FA L L M E N U

2016

CONTENTS

B R E A K FA ST E X P E R I E N C E 

2

B R E A K FA S T E N H A N C E M E N T S

4

R E FR E S H M E N T B R E A KS

5

B U I LD YO U R OW N B R E A K 

6

D E L LU N C H B U FFE T

8

C U STO M P L AT E D LU N C H 

11

J O H N ’ S FO O D “ T R U C KS ” 

13

GRAB ‘N GO

14

R EC E PTI O N S U G G E STI O N S 

15

S I G N AT U R E D I S P L AYS 

16

B U TC H E R B LO C K 

17

R EC E PTI O N T R U C KS 

18

D I N N E R B U FFE T

21

S I G N AT U R E C L A M BA K E

26

LI L’ D E L B B Q 

27

S E RV E D P L AT E D D I N N E R

28

S P EC I A LT Y B E V E R AG E S 

33

G R O U P B E V E R AG E O FFE R I N G S 

34

2 01 6 W I N E O FFE R I N G S

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G U I D E LI N E S

36

From continental breakfast to satisfying buffets Unique offerings such as omelet and donut bars A colorful variety of beverage options Customize your snacks for every craving Crowd-pleasing options for perfect mixing and matching Gourmet respite from the ordinary served at your table A street-side pit stop for the epicurious For those short on time but big on flavor Crowd-pleasing elegant and inventive spreads Beautifully composed bites great for mixing and mingling Savory and fragrant roasts and smokes for curious carnivores Customizable gourmet stations, from oysters to street tacos Stunning themed culinary spreads, from clambakes to BBQ A classic clambake served on the sparkling sand Tasty beach barbecue with all the fixin’s and optional smokers Stunning customizable culinary spreads served tableside Local craft beers, California favorites and rare bubblies Versatile options for gatherings, from craft beer to boutique spirits A expansive wine list to mix and match pours for every palate Policies and procedures to ensure the perfect event

BREAKFAST EXPERIENCE CO RO NAD O CO NTI N ENTAL Our Daily House Juice Blend Orange, Apple and Cranberry Juices Regular & Decaffeinated Coffee and Herbal Tea Seasonal Fruit Salads with Fresh Berries Daily Breakfast Bakery Selection: Toast, Jellies, Jams, Whipped Butter Our Famous Warmed Cinnamon Rolls (served tableside or buffet style) $45 per person

N EI G H B O R H OO DS Start with the Coronado Continental and create your customized breakfast buffet from the following items. Select any four items from any neighborhood. Prices noted below are available only as an addition to the Coronado Continental and are sold on a per guest basis for the entire guarantee, and not for a portion thereof.

$32 per person for 4 items

E SCO N D I D O EGG S

FALLB ROO K M E ATS

Scrambled Eggs

Thick Cut Smoked Applewood Bacon

Whole Egg Souffle with Shrimp, Tomato and Cilantro

Pork Sausage Bangers, Fresh Sage

Egg White Souffle with Spinach, Goat Cheese, Herbs, Parmesan

Spicy Pork Kielbasa

Classic Eggs Benedict with Smoked Paprika Hollandaise

Carved Sprial Ham

Poached Egg with Steamed Rice and Stir Fry Vegetables

Smoked Turkey Bacon

Organic Hard Boiled Eggs $10 per item, per person

Country Style Pork Sausage Patty

Peameal Bacon, Sliced Loin

Chicken Mango Sausage Turkey Apple Sausage $12 per item, per person

SO UTH PAR K S KI LLET Golden Hash Brown Potatoes Country Style Potatoes Potato Hash with Roasted Peppers and Onions Brown Rice Sticky Rice $8 per item, per person

CAR L S BAD CO M PS Whole Egg Breakfast Burrito, Chorizo and Cheese Breakfast Tacos with Scrambled Eggs, Cheese, Fresh Salsa Croissant Sandwich with Fried Egg, Cheddar and Smoked Ham Vegan Lavosh Wrap with Spinach, Tomato, Mushroom, Hummus $14 per item, per person

Please refer to guidelines for details and additional fees. Prices and selection subject to change. 2

BREAKFAST EXPERIENCE

GA S L AM P G R I D D LE

DEL MAR GARDEN

Individual Fruit Cobblers

Miso Soup, Kombu, Green Onions, Thai Basil, Hard Boiled Eggs

Pan Seared Cheese Blintzes with Raisin Basil Sauce Sliced Bread Pudding French Toast with Apple Butter

Stir Fry Vegetables with Steamed Brown Rice Vegan Black Bean Quinoa Patties

Whole Wheat Pancakes with Pure Maple Syrup

Steamed Asparagus, Tarragon, Chimichurri

Classic Buttermilk Pancakes

Chilled Fruit Gazpacho

Yeast Batter Waffles with Caramel Syrup

Seaweed Salad with Compressed Apple, Celery and Walnuts

$10 per item, per person

$9 per item, per person

PO I NT LO MA CER E AL S

SO L ANA B E ACH S M OOTH I E S

House Blend Organic Granola with Honey Asai Bowls with Berrie Puree, Nut Milk, Bananas and Whole Berries Bircher Muesli Steel-Cut Oatmeal Chia Porridge, Kiwi and Cashew Cream Dried Fruit & Nut Bar Display $7 per item, per person

Dragon Fruit Milkshake with Banana and Nut Milk Apple Spiced Smoothie with Almond Milk and Honey Green Smoothie with Banana, Kale, Spinach, Mango and Coconut Water Kiwi Cream, Coconut Milk and Chia Seeds Chai Latte Chia Lemonade with Agave

L A J O LL A YO G U RT

$12 per item, per person

Fage Greek Yogurt Coconut Yogurt Yogurt Parfaits Honey Yogurt $7 per item, per person

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

3

BREAKFAST ENHANCEMENTS Enhance your breakfast experience with the following stations. Prices noted below are available only as an addition to the Coronado Continental and are sold on a per guest basis for the entire guarantee, and not for a portion thereof. Attendant required per station at $200 per attendant.

D U N K A D O N UT Whole Donuts Donut Holes Cake and Raised Single Origin Chocolate Fondues Nut and Fruit Fillings Toppings $18 per person + Chef Attendant

O M ELETS BY D E S I G N Baja Shrimp: Poached Rock Shrimp with White Cheddar, Diced Tomatoes, Red Onion and Avocado California Norte: Vegetarian with Asparagus, Oven Roasted Tomatoes, Peppers, Spinach, Onion, Herb Goat Cheese, Whole Eggs or Egg Whites Double Smoked: Smoked Bacon, Ham, White Cheddar and Green Onions $26 per person + Chef Attendant

FI RST TACO O F TH E DAY Fresh Scrambled Eggs Grilled Tofu Homemade Salsas Chopped Avocado Charro Beans Flour or Corn Tortillas $28 per person + Chef Attendant

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

4

REFRESHMENT BREAKS CO FFEE B R E AK Energize your attendees with freshly brewed coffees and teas served with a selection of cream, milk, skim milk, almond milk and soy and sugars. Brewed Regular and Decaffeinated Coffee Selection of Hot Teas and Herbal Infusions 30 Minutes $20 per person Half Day (4 Hours) $30 per person All Day (8 Hour Max) $40 per person

BAR I STA BAR EN HAN CEM ENT Enhance the above coffee package and enjoy cappuccinos, lattes, mochas and all of your favorite espresso drinks at the push of a button. Our fully automated machine comes on its own custom cart and has fully contained espresso beans, water and milk. Coffee syrups will be included so that each coffee can be fully customized. 30 minutes- $35 per person 4 hours-

$45 per person

8 hours-

$55 per person

B EVER AG E S , PER PERSO N Cold Pressed Juices $14 each Assorted Soft Drinks $10 each Coconut Waters $12 each Bottled Waters (still and sparkling) $10 each Assorted Frappuccino $11 each Red Bull® Energy Drinks (Regular and Sugar-Free) $11 each Bottled Fruit Juices $11 each Flavored Bottled Honest Tea $11 each

S M OOTH I E BAR Acai Berry and Yogurt Smoothie topped with Organic Granola Coconut Juice and Milk, Tapioca Boba and Cocoa Nibs with dried coconut Almond Milk, Pistachios, Walnuts, Agave Syrup Green Apple Pressed Juice, Sprouted Peas, Wheat Grass, Chia Seeds $19 per person + Chef Attendant

