Special Event Price List

 Four Course Menu*                 ​​​​ $75


 Choice of three entrees



 Petits Fours

A printed menu at each place setting

* 7.75 % California sales tax and 20% gratuity will be added to bill.


Premium Four Course Menu*            ​​ $85


 Choice of three entrees



 Petits Fours

 A printed menu at each place setting

 * 7.75 % California sales tax and 20% gratuity will be added to bill.


 Four Course Menu Including Wine        ​​ ​​ ​​​​ $120


 Choice of three entrees



 Petits Fours

 Chef’s selection of fine California wines with dinner

A printed menu at each place setting

Including 7.75% California sales tax

  Including 20% gratuity


Premium Four Course Menu Including Wine     $130


 Choice of three entrees



 Petits Fours

 Chef’s selection of fine California wines with dinner

 A printed menu at each place setting

 Including 7.75% California sales tax

 Including 20% gratuity


Six Course Chef’s Tasting Menu Including Wine  $175
Hors d’œuvres

  Champagne toast

 Six course Chef ‘s tasting menu

  Chef selected fine California wines with dinner


 Petits Fours

 A printed menu at each place setting

Including 7.75% California sales tax

 Including 20% gratuity

 Hors d’ œuvres            $18 Per Person
Selection of Any Three      


  Mini Quiche Lorraine

  Mini Crab Quiche

  Bacon wrapped Medjhool Date

  Sausage and goat cheese in puff pastry

  Crab Canapés with avocado and capers

  Potato pancakes with smoked salmon

  Applewood bacon wrapped scallops

  Giant shrimp cocktail

  Grilled giant shrimp Miso glazed

   ​​​​ Crab stuffed mushrooms

   ​​​​ Oysters Rockefeller

   ​​​​ Lamb Lollipops

   ​​​​ Chicken Satay on skewers

   ​​​​ Sausage bolitas

  Goat cheese bolitas

  “Polpette” Italian meatballs











~Appetizers ~



Cannelloni della Casa

Homemade tubes of pasta filled with a mixture of imported cheeses, spinach and sausage

in an tomato tinted cream sauce


Charred Chilies With Four Cheeses

Roasted and skinned Anaheim chili peppers filled with four imported cheeses with a fresh tomato salsa


Grilled Shrimp(Premium)

Grilled jumbo shrimp with Champagne and fresh herbs


Dungeness Crab Cake(Premium)

Sweet, fresh Northern crab encased in an herb crust sautéed with roasted red pepper Hollandaise


Tower of Fresh Crab (Premium)

Fresh Dungeness crab meat layered between diced avocado, sweet tomato and toasted brioche  ​​ ​​ ​​​​ 


Spicy Corn Chowder

Topped with fiery salsa, crackled bacon and chives


Silky Chicken & Wild Mushroom Soup

Made with organic free-range chicken


Scallop & Mushroom Bisque

With white wine and cream


Maine Lobster Bisque

Made from fresh, tender, sweet Maine lobster garnished with shrimp and sherry






~ Salads ~



Casa Salad

Butter soft red & green leaf lettuces with an imported Gorgonzola vinaigrette and toasted walnuts


Mélange of Field Greens

Mixed field greens with raspberry vinaigrette and Sonoma goat cheese croutons


Salad of Two Hearts

Hearts of palm and artichoke heart with organic field greens and roasted red pepper vinaigrette


Warm Potato & Herbs

Shredded and crisply sautéed potatoes layered onto a bed of mixed greens and fresh herbs


Pear and Goat Cheese Salad

Organic field greens, slivered Oregon pears, goat cheese, candied pecans with a light balsamic vinaigrette  ​​ ​​ ​​​​ 


Caesar Salad

Romaine lettuce with our homemade traditional Caesar dressing and fresh shaved Parmesan cheese


Grilled Portabella Mushroom Salad

Marinated, grilled and sliced Portabella mushroom over organic field greens

with baby tomatoes dressed in an aged balsamic vinaigrette







~ Entrees ~


Prime New York Steak (Premium)

Grilled Prime beef, presented with a fresh Tarragon hollandaise  ​​​​ 


Tenderloin of Beef

Roast tenderloin of prime beef drizzled with cabernet demi glace topped with crisply fried onions  ​​ ​​ ​​​​ 


Rack of Lamb (Premium)

Rack of Colorado lamb, in a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace


Loin of Pork

Roasted with fresh plums and dates


Chicken Champignon

Pan roasted organic boneless chicken breast, sliced with a truffled mushroom essence  ​​ ​​ ​​​​ 


Grilled Salmon

Organic Scottish salmon with fresh Tarragon Hollandaise


Nantucket Scallops (Premium)

Quickly sautéed with champagne and lemon (Upon availability)


Seared Ahi (Premium)

Soy ginger glaze and wasabi with Jasmine rice


Baked Swordfish New Orleans

Fresh filet of local swordfish napped with Creole honey-mustard and toasted pecans


Grilled Swordfish

Black beans and aged sherry wine vinegar with a fresh tomato and lime salsa


Presidential Whitefish

Lake Superior whitefish on a bed of mashed potatoes and sautéed spinach with a Pommery hollandaise


Grilled John Dory

With a pineapple hollandaise and toasted Macadamia nuts (Upon availability)




~ Desserts ~


Decadent Date

A steamed pudding made from Chef Jorge’s locally grown Medjool dates warmed

with a whiskey-laced butterscotch sauce, with vanilla ice cream


Caramelized Apple Tart

Tart slivered apples on a crisp pastry crust in a pool of caramel sauce


Trilogy of Mousse

Imported milk, dark and white chocolate in a pool of raspberries


Raspberry Crème Brulee

Fresh raspberries studded in a rich custard with a caramelized sugar crust


Mocha Crème Brulee

Rich cappuccino custard crowned with a layer of Belgian bittersweet chocolate


Fresh Lemon Tart

With raspberry Coulis and fresh cream


Pear Almond Tart

Fresh Bartlett pears baked in a sweet pastry shell with marzipan filling


Tiramisu “Lift Me Up”

Traditional northern Italian dessert of homemade lady fingers, rum soaked espresso

and layered with mascarpone and shaved chocolate


Warm Gingerbread

With spiced pears and cream Chantilly


Tropical Fruit & Ice Cream

Warmed with Grand Marnier and served with vanilla ice cream in a hand-made tulip shell

​​ made with pecans and almonds