Special Event Price List

 Four Course Menu*                 ​​​​ $75
  Appetizer

 Salad

 Choice of three entrees

 Dessert

 Coffee/Tea

 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
  Appetizer

 Salad

 Choice of three entrees

 Dessert

 Coffee/Tea

 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
  Appetizer

 Salad

 Choice of three entrees

 Dessert

 Coffee/Tea

 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
  Appetizer

 Salad

 Choice of three entrees

 Dessert

 Coffee/Tea

 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

 Coffee/Tea

 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