npsojoh - four seasons€¦ · orange segments brioche french toast, ... banana and nutella ......

MORNING

Buffet Breakfast All breakfasts include coffee, decaffeinated coffee and herbal teas

BUFFET BREAKFAST

Assortment of freshly squeezed juices

Sliced local seasonal fruit and berries

Greek yogurt

Breakfast potatoes

Biltmore bakery basket

Butter, preserves, local honey

53

Your choice of two of the following

Scrambled organic eggs

Scrambled eggs, feta, chives, tomato

Spinach, mushroom, ham, cheddar

Huevos rancheros, scrambled eggs, chorizo,

bell pepper, queso fresco, black beans, avocado

Canadian bacon, tomato, eggs Benedict, hollandaise

Seasonal farmer’s market quiche

Cinnamon French toast, seasonal fruit compote

Buttermilk pancakes, maple syrup

Old-fashioned oatmeal, golden raisins, brown sugar,

nut streusel

Bircher muesli, seasonal fruit

Flamed twice baked oatmeal

Your choice of two of the following

Applewood smoked bacon

Turkey bacon

Chicken apple sausage

Pork sausage

Black forest ham

Continental Breakfast

SANTA CRUZ





Coffee, decaffeinated coffee and herbal teas

40

Plated Breakfast

PLATED BREAKFAST


Berries and fruit salad, mint yogurt

Croissant, butter, preserves

50

Your choice of one of the following

Scrambled organic eggs, turkey bacon, potatoes

Poached egg, toast, avocado, ricotta cheese,

orange segments

Brioche French toast, caramelized banana, whipped cream

Egg white frittata, onion, spinach, oven-dried tomatoes,

mozzarella, basil

Lobster eggs benedict, avocado, hash browns,

citrus hollandaise

BEVERAGE STATIONS per person

Espresso, cappuccino, latte, mocha

Smoothie

Strawberry and banana

Coconut, mango and pineapple

9

12

Beverage station setup 185

Bartender/attendant required for all beverage stations 185

Attendance of less than 50 guests will be charged $185 labor fee if action station is used

Prices exclusive of 13% service charge, 10% administrative fee and 7.75% sales tax (Feb 2017)