Prices are per person and based on a 30-minute break. Per-person selections have a minimum guarantee of 25 people. Beverages may be added and billed on consumption. Please refer to guidelines for details and additional fees. Prices and selection subject to change. 5

B U I L D YO U R OW N BREAK

B R E ADS & BAKERY ( $ 9 2

per dozen)

Assorted Freshly Baked Pastries Fresh Butter Croissants Assorted Bagels (Regular and Light Cream Cheese) Assorted Freshly Baked Cookies House-Made Macaroons: Coconut, Raspberry, Blondies & Fudge Brownies: Mint Chocolate, Peanut Butter Fudge, Chocolate Chip or Traditional Rice Krispies® Treats Assorted Miniature Biscotti Strawberry Rhubarb Popover, Apple Custard, Very Berry Chronic Cupcakes Chocolate Sea Salt, Crème Brûlée or Red Velvet

SWEET TR E ATS ($ 1 0 9

per dozen)

Chocolate Raspberry Bar Chocolate Truffles Peanut Butter Bars Chocolate Chip Coconut Bar Häagen-Dazs® Ice Cream Bar Dreyer’s® Strawberry Fruit Bar

SAVO RY B ITE S ($ 9 8

per dozen)

Savory Macarons: Date and Brie, Tomato & Goat Cheese, and Smoked Salmon and Dill Warm Jumbo Pretzel Bites with Honey Mustard Petite Tea Sandwiches (4 types) Turkey, Chicken Salad, Salmon, Cucumber and Cream Cheese Savory Popovers: Spinach, Mushroom and Goat Cheese, Nueske’s Bacon and Gruyère

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

6

B U I L D YO U R OW N BREAK (CONTINUED)

H E ALTHY LIVI N G S NACKS ($ 9 6

per dozen)

Assorted Luna and Kind Bars Seasonal Whole Fresh Fruit (per piece) Single Serving-Size Chips, Pretzels, Trail Mix or Goldfish Single Serving-Size Cashews and Almonds Assorted Individual Greek, Plain and Fruit Yogurts

TH EM E S : TRO PI CAL PAR AD I S E Fingerling Bananas Salty Bar Nut Mix: Cashews, Pistachios, Macadamias, Shaved Coconut, Sweet Chili Sauce Mango Smoothies Mini Pineapple Upside Down Cakes $23 per person

M OOTI M E I CE CR E AM Crush Your Own Stone Ice Cream Blends Brandied Cherries, Strawberries, Blueberries, Pistacios, Gummy Worms, Crushed Oreos, Mini M&M’s, Reeses Pieces, Butter Brownies, Sprinkles $28 per person

ROOT VEG ETAB LE S ROCK Carrot and Pressed Apple Juice on the rocks with Bee Pollen Top Warm Spinach-Artichoke Dip Hummus with Sliced Baguettes and Pita Bread Seedless Grapes, Dried Figs, Apricots and spiced Almonds $26 per person

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

7

DEL LUNCH BUFFET Create and build your own unique lunch fare with the following selections with per person pricing. Select one soup, two salads, selected entrees, two sides and two desserts. All buffets come with a selection of artisanal breads, butter & flavored oils, and freshly brewed coffee, decaffeinated coffee and assorted teas. $75 select two entrees $86 select three entrees

SO U PS

(select one)

Pappa al Pomodoro Tuscan Soup with Fresh Tomatoes, Olive Oil, Garlic, Basil and Blended Butter Beans Organic Tomato Soup with Fennel Romesco Frijole Con Pollo Soup with Pulled Chicken, Black Beans, Shaved Radish and Cilantro Vegan White and Spinach Chili Chicken with Wild Rice and Preserved Lemon

Baby Greens, Roasted Sugar Beets, Goat Cheese with Simple Herb Dressing Caesar Salad with Shaved Parmesan, CroutonsRoasted White Corn Salad with Sweet and Sour White Cabbage Three Tomato Salad: Fresh, Sundried and Roasted with Petite Greens and Tarragon Aioli Chopped Watermelon Salad with Chile Lime Dressing

Shrimp Miso with Shitake Mushrooms and Cilantro

Three Melon Salad with Chile and Lime

The Del’s Famous Clam Chowder

Santa Maria Salad with Butter Lettuce, Green Onion, Pico de Gallo, Avocado and Citrus

Split Pea with Smoked Deviled Ham Baked Potato Bisque with Bacon and Chives

SAL ADS

(select two)

Fried Brussels Sprouts Salad with Parsley Pesto, and Preserved Lemon Dressing

Cucumber and Corn Salad with California Poppy Seed Dressing Garden Hardy Chopped Salad with Sweet Peppers, Onions, and Buttermilk Bacon Dressing

Baby Kale Salad with Chickpea Tangerine Gremolata, Shaved Parmesan and Ciabatta Croutons, Caper Honey Dressing Greek Giant White Bean Salad, Grilled Greens and Garlic Dressing Prices are per person and based on a 30-minute break. Per-person selections have a minimum guarantee of 25 people. Beverages may be added and billed on consumption. Please refer to guidelines for details and additional fees. Prices and selection subject to change. 8

DEL LUNCH BUFFET ENTREES SAN DWI CH E S

Crispy Chickpea Chicken Tenders with Green Goddess Dressing

Bocadillos: Smoked Turkey, Shaved Manchego Cheese, Green Pepper and Tomato Pesto, Leaf Lettuce on a Spanish Roll

Roasted Chicken Breast with Chicken Thigh Ragout, Pears, Olives and Oregano

Churritos Locos: Savory Baja Churros with Cucumber Jicama, Salsa de Botella, Chamoy Lime, Chaca Chaca, Peanuts, Port Cueritos, Clamato Roast Beef with Sliced Swiss Cheese and Garlic Mayonnaise on a French Roll with Classic French Onion Soup for Dunking Chickpea Miso, Grilled Tofu, Shaved Radish Cucumber Slaw with Honey Sriracha Dressing on Baguette Pulled Slow Smoked Whole Chicken with Chipotle Citrus BBQ Sauce, Smoked Cheddar, Shredded Wedge Slaw on a White Bun Burger Bar: Select two varieties of Sirloin Beef, Lamb, Buffalo, Turkey or Veggie Burgers served with Lettuce, Tomato, Onions, Pickles and an Assortment of Cheeses

S E AFO O D, P O U LTRY, & M E ATS Baked Local Sea Bass with Fennel Roasted Pear Salad and Pickled Radishes Smoked Central Coast Trout with Raisin and Sage, Garlic Lemon Oil Pacific Grouper Carne Asada and Roasted Yam and Mole Baja Prawn Stir Fry with Napolitos, Roasted Tomatoes and Cilantro Lime Mole Roasted Salmon with Paprika and Lemon Sauce

Tender Grilled Rosemary Chicken with Mustard Braised Onions Braised and Grilled Sirloin with Roasted Tomato Jus, Grilled Onions and Rappini Buffalo Sirloin Petite Steaks with Grilled Carrot Slaw Grilled Tri Tip of Beef with Tangerine Chimichurri BBQ Wild Boar in Green Tomato and Basil Sauce Rotisserie Leg of Lamb with Spearmint Almond Salsa Sugar Brined Pork Loin with Sea Salt and Apricots

PA STA & VEG ETAR IAN Shellfish Pasta with Penne, Shrimp, Mussels, Lobster Cream Sauce, Shaved Parmesan, Parsley Shrimp Pasta with Sweet Peas, Mint Pesto and Macaroni Vegetarian or Cauliflower Steak Green or Red Chile Chilaquiles Ricotta Gnocchi with Toasted Cauliflower, Sweet Potato Sauce and Spiced Pecans Vegan Lentil Stir Fry with Organic Spinach, Shaved Nopalito and Rice Butter Noodles with Shaved Parmesan, Smoked Bacon and Parsley Fusilli Pasta in Yellow Tomato and Fennel Broth, Goat Cheese Herb Streusel

Prices are per person and based on a 30-minute break. Per-person selections have a minimum guarantee of 25 people. Beverages may be added and billed on consumption. Please refer to guidelines for details and additional fees. Prices and selection subject to change. 9

DEL LUNCH BUFFET

SIDES

(select two)

