Proposed Menu

Tentative Menu

Our menu has been crafted by a rapidly rising star in the culinary world, Chef Felix Napoly. Born in Banglore, Napoly began his career with the Taj Group of Hotels. From there, he attended Johnson & Wales Culinary University and went on to work for Carnival Cruise Lines. He initially joined Hyatt as Restaurant Chef for the Hyatt Regency McCormick Place in Chicago and then took over as Executive Sous Chef at the Hyatt Regency Irvine before opening the Hyatt Regency Century Plaza in Beverly Hills. Chef Napoly now applies his talent and expertise as Executive Chef at the Hyatt Regency Newport Beach, and was named Hyatt Worldwide’s ‘Chef of the Year’ in 2008.

Opening Cocktail Reception – Friday Evening:
Passed Items: Vegetable Pot Stickers, Vegetable Spring Roll, Tofu Bulgogi Skewers, Five Spice Chicken Tenders, Spiced Katafi Shrimp.

Vegetarian Station:

Vegetable Crudités Display & Jalapeño Ranch Dressing
Grilled Vegetable Balsamic Display
Vegetable Strudel with Spicy Marinara

Carving Station

Roasted Tandoori Turkey with Cucumber Raita
Baked Naan
Kashmir Rice Pilaf

South of the Border Bar

Chicken & Vegetable Fajitas with Green Salsa, Red Salsa, and other condiments
Dessert Station
Chocolate Fountain with Cubed Fruits, Marshmallows, Pound Cake, Rice Crispy Treats, and Strawberries

Brunch – Saturday:
Selection of Chilled Juices
Masala Chai with Cardamom
Seattle’s Best Coffee and Decaffeinated Coffee
Fresh Baked Danish, Croissants, and Muffins
Seasonal Fruit Salad
Green Salad, Carrot Julienne, Roasted Onion, Grape Tomatoes, and Assorted Dressings
Asparagus Quiche
Turkey Bacon
Chicken Khorma with Steamed Jasmine Rice
Chickpea and Potato Masala
Chapatti
Triple-Layer Mousse topped with Season Berries

Brunch – Sunday:
Selection of Chilled Juices
Masala Chai with Cardamom
Seattle’s Best Coffee and Decaffeinated Coffee
Fresh Baked Danish, Croissants, and Muffins
Seasonal Fruit Salad
Mixed Green Salad, Roasted Apples, Toasted Pistachio
Fluffy Scrambled Eggs
Chicken Apple Sausage
Country Breakfast Potatoes
Garden Vegetable Ravioli
Chicken Brochettes
Chef’s Selection of Mini Desserts

Closing Banquet – Sunday:
Cocktails:
Vegetable Crudites
Spinach Tikkis
Tandoori Chicken Skewers
Dinner:
Winter Field Greens Salad with Cranberries,
Candied Spiced Nuts, Raspberry Vinaigrette
Cucumber Salad
Matar Panir
Vegetable Kofta Curry
Baigan Bharta,
Pomegranate Glazed Salmon
Lamb Rogan Josh
Papadums / Aachar
Jeera Pilaf
Naan
Dessert:
Gulab Jamum
Vanilla Ice Cream
Carrot Cake
Masala Chai with Cardamom
Seattle’s Best Coffee and Decaffeinated Coffee

Morning & Afternoon Chai services to be determined; Menu subject to modification

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