MORNING

Buffet Enhancements

FRUITS AND CEREALS per person

Pressed juices

Assorted cereals or house made granola, milk

Steel cut oatmeal, golden raisins, brown sugar, nut streusel

12

10

12

YOGURT BREAKFAST BOWLS per person

Mixed berry bowl, bananas, berries, granola

Apple honey bowl, apples, bananas, chia seeds,

honey, granola

Carrot cake bowl, carrots, dates, coconut,

cardamom, cinnamon, maple syrup, granola

10

SWEETS per dozen

Muffins, croissants, Danishes

Bagels, flavored and plain cream cheese

Quick Breads

Banana

Carrot-zucchini

Lemon poppy seed

Pumpkin

Donuts, glazed and sugar coated

54

60

54

54

SPECIALTIES per person

Cured meats, cheeses, baguette, preserves, mustard

Smoked salmon, bagels, chive cream cheese,

tomatoes, onions, capers

Quiche

Ham and gruyère

Mushroom and spinach

Buttermilk biscuit

Eggs, bacon, cheddar

Tomato and avocado

Filled croissants

Ham and cheddar

Spinach and feta

18

20

12

15

14

PREPARED TO ORDER STATIONS per person

Crepes choose one sweet and one savory

Sweet

Wild berries and cream

Banana and Nutella

Savory

Spinach and ricotta

Ham and gruyère

Sundried tomato and mozzarella

Omelet

Cheddar, Monterey Jack, ham, bacon, tomatoes,

bell peppers, mushrooms, spinach, scallions

Waffle

Strawberries, pecans, chocolate chips,

whipped cream, maple syrup, berry compote

Breakfast bowl minimum of 20 people

64° soft poached egg served to order in a bowl

Served warm

Proteins, chicken sausage, black forest ham,

crispy bacon

Grains, quinoa, barley, brown rice

Vegetables, broccolini, mixed peppers,

seasonal mushrooms, zucchini, corn, Tuscan kale,

Brussels sprouts

Add on

Seeds and nuts, walnuts, almonds, sunflower seeds,

chia seeds, hemp

Dried fruit and cheeses, seasonal dried fruit,

feta, queso fresco, cheddar

Vegetables, scallions, avocado,

lemon and lime wedges

Sauces, roast tomato salsa, tomatillo salsa

Breakfast burrito

Eggs, bacon, potato, avocado, cheddar, pico de gallo

Biltmore breakfast skillet

Eggs cooked to order, potatoes, black beans, bacon,

chorizo, cheddar, feta, spinach, tomatoes, scallions,

22

20

16

25

18

21

Chef attendant

Gluten free options available upon request

185


MORNING

Brunch Brunch include coffee, decaffeinated coffee and herbal teas

BRUNCH





Assorted cereals or house made granola, milk

Greek yogurt

75

Artisanal salami and cheese platter, honey, preserves,

dried fruit, nuts, crostini

Smoked salmon, assorted bagels, cream cheese,

tomatoes, onions, capers

Baby asparagus, goat cheese, raspberry vinaigrette

Green bean salad, red onion, pancetta,

smoked tomatoes, shallot vinaigrette

Canadian bacon, tomato, eggs Benedict, hollandaise

Belgian waffle station*

Waffle, maple syrup, berry compote, whipped cream

Omelet station*

Cheddar, Monterey Jack, ham, bacon, tomatoes, onions,

bell peppers, mushrooms, spinach, scallions

Applewood smoked bacon

Chicken apple sausage

Breakfast potatoes

Miniature desserts

Vanilla bean crème brûlée, fresh berries

Chocolate dipped éclairs, caramel crème

Lemon meringue tarts, shortbread crust

Pistachio panna cotta, raspberry compote

Brunch Enhancements

CARVING* per person

Soft rolls and mashed potatoes served with carving station

Cedar plank roasted salmon, citrus dill sauce

Prime rib eye, Horseradish, jus, salsa verde

14

16

SUSHI per piece

Wasabi, pickled ginger, soy sauce

Sushi and sashimi

Shrimp, yellowtail, salmon, tuna, crab, sweet omelet

Rolls, California, Butterfly beach, spicy Santa Barbara

9

ON ICE per piece

Agua chile, apple cider mignonette, Marie Rose sauce

Jumbo shrimp

Crab claws

7

BEVERAGE STATIONS* per person

Peach and strawberry Bellini

Tangerine and blood orange mimosas

Bloody Mary

14

14

16

Chef attendant required for * items 185



BREAK TIME

A La Carte Breaks BEVERAGES per item

Coffee, decaffeinated coffee and herbal teas

Orange, grapefruit or juice of the day

Fresh lemonade or Arnold Palmer

Iced Tea, passion fruit or plain

Soft drinks, mineral water

Energy drinks

Flavored sparkling water

Pressed juices

85 per gallon

40 per pitcher

40 per pitcher

40 per pitcher

6

7

8

12

BAKERY per dozen

Bagels, plain and flavored cream cheese

Scones, Devonshire cream, preserves

Muffins, croissants, Danishes

Quick breads

Banana

Carrot-zucchini

Lemon poppy seed

Pumpkin

Coffee cake

Cookies

Chocolate chip

Chocolate mocha

Oatmeal raisin

Peanut butter

Snicker doodle

Bars

Lemon

Pecan

Fruit and berry

Mini cupcakes

Chocolate

Carrot

Vanilla

Red velvet

Brownies

Chocolate fudge

Butterscotch

Crispy rice treats

Plain

Chocolate

60

60

54

54

48

48

60

48

48

SMOOTHIE STATION*

Strawberry and banana

Coconut, mango and pineapple

12 person

SNACKS

Basket of fresh seasonal fruit

Sliced fruit and berry bowls

Greek yogurt, fresh fruit and granola

White and milk chocolate-dipped dried fruit

Individual vegetable crudités,

onion and spinach dips

Pita squares and hummus

Potato chips and onion dip

Tortilla chips, red and green salsa, guacamole

Mixed nuts in a cone

Granola, energy and candy bars

Individual fruit yogurts

Frozen yogurt or ice cream bars

California cheese display, dried fruit, honey,

crackers

5 per person

12 each

9 each

48 per dozen

12 per person

12 per person

12 per person

12 per person

14 per person

5 each

6 each

7 each

18 per person

POPCORN BAR*

Butter, truffle, garlic parmesan, chili lime

12

BUILD YOUR OWN TRAIL MIX*

Nuts, raisins, coconut, chocolate chips,

dried fruit, yogurt chips, granola, pretzels, M&Ms

17



AFTERNOON

Plated Lunch

Entrée prices based on three courses;