Clay Pot Pequillo Beans in Smoked Tomato Broth Brazing Greens with Verjus and Green Grapes Fingerling Salted Potatoes, Parsley Crunch Crust Root Vegetables, California Soy Ginger Dressing Smoked Cauliflower Confetti, Spiced Almonds, Figs

D E S S ERTS

(select two)

Double Moist Cream Cheese Chocolate Cake Apple Cobbler with Vanilla Bean Ice Cream Apple Fennel Bread Pudding with Caramel Marsala Hard Sauce

New Potatoes, Coconut Green Curry, Artichokes

Central Coast Sugar Cream Pies

Giant White Beans, Pea Tips, Pistachios in Lemon Vinaigrette

Blueberry Compote with Lemon Pudding and Puff Pastry Cracklings

Warm Orzo Pasta Salad with Roasted Vegetable Caponata, Fresh Herbs, Light Cream Sauce

Open Faced Nutella and Banana Crostini Chilled Grilled Cheese with Ricotta and Berry Compote

Mushroom Risotto with Forest Mushrooms, Shaved Pecorino Cheese

Grilled Cheese with Ricotta and Berry Compote

Garlic Baguettes

Organic Honey Oat Cookie Squares Strawberries and Whipped Tangerine Cream Warm Tamarind Apple Fried Pies with Dulce de Leche Ice Cream Honky Tonk Ice Cream Parlour: Chocolate, Vanilla and Strawberry Ice Cream; Raspberry, Caramel, Butterscotch and Chocolate Sauces, Toppings including Cherries, M&Ms, Cookie Crumbs, Rainbow Sprinkles, Toasted Nuts, Marshmallows, Whipped Cream, Coconut, Chocolate Chips, Granola

Prices are per person and based on a 30-minute break. Per-person selections have a minimum guarantee of 25 people. Beverages may be added and billed on consumption. Please refer to guidelines for details and additional fees. Prices and selection subject to change. 10

C U S T O M P L AT E D LUNCH Unique and customary selections served at your table with per person pricing. All entrees include a choice of soup or salad, entree, and dessert and are served with a selection of artisanal breads, butter & flavored oils, and freshly brewed coffee, decaffeinated coffee and assorted teas.

SO U P White Corn Bisque with Oregano Oil Potato Leek with Garlic Croutons Cream of Butternut Squash with Toasted Pepitos Blended Lentil, Sweet Pea Pesto White Onion and Butter Soup, Toasted French Bread Ham & Egg Drop Soup, Green Onions, Smoked Ham Vegan White Bean and Spinach, Sweet Chiles Organic Red Miso with Dirty Rice, Pickled Root Vegetable Lobster Bisque en Croute with Fennel Powder Pulled Chicken, Matzo Dumplings, Parsley Gremolata Tortilla Soup with Roasted Tomatoes, Cilantro Pesto

SAL AD Organic Baby Field Lettuces, House Grown Herb Vinaigrette, Goat Cheese Spinach Salad with Shaved Radish, Toasted Almonds, and Creamy Oregano Dressing Roasted Beet and Apple Salad, Whipped Honey Ricotta, Petite Spinach, Pistachios, Herb Oil Romaine Wedge, Lemon Garlic Dressing, Baked Tomatoes Buffalo Mozzarella and Tomato Stack, Pesto and Red Onions Handpicked Baby Greens, Sliced Apple, Pistachio, Broken Goat Cheese Dressing

ENTR ÉE S , S E AFOO D Shrimp Curry with Ginger, Lemon Grass and Basmati Rice Seared Salmon, Rosemary Scented Rice, Market Baby Vegetables with Garlic Butter Barramundi Sea Bass, Charred Broccoli Rabe, White Corn and Cheddar Polenta $72 per person Please refer to guidelines for details and additional fees. Prices and selection subject to change.

11

P L AT E D L U N C H

ENTR ÉE S , PA STA & VEG ETAR IAN Quiche with Spinach, Mushrooms and Goat Cheese Vegetarian or Cauliflower Steak Ricotta Gnocchi with Toasted Cauliflower and Sweet Potato Sauce and Spiced Pecans Pesto Penne and Three Tomato Confit Vegan Lentil Stir Fry with Organic Spinach, Shaved Napalito and Rice Stir Fry Roasted Squash Ravioli with Mint and Basil Pesto $65 per person

ENTR ÉE S , SAL AD

ENTR ÉE , P O U LTRY Oven Baked Half Chicken, Saffron and Squash Risotto, Parmesan Creamed Escarole Roasted Chicken Breast and Charred Tuscan Kale, Chicken Rosti with Ligurian Olives and Braised Fennel $65 per person

ENTR EE , M E ATS Hanger Steak, Smashed Fingerling Potatoes, Green Beans, Sherry and Oregano Vinaigrette Smoked Pork Loin, Brown Butter Potato Gnocchi, Braised Collard Greens Salisbury Steak Dumplings with Mushroom Pearl Onion Gravy $78 per person

Ten Ingredient California Chicken Chopped Salad with Creamy Tomato Dressing $59 per person Caesar Salad with Chicken, Shaved Parmesan, Croutons and Caesar Dressing $59 per person

D E S S ERTS Toasted Brown Butter Pound Cake with Huckleberry Sauce Dark Chocolate and Mocha Bread Pudding, Mascarpone Cream Lemon Lime Meringue Tart with Cinnamon Graham Crust Chocolate Upside Down Bombe, Roasted Strawberries Lemon Lavender Curd Tart with Fresh Raspberries White Chocolate Creme Brulee with Fresh Berries Butterscotch Profiteroles with Caramel Crunch Melting Dome: Warm Ibarra Chocolate Cream over a Chocolate Dome Unveiling Salted Caramel Ice Cream, Berries, Passion Fruit Curd, Almond Streusel Baked Alaska: Meringue Toasted over Vanilla Ice Cream with Burgundy Poached Tart Cherries

Prices are per person and based on a 30-minute break. Per-person selections have a minimum guarantee of 25 people. Beverages may be added and billed on consumption. Please refer to guidelines for details and additional fees. Prices and selection subject to change. 12

JOHN’S FOOD “TRUCKS”

TR U CK 2 : TA ST Y THAI Chicken Coconut Soup with Lemon Grass, Ginger and Chiles Thai Lettuce Cups with Shrimp Noodle Slaw and Thai Chicken Salad, Thai Basil Dressing Fried Banana Fritters with Coconut Caramelized Mango Sauce

TR U CK 3 : VEGAN VAN Warm Sweet Pea Soup with Mild Green Curry, Dried Ginger and Carrot Crisps Chickpea Fritter with Sweet & Sout Pickled Jardiniere and Hot Sauces Avocado Chocolate Pudding with Seasonal Berries

The Food Truck revolution started in Los Angeles and is synonymous with Southern California cuisine. Choose your number of stations to experience this cultural phenomenon. $79 per person (3 Stations) $89 per person (4 Stations)

TR U CK 1 : BA JA ST YLE TACOS Warm Griddled Corn Tortillas, House Recipe Fire Roasted Salsa Pacific White Fish Tacos, Grilled or Crispy, with Shaved Cabbage Pico de Gallo, Cilantro, Lime and Crema Tropical Fruit Salad Bar Dulce Chips and Dip Cinnamon Sugar Churros with Dulce de Leche and Strawberry Salsa

TR U CK 4: CH OWD ER H E AD New England Clam Chowder with Little Neck Clams, Diced Potatoes, Cream and Crispy Chopped Bacon Beer Battered Pacific Cod Fillet, House Tartar Sauce, Horseradish Cocktail Sauce, Lemon, Malt Vinegar Shaved Cabbage and Parsley Coleslaw Bread Pudding Bites

TR U CK 5: M I N I M E Short Buttered Noodles with Shaved Parmesan, Parsley and Preserved Lemon Butter Chicken Fingers with Buttermilk Bacon Dressing Pickled Carrot Salad with Curried Golden Raisin Dressing Thick Chocolate Chip Cookies & Milk - $7 per person

Prices are per person and based on a 30-minute break. Per-person selections have a minimum guarantee of 25 people. Beverages may be added and billed on consumption. Please refer to guidelines for details and additional fees. Prices and selection subject to change. 13

G R A B ’N G O

EACH BAG CONTAINS: One (1) Side Composed Salad One (1) Dessert Choice of One of Three (3) Pre-Selected Entrées $59 (Presented in reusable beach tote and includes Miss Vickie’s® Chips and Whole Fruit)

