoes, grilled scallop, Applewood smoked bacon, green beans $95
DESSERTS
Apple and Cinnamon
Emulsion, ricotta cheese, guava fruit cylinder $26
Frozen Cheese and Lime Pie, tamarind sauce $26
Flourless chocolate cake, Papantla vanilla sauce, caramel mousse, mezcal crumble, blue corn $29
Carrot Cake - Lemon Meyer lemon-ginger cream cheese, ice cream, carrot gel-anglaisse, corn gallette $28
Cherry Blossom and 5 Spice Chocolate Cake Papantla vanilla and white chocolate mousse, Brooks cherries, beet and ginger tuile $28
buffets dinner
Baja Mediterranean Experience
$164 per person | ORGANIC FARM la Huerta de Miraflores
SALAD
Baby Arugula and Mizuna, Ensenada olive oil, rustic Housemade bread, heirloom tomato, queso de rancho
Baby Carrot, olives, Local Goat Cheese, lentil, farro, cherry tomato and basil marmalade, dates and fig
Carrot and beet juice, orange oil, apple-basil and broccoli Juice
Oil Infused Basil cilantro, fennel, mint, pineapple vinaigrette
Tijuana Cesar Salad, garlicbrioche, white anchovies
SOPA DE JITOMATES
Roasted Tomato Soup, fresh cream, basil, mint, turkey bacon, bread crumbs
THE TABLE
Artisanal Craft Cheese, rustic bread, grapes, housemade marmalades, black olive tapenades, preserves and oils, Baja wine (subject to additional market pricing; ask your Event Manager)
SEAFOOD BAR
Raw and Smoked Oysters, beer foam, margarita mignonette, spicy clamato, michelada salsa, warm tarragon butter
Tiradito de Pescado, catch, soy serrano chile, ginger, garlic chips, green apple, sea urchin
Baja Ceviche, shrimp, tuna, chargrilled octopus, yellow and green citric sauce, watermelon, cilantro, chia
Red Aguachile, yellowtail, avocado, red chile, guajillo coulis, blood orange vinaigrette
Tartar and Crunchy Ahi Tuna, grain mustard, green onions, black sesame, rice, black tostadas
ENTREES
BAJA-inspired, Interactive Chef Station and Street Food
Slow Roasted Baby Pork, crispy chicharron, tomatillo salsa verde, polenta and roasted apples, tatemada salsa
Free Range Organic Chicken, black bean risotto, sautéed mushrooms, black corn (Huitlacoche)
Tacos Gobernador, shrimp ragout, red and grill tomato, garlic sprout, menonita cheese, shishitos
Lobster and Soft shell Crab Tempura Tacos, capers and lime remoulade, soy aioli, black beans
Short Rib, mole rojo, cactus fruit, cactus pickle, chayote salad, bone marrow
A la Leña Corn, cotija and parmesan, huichol, tajin, mayo, lime juice, butter
Char-grilled Aged beef, sea salt, jalapeño gremolata, corn ñoquis, herb butter sauce, shitake
Shrimp Fideua, garlic aioli, and roasted beets sauce, sprouts
DESSERTS
Crème Brûlée requeson, agave honey, figs, vanilla bean
Chocolate Mousse, mezcal, passion fruit
Guava Tartlet, sangria gel, melon, praline and mint
Butterscotch and Caramel Cake, fresh cream, roasted apricot, white chocolate
Lemon Buttermilk Pound Cake, icing, blackberries
fresh
Market and Street Food
$153 per person
FROM THE FARM
Mixed greens garden, herbs, seeds, vinaigrettes, crumbles, grain, and oils
Avocado, pineapple, watermelon, melon, cactus fruit, mango, jicama, organic beet, carrots, onions, cherry tomatoes, olives & veggie pickles
Tequila Flambé CheeseIn a Fire Volcanic Stone Molcajete
Vegetarian wild mushroom, guajillo chile, poblano strips, Yuca, carrot, pickled onion