add $15 per additional course

Choice of entrée available at $12 per person

All lunches include coffee, decaffeinated coffee and iced teas

SOUP

Oven roasted tomato basil soup, pesto focaccia

Potato and roasted garlic bisque, toasted pistachios

Cream of mushroom, brie melt

Tuscan lentil soup, pecorino en croute

Lobster and tortilla soup, avocado, sour cream, lime

SALAD

Balsamic beet salad, arugula, goat cheese, walnuts

Chopped baby gem, bacon, pickled onion, radish,

creamy blue cheese

Mediterranean salad, chopped tomatoes, chick peas, feta,

olives, herb vinaigrette

Caesar salad, romaine hearts, parmesan, sourdough croutons

Organic greens, Granny Smith apples, San Joaquin cheddar,

almonds, Sherry vinaigrette

ENTRÉE

Organic king salmon, parsnip purée,

braised Brussels sprouts, frisée and fennel

Local sea bass, Taggiasca olive, celery root rague

Miso glazed black cod, daikon radish, forbidden rice,

fine herbs and citrus

Lemon caper chicken piccata, roasted mushrooms,

heirloom potatoes

Rosemary grilled chicken breast, confit potatoes,

black truffle jus

Petite filet, herb fries, arugula and organic greens

Traditional cobb, chicken, tomatoes, hard-boiled egg,

bacon, blue cheese, ranch

Thai chicken, Napa cabbage, cashews, peanut dressing

Cilantro lime quinoa, avocado, sweet corn, black beans,

romaine hearts, chipotle dressing

Grilled salmon, marinated tomatoes, roasted artichokes,

shaved cucumber

Grilled shrimp, balsamic braised baby gem, parsnip purée,

avocado and pequillo relish, cilantro dressing

63

65

66

60

62

68

59

58

57

62

61

DESSERT

Chocolate and cherry, flourless chocolate almond cake,

vanilla crème, cherry sorbet

Traditional crème brûlée, vanilla bean, cocoa nib tuille,

raspberries

Pineapple upside down cake, caramelized pineapple,

coconut sorbet

Lemon cheesecake, cream cheese and Greek yogurt filling,

graham cracker crust, raspberry compote

Chocolate caramel bar, hazelnut crunch,

milk chocolate mousse, salted caramel

Key lime tart, key lime custard, graham crust,

toasted meringue, blackberry lime sauce

California berry trifle, vanilla cream, olive oil pound cake,

Grand Marnier macerated berries



AFTERNOON

Buffet Lunch

All buffet lunches include coffee, decaffeinated coffee and iced teas

BUFFET LUNCH

Your choice of one soup

Vegetable minestrone, pesto crostini

Sweet corn chowder, crispy fritter

White bean and kale, rosemary focaccia

65

Your choice of two salads

Organic greens, apples, cranberries, candied walnuts,

blue cheese, ranch dressing

Roasted peppers, arugula, goat cheese, shallot vinaigrette

Butter lettuce, avocado radish salad, Meyer lemon dressing

Cumin lime chicken, pine nuts, chick peas, frisée, feta

Kale, quinoa, pear, poppy seed dressing

Roasted beets, ricotta salata, radicchio, walnut vinaigrette

Your choice of two entrées

Chicken breast, roasted bell peppers, baby potatoes,

lime sauce

Lemon verbena roasted sea bass, brocollini,

miso butter sauce

Sweet chili glazed prawn, ginger jasmine rice

Grilled petit filet, truffle herb potato hash,

Marsala mushroom jus

Honey mustard roasted salmon, fennel olive salsa

Spinach ricotta ravioli, roasted tomato basil sauce,

asiago cheese

Adobo grilled chicken, black beans, cojita cheese, cilantro