CO M P OS ED S I D E SAL ADS Wild Mushroom and Vegan Grain Shaved Radish, Tomato and Cucumber with Cumin Yogurt

S I G NATU R E B OCAD I LLOS (In Petite Baguettes) Spanish Style Citrus Braised Ham, Grilled Onions, Petite Greens, Paprika Aioli Smoked Sliced Turkey with Sage Stuffing, Cranberry Sauce, Arugula and Mayonnaise

S I G NATU R E SAN DWI CH E S Roast Beef, Horseradish Cheddar, Sliced Tomato and Crisp Lettuce on a Pretzel Bun

Short Pasta, Parmesan and Parsley Lemon Olive Oil

Honey Baked Ham, New York Cheddar, Jalapeno Marmalade, Lettuce and Sliced Tomato on a Croissant

Baby “C” Potato Salad with Fennel Mayonnaise and Smoked Salt

Roasted Turkey, Rocket Lettuce, Havarti, Vine Ripened Tomato and Avocado on a Croissant

S I G NATU R E SAL AD ENTR ÉE (Dressing on the side, Baguette with Butter)

D E S S ERT

Sesame Chicken with Tat Soi, Shaved Cabbage, Pea Sprouts, Carrots, Wontons, Cilantro, Sesame Dressing

Chewy Fudge Cookie

Smoked Chicken Cobb with Baby Gem Lettuce, Point Reyes Blue Cheese, Bacon, Egg, Avocado, Tomato with a Creamy Basil Vinaigrette

Rock Road Sea Salt Wedge

Wheat Berry and Hazelnut Quinoa with Cucumber, Beets, Miso Hummus and Tabbouleh

S I G NATU R E WR APS & PITA S Chopped Chicken, Chickpea Hummus, Sliced Peppers, Green Onion, Green Olive Dressing in Pita

Nutter Butter Stuffed Cookie Sesame Crisps Citrus Gummies

EN HAN CEM ENTS Soda $10 Candy Bar $7 Luna & Kind Bars $8

Grilled Tuna Wrap with Bacon Jam, Arugula, Shaved Carrot, Onions and Garlic Mayonnaise

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

14

RECEPTION SUGGESTIONS

H O RS D ’O EUVR E S

Minimum order of 25 pieces each

CH I LLED

$12 per piece

CH I LLED

$14 per piece

Roasted Beets with Caramelized Walnuts on Toasted Brioche with Crumbled Goat Cheese

Dry Aged Beef Carpaccio with Chiles and Sunflower Sprouts

Tenderloin Spring Rolls with Daikon and Cilantro

Frisee Salads with Smoked Bacon and Quail Eggs

Duck Rillette Crostini with Cherry Compote

Duck Pate with Hazelnuts and Sage Roasted Apples

Baja Style Ceviche on Fresh Tortilla Cups

Roasted Three Tomato Bruschetta

Salmon Poke, Ponzu and Cilantro in Crispy Wonton

Mortadella Flatbreads and Pickled Peppers

Chicken Liver Mousse with Port Wine Reduced Cherries on Country Bread

Brussels Sprouts with Golden Raisins in a Bacon Scallion Vinaigrette

Burrata with Roasted Quince and Apple Compote on Endive

House Smoked Salmon with Dill Fromage Blanc on Crackers

Caramelized Cauliflower with Candied Walnuts and Pecorino

Salmon Tartare on Crispy Baguette with Maui Cilantro Salsa

House Smoked Barbecue Beets on Crostini

H OT

$12 per piece

H OT

$14 per piece

Buffalo Style Chicken Lollipops with Blue Cheese

Chicken Taquitos with Roasted Red Pepper Coulis

Fried Smoked Oysters with House Caper Tartar Sauce

Pickled Crab and Wild Mushroom Risotto Cakes

Tempura Shrimp with Cucumber and Sweet Spicy Sauce

Lobster Cappelletti with Scallion Dipping Sauce

Chile Smoked Scallops and Cherry Glaze

Charred Shrimp with Tat Soi and Artichokes

Lobster Cakes with Garlic Mayo and Blackened Corn

Grilled Pork on Mini Polenta Cakes with Walnut Oregano Dressing

Grilled Tuna Tacos with Avocado and Sesame Soy Dressing

Smoked Ham on Country Bread with Sweet Hot Honey Mustard

Tuscan Chicken Flatbreads with Mint and Pinenuts

Kobe Beef Brioche Sliders with Monterey Jack and Saffron Aioli

Toasted Goat Cheese Crostini with Forest Mushroom Curried Lamb Meatballs with Sweet Plum Sauce Southwestern Crab Cakes with Three Pepper Jelly

Braised Ham Hocks on New Potatoes with Spice House Mustard Warm Chevre Cheese and Caramelized Tartlets

Pulled Pork Sliders and Cilantro Jicama Slaw Black Bean and Garbanzo Cakes with Creamy Cilantro Dipping Sauce Spicy Vegetable Samosas with Sweet Plum Chili Sauce

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

15

S I G N AT U R E D I S P L AY S CR E ATIVE CR U D ITE Fingerling Salted Potatoes, Sugar Snap Peas, Asparagus Tips, Petite Whole Rainbow Carrots, Jicama Sticks, Heirloom Radishes, Endives, Green Beans Honey Parsley Pesto, Tarragon Aioli, French Onion Dip, Olive Oil and Chile $28 per person

SO CAL SU S H I Price is per piece, 100 piece minimum Minimum of 3 pieces per person for a 1 hour reception Minimum of 5 pieces per person for a 1 hour reception

STAN DAR D RO LL S - $ 1 2

per piece

California Roll with Avocado, Crab and Cucumber

CALIFORNIA ARTISAN CH EESE GUILD

Yellow Fin Tuna with Dynamite Sauce

Selection of Six Fine Cheeses from the World Famous Creameries of California’s Central and Southern Coast

Organic Veggie Roll, Brown Rice, Nori and Cucumber Pickled Vegetables

Seletion of 2 Goat, 1 Aged White Cheddar, 1 Hard Ripened, 1 Blue and 1 Soft Ripened Cow’s Milk Three of our Fresh Jams, Jellies and Chutneys

S PECIAL RO LL S - $ 1 4

Fresh Artisan Bread, Crackers, Spiced Nut Trio

Nigiri Combo: Assorted Fresh Slices of Fish on Hand Pressed Sushi Rice

$36 per person

CEVI CH ER IA Shrimp Baja Rojo with Roasted Tomato Horseradish and Fresh Chiles Whitefish with Verde Cilantro Pesto, Lime Juice and Lemon Olive Oil Shellfish Blond, Calamari, Clams, Bay Shrimp, Lemon and Orange Juice and Oregano Onions Crispy Tortilla Chips

per piece

Fresh Cut Sashimi: Chef’s Choice of Assorted Fresh Slices of Fish, Ponzu Sauce, Wasabi Makizushi Roll with Pickled Ginger, Wasabi and Soy Sauce Wild Tuna Trio: Assorted Ahi Tuna, Super White Tuna, Seared Albacore Tuna Sashimi

Ahi “Poke” Tuna Tango: Fresh Ahi Poke Tuna mixed with Pico de Gallo, Scallions and Quinoa served with House Honey Avocado Wasabi Sauce and Crispy Taro Chips - $18 per person

$42 per person Add a Sushi Chef to create maki, niguri, hand rolls and sashimi selections for $250

Prices are based on a one-hour reception with a minimum guarantee of 30 people. Please refer to guidelines for details and additional fees. Prices and selection subject to change.