Homemade Chorizo and Skirt Steak, salted dried beef, salsa verde
SEAFOOD MARKET
Grilled Catch, green mole butter sauce, garlic, chile crust
Grill Pacific Shrimp, lime, serrano and parsley vinaigrette
Clam and Mussels, ajillo sauce, mezcal, basil and cilantro butter sauce
BEEF
Seared Beef Tenderloin –smoked roasted tomato salsa, cotija
Flat Iron – mushroom & black bean salsa, Mexican rice, sautéed veggies
GUACAMOLE AND SALSA ACTION STATION
Guacamole, roasted tomatoes, garlic, onion, assorted of chiles, cilantro, avocados, corn and flour tortillas
SWEETS AND CAKE CARVING STATION
Tres Leches Cake, dulce de leche, berries and hibiscus fruit compote
Dark Chocolate Churros, crème anglaise, cinnamon and passion fruit churro
Horchata and Vanilla Cake, strawberries, white chocolate
Caramel Crepe Cake, banana, Nutella, popcorn
Fruit Taco, melon, cucumber, cilantro, chocolate strawberries
SALAD
Grilled Vegetable Salad, pepper oil
Baked Potato Salad, chorizo vinaigrette
Tomato and Cheddar
Cheese Salad
Apple and Coleslaw Salad
Caesar Salad
SOUP
Corn Chowder, served with Onion Bread
Barbecue Buffet
$202 per person
MESQUITE GRILLED BBQ
Pacific Lobster
Butterfly Shrimp
Skirt Steak
Rib Eye
Sirloin
Marinated Chicken
Catch of the Day, lemon butter
SIDES
Baked Potato, sour cream
Jacket Potato, bacon
Steamed vegetables
Buttered Green Beans
Rice pilaf
DESSERT
Orange Pie
Nuts Bourbon Pie
Cranberry Pie
Chocolate Cake
Tequila and Pomegranate
Mousse
Apple and Pear Pie
SALADS AND APPETIZERS
Avocado Salad, fried Pasilla
Pepper and Añejo Cheese
Margarita and Cactus Fruit
Salad
Mexican Green Salad, cactus
Marinated Sea Bass, jalapeno and garlic
Jicama Flakes, cucumber, orange and serrano pepper vinaigrette
5 DE MAYO BUFFET
$147 per person
SOUP
Aztec Tortilla Soup, epazote herb, fried hot pepper
Ceviche
Baja-style Ceviche, scallops, shrimp
Sea Bass Ceviche, tomatillo and cilantro sauce
ENTRÉES
Catch of the Day, pepper marinated, corn, chaya yellow rice
Beef Tampiqueña, poblano pepper, refried beans, chorizo sausage
Chicken Fajitas, beer marinate, lamb mixiote, ajillo seafood
Pastor-style Tacos, marinated pork and pineapple
DESSERTS
Torrejas, brioche covered with sweet cream, sprinkled with cinnamon and honey
more
Vanilla and Chocolate Custard
the agave libr ary tequila
MORE THAN TEQUILA
Having studied tequila and mezcal on the level of a wine sommelier, Ana Martinez has become an expert in agave spirits. Her knowledge is shared throughout our bar program and the resort’s Agave Biblioteca located in Sotol, the lobby bar. The Biblioteca serves as a source of knowledge as Martinez leads guests on a tasting journey of history and discovery through the various Mexican regions that grow the agave plants and distill their spirits. Her firsthand knowledge of the flavor profiles and the master distillers themselves, leads her passionate orchestration. Mezcal, the original agave spirit, shares prominence with tequila, raicilla, sotol, pulque and more. The spirits are paired with small bites or can be coordinated for a 5-course dinner. Martinez and her colleagues may host an agave tasting for clients, create a signature cocktail for the occasion or consult on a curated bar for the evening.
