1250 South Hayes Street, Arlington, Virginia 22202 USA
Phone:  +1 (703) 415-5000   •  Map & Directions

Culinary Arts

Energize your meetings with legendary catering from The Ritz-Carlton, Pentagon City. Attendees will stay refreshed and satisfied from start to finish.  Creative food selections and presentations from our award winning culinary team are especially designed to suit the needs of your group.

Coffee Break

Choice of 15 different coffee, morning and afternoon breaks

Ten specialty themed breaks such as the Cherry Blossom and Afternoon at the Ballpark

Themed Break Packages

Like Kids in the Candy Store
Chocolate and Peanut M&M’s, Snickers Bars, Kit Kat, Reese’s Peanut Butter Cups, Jelly Belly Beans, Twizzlers, Gummi Worms, Lollipops
“Jelly Belly” Flavored Sodas, Root Beer and Cream Soda

It’s Time for a Picnic
Artisanal Cheese and Charcuterie with Condiments,
Baguette Crostini, Lavash Flat Breads

All About the Apple
Chocolate Covered Apples, Assorted Fresh Apples, Mini Apple Tart, Apple Fritters with Vanilla Sauce
Apple Cider – Your Choice of Hot or Cold

Virginia Presidents’ Favorites

George Washington, Smoked Salmon on Hot Cakes
Thomas Jefferson, Capitolade of Chicken
James Madison, Virginia Ham Butter Biscuits
James Monroe, Fried Chicken Drums
William Henry Harrison, Virginia Cheddar Corn Bread
John Tyler, Raisin Bread Pudding Bites
Zachary Taylor, Calas – Tous – Chauds
Woodrow Wilson, Peach Cobbler

Get the Antioxidants
Dark Chocolate and Sun-Dried Cherry Bark, Antioxidant Granola and Clif Bars, Pineapple and Strawberry Kabobs with Orange Yogurt Dip, Stonyfield Yogurt with Homemade Granola and Blackberry Parfait
Chai Iced Coffee, Green Tea with Mint and Ginger Syrup
Cucumber and Cilantro Infused Water

Parisian Macaroon
Flavors can include: Vanilla, Coconut, Pistachio, Lemon, Chocolate, Caramel, and more

Warm Jumbo Soft Pretzels
Plain, Jalapeno, Cheese with Jalapeno Jam, Warm Cheese Sauce, Yellow Mustard

The Cupcake Store
Red Velvet with Cream Cheese Frosting
Lemon with Red Berry Butter Cream
Chocolate Chip with Fudge Ganache
Pistachio with Cherry Butter Cream

The “Cone” Display
Chef’s Selection of Sweet or Savory Gourmet Fillings

A la Carte Break Selections

Be My Muffin
Gourmet Blueberry and Lemon Confit, Oat Bran and Raisin, Cranberry and Orange, and Banana and Candied Walnut Muffins

Jumbo Home-Style Cookies
Oatmeal Blueberry, Chocolate Chip, Chunky Peanut Butter, Chocolate Heath Bar

Chocolate Brownies and Blondies
Chocolate Caramel, Virginia Peanut, Macadamia White Chocolate

Assortment of New York Style Bagels
With Plain and Flavored Cream Cheese

Go Green Water
Filtered Water Station Includes All Natural, Orange Blossom, Mint, Cucumber, Lemon, Ginger

Yogurt Granola Parfaits
Stonyfield Yogurt Layered With Berries and Homemade Granola

Get “Naked” Smoothies
Berry Blast, Pomegranate-Blueberry, Mighty Mango, Green Machine


Choice of over 40 hot and cold canapés and hors d’oeuvres

Selection of 15 chilled presentations

10 carving stations

Nearly 20 specialty themed food stations featuring a variety of cuisines

Hors d’Oeuvres


Prosciutto and Melon
Tomato Mozzarella and Arugula

Crostini and Tartlets
Brie Cheese and Candied Walnuts
Grilled Zucchini and Portobello Mushroom
Smoked Chicken Salad
Beef Medallion and Blue Cheese