16

BUTCHER BLOCK BACON WRAPPED MEATLOAF

FLAME GRILLED FLANK STEAK

BBQ Pineapple and Hawaiian Rolls (Serves 25 People)

Grilled Garlic Bread and Pico de Gallo (Serves 20 People)

$480

$540

PRIME RIB OF BEEF Cheddar Biscuits, Au Jus, Bearnaise Chimichurri (Serves 30 People)

CHICKEN CHURRASCARIA

$760

ROASTED BEEF TENDERLOIN ROSSINI Truffle Onion Marmalade with Crostini and Fois Gras Gravy (Serves 20 People) $775

“LIL DEL” SMOKED TURKEY BREAST Hazelnut Sage and Corn Pudding with Curried Green Apple Sauce (Serves 25 People)

Flame Grilled on Swords, Tomato Chile Sauce and Arepas (Serves 20 People) $480

ROASTED RACK OF LAMB Parsley Lemon Gremolata, Melon and Mint Pesto (Serves 20 People) $625

SMOKED CAULIFLOWER

$460

Miso Hummus, Sesame Onion Ponzu (Serves 20 People)

SALT CU R ED HAM

$210

Rosemary Mustard Crust, Pearl Onion Dumplings (Serves 30 People) $520

WHOLE TUNA LOIN Carved Crudo Style with Chile Oil and Roasted Pineapple Salsa, Cucumber Pico de Gallo and Crispy Tortilla Chips $620 per loin

Pricing based on 90 minutes service. Please refer to guidelines for details and additional fees. Prices and selection subject to change. 17

RECEPTION TRUCKS

FRO MAG E ET D E S FR U ITS PAR FAITS

STR EET TACOS

Whipped Brie and Date Mousseline, Spiced Almonds

Fresh Corn Tortillas

Humboldt Fog with Sauteed Honey Pears

Grilled Carne Asada

Chevre with Herbs, Olive Oil and Green Olive Paste

Smoked Chicken with Chile

Artisan Breads and Lavash

Pico de Gallo, Shaved Cabbage, Queso Fresco

$36 per person

$32 per person

CALI TAPA S

N U EVO L ATI N O EN SAL ADA & SAL SA BAR

Olives in Olive Oil and Herbs, Spanish Almonds Salumi Board with Sausage, Chorizo and Cured Ham Roasted Potato Salad with Brava Sauce Roasted Tomatoes with Garlic Crostini Empanadillas with Braised Chicken and Preserved Lemon Herbed Aioli $39 per person

Guacamole Cart: Fresh Hass Avocados, Lime, Jalapeno, Onion, Sea Salt, Cilantro Fire Roasted Tomato Salsa, Salsa Verde, Guajillo Salsa Watermelon and White Corn Salad Napalitos Slaw with Jicama and Citrus Baby Greens with Shaved Onion, Tomato Hecho en Casa Tortilla Chips $35 per person

Attendant required at $200.00 per attendant. One (1) attendant per 50 guests. Minimum selection of four (4) trucks. Please refer to guidelines for details and additional fees. Prices and selection subject to change.

18

RECEPTION TRUCKS

(CONTINUED)

CATALI NA O N I CE Ice Luge Poached Jumbo Shrimp, Pacific Oysters on the Half Shell, Green Lip Mussels King Crab Legs (add $12) Blond Bay Scallop Cocktail, Vegan Cucumber Cocktail with Tomato and Horseradish Mignonette, Chile Lime Dipping, Roasted Pepper Tartar $48 per person

CATALI NA O N FI R E Steamed Fresh Local Mussels with Chorizo and Dark Beer

PARGO Y TO RTI LL A Whole Roasted Grouper

Crab Cakes off the griddle, Slider Buns and Remoulade Sauce BBQ Shrimp with Golden Grits and Snow Pea Salad $46 per person

Corn and Shrimp Soup, Shellfish Verde Ceviche Grilled Corn Tortillas Crisp Tortilla Chips $44 per person

U LTI MATE MAC N CH EE S E Butter Poached Lobster Beef Tenderloin Bourgignon Chanterelle Mushrooms with Shaved Truffles

H O U S E O F R AM EN Build Your Own Ramen Bowls Choice of Seafood, Chicken, Veggie Wheat and Rice Noodles, Kombu Broth, Aromatic Herbs, Shaved Fresh Vegetables Finishing Sauces $42 per person

Fresh and Aged Cheese Topping Bar with Micro and Chopped Herbs $48 per person

B L ACK & WH ITE STI R FRY White Basmati and Black Forbidden Rice Vegetables, Chicken and Shrimp Veggie Western Style, Chicken Sesame, Crispy Shrimp Thai Curry $34 per person

Attendant required at $200.00 per attendant. One (1) attendant per 50 guests. Minimum selection of four (4) trucks. Please refer to guidelines for details and additional fees. Prices and selection subject to change.

19

RECEPTION TRUCKS

(CONTINUED)

FRO M TH E GAR D EN TR I O

CU STAR DS & CR E AM S

Smoked Carved Turkey with Roasted Pepper and Corn Salad, Avocado Vinaigrette

Lemon Curd, Mocha Mascarpone and Vanilla Pudding

Garlic Rubbed Flank Steak with Charred Tomato Compote, Mixed Baby Greens, Mustard Dressing Whole Grilled Tuna Loin, Fennel Olive Salad, Hazelnut Pesto $56 per person

S MALL- PL ATE STATI O N Select (3) Three Options ENO Housemade Meatballs, Tomato Sauce, Garlic Bread Roasted Cauliflower Steaks with Curried Lentils and Sweet Pea Greens

Fresh Berries and Berry Sauces Tuiles, Sugar Cookies, Madeleines $32 per person

TR U FFLE S L AB Tempered Chocolates for Dipping: Bittersweet, Milk and White Truffle Cores, Nuts and Stemmed Strawberries Truffle Toppings, Shortbread Cookies Immersions: Custom Truffles with chef for molding, dipping and garnishing $35 per person

Smoked Brisket Chili with Corn Bread Madeleines Shellfish Cioppino with Garlic Croutons Ricotta Gnocchi with Lemon Grass Pesto, Toasted Cashews and Shaved Coconut Crisp Cod Chowder with Crispy Cod Fritters and Potato Thyme Chowder $47 per person

Attendant required at $200.00 per attendant. One (1) attendant per 50 guests. Minimum selection of four (4) trucks. Please refer to guidelines for details and additional fees. Prices and selection subject to change.

20

DINNER BUFFET

Create and build your own unique dinner fare from the following selections with per person pricing. Select one soup, two salads, selected entrees, three sides and two desserts. All buffets come with a selection of artisanal breads, butter & flavored oils and freshly brewed coffee, decaffeinated coffee and assorted teas. $148 select two entrees $166 select three entrees

21

DINNER BUFFET

SO U PS

(select one)

Vegetarian Albondigas with Polenta Dumplings in a Wild Rice Fennel Tomato Broth Coconut and Enoki Mushroom with Ginger Pesto Frijoles Charros with Smoked Chicken Sausage, Goat Cheese and Epazote Vegan Grilled Pear and Agave with Toasted Sorghum Seeds Chilled Tomato and Watermelon Broth with Poached Prawns and Herb Melange The Del’s Famous Clam Chowder Split Pea with Smoked Deviled Ham Baked Potato Bisque with Bacon and Chives

SAL ADS

(select two)

Baby Gem Caesar Salad with White Shaved Garlic Croutons, Parmesan Cheese and Caesar Dressing Crisp Wedge of Iceberg Lettuce served wtih Housemade Blue Cheese Dressing, Cherry Tomatoes, Bacon and Crispy Onions Butter Lettuce Salad, Buttermilk Dressing and Oranges Kula Kula Greens with Black Garlic Dressing Citrus Salad with Butter Lettuce and Creamy Tarragon Dressing Tomato and Cheese Napoleon Thick Tomato Wedges layered with Grated Sharp Cheddar, Shaved Red Onion and Garlic Aioli Croutons topped with Housemade Remoulade Fried Onion Ring and Brussels Sprouts Salad with Jalapeño Honey and Goat Cheese Crumble

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

22

DINNER BUFFET (CONTINUED)

ENTR EE S S E AFOO D, PO U LTRY & M E ATS Baja Grouper Escabeche with Jicama Basil Salsa Roasted Salmon with Paprika and Lemon Sauce Shellfish Pasta with Penne, Shrimp, Mussels, Lobster Cream Sauce, Shaved Parmesan, Parsley Jumbo BBQ Shrimp sauteed with Garlic and Abita Beer served with Jalapeno and Cheddar Grits BBQ Shrimp with Roasted Corn Drop Pudding Sugar Cane Shrimp wtih Light Lemon Curry Chicken Oscar Style with Fresh Crab and Caper Butter Quartered Half Chickens with Raisin Mustard Sauce Roasted Half Chicken with Oregano and Braised Sweet & Sour Onions Roasted Beef Tenderloin with Sauce Bearnaise Beef Tenderloins with Roasted Green Pepper Teriyaki Sauce Buffalo Sirloin Petite Steaks with Grilled Carrot Slaw Flame Grilled Skirt Steak with Roasted Corn and Smoked Tomatoes, Avocado Oil 18-Hour Brisket with Red Eye Rub and Red Eye BBQ Sauce BBQ Wild Boar in Green Tomato and Basil Sauce Rotisserie Leg of Lamb with Salt Crust and Spearmint Almond Salsa Kalua Pork with Taro Arepas Smoked Pork Butt Blocks with Green Tomatoes and Chow Chow