receptions
Canapé –Hors D’oeuvres
Each Piece $8 | 5 Pieces at $30
HOT & WARM
Tortilla Dumplings, ginger shrimp, green garlic, avocado
mousse
Seared Salmon, buñuelo, red onion, miso sweet, pickled cucumber, avocado
Baby Tempura Shrimp, guacamole, jalapeño infused ponzu
Crostini, polenta, ricotta, honey, mushroom ragú
Brioche, duck confit, dates, Vidalia onion roasted puree, jalapeño
Chicken and Ginger Mole Dumpling, corn, jicama, tomato garlic dipping sauce
Shrimp on Sugarcane, tamari reduction, sriracha-basil mayo
Cheese Balls, blue and yellow corn dumpling, chèvre, corn truffle oil
Mini Gordita, pinto beans and cannellini hummus, black sesame seed, quesillo, Spanish chorizo
Brie Cheese en Croute, cilantro-basil honey, cranberry spicy
Lobster and Scallion Cakes, wild mushrooms, red chili sauce, coconut milk
Tempura Scallop, spicy mayo, soy glaze, truffle oil, jalapeño
Confit Chicken Taquitos, guacamole shoots, clamato and red chile juice
Corn and Flour Empanaditas, corn and mushroom ragout, mozzarella, yellow pepper guacamole salsa
Short Rib Quesadilla, caramelized red onion, quesillo and Swiss cheese, smoked guacamole and pepitas
COLD
Poke, white soy shoyu, onion, sesame dressing, rice cracker
Prime Beef Tartar, cilantro, miso and mustard aioli foam, scallion tortilla crackers
Sushi Crab Roll, rice, wasabi mayo, Ikura, green onions
Cucumber, shrimp, guacamole, ginger, teriyaki-chile glaze
Ceviche Shoots, toasted corn, cilantro juice
Vietnamese Rice Paper Roll, shrimp pastor, mint, cilantro, spicy peanut butter sauce
Tomato Tartar, sunflower and amaranth cracker, miso-ponzu aioli, scallion, avocado mousse V
Gazpacho Shoots, pico, migas, poached shrimp
Honey Bread Crostini, fig and lemon jam, whipped gorgonzola whipped, cashew V
Mozzarella and Tomato Caviar, bruschetta, dates, aged balsamic caramel
Polcancito Yucateco, white bean Ibes, puff corn soufflé tortilla, roasted habanero tomato coulis V-VG
Chickpea Samosas, garlic-ginger potato, tamarind chutney V-VG
Eggplant and Vegetable Pakoras, coconut and mint chutney V-VG-GF
Paneer and Chili Roll, mango and mint chutney V-VG-GF
Won Ton Tuna Taquito, charred tuna, gohan rice, sashimi, mango and mint guacamole
LIVE STATIONS
Prices are per person | These stations requires ( 1 ) chef attendant per 25 guests | $160 per chef, per event
ASIAN $50
Vegetable Dim Sum
Pork and Shrimp Gyozas
Vietnamese Roll
Tempura Vegetable and Shrimp
Karaage Chicken and Cauliflower
Sides: peanut butter sauce, sriracha aioli, tofu and orange foam, Ikura, wakame, sea asaparagus, tentsuyu Sauce,
SPANISH $50
Seafood and Vegetable Paella
Black Rice and Squid
Toast and Ham
Patata Brava,
Shrimp Gambas Ajillo
Chorizo a la Sidra
Sides: potato tortilla, campesino bread, extra vergin olive oil, tomato puree, garlic, marinated olives, piquillos
MEXICAN $50
Corn, Beef & Chicken Flautas
Beef Sopecitos
Cheese & Vegetarian Empanaditas
Panuchos & Cochinita Pibil
Sides: queso fresco, sour cream, roasted fired salsa, habanero salsa, guacamole, tomatillo salsa, spicy avocado foam and cilantro, xnipec and caldillo salsa
CARRETA DE ELOTES Y ESQUITES $50
Green, Red & Yellow Esquites
Steam Corn on the Cob
Grilled Yellow Corn
Sides: Mayo, Queso Fresco, Cotija, Chile de Arbol, Tajin, Lime Juice, Sour Cream
RAW BAR $55
Baja Oysters
Chocolata Clams
Shrimp Cocktail
Fresh Catch Ceviche
Aguachile Shrimp
Poke Bowl
JAPANESE $55
Fresh Sashimi
Blue & Yellow Fin Tuna
Kampachi
