This fall, leisure guests from around the globe will “Fall for Hilton Anaheim” —the largest hotel in The Anaheim Resort District and one of the largest in the region with 1,572 guestrooms and 100,000 square feet of meeting space. The hotel is launching a Fall-themed travel package aimed to lure leisure travelers to Southern California for the holidays with rates starting at $129 per night.
The launch of Fall for Hilton Anaheim package coincides with the unveiling of Executive Chef Frederic Castan’s Fall/Winter Harvest seasonal menu that combines gourmet cuisine with savory sauces and relishes made with fresh and sustainable produce, dairy, meat and seafood sourced by local purveyors. Visitors will enjoy a new selection of healthy signature dishes for breakfast, lunch, dinner and desserts served at Mix Restaurant and Mix Lounge.
In honor of the new fall/winter season, Chef Castan has devised a diverse and dynamic Harvest menu that focuses on seasonal ingredients such as butternut- and acorn squash, pumpkin, cauliflower, corn, apple, pear, chestnuts and spinach. Braised pork collar, beef short ribs, veal osso buco, waygu brisket are also featured on the new menu. Chef Castan carefully selected sustainable fish such as wild salmon, bali barramundi and Kaido sea scallops for main entrees, salads and sides. For those with a sweet tooth, caramelized apple, roasted chestnuts and hand-crafted vanilla bean frozen crème round out the menu.
Other highlights of the new seasonal menu include: Nutella Stuffed French Toast served on a golden brioche and served with candied bacon; a Chilaquiles Verde made with freshly made corn tortillas, queso fresco, avocado, pulled pork, roasted Anaheim peppers, fresh green tomatillo salsa and topped with an egg; Baby Spinach and mixed lettuces made with roasted baby carrots, winter squash, Portobello mushrooms, watermelon radishes and crisp onions dressed in an aged red wine vinaigrette; Grilled Spanish Octopus on a bed of confit fennel, red onions, fingerling potatoes with extra virgin olive oil vinaigrette drizzle; Marinated Ancho Honey Roasted Chicken dressed with Mexican-style street corn, charred avocado and queso fresco; Linguini and Hokkaida Sea Scallops with mangrove raised shrimps, roasted cherry tomato, green peas, Anaheim chile pepper and natural jus; Grilled Beef Filet topped with Maitake mushrooms pancetta, ragout, gratin dauphinois and cabernet sauvignon reduction; Apple Almond Tart a la mode, and Chestnut Bavarian served with homemade orange marmalade and orange cranberry biscotti.