Roasted chicken and rosemary, truffle whipped potatoes,

natural jus

Grilled asparagus, wild mushroom ragu,

pickled cipollini onion, pecorino, smoked tomato sauce

Your choice of two desserts

Chocolate fudge cake, moist dark chocolate cake,

fudge icing

Raspberry swirl cheesecake, vanilla whipped cream,

raspberry

Black Forest cake, flourless chocolate cake,

vanilla Bavarian, brandied cherries

Lemon meringue tart, sweet short crust,

lemon curd, meringue

Butterscotch brioche bread pudding, butterscotch sauce

Blueberry almond tart, sweet short crust, almond cream,

blueberries

Strawberry shortcake, buttermilk biscuit, whipped cream,

strawberries

Chocolate passion fruit cake, flourless chocolate cake,

passion fruit mousse

Salted caramel éclairs, salted caramel cream filling

Bananas Foster torte, banana cake, caramel rum banana,

vanilla mousse

Tres leches cake, mango Chantilly, strawberry

S’mores bites, graham cinnamon crust,

dark chocolate cream, toasted marshmallow



AFTERNOON

Buffet Lunch


CARPINTERIA– FARMER’S MARKET

Parsnip truffle bisque

White bean and pancetta soup

Greens, organic greens, spinach, romaine

Proteins, basil chicken, grilled tri-tip, crispy bacon,

rock shrimp, toasted quinoa

Crisps, cherry tomatoes, cucumber, carrots, jicama,

mushrooms, sweet corn

Cheeses, blue, feta, goat

Crunch, candied walnuts, sunflower seeds,

garlic croutons, raisins

Dressings, Caesar, balsamic, Champagne

Lemon meringue tart, shortbread crust

Carrot walnut cake, orange cream cheese frosting

60

RIVIERA– ITALIAN

Kale and tomato minestrone, pesto crostini

Caprese tomato, burrata, basil, balsamic

“Condiglione”, cucumber, basil, egg, tomato,

yellow pepper, black olive

Flat breads

Grilled shrimp, goat cheese, capponata

Italian sausage, smoked mozzarella,

caramelized onion

Prosciutto, burrata, fig pesto

Tiramisu, mascarpone mousse,

espresso soaked ladyfingers

Sicilian pistachio panna cotta, fresh raspberries

62

SANTA YNEZ– BARBECUE

Carrot cole slaw, cojita cheese,

creamy Poblano dressing

Smoked bacon potato salad, green onions,

grainy mustard

Sweet corn, black beans, piquillo pepper and

jicama salad, chipotle ranch

Assorted house made pickles in a Mason jar

Prepared to order*

Hamburgers, cheeseburgers and vegetable burgers

Tequila lime grilled chicken breasts

Baked beans

Grilled seasonal vegetables

Chocolate fudge cake, dark chocolate cake,

fudge icing

Apple crumble tart, brown sugar oatmeal shortbread

61




AFTERNOON

Buffet Lunch


GAVIOTA– MEXICAN

Chicken tortilla soup, avocado, queso ranchero,

tortilla chips

Black beans, corn, Nopales salad, frisée,

cotija cheese, chipotle ranch dressing

Roasted beets, butter lettuce salad,

tequila lime vinaigrette, pepitas

Taco station

Carnitas, fish, chicken

Corn and flour tortillas, taco shells

Cabbage, pico de gallo, salsa, tomatillo salsa,

guacamole, queso fresco, crema, lime wedges

Pulled chicken queso Oaxaca enchiladas,

guajillo pepper tomato sauce

Refried beans, Spanish rice

Spiced tropical fruit salad, lime

Kahlua chocolate cake, milk chocolate mousse

Cinnamon churros, dulce de leche, chocolate sauce

60

Box Lunches

Included with all box lunches: Chips and whole fresh fruit

Box lunches are intended to be taken off property and

consumed within one hour of receipt.