VEG ETAR IAN Roasted Vegetable Gratinee with Local Seasonal Vegetables Roasted and topped with Shaved Parmesan Truffled Mac n’ Cheese in a Sharp White Bechamel with a hint of Black Truffle Grilled Cauliflower Steak with Creamy Polenta and Balsamic Onion Marmalade Marinated Beets with Quinoa, Roasted Vegetables with Apple Onion Compote California Paellas: Vegan Garden with Tomato Brown Rice Peppers and Squash; Seafood with Halibut, Shrimp, Clams, Mussels, Calamari, Peppers, Onions in Garlic Lobster Broth; Surf + Turf with Chicken, Shrimp, Calamari, Chorizo Clams, White Rice, Rosemary and Smoked Paprika Please refer to guidelines for details and additional fees. Prices and selection subject to change.

23

DINNER BUFFET (CONTINUED)

SIDES

(select two)

Sticky Purple Rice, Fresh Ginger, Toasted Sesame Seeds Stir Fried Greens and Vegetables, Ponzu Sauce, Grilled Tofu Fingerling Potato Salad with Green Onion Dressing Chef John’s Famous Smoked BBQ Beets White Cheddar Whipped Potatoes with Sour Cream and Butter Steamed Brown Organic Rice, Cumin and Garlic Sweet Potatoes in Green Sauce Warm Sopes with Black Bean Hummus & Shaved Cilantro Slaw Hawaiian Cabbage Slaw Grilled Asparagus served with Hollandaise Sauce Wild Mushroom Saute enhanced with Madeira Wine and Fresh Thyme Warm Orzo Pasta Salad with Roasted Vegetable Caponata, Fresh Herbs, Light Cream Sauce Mushroom Risotto with Forest Mushrooms, Shaved Pecorino Cheese

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

24

DINNER BUFFET (CONTINUED)

D E S S ERT

(select two)

Bananas Foster Bread Pudding with Sauteed Bananas and Grand Marnier, Vanilla Bean Ice Cream Beignets with Strawberry Jam Tangerine Scented Strawberries with Pound Cake and Vanilla Bean Cream Bourbon Pecan Chocolate Cobber with Caramel Ice Cream Upside Down Pineapple Butter Cake Molasses, Beer and Oat Cookies Passion Fruit and White Chocolate Parfaits Cinnamon Sugar Bunuelos with Dulce de Leche Cream and Strawberry Salsa Coconut Rice Pudding with Agave Tequila Raisins Lime Ginger Cookies Honky Tonk Ice Cream Parlour: Chocolate, Vanilla and Strawberry Ice Cream; Raspberry, Caramel, Butterscotch and Chocolate Sauces, Toppings including Cherries, M&Ms, Cookie Crumbs, Rainbow Sprinkles, Toasted Nuts, Marshmallows, Whipped Cream, Coconut, Chocolate Chips, Granola

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

25

S I G N AT U R E C L A M B A K E

CO RO NAD O CL AM BAKE Watermelon Salad, Golden Corn and White Bean Salsa, Basil and Cilantro Dressing

S’ M O R E S O N TH E B E ACH

Shaved Radish and Mixed Leaf Lettuce Salad, Grated Smoked Cheddar Cheese, Marinated Tomatoes and Onions and Garlic Dressing

Homemade Marshmallows: Vanilla Bean, Chocolate, Peppermint

Sweet Potato Coleslaw with Pecan Pesto

Chocolate Squares: Milk, Dark and White

Graham Crackers, Ginger Cookies

Strawberries, Caramelized Bananas, and Raspberries

STE AM ER BA S KETS Individual steamer baskets steamed to order:

Toasted Nuts and Toasted Coconut Includes fire pit with 20 beach chairs

Fresh Shrimp, Mussels, Clams Corn on the Cob

$209 per person

Sausage Potatoes, Aromatic Vegetables, Lemon Parsley

AD D ITI O NAL ENTR EE S Grilled Lobster Tail with Lemon Butter and Parsley (1 Lobster Tail per person) Chili Powder Rubbed Hanger Steak with Smoked Onion Sauce Roasted Half Chicken marinated in Herb Oil and baked with Orange, Thyme Garlic and Cracked Pepper Cauliflower and Asparagus Tip Rosti in Creamy Herb Dressing Drop Biscuits, Corn Bread and Honey Butter Please refer to guidelines for details and additional fees. Prices and selection subject to change. 26

L I L’ D E L B B Q

“ LI L D EL” B E ACH B B Q Garden Greens, Candied Pecans, Russian Dried Raspberries and Black Olives with Sherry Vinaigrette Spinach Salad, Roasted Beets, Mandarin Orange and Toasted Almonds with Balsamic Vinaigrette Grilled Asparagus Platter with Pancetta, Crumbled Goat Cheese and Lemon Olive Oil

B B Q KITCH EN STATI O N (Chef Attendant required) Louisiana-style BBQ Jumbo Prawns with White Cheddar Grits Pecan Smoked Half Chicken, Roasted Onions and White BBQ Sauce Santa Maria-style Tri Tip with Red Eye BBQ Sauce 12-Hour Pork Shoulder with a Sweet and Glossy Mop Sauce Potato and Green Onion Gratin Grilled Corn on the Cob, Whipped Butter, Chili Powder and Sea Salt Braised Collard Greens with White Vinegar, Garlic and Chili Flakes Jalapeno Cheese Corn Bread, Buttermilk Biscuits and Honey Butter Strawberry Shortcake with Whipped Cream Peach Cobbler with a Scoop of Vanilla Ice Cream Chilled Chocolate Bread Pudding $170 per person

O PTI O N A L : I D E A L FO R B E AC H O R L AW N “Lil Del” Smoker

$1200

Pig Smoker

$500

Please refer to guidelines for details and additional fees. Prices and selection subject to change.

27

S E R V E D P L AT E D D I N N E R

Unique and customary selections served at your table with per person pricing. All entrees include a choice of appetizer, soup or salad, entree, and dessert and are served with a selection of artisanal breads, butter & flavored oils, and freshly brewed coffee, decaffeinated coffee and assorted teas. Entree pricing is for three or four courses.

28

S E R V E D P L AT E D D I N N E R

APPETIZERS – CO LD Prosciutto & Melon, Herb Mascarpone, Organic Baby Greens and Lemon Vinaigrette House Smoked Salmon with Baby Red Potatoes and American Caviar Best Ever Shrimp Cocktail with Bay Leaf Poached Jumbo Prawns, Housemade Horseradish Cocktail Sauce, Fried Caper Gremolata and Fresh Lemon

APPETIZERS – H OT Slow Cooked House Smoked Pork Belly and Granny Smith Apple Compote Mini Chicken and Smoked Pepper Tostadas with Tomatillo Sauce Crispy Saffron Risotto Cakes with Red Pepper Coleslaw and Fennel Jam

SO U P Fresh Corn Bisque with Rock Shrimp, Tarragon Butter and Coriander Leaves Cream of Butternut Squash with Thyme, Pumpkin Seed Oil and Roasted Pepitas Roasted Mushroom with Creme Fraiche and Cornmeal Fried Oysters

Tuscan Kale White Bean with Hickory Ham and Red Onion Marmalade Potato Leek Chowder with Pulled Crab, Garlic Croutons Tomato Basil with Wild Rice, Red Onions, Parmesan Lobster Bisque en Croute with Fennel Powder Tortilla Soup with Roasted Tomatoes, Cilantro Pesto

SAL AD Boston Leaves and Watercress, Roasted Peppers, Olives, Pecorino Peppercorn Dressing Organic Baby Field Lettuces, House Grown Herb Vinaigrette, Toasted Almonds and Parmesan Mixed Chickory Salad wtih Lemon and Caper Vinaigrette, Garlic Chips Little Gem Lettuce, Brown Butter Croutons, Shaved Parmesan and Caesar Vinaigrette Arugula and Radish Salad with Spinach, Pinenuts, Raisins and Creamy Oregano Dressing Spinach and Quinoa Salad with Roasted Cider Marinated Apples, Crumbled Goat Cheese, Sherry Honey Vinaigrette