Roasted Red Pepper Cream Cheese and Eggplant Caviar
Salmon Rilette
Tuna Tartar, Wasabi Cream

“Just” passed
Mediterranean Ratatouille
Crab Salad and Avocado Mousse
Blue Cheese and Fig Lollipops


Meat and Poultry
Mini Chicken and Apple Corn Dog
Chicken Peanut Satay
Mini Beef Wellington
Beef Kabob and Sweet Chili Sauce
Duck Confit Fritters and Port Wine Reduction

Mini Chesapeake Crab Cake, Tartar Sauce
Bacon Wrapped Scallop
Shrimp and Cheese “Baked Potato”
Smoked Salmon Grilled Cheese

Crispy Wild Mushroom Tart
Mac and Cheese Fritter
Classic Spanakopita
Cheese Straws

Reception Displays

All About Dips

Hummus, Baba Ghanoush, Red Onion and Cucumber Raita
Tomato and Mango Salsa, Garlic Aioli

Artichoke and Spinach, Spicy Sausage and Tomato
Bean and Ancho Chile, Salt Cod
Crostini, Pita Chips, Tortilla Chips

Vegetable Display
Romaine Lettuce Spears, Carrots, Cauliflower, Cucumbers, Peppers, Teardrop Tomatoes
Garlic Aioli, Buffalo Ranch Dip, Blue Cheese

Artisanal Cheese Boards
Selection of Hand Crafted Cheeses
Dry Fruits, Mixed Nuts, Local Honey and Jams
Sliced Baguettes, Crackers, Crostini

Dry Salamis, Prosciutto, Herb and Olive Oil Marinated Mozzarella and Provolone
Assorted Marinated Olives, Artichokes, Pepperoncini
Roasted Eggplant, Pesto Roasted Tomatoes, Roasted Garlic, Grilled Asparagus Crostini, Bread Sticks, Herb Foccacia

Seafood Selections

Seafood Displays on Ice
Please inquire about custom designed Ice Sculptures and Carvings starting at $500
Served with Lemon, Cocktail Sauce, Cognac Sauce
Citrus Poached Shrimp, Cocktail Crab Claws, Chesapeake Bay Oysters

Sushi Station
This item may be displayed or made to order by a uniformed Chef
BBQ Eel, Salmon, Shrimp, Tuna
California Rolls, Cucumber Rolls, Spicy Tuna Rolls
Pickled Ginger, Soy Sauce, Wasabi

Reception Carving Stations

Slow Butter Roasted Turkey Breast (serves 20)
Sausage Thyme Stuffing
Cranberry Chutney, Sage Aioli

Hungry Hill Honey Glazed Virginia Country Ham (serves 40)
Apple Chutney, Assorted Mustards
Braised Mustard Greens, Buttermilk Biscuits

Cedar Plank Roasted Atlantic Salmon (serves 25)
Filled with Crab Meat and Herbs, Lemon Butter

Garlic and Herb Roasted Beef Tenderloin
Assorted Mustards, Horseradish Cream, Mini Brioche Rolls
Cider Glazed Carrots

Smoked Tuna Loin (serves 20)
Seared Smoked Tuna, Sweet and Sour Cucumber Relish
Caviar Butter Sauce

Oven Roasted Amish Country NY Strip Loin (serves 30)
Horseradish Jus, Green Peppercorn Mustard
Scalloped Potatoes

Reception Stations

Salad to Go
Cobb Martini with Buttermilk Dressing
Tomato Mozzarella with Basil Oil and Balsamic
Roasted Beet and Goat Cheese

All About Mac & Cheese
Crispy Bacon and Boursin Cheese with Caramelized Onions
Blue Cheese and Chicken Apple Sausage
Lobster Tarragon and Grayson Cream

Cone Display
Tuna Tartar with Lemon Oil
Truffle Chicken Salad
Roasted Red Pepper Goat Cheese, Eggplant Caviar