57

Your choice of one salad

Grainy mustard potato salad

Ginger and Napa cabbage slaw, creamy lime dressing

Grilled vegetables, feta cheese

Wheat berry, cucumber, tomatoes, mango yogurt dressing

Your choice of one sandwich

Roast beef and cheddar, horseradish, ciabatta

Quinoa burger, avocado, goat cheese, piquillo relish,

lettuce wrap

Parma ham, mozzarella, basil, avocado, pesto aioli, focaccia

Roasted chicken, pesto, pine nuts, goat cheese,

sundried tomato, whole wheat

Sliced turkey with cranberry chutney, Swiss cheese,

mayonnaise, whole wheat

Your choice of one snack

Snickers, granola bar or power bar

Chocolate fudge brownie

Cookie, oatmeal or chocolate chip

Fruit crumble bar or house made energy bar

House made rice krispy bar



RECEPTION

Hors d’Oeuvres

Per piece 7

Cold

VEGETARIAN

Pickled beet, goat cheese foam, pistachio crumble

Fig and brie, marmalade, crostini

Shiitake and edamame poke, wonton chip

Morrocan spiced cauliflower, coconut cream

Mozzarella panna cotta, truffle cream

Golden tomato gazpacho shooters, avocado

SEAFOOD

Crab potato bellini

Smoked salmon, fennel relish, sesame wafer

Brandad crème fraiche, caviar, potato crisp

Local bass ceviche

Tequila grilled shrimp, piquillo pepper salsa, lime tortilla salt

Spicy tuna poke, macadamia nut, wonton chip

MEAT

Prosciutto, mint and melon, saba

Seared beef tenderloin carpaccio, truffle lemon aioli

Thai chicken summer roll, mango chutney

House-cured lonzino, Medjool dates

Smoked duck, plum jam, crostini

Hot

VEGETARIAN

Sweet corn cheddar fritter, chipotle aioli

Crisp crescenza cheese and mushroom stuffed pastry, garlic aioli

Point Reyes blue cheese and pear purse, pomegranate reduction

Caramelized onion Humboldt Fog tart

Basil, tomato confit bruschetta

Baked brie and phylo, brandied blackberry compote

Mediterranean flat bread

SEAFOOD

Shrimp tempura, sriracha ponzu

Crispy mahi tacos, cilantro crema

Baked scallop dynamite, mango vinaigrette

Lobster empanada, roast garlic paprika aioli

Crab cake, lemon caper sauce

Sesame seared tuna, yuzu slaw

Lobster melt, Swiss cheese, tomato basil jam

MEAT

Kobe meatball, creamy dill sauce

Pomegranate glazed beef short rib, wasabi

Chicken involtini, prosciutto, basil, smoked tomato aioli

Guajillo pepper grilled lamb lollipops, mint cucumber yogurt

Mini beef bourguignon

Bacon wrapped pork loin, pickled mustard seed

LATE NIGHT

Mini corn dogs, spicy honey mustard

Open-faced cheddar Kobe beef slider, tomato onion jam

Truffle parmesan herb fries, lemon garlic aioli

Pulled pork sesame sliders, coleslaw

Crispy green beans, chipotle lime ranch

Buffalo chicken, creamy blue cheese


RECEPTION

Displayed

SUSHI per piece 9

Wasabi, pickled ginger, soy sauce

Sushi and Sashimi

Shrimp, yellowtail, salmon, tuna, crab, sweet omelet

Rolls, California, Butterfly beach, spicy Santa Barbara

Sushi chef optional 200 per 50 guests

GRILLED CHEESE AND SOUP STATION

Traditional grilled cheese, sourdough

Ham, provolone, oven-dried tomatoes, baguette

Dried fig, Manchego, Serrano ham, country bread

Dungeness crab, Swiss, avocado, Thousand Island,

brioche

Tomato basil soup

Mushroom bisque

Potato leek soup

25

TAPAS served on flying plates

Spanish chorizo deviled eggs

Shrimp escabeche

Albacore tuna crudo

Jamon Serrano, fig balsamic, grilled bread

Manchego, membrillo, walnuts

Crispy crab tortitas, salsa verde

Lamb merguez, cabrales cheese

Papas bravas, smoked paprika aioli

64

SALAD MÉLANGE

Greens, organic greens, spinach, romaine

Proteins, basil chicken, grilled tri-tip, crispy bacon,

rock shrimp, toasted quinoa

Crisps, cherry tomatoes, cucumber, carrots, jicama,

mushrooms, sweet corn

Cheeses, blue, feta, goat cheese

Crunch, candied walnuts, sunflower seeds,

garlic croutons, raisins

Dressings, Caesar, balsamic, Champagne

23

MAC AND CHEESE STATION individual

Traditional mac and cheese

Lobster, gruyère

Bacon, Brussels sprouts, goat cheese

Black truffle, mushroom, cheddar

24

SLIDER STATION

Barbecue pulled pork, cranberry slaw

Kobe beef, caramelized onion, cheddar melt

Poblano pulled chicken, cojita cheese melt

Quinoa, roasted peppers, goat cheese,

mint cucumber yogurt

Condiments, spicy ketchup, truffle aioli, deli mustard

28


RECEPTION

Displayed

SANTA BARBARA SEAFOOD STATION

Fish and chips

Rock shrimp crispy tacos, salsa verde, cabbage

Puerto Vallarta ceviche

Grilled calamari skewer, sweet chili

40

MEZE STATION

Hummus and warm pita

Greek salad, feta, marinated olives, tomatoes

Marinated artichokes and dolmas

Crispy falafel, tahini yogurt dip

22

CHEESE AND CHARCUTERIE

Humboldt Fog, Point Reyes blue, Fiscalini cheddar,

San Joaquin cheddar

Genova salame, sopressata, salametto picante

