Our executive chef and staff have the ability to prepare scrumptious fare that tantalizes the senses. We can serve your guests a full-course meal, provide an economical buffet, or simply provide hors d’oeuvres.

Copper Hall has a varied menu for every taste and every budget. We are no stranger to vegetarian options and we are proud to serve free-range organic chicken and 100% Certified Angus beef. Additionally, all of our desserts are home-made on the premises.

Naturally, we can supply a full bar as cocktails are a Hotel Congress specialty.

Below is a sampling of our extensive menu. We will also create a custom menu for your special event.

Select Hors d’oeurvres Passed:

Sonoran Spiced Crab Cakes with Chipotle Lime Creme

“Snake Bite” Chicken Skewers

Roasted Corn Fritters with Roasted Red Pepper Aioli

Smoked Salmon Mousse “Cream Puff”

Peruvian Ceviche with Sweet Potato in a Corn Cup

Savory Biscotti - Black Pepper Parmesan or Black Olive Tapenade

Stationed Hors d’oeuvres:

Mediterranean Mezze - Garlicy Hummus, Baba Ghanouj, Marinated Feta Cheese, Assorted Olives, Oven Roasted Tomatoes, Marinated Mushrooms and Artichoke Hearts. Served with Grilled Pita Bread.

Imported and Domestic Cheese Display - French Brie, Chevre, Irish Cheddar, Dill Havarti, Garnished with Fresh Seasonal Fruits/Berries and Sliced Baguette.

Southwestern Spread - Savory Southwestern Artichoke Dip, freshly made Salsa and Guacamole. Served with freshly baked, Tortilla Chips

Three Course Plated Dinner Option:

1st Course

After the Fall - Mixed Baby Field Greens with Granny Smith Apples, Dried Cranberry, Maple Spiced Walnuts, Red Onion, crumbled Blue Cheese and a Maple Mustard Vinaigrette.

Entree -

Pollo Boracho - Tequila and Chipotle Marinated Boneless Breast of Chicken topped with a Crown of Red Oninon Marmalade, Â served with Sweet Potato Gratin and Country Green Beans and Bacon

Medallions of Beef Tenderloin - grilled and topped with Gorgonzola Cream. Accompanied by Horseradish Mashed Potatoes and Oven Roasted Root Vegetables

Napolion was a Vegetarian - Grilled and stacked Zucchinin, Yellow Squash, Roasted Red Pepper, Wilted Baby Spinach, Portobello Mushroom and fresh Mozzarella. Served on a crisp Polenta Cake with spicy Romesco Sauce.

Dessert

Marquis Au Chocolate - “our signature dessert” -dense Chocolate Terrine garnished with a Strawberries, Whipped Vanilla Cream and a Sprig of Mint

Buffet Suggestions:

Sonoran Buffet:

Chicken, Beef or Spinach & Mushrom with choice of Red Chili Sauce or Green Chili Cream Sauce

Creamy Pinto Beans

Cilantro Lime Rice

Calabacitas (squash, corn, onion & cheese casserole)

Garden Salad with Mango, Avocado, Sweet Onion, Citrus Vinaigrette

Flour or Corn Tortillas

(add carne asada or fish taco option for $5)

Middle Eastern (vegetarian option)

Hummus, Vegetarian Dolmas, assorted Olives, marinated Artichoke Tapenade with baskets of grilled Garlic Pita Triangles

Spanikopita - freshly made entree sized Spinach and Phyllo Pies

Toasted Israel Couscous with Pine nuts, Rasins and roasted Garlic

Greek Salad with Feta, Kalamata Olives, garden fresh Tomatoes and Cucumber tossed with classic Greek Vinaigrette

Fall Buffet

Pollo Chukeson - Prickly pear glazed boneless breast of Chicken with Potatoes Lyonnaise and Garlic roasted Green Beans

The Congress Salad - Baby Spinach with Apricot, dried Mission Figs, Red Onion, Honey Glazed Pecans, crumbled Feta and a Citrus Balsamic Vinaigrette

Southwestern Pumpkin Muffins