Local Catch
Nigiri Sushi
Sides: shishito, grilled edamame, makis, Spicy Tuna
Roll
Furikake, Ponzu, Orange and Trufel Foam, Ikura Caviar, Ponzu, Wasaby Aioli, Uni Foam, Ginger Pickle, Chives, Daikon
INDIAN $50
Pakoras
Vegetable Samosas
Aloo Goobi
Pani Puri
Palak Paneer “queso fresco”
Sides: garlic naan, plain naan, cilantro naan, tamarind chutney, mint Chutney, coconut Chutney
HAWAIIAN $53
Ahi Poke Tuna and Salmon
Sides: rice, seaweed, furikake, avocado, sesame, sea salt, green onion, edamame, sesame dressing, lime, chives, daikon
AMERICAN $50
Angus Beef Sliders
Shrimp Sliders
Kosher Hot Dogs
Fish and Chips
Sides: fries and sea salt chips, assorted pickles, spicy lime mayo, dijon, pico de gallo, guacamole, apple and jicama slaw
VEGETABLES $29
Carrot Crudités, celery, jicama, cucumber, baby corn, broccoli, cauliflower
Sides: artichoke, blue cheese and jalapeño dips
SUSHI ROLLS AND SASHIMI $46
Shrimp
Spicy Tuna Eel
Fresh and Smoked Salmon
Sides: soy sauce, pink ginger, wasabi
FRESH FRUIT $33
Fresh tropical and seasonal fruit plate
valle de guad alupe
It has been written that the Valle de Guadalupe wines of Baja, Mexico rival those of Napa Valley, California, but one must understand the history of wines in Mexico to understand the context of that statement.
Grape vines were brought to Mexico by the Spanish conquistadors in the 16th century and winemaking continued into the 18th century in the Catholoic missions. Production waned for various reasons until more recently. Today more than 6200 acres are planted in white and red wine grapes, most of that growth happening since the 1980s along with Mexico’s reputation for wine throughout the world and Mexican wine producers winning awards.
There are three wine regions in Mexico, and most of these areas have a fairly warm climate, which tend to make Mexican wines spicy and full-bodied; however, Northern Baja California’s humid winters, dry warm summers and sea breezes allow for most of the same grape varietals grown in California.
The wine producing areas of Ensenada, Baja including the much touted Valley of Guadalupe, account for 90% of the wines made in Mexico and the area connects over 50 wineries along the Ruta del Vino (Wine Route). This wine region focuses on terroir, the soil enhanced by the salt sea air and morning fog, much like Napa.
Most wineries there are young, established only in the 1980s and 1990s, much later than the early Russian immigrants that first planted in the region in 1904, but some enthusiasts are calling the Valley of Guadalupe area the next Napa Valley.
Although there were indigenous grapes before the Spanish conquest, the Spaniards found that Spanish grapevines did very well here. In fact, the very first and oldest operating winery in the Americas is Casa Madero. Founded in 1597 in Santa Maria de las Parras, grapevine cuttings from this region would eventually populate the wineries in Napa Valley, Sonoma and South America.
The Mexican wine industry is growing rapidly and the quality of the wine is improving. Often we encourage guests to allow our servers to find you a great bottle from our vast Mexican wine collection based on what you might like at home, even if it is from Napa Valley.
VINO
is open the bar
A fully stocked bar featuring our Domestic, International or Premium selection of liquors, red and white house wines, assorted domestic beers, soft drinks, mineral water, juices and mixers.