Shaved to order 185

Breads, grilled vegetables, gourmet olives, date bars,

fig cakes, Marcona almonds, dried fruit

30

COMFORT STATION

Mini chicken pie

Braised short rib pie

Mushroom bourguignon pie

34

Savory Action

RAMEN*

Noodles. egg and soba noodles

Broth, chicken or mushroom

Toppings, bean sprouts, carrots, green onions, snow peas,

broccoli, bok choy, scallions, poached egg, sesame seeds,

cashew nuts

Sauces, oyster, soy, garlic, Sriracha

26

POKE*

Thai chili, green onion, cashew nuts,

lemon grass dressing, tortilla salt

Sriracha, sesame oil, radish, flying fish roe

Mint, ginger miso, mango, finger lime, crispy nori

35

TACOS FRESCOS*

Chipotle lime roasted shrimp, guajillo grilled chicken,

beef carne asada

Miniature flour and corn tortillas

Red onions, cilantro, lime, cotija cheese, tomatoes,

iceberg lettuce, shredded cabbage, black beans

Tomatoes, tomatillo salsa, guacamole, crema, pico de gallo

25

PASTA*

Pastas, mushroom ravioli, gnocchetti, penne

Sauces, pomodoro, amatriciana, arrabbiata

Proteins, Italian sausage, rock shrimp, roasted chicken

Vegetables, black olives, asparagus, mushrooms,

oven-dried tomatoes, caramelized onions, arugula

Cheeses, shaved parmesan cheese, garlic bread

22

SCALLOP AND RISOTTO*

Winter, celery root, black truffle, pomegranate reduction

Spring, English peas, pancetta

Summer, roasted heirloom tomatoes, basil, aged balsamic

Fall, kabocha squash, mushrooms, port reduction

30

Chef attendant required for all * items 185


RECEPTION

Carving

Soft French rolls served at all carving stations

Cedar plank salmon, serves 20

Lemon dill butter

Miso roasted black cod, serves 20

Soy ginger garlic sauce

Salt crusted whole striped bass, serves 20

Beurre blanc

280

340

340

Barbequed tri-tip, per guest

Grilled onions, peppers, guacamole, salsa

Warm corn and flour tortillas

Roasted beef tenderloin, serves 20

Black truffle sauce

Seared beef strip loin, serves 30

Brandy, peppercorn mushroom sauce

Prime rib eye, serves 35

Horseradish, jus, salsa verde

Leg of lamb, serves 25

Herb Dijon-crusted, Sherry jus,

cucumber mint yogurt

Roasted turkey, serves 15

Cranberry sauce, gravy,

apple apricot sage stuffing

18

460

480

550

375

320

Chef attendant required for all action/carving stations 185

Sweet Action

FLOAT STATION*

Root beer, orange, cherry soda, vanilla ice cream

15

INSTANT ICE CREAM SUNDAE BAR*

Custom flavored ice cream made before your eyes to

order with the use of liquid nitrogen

18

BILT S’MORES*

Roast marshmallows over a fire pit with

graham crackers and assorted chocolate bars

Fire pit

16

250

ICE CREAM SANDWICH STATION*

Cookies, peanut butter, oatmeal raisin,

chocolate chip

Ice cream, vanilla, chocolate

21

DONUT STATION *

Donuts, cake and raised

Dipping Sauces, chocolate, dulce de leche,

lemon cream

Toppings, rainbow sprinkles, chocolate sprinkles,

chocolate chips, toasted coconut, mini M&M’s,

colored sugar

26

MARBLE SLAB ICE CREAM *

Ice cream, vanilla, chocolate, strawberry, coffee

Berries, banana, chocolate chips,

roasted almonds, pecans, Oreo crumbs, M&M’s,

toffee, sprinkles, toasted coconut, graham crackers,

whipped cream, maraschino cherries

22

Chef attendant required for all * items 185


RECEPTION

Dessert Buffet

Your choice of five

Your choice of six

Your choice of eight

Your choice of ten

25

28

35

44

Opera cake, almond cake, coffee and chocolate cream

Strawberry cheesecake, graham cracker crust,

vanilla whipped cream

Raspberry pistachio torte, pistachio cake,

raspberry and pistachio cream

Blueberry almond tart, sweet shortbread crust,

almond cream, blueberries

Black forest cake, flourless chocolate cake,

vanilla cream, brandied cherries

Orange ricotta cannolis, ricotta cream,

pistachio and chocolate savings

Chocolate chip bread pudding, butterscotch sauce

S’mores bites, cinnamon graham crust, dark chocolate,

toasted marshmallow

French macarons, salted caramel, pistachio, orange,

raspberry

Caramel profiteroles, salted caramel, vanilla cream

Cheesecake lollipops, chocolate dipped, crunchy pearls

Red velvet cake, cream cheese frosting

Chocolate dipped strawberries, white chocolate drizzle

Banana caramel cake, banana cake, caramel rum,

vanilla mousse

Tiramisu, chocolate shooter, amaretto, coffee gelee,

mascarpone mousse

Apple almond tart, vanilla almond cream,

caramelized apples

Bark & brittle, dark, milk and white chocolate covered

nuts, crispy toffee

Passion fruit waffle cones, white chocolate

passion fruit mousse, red berries

Limoncello panna cotta, raspberry gelee

Fresh fruit tartlett, vanilla cream, seasonal fruits


EVENING

Plated Dinner

Entrée prices based on three courses;