I NTER M E Z ZO CO U RS E Orange Basil Sorbet Lemon Thyme Sorbet Raspberry Port Sorbet

Avgolemono with Smoked Chicken, Rice, Lemon Broth and Fresh Dill Please refer to guidelines for details and additional fees. Prices and selection subject to change. 29

S E R V E D P L AT E D D I N N E R

(CONTINUED)

ENTR ÉE S Local Halibut, Potato Gnocchi with Warmed Spinach Pecorino, Tomato Confit and Pickled Chiles

Smoked Brisket Short Rib of Beef with Golden Raisins, Brie and Mushroom Risotto, Horseradish Gremolata

$130 3 courses $145 4 courses

$125/$135

Pan Roasted King Salmon with Fennel and Fig Confit, Saffon Risotto with Creme Fraiche and Glazed Baby Carrots

Hanger Steak with Applewood Smoked Bacon and Mushrooms, Candied Walnuts and Crushed Fingerling Potatoes $132/$145

$128/$139

Chilean Sea Bass, Baked Squash, Garlic Chive Polenta, Charred Baby Gems with Romesco Verde

Rack of Lamb and Lamb Meatballs with Root Vegetable Rosti, White Corn Mousseline and Mint Fennel Marmalade

$133/$145

$139/$155

Steamed Lobster Tail, Quinoa and Spinach Risotto with Asparagus and Garlic Chive Oil Market Price

Pan Seared Chicken Breast with Rosemary Butter Sauce, Roasted Brussels Sprouts and Herb Marbled Potatoes $115/$130

Roasted Pork Tenderloin with Thyme New Potatoes, Persimmon and Hazelnut Jam and Charred Rapini $118/$125

Roasted King Mushrooms and North Indian Stew with Kidney Beans, Roasted Cauliflower, Wilted Spinach and Crispy Rice $115/$125

Grilled Beef Tenderloin, White Cheddar Crushed Potatoes, Celeriac Brown Butter Puree, Garlic Chips $135/$150 Please refer to guidelines for details and additional fees. Prices and selection subject to change. 30

S E R V E D P L AT E D D I N N E R (CONTINUED)

CO M B I NATI O N S

VEG ETAR IAN O PTI O N S (will be charged at regular main entrée pricing)

Beef Tenderloin + Chilean Sea Bass, Rosemary Potatoes, Broccolini di Cicco and Pickled Pearl Onions $150 3 courses $160 4 courses Beef Tenderloin + Louisiana Tequila Shrimp, Glazed Baby Carrots, White Cheddar Grits and Mushrooms, Black Garlic Cream $146 3 courses $156 4 courses Beef Tenderloin + Salmon with Crushed Fingerling Potatoes, Roasted Cauliflower, Wilted Spinach, Brandy Green Peppercorn Sauce

Gratin Provencal wtih Eggplant, Squash and Leeks, Grlled Polenta and Roasted Vegetables Marinated Beets with Quinoa, Roasted Vegetables with Apple Onion Compote Smoked Black Eyed Peas and Collard Greens with Tomato Fondue Zucchini Lasagna with Pesto and Spinach, Roasted Tomato Marinara Grilled Cauliflower Steak with Creamy Polenta and Balsamic Onion Marmalade

$142 3 courses $160 4 courses Chicken Breast + Grilled Garlic Chili Prawns with Roasted Garlic Mashed Potatoes and Wilted Escarole with Lemon $142 3 courses $160 4 courses Pulled Tomato Braised Pork Shank + Barramundi Bass wtih Peach and Hazelnut Marmalade, Garlic Chive Polenta, Green Beans and Lemon Vinaigrette $135 3 courses $150 4 courses Please refer to guidelines for details and additional fees. Prices and selection subject to change. 31

S E R V E D P L AT E D D I N N E R (CONTINUED)

D E S S ERT

CH EE S E CO U RS E

Chocolate and Mascarpone Pudding with Vanilla Shortbreads

Double Brie, Date Jam, Smoked Pecans

Almond Panna Cotta with Seasonal Fruit

Manchego, Apricot Preserves, Chickpea Crouton

Vanilla Bean Cheesecake with Blackberry Coulis Salted Caramel Chocolate Tart Pistachio and Rhubarb Strawberry Pavlova Spiced Date Cake with Scotch Caramel Sauce Melting Dome: Warm Ibarra Chocolate Cream over a Chocolate Dome Unveiling Salted Caramel Ice Cream, Berries, Passion Fruit Curd, Almond Streusel Baked Alaska: Meringue Toasted over Vanilla Ice Cream with Burgundy Poached Tart Cherries

FAM I LY ST YLE D E S S ERTS

Grated Truffle Cheddar, Honeycomb, Petite Herbs

Humboldt Fog Goat Cheese, Essencia Gastrique, Raisins $24

D E S S ERT & CO FFEE TAB LE (May be substituted for a dessert course for $30 per person) Chocolate Bar: Selection of Chocolate Tarts, Dark Chocolaste Panna Cotta, White Chocolate Moussse, Marble Cheesecake, Cookies Fondue Station: Choice of Dark Chocolate, Butterscotch or White Chocolate Fondue, Fruit Skewers, Cookies, Pound Cake, Salted Pretzel Sticks

Personal Bittersweet Chocolate Fondue with Strawberry and Cookie Dippers

Coffee Table: Coffee, Decaffeinated Coffee, Herbal Teas, Chocolate Shavings, Vanilla Sugar, Rock Sugar Sticks, Whole Rolled Cinnamon

Croissant Bread Pudding with Warm Roasted Banana Bourbon Caramel

$36

Basil and Balsamic Strawberries and Cream with Brown Butter Shortcake Warm Manjari Chocolate Cake, Vanilla Ice Cream, Berries $24

PETITE FO U RS

Lemon Meringue Tartlette Almond Chocolate Roches (GF) Orange Anise Ganache Mini Tarts Mango Passion Tea Cake (GF) Fresh Fruit Tarts Baked Coffee Butter Mochi (GF) Petit Cheesecakes- Triple chocolate, Berry and Crème Brulee $28

Please refer to guidelines for details and additional fees. Prices and selection subject to change. 32

S P E C I A LT Y B EV E R AG E S

SAN D I EGO CR AF T B R EWS Stand-alone station only; may not be combined into an existing bar Karl Strauss Red Trolley Karl Strauss Tower 10 IPA Coronado Orange Ave Wit Ballast Point Sculpin IPA Stone Oaked Arrogant Bastard Ale $16 per person first hour $10 per person each additional hour

FI E STA White and Red Sangria Corona Beer Strawberry Margaritas $32 per person for 1 hour $18 per person each additional hour

B U B B LY Peach Bellini Kir Royale Rose Punch Pom–Pom A Good-Night Kiss $30 per person for 1 hour $17 per person each additional hour

D O MAI N E CHAN D O N “ S I PPERS” Individual Petite Splits

$16 each

** Chandon “Sipper” Bicycle available for event usage. Your conference manager can provide details.

There is a bartender charge of $150.00 per bar/bartender. Please refer to guidelines for details and additional fees. Prices and selection subject to change.

33

G R O U P B EV E R AG E O F F E R I N G S

PR EM I ER

G R AN D

VODKA GIN BOURBON WHISKEY SCOTCH RUM TEQUILA WHITE WINE RED WINE

Platinum 7

Ketel One

New Amsterdam

Bombay

Evan Williams

Buffalo Trace

Canadian Club

Crown Roy

Johnnie Walker Red

Dewars

Myers’s Platinum

Bacardi Superior

Sauza Gold

El Jimador Blanco

Pacific Bay Chardonnay

Beringer’s Chardonnay

Pacific Bay Merlot

Beringer’s Merlot

Pacific Bay Cabernet Sauvignon

Beringer’s Cabernet Sauvignon

DOMESTIC BEER IMPORTED BEER MICRO BREW

Beck’s

Budweiser, Bud Light

Heineken

Corona

Karl Strauss Amber

Coronado Islander IPA

PER PERSON HOURLY PRICES

PREMIER

GRAND

1 HOUR

$32

$37

2 HOURS

$53

$58

3 HOURS

$71

$74

4 HOURS

$86

$90

5 HOURS

$102

$106

There is a bartender charge of $150.00 per bar/bartender. Please refer to guidelines for details and additional fees. Prices and selection subject to change.

