Special Events

 
Special Event Price List

 

 

Rooms Available for Private Parties:

Jillian’s Room – Capacity 30
Price upon request

Mackenzie’s Room – Capacity 40
Price upon request

Courtyard – Capacity 64
Price upon request

Piano Room – Capacity 14
Price upon request

Entire Restaurant – Capacity 180
Price upon request

Cocktails and after-dinner liqueurs are charged on a consumption basis. 
We do not allow corkage in our private dining rooms and outside wines are not permitted for group events.
A deposit will be required in order to secure your reservation. 
Deposits are refundable with a minimum notice of seven days prior to the date of your reservation.
Payment is due and payable upon conclusion of the evening.
Prices are subject to change.

 

 

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

 

 

Menu

 

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