add $15 per additional course

Choice of two entrée options;

menu pricing is based on the higher priced selection

Menus required for all dinners;

resort can provide at $5 per person

Dinner includes coffee, decaffeinated coffee and herbal teas

APPETIZER

Tuna crudo, fennel, orange, watermelon radish,

poppy seed lemon dressing

Pepper seared beef tenderloin carpaccio,

watercress, parmesan, Caesar aioli

Sage butter-roasted house-made gnocchetti,

butternut squash purée, Point Reyes blue

Dungeness crab cake, sweet corn piquillo pepper relish,

avocado purée

Wheat berry wild mushroom risotto,

parmesan, saba, herb citrus

Roasted sea scallops, sweet corn and parsnip purée,

petite endive pea tendrils, pomegranate molasses

Rock shrimp and scallops ceviche,

mango, coconut, plantain chips

Braised Portobello and pecorino bruschetta, roasted garlic

and celeriac purée, red sorrel

Ricotta spinach ravioli, brown butter,

sage, pine nuts, golden raisins

Parma ham, compressed melon, parmesan espuma,

aged balsamic

SOUP

Lobster tomato bisque, truffle crème fraiche tart

Tuscan kale, bean and tomato minestrone, asiago crostini

Traditional onion soup, Swiss brioche melt

Butternut squash, goat cheese tart

Sweet corn bacon chowder, sourdough crostini

Roasted tomato soup, chive and basil whipped ricotta

SALAD

Beet burrata salad, watercress, mint pistachio pesto,

focaccia crumbs

Organic local greens, strawberries, Point Reyes blue cheese,

salted pistachios, Champagne vinaigrette

Baby gem salad, pecorino pepato, roasted artichokes,

oven-dried tomatoes, mint vinaigrette

Kale, fennel, radish, ricotta salata, toasted pine nut,

lemon vinaigrette

Greens and fresh herbs, Humboldt Fog and pear tart,

candied pecans, golden balsamic

Bibb lettuce and radicchio, avocado purée,

pickled red onion, pepitas, passion fruit dressing

Spinach watercress salad, dried Mission fig, feta,

balsamic vinaigrette

Endive, frisée and citrus salad, goat cheese chive crocchette,

honey mustard dressing

Arugula, watercress, poached apple, gorgonzola, walnut,

sherry shallot vinaigrette



EVENING

Plated Dinner

ENTRÉE

LAMB

Roasted rack of lamb, roast tomatoes,

farro tabouleh salad, mint yogurt, date chimichurri

Lamb chop, roast tomato and chickpea ragout,

charred cauliflower, dried cherry and port jus

125

BEEF

Black pepper thyme roasted beef tenderloin,

crisp Brussels sprouts, pancetta, honey agrodolce,

whipped potatoes

Truffle brioche crusted beef tenderloin,

celery root purée, cipollini onion, baby red potatoes

New York steak, arugula and roast Campari tomato,

black olive smashed potatoes

Rib eye steak, baby carrots,

blue cheese caramelized onion mashed potatoes

Bourbon braised beef short ribs, rustic polenta,

apple and turnip marmalade, green beans

Whole roasted beef tenderloin,

buttermilk potato mash, garlic sautéed spinach

115

CHICKEN

Prosciutto and crescenza chicken roulade,

charred broccolini, rosemary fingerling potatoes,

mustard jus

Citrus roasted chicken, parmesan broccoli gratin,

crushed potato and grainy mustard

Moroccan spiced chicken, black lentil,

lemon yogurt purée, marsala

95 VEGETARIAN

Za’atar roasted cauliflower “steak”,

golden raisins, toasted hazelnuts and kale,

yogurt dressing

Wild mushroom risotto, romesco,

grilled asparagus, pea tendrils

Roasted artichokes and tomatoes,

pecorino and white bean purée, garlic bruschetta

Eggplant ossobuco, rustic polenta,

mushroom bolognese, local broccoli, gremolata

Squash parmigiana, bell pepper coulis,

confit shallots

Braised leek and mushroom tart, celeriac purée,

chili flake charred broccolini

Heirloom tomato and burrata pasta, saffron,

garlic cream sauce, celery and fennel

75



EVENING

Plated Dinner

ENTRÉE

FISH

Prosciutto wrapped cod, tomato olive caper

puttanesca, grilled baby gem lettuce,

lemon fennel salad

Grilled king salmon, sweet onion broth,

toy box squash, radish salad