The Viennese Table
Our Pastry Chef’s assortment of Cakes, Tarts Mousses
Chocolate Glazed Éclairs, Almond Paris Brest
Assorted Berry and Lemon Curd Tarts
Espresso Opera, Mascarpone Cheese Cake
Chocolate Mousse Torte

Small Plates
Onion Tart with Arugula, Olive, White Anchovy
Cucumber Cups with Ratatouille and Dill Crème Fraiche
Grilled Beef with Roasted Tomato and Chimichurri
Open faced Grilled Cheese Sandwich

Sliders on Mini Brioche
Rock Fish with Fennel and Lemon Aioli
Ground Sirloin, Aged Cheddar, Pickle Chip
Grilled Portobello, Roasted Red Pepper, Basil Pesto
Artisanal Parmesan Potato Chips

Action Stations

We Mix the Greens
Arugula, Oranges, Candied Walnuts, Blue Cheese Crumbles, Creamy Sherry Vinaigrette
Assorted Tender Greens, Tomatoes, Cucumbers, Radishes, Balsamic Vinaigrette
Romaine Lettuce, Parmesan Cheese, Sourdough Croutons, White Anchovies, Caesar Dressing

The Coffee Shop
Warm Chocolate Cake “Cappuccino”
Gourmet Jumbo Cookies, Chocolate Caramel Brownies
Pear Tart
Pot de Crème
Mini Tea Cookies

Mini Dogs
Andouille Sausage Corn Dogs
Chicken Apple Corn Dogs
The Classic with Assorted Toppings

Steamed Atlantic Mussels
Red Curry, Roasted Eggplant, Coconut Milk
Fennel, Tomatoes, Ouzo, Cream
Bacon, Shallots, Spinach in White Wine

Toasted Baguette slices

Taco Pit Stop
Spicy Pulled Pork Taco with pickled Cucumbers
Flank Steak Taco with Guacamole, Tomato Salsa, Fresh Jalapenos
Lime Marinated Fish Tacos with Red Onion, Salsa and Cilantro

Pasta and More Station
All Pasta Stations include:
Garlic Bread, Parmesan Cheese

Select two (2) of the following:
Rotini with Roasted Squash, Arugula and Lemon Oil
Potato Gnocchi with Caramelized Mushrooms, Spinach and Parmesan
Penne Pasta, Sweet Italian Sausage, Fennel in Marinara Sauce
Shenandoah Mushroom Ravioli, Sweet Peas, Tomatoes, Ricotta Cheese
Creamy Risotto with Crab Meat, Lemon, and Fresh Herbs


Bartender Charge:
One Bartender for Every 75-100 Guests
Bartender (Each) $150

Cashier Charge:
One Cashier for Every 75-100 Guests
Cashier (Each) $100

Premium Brand Bar
Chivas Regal Scotch, Jack Daniels, Fris Vodka
Tanqueray Gin, Canadian Club Whiskey, Myers Rum
House White and Red Wine

Top Shelf Brand Bar
Johnnie Walker Black Scotch, Makers Mark Bourbon,
Grey Goose Vodka, Bombay Sapphire Gin, Crown Royal Canadian Whiskey,10 Cane Rum
House White and Red Wine

Cordial Bar
Kahlua, Amaretto, Bailey’s Irish Crème, Frangelico, Sambuca, Korbel Brandy, Courvoisier VSOP

Hosted Bar (charged per beverage)
Top Shelf Cocktails
Premium Cocktails
Wine and Sparkling Wine
Imported Beer (12oz.)
 -Corona, “Extra”, Mexico
 -Corona, Light, “Extra”, Mexico
 -Heineken, The Netherlands
 -Stella Artois, Pilsner, Leuven, Belgium
Domestic Beer (12oz.)
 -Blue Moon, Wheat Ale, Belgian-Style, USA
 -Budweiser, Light, USA
 -Miller, “Lite”, USA
 -Samuel Adams, Lager, Boston, Massachusetts
Mineral Water
Soft Drinks