Priced per person for a specified period of time.
DOMESTIC BAR
1
2
Your event manager will have the current wine list.
DOMESTIC BAR
BEER: Corona Light, Pacifico Light, Pacifico, Corona, Modelo
GIN: Beefeater
RUM: Bacardi, Captain Morgan
TEQUILA: House Tequila
VODKA: Smirnoff
WHISKY: Ballantines, J&B, Johnnie Walker Red Label, Jim Beam, Jack Daniels
MEZCAL: Koch Espadin
WINE: Chardonnay, Cabernet Sauvignon, Sauvignon Blanc
LIQUORS & CREAMS: Kahlua, Controy, Damiana Liquor
COCKTAILS: Daiquiris, Margaritas, Piña Colada, Mojitos
NON-ALCOHOLIC DRINKS: Domestic bottled water, sodas, iced tea, orangeade, lemonade, piñada
PREMIUM BAR
BEER: Corona Light, Pacifico Light, Pacifico, Corona, Modelo
GIN: Beefeater, Bombay Sapphire
RUM: Malibu, Havana 7, Captain Morgan, Bacardi
TEQUILA: Gran Centenario (Blanco, Reposado, Añejo), Tequila 1800 (Blanco, Reposado), Don Julio Blanco, Patron Blanco
VODKA: Absolut, Stolichnaya, Sky, Titos, Smirnoff
WHISKY: Chivas Regal 12, Johnnie Walker Black Label, Fireball, Bulleit, Jack Daniels, J&B, Johnnie Walker Red, Jim Beam, Ballantines
MEZCAL: Koch Espadin
WINE: Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, and Sparkling Wine
BRANDY & COGNAC: Remy Martin VSOP
LIQUORS & CREAMS: Frangelico, Kahlua, Baileys, Amaretto Disaronno, Controy, Damiana Liquor, Licor 43, Aperol, Campari
COCKTAILS: Daiquiris, Margaritas, Piña Colada, Mojitos, Mimosas
NON-ALCOHOLIC DRINKS: Domestic bottled water, sodas, iced tea, orangeade, lemonade, piñada
DELUXE BAR
BEER: Corona Light, Pacifico Light, Pacifico, Corona, Modelo
GIN: Tanqueray, Beefeater, Bombay Shappire
RUM: Malibu, Havana 7, Captain Morgan, Bacardi, Matusalem Platinum, Appleton White & Appleton State
TEQUILA: Casamigos (Blanco, Reposado), Don Julio (Blanco, Reposado), Patron (Blanco, Reposado), Tequila 1800 (Blanco, Reposado, Añejo), Gran Centenario (Blanco, Reposado, Añejo)
VODKA: Grey Goose, Ketel One, Absolut, Stolichnaya, Sky, Titos, Smirnoff
WHISKY: Crown Royal, Glenfiddich 12, Buchanan’s 12, Chivas Regal 12, Johnnie Walker Black Label, Makers Mark, Fireball, Bulleit, Jack Daniels, J&B, Johnnie Walker Red, Jim Beam, Ballantines
MEZCAL: Divino Maguey, Koch Espadin
WINE: Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, and Sparkling Wine
BRANDY & COGNAC: Remy Martin VSOP
LIQUORS & CREAMS: Grand Marnier, Frangelico, Kahlua, Baileys, Cointreau, Amaretto Disaronno, Controy, Damiana Liquor, Licor 43, Aperol, Campari
COCKTAILS: Daiquiris, Margaritas, Piña Colada, Mojitos
NON-ALCOHOLIC DRINKS: Domestic bottled water, sodas, iced tea, orangeade, lemonade, piñada
culinary
experiences
taste of mexico banquet
Minimum of 50 pax – Max 200 pax | $289++ p/p
FOOD STATIONS
CULINARY CONCEPT: Regional & traditonal specialties from the main states of Mexico such as Oaxaca, Guerrero, Yucatan, Puebla, Bajio, North of Mexico
LOCATIONS: Enclave, Dolphins pool, Black Marlin Terrace, Whale watching.