34

2016 WINE OFFERINGS

S PAR KLI N G

CAB ER N ET SAUVI G N O N

Poema Brut Rose

$52

Piper Sonoma, Brut

$63

Chandon Brut

$66

Chandon Brut Rose

$80

Moet Imperial

$125

Veuve Cliquot Yellow Label

$160

Dom Perignon Brut

$335

Pacific Bay

$53

Beringer Founders

$57

Casa Lapostolle, Chile

$63

Wild Horse, Paso Robles

$64

St. Francis, Sonoma

$72

Justin

$93

Clos du Val, Napa

$96

M ER LOT

CHAR D O N NAY Pacific Bay

$53

Beringer Founders

$57

Hess Shirtail Creek

$66

Franciscan, Napa

$69

Simi, Sonoma

$65

Sonoma Cutrer

$75

Chalk Hill, Sonoma

$82

SAUVI G N O N B L AN C Beringer Founders

$57

LangeTwins

$60

Kim Crawford

$68

Trinchino “Mary’s”

$78

PI N OT G R I G I O Esperto

$59

Santa Margherita

$79

Pacific Bay

$53

Beringer Founders

$57

Tangley Oaks

$66

Grgich Hills

$79

Newton

$76

PI N OT N O I R Deloach

$54

Smoke Tree

$82

Angeline Reserve

$83

Gainey SRH

$92

OTH ER R EDS Dona Paula Malbec

$67

Numanthia Termes

$90

G R EEN WI N E For every bottle of Trinity Oaks purchased (Chardonnay, Pinot Grigio, Pinot Noir, Merlot or Cabernet Sauvignon), the vineyard plants a tree. $62 There is a bartender charge of $150.00 per bar/bartender. Please refer to guidelines for details and additional fees. Prices and selection subject to change.

35

GUIDELINES

P R I C I N G & G UA R A N T E E S • A 25% (28% for all outdoor events) Taxable Service Charge and 8% Sales Tax, subject to change, will be applied to all food and beverage and miscellaneous charges. • Menu prices are subject to change and are guaranteed 90 days prior to the actual event date. • The menu and all other details of the event(s) are to be finalized a minimum of 30 days prior to the dates of event(s). Delays with specifications to the hotel, beyond this time, may incur additional fees, at a minimum of 15 percent surcharge, for product and labor. • The hotel reserves the right to increase guarantee of food if the amount of food ordered has more than 30 percent variance to the expected attendance. The additional food will be charged according to the client. • Banquet event orders (BEOs) must be signed and returned to the Conference Services or Catering Manager no fewer than 14 days prior to the function date. A guaranteed guest count is required by 12 pm, three, business days prior to the functions date. This will be considered a guarantee no subject to reduction. The actual attendance number (if greater than the guarantee) will be charged. The guarantee applies to all aspects of the event, including, but not limited to, food and beverage. If Hotel Del Coronado is not advised of a guaranteed count, the expected not advised of a guaranteed count, the expected number of guests will become the guaranteed count, and the billing will be for the greater of the following: (1) The number of persons for which the event was originally booked, or (2) The number of persons in attendance. Changes in guarantees within 24 hours of event will incur a 25% upcharge on all additional items requested. • For event for fewer than 100 guests, food will be prepared for the exact guarantee. For events for 100 or more guests, food will be prepared for an additional 3% of the guaranteed number of guests.

A LCO H O L , S M O K I N G , O U T S I D E FO O D A N D B E V E R AG E • The sales and service of all alcoholic beverages is regulated by the State Division of Alcoholic Beverages and Tobacco. The Hotel Del Coronado is responsible for the administration of such regulations. Therefore, it is our policy that no alcoholic beverage may be brought into Hotel Del Coronado for any events. • Hotel Del Coronado liquor license requires that beverages only be dispensed by the Hotel Del Coronado employees or bartenders. • Alcoholic beverage service may be denied to those guests who appear to be intoxicated or are under age. • California law requires that all alcohol sales will conclude at 2:00 am (last call at 1:30am) in accordance with licensing. • Due to California law, smoking is not permitted in any indoor area. • It is our policy that outside food and/ or beverage of any kind may not be brought into the Hotel Del Coronado by Client or attendees.

OUTSIDE VENDORS • Please ask your Sales or Conference Services or Catering Managers for our preferred vendor list and vendor requirements. Please note that you and your vendors will be responsible for any and all damage caused to the property.

GUIDELINES

A D D ITI O N A L FE E S • A $10 per guest surcharge will be added to the menu price for the following meal categories when prepared for fewer than 25 guests: breakfast buffets, plated breakfasts, brunches, lunch, buffets, plated lunches, and plated dinners. • A $10 per guest surcharge will be added to the menu price for the following meal categories when prepared for fewer than 50 guests: reception action stations and dinner buffets. • Chef fees of $200 per chef per hour and Attendees fees of $75 per attendant per hour may apply. • Bartender fees of $200 per chef per bartender will apply to all bars; we recommend 1 bartender per 100 guests. • For plated meals, offering your guests a choice of two entrees is available for $25 per guest (quantities of each entrée guaranteed three days in advance; guests much have individual place cards denoting entrée selections) or $50 per guest (tableside entrée selection by your guests; at least two courses (not including intermezzos) are required prior to the entrée course). The per guest price for all meals will be based on the higher-priced entrée. • For plated meals, alternating desserts are available for $15 per guest additional. • An established duration of time for your event will be noted on your BEOs. If your event exceeds the noted times, a $750.00 per hour charge will apply pending confirmation of space availability from you Conference Services or Catering managers and/ or your Banquet Captain.

TI M I N G , W E AT H E R A N D O U T D O O R S PAC E • Buffet and Station pricing is based on two hour presentation; for longer presentations, additional charges will apply. • Weather calls will be made by the Client upon the recommendation of the Catering and Conference Services managers. If the Client is unavailable, the decision will be made on the Client’s behalf. Should the chance of precipitation be higher than 40 percent, the weather call will be made in favor of the indoor location by default. o Breakfast functions: the evening prior o Lunch functions: 9:00 am o Dinner Functions: 2:00 pm • All outdoor functions must conclude by no later than 9:30 pm • All amplified must at outdoor functions must stop at 9:30 pm

NOISE ORDINANCE • In accordance with local city ordinances and the respect for our other Hotel and surrounding guests, noise at the Hotel property line shall be limited to: o 55db Sunday- Thursday, 10:00 am- 10:00 pm and Friday, Saturday, 10:00 am- 10:00 pm o 45db Sunday- Thursday, 9:00 pm- 10:00 am and Friday, Saturday, 10:00 pm- 10:00 am

G R O U P B EV E R AG E O F F E R I N G S

HOSTED COCKTAILS HOSTED WINES HOSTED AMERICAN BEERS HOSTED SD CRAFT BEERS HOSTED IMPORT BEERS HOSTED NONALC. BEERS HOSTED SOFT DRINKS HOSTED WATERS & JUICES CASH COCKTAILS CASH WINES CASH AMERICAN BEERS CASH SD CRAFT BEERS CASH IMPORT BEERS CASH NONALC. BEERS CASH SOFT DRINKS CASH WATERS & JUICES

PR EM I ER

G R AN D

$15.50 per drink

$16.50 per drink

$13.00 per drink

$14.00 per drink

$8.50 per drink

$8.50 per drink

$9.00 per drink

$9.00 per drink

$8.50 per drink

$8.50 per drink

$8.50 per drink

$8.50 per drink

$7.00 per drink

$7.00 per drink

$7.00 per drink

$7.00 per drink

$16.25 per drink

$17.25 per drink

$13.75 per drink

$14.75 per drink

$9.25 per drink

$9.25 per drink

$9.75 per drink

$9.75 per drink

$9.25 per drink

$9.25 per drink

$8.25 per drink

$8.25 per drink

$7.00 per drink

$7.00 per drink

$7.00 per drink

$7.00 per drink

There is a bartender charge of $150.00 per bar/bartender. A taxable service charge of 25% (indoor), 28% (outdoor) and state tax of 8% will apply to all food, beverage, bartender and chef attendants. Prices and selection subject to change.

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