Cash Bar (charged per beverage)
Top Shelf Cocktails
Premium Cocktails
Wine and Sparkling Wine
Imported Beer (12oz.)
 -Corona, “Extra”, Mexico
 -Corona, Light, “Extra”, Mexico
 -Heineken, The Netherlands
 -Stella Artois, Pilsner, Leuven, Belgium
Domestic Beer (12oz.)
 -Blue Moon, Wheat Ale, Belgian-Style, USA
 -Budweiser, Light, USA
 -Miller, “Lite”, USA
 -Samuel Adams, Lager, Boston, Massachusetts
Mineral Water
Soft Drinks

Catering Wine List

Dry Sparkling Wines & Champagne
(Listed from mildest to strongest)

Ritz, Brut, Champagne, France, NV
Mumm Napa, Brut, “Prestige Chefs de Caves”, Napa Valley, California, MV
Nicolas Feutillate, Brut, Champagne, France, NV

Sweet White/Blush Wines
(Listed from the most sweet to the least sweet)

Beringer, White Zinfandel, California, 2010

Light Intensity White Wines
(Listed from mildest to strongest)

Pighin, Pinot Grigio, Friuli Grave, Friuli-Venezia Giulia, Italy, 2010
Whitehaven, Sauvignon Blanc, Marlborough, New Zealand, 2011
Ferrari-Carano, Fume Blanc, Sonoma County, California, 2010

Medium Intensity White Wines
(Listed from mildest to strongest)

Barons de Rothschild (Lafite), Blanc, “Reserve Speciale”, Bordeauz, France, 2010
Penfolds, Chardonnay, “Thomas Hyland”, Adelaide, South Australia, 2010
Robert Mondavi Private Selection, Chardonnay, Central Coast, California, 2010
Chateau St. Jean, Chardonnay, Sonoma County, California, 2010

Full Intensity White Wines
(Listed from mildest to strongest)

Sterling Vineyards, Chardonnay, Napa Valley, California, 2009

Light Intensity Red Wines
(Listed from mildest to strongest)

Bouchard Aine & Fils, Pinot Noir, Burgundy, France, 2009
MacMurray Ranch, Pinot Noir, Sonoma Coast, California, 2008

Medium Intensity Red Wines
(Listed from mildest to strongest)

Don Miguel Gascon, Malbec, Mendoza, Argentina, 2010
Lapostolle, Cabernet Sauvignon, “Casa”, Rapel Valley, Central Valley, Chile, 2009
Robert Mondavi Private Selection, Cabernet Sauvignon, California, 2010
Chateau Ste. Michelle, Merlot, “Canoe Ridge Estate”, Horse Heaven Hills,
Washington, 2008
Terrazas de los Andes, Malbec, Reserva, Mendoza, Argentina, 2009
Chateau d’Aussieres, Corbieres, “Blason d’Aussieres”, Languedoc, France, 2008
Jacob’s Creek, Shiraz, “Reserve”, South Australia, 2008
Sterling Vineyards, Merlot, Napa Valley, California, 2008
Barons de Rothschild (Lafite), “Reserve Speciale”, Bordeaux, France 2010
Benziger Family Winery, Cabernet Sauvignon, “Reserve”, Sonoma County, California, 2007

Full Intensity Red Wines
(Listed from mildest to strongest)

Sterling Vineyards, Cabernet Sauvignon, Napa Valley, California, 2008
Penfolds, Shiraz, “Bin 128”, Coonawarra, South Australia, 2009
Frei Brothers, Cabernet Sauvignon, “Reserve” Alexander Valley, California 2008


Four continental breakfast menus

12 signature Breakfast Enhancements, such as made-to-order omelets that can be added to a continental breakfast package

A variety of breakfast and brunch buffet and plated menus


Seven different hot and cold lunch buffet menus

Over 50 a la carte appetizer, soup, salad, entrée and dessert selections


Three dinner buffet menus

Over 70 a la carte appetizer, soup, salad, entrée and dessert selections