BEVERAGE: Open bar + station of Margaritas, Mezcalitas, Jarritos, Palomas
FOOD STATIONS
CULINARY CONCEPT:
Hanal Pixan experience (underground proteins cooking) Las cazuelas experience: Mexican stews, moles, salads, la cevicheria, lo dulce
LOCATIONS: Enclave, Dolphins pool, Black Marlin Terrace, Whale watching.
DIA DE LOS MUERTOS banquet
Minimum of 50 pax - max of 100pax | $272 ++ p/p
BEVERAGE: Open bar + Flavoured Jarritos, welcome black day of the dead cocktail, charro negro & batanga
grapevines
FOOD STATIONS
CULINARY CONCEPT:
Hanal Pixan experience (underground proteins cooking) Las cazuelas experience: Mexican stews, moles, salads, la cevicheria, lo dulce
BARBEcUE NIGHT banquet
Minimum of 50 pax - max of 100pax | $275 ++ p/p
LOCATIONS: Enclave, Dolphins pool, Black Marlin Terrace, Whale watching.
BEVERAGE: Open bar + Flavoured Jarritos, welcome black day of the dead cocktail, charro negro & batanga
HAVANA NIGHT banquet
Minimum of 60 pax – Max 400 pax | $282 ++ p/p
FOOD STATIONS
CULINARY CONCEPT:
Live stations with a latin grill, seafood & lobster cuban station specialties, cuban stews and delights, dessert live station
LOCATIONS: Enclave, Dolphins pool, Black Marlin Terrace, Whale watching.
BEVERAGE: Mojito bar (selection of 6) open bar, rum experience
Cigar roller with habanos not included
CULINARY CONCEPT:
Its a Baja Coastal and Mediterranean menu served either famliy style or plated 4 courses paired with the top selection of mexican wineries
BAJA WINES NIGHT banquet
Minimum of 60 pax – Max 400 pax | $325 ++ p/p
LOCATIONS: Enclave, Dolphins pool, Black Marlin Terrace, Whale watching.
DECOR: Rustic boho chic
BEVERAGE: 3 to 4
Wineries combined as wine pairing
TERMS AND CONDITIONS
TAXES AND SERVICES
All prices are in USD.
LOCAL TAXES
Mexico’s sales tax, currently 16%, will be added to all food, beverage, audiovisual, rental, flowers and décor fees.
SERVICE CHARGE
All food and beverage prices are subject to a 21% service charge not taxed.
DEPOSITS
Billing arrangements for all events must be in accordance with the policies of the hotel. All direct billing requests must be authorized by our Finance Department. Please review your contract for more details regarding your deposits schedule and rules. If you have any other questions, please contact your Service Conference Manager.
GUARANTEE
We ask our clients to let us know for the total number of guests for each at least two weeks before the event, and confirmed 72 hours before the event. The menus have a minimum of people as a guarantee, if the minimum is not reached, the difference in your final bill.
FUNCTIONAL SPACE
The location or Venue for each event will be assigned depending on the number of guests and assembly required. In case of any variation in the number of attendees, the hotel reserves the right to reallocate space as required.
SECURITY
The hotel will not assume responsibility for any damage or loss of objects left in the venues of events, before or after them. Any security arrangements for exhibits, merchandise or articles willing to be exhibited must be done with the Event Manager before of the event. We can schedule private security for your event with a charge of $50 USD per each security agent per hour. Please request it from your Service Conference Manager.
AUDIOVISUAL
For security and maintenance reasons, the audiovisual company with which we work at the hotel will be the only one authorized for assembly on our property. If any is entered external audiovisual company will apply a charge for electricity. Please contact our Events Manager for more information.
MEAL SUBSTITUTIONS
We are happy to accommodate special requests due to dietary restrictions. These requests must be provided 7 business days ahead of the event and confirmed by your event planner.
For functions with guarantees above 100, we will set and prepare for up to 5% over the guaranteed guest count. For functions with guarantees below 100, we will set and prepare for the exact guaranteed guest count.
Plated Dinner, Table Side Choice: A four-course dinner is required for this option. A menu card will denote a maximum of two entrée choices for the guest. Two courses prior to the entrée, guests will be asked for their selections to allow our culinary team to prepare your entrée a la minute. In this Option the price of the menu will be the highest priced entrée chosen, plus 35%. For your guests’ enjoyment and time sensitivity of service of the meal, we recommend this option for groups smaller than 150 people.
DECORATION / ENTERTAINMENT
Our Event Manager will meet any of your decoration or entertainment needs. Our in-house florist can create elegant and distinctive centerpieces. We ask that any decorations not be axed to our walls, floors, and ceilings. Should you choose to provide your own decoration or entertainment; the Hotel will not assume any liability for the entry of these arrangements or any on-premise entry passes required. Set-up and/or rental fees will be assessed for staging, dance floor, lighting, and electricity if the entertainment or decorations are not coordinated by Hilton Los Cabos.
SIGNAGE
Signs and registration tables in public areas, the lobby, or on guest room floors are prohibited. Signs outside hospitality suites or event venues are to be professionally printed or calligraphed and approved by management. The posting of any items (posters, signs, etc.) on any event room’s walls or doors is strictly prohibited. Arrangements may be made for easels or cork boards.
ACTION STATIONS
Action stations require a minimum of 20 people to be confirmed. An assistant is required in each station.
LABOR CHARGE
The resort will add a $250 labor charge per plate or buffet for events with less than 25 guests. This charge does not apply to coffee breaks, box lunches, or receptions. Additional servers, chef assistants and bartenders may be hired for an event at a charge of:
Server
$140 per server for three hours
$45 per server for each additional hour
Bartender
$165 per bartender for three hours
$55 per bartender for each additional hour
Chef Assistant
$150 per chef assistant for Event
$75 per chef assistant for each additional hour
Wine Sommelier
$290 per sommelier for three hours
$90 per sommelier for each additional hour
Mixologist
$290 per mixologist for three hours
$90 per mixologist for each additional hour
OUTDOOR EVENTS
In the event we are faced with inclement weather on the day of your outdoor event, a call will be made between the event planner and the resort. The decision to move an event must be made ahead of the scheduled start time. Events with extensive décor, sound and lighting needs may require an earlier decision. The resort reserves the right to make a final decision to move any outdoor event to an indoor location in case of inclement weather. Please note that open flames are not allowed indoors; therefore, some cooking stations must be altered if the event is moved indoors.
CURFEWS
Outdoor entertainment may begin no earlier than 10:00 am and end no later than 10:00 pm. There is no curfew for indoor events taking place at the ballroom.
Weather calls will be made by you upon the recommendation of the Meetings and Special Events and Banquet Managers. Should you be unavailable, the decision will be made on your behalf. Should there be the possibility of adverse weather (such as lightning) that could result in any harm to guests and employees, the function will necessarily be moved indoors. Once the weather call has been made and weather conditions require the function to be moved while setup is in progress or during the event, a $25 per person labor fee will be incurred. In the event that the client declines to move their function to a different location as recommended, but requests tables, chairs and linen to be pre-set in the back-up space to shorten transition delays, a $10 per person charge will be incurred, based on labor availability. Outdoor setup fee is nonrefundable in case of indoor weather call. Cost is associated with additional labor scheduled and non-refundable rental setup required for an outdoor event. All amplified music and entertainment in outdoor locations must conclude by 9:30 p.m. per Hilton serve Noise Ordinance.
For all outdoor functions, a weather call will be made according to the following schedule:
Breakfast functions: the evening prior;
Lunch functions: 9:00 a.m.;
Dinner functions: 1:00 p.m.
ALCOHOL
The legal drinking age is 18.