Miso roasted black cod, ginger rice,

sautéed edamame and peppers, yellow squash purée

Roasted local halibut, turnip and cherry tomato

ragout, shaved fennel and pernod

Local bass, roast heirloom potatoes,

cauliflower purée, citrus sauce

Grilled snapper, eggplant caponata, ginger shallot

sautéed kale, caper oregano salsa

Lime roasted mahi mahi, coconut Okinawa

sweet potato mash, garlic broccoli,

pineapple cilantro relish

105

SHELLFISH

Seared scallops, white wine truffle risotto,

petite greens, uni purée

Whole butter poached Maine lobster, broccoli,

confit red potatoes

130

DUO

Lobster and beef tenderloin medallion,

horseradish chive mashed potatoes, haricots verts

Crisp pork belly and honey miso glazed cod,

braised Brussels sprouts, golden beet purée

Rosemary prawn and beef medallions,

grilled asparagus, celeriac and leek hash,

white wine sauce

Ginger roasted sea scallops and New York steak,

parsnip purée, roasted cipollini and mushrooms

135

Plated Dessert

Chocolate silk tart, Oreo crust, dark chocolate custard,

whipped cream, raspberry sorbet

Banana mascarpone semifreddo, candied walnuts,

strawberry passion fruit gelee

Apple tarte tatin, vanilla bean gelato,

rosemary caramel sauce

Traditional crème brûlée, vanilla bean,

cocoa nib tuille, raspberry

Chocolate caramel bar, hazelnut crunch,

milk chocolate mousse, salted caramel gelato

Champagne and strawberries, champagne mousse,

olive oil cake, strawberry salad

White wine poached pear, pistachio financier,

mascarpone gelato

Bananas Foster, warm banana, caramel rum,

vanilla bean ice cream

Chocolate molten cake, vanilla anglaise,

dulce de leche ice cream

Pb&j s’mores, chocolate peanut butter cream,

graham cracker crust, cabernet gelee,

torched marshmallow

Chai pot de crème, ginger cream, sesame crisp

Blueberry lemon torte, lemon pound cake,

blueberry compote, mint

Trio of sorbets, raspberry, lemon, mango



EVENING

Family Style Dinner

All family style and buffet dinners include coffee, decaffeinated coffee and herbal teas

FAMILY STYLE DINNER

Roasted heirloom squash, ricotta salata, shaved fennel,

watercress, garlic vinaigrette

Heirloom beet, mozzarella, blood orange, saba, basil

Gnocchetti sardi, beef bolognese, San Joaquin gold

Porcini risotto, parmesan

Chicken piccata, lemon caper sauce, roasted mushroom

Black pepper-rosemary whole roasted beef tenderloin,

cipollini onion, broccoli di ciccio

Slow roasted filet of king salmon, roasted fennel, pomodoro

Roasted cauliflower, capers, pine nuts

Bombolini, orange cream filled doughnuts

Ricotta cheesecake, strawberry compote

Chocolate budino cups, whipped cream

122

Dinner Buffet

FARMERS MARKET

Roasted tomato and kale minestrone, pesto baked crostini

Artisanal salami, cheese, herb-grilled vegetables, jam,

honey, mustard, horseradish, toasted bread

Organic farm greens and crunchy vegetable salad,

rosemary almonds, Sherry vinaigrette

Beet, arugula, burrata, balsamic reduction

Endive, baby gem, walnuts, goat cheese,

pomegranate vinaigrette

Mustard grilled chicken, forbidden rice, Marsala reduction

Beef tenderloin medallions, smoked onion sauce

Grilled bass, roasted tomatoes, shitake mushrooms,

garlic thyme roasted fingerling potatoes

Seasonal fruit cobbler, brown sugar oatmeal streusel

Key lime tart, key lime custard, graham crust,

toasted meringue, blackberry lime sauce

Mason jar banana pudding, vanilla custard, banana,

crushed wafers

Chocolate raspberry tart, whipped cream

125

Dinner Buffet

TASTE OF MEXICO

Lobster tortilla soup

Mushroom quesadilla, queso fresco, salsa verde

Chopped romaine salad, black beans, jicama, cheese,

roasted Poblano dressing

Grilled zucchini, frisée salad, chili marinated cucumber

and tomato salad, corn, spicy mango dressing

Ancho chile, honey glazed salmon,

spicy black bean salsa, jalapeño crema

Chili braised pork loin, papaya slaw

Mole chicken, charred cauliflower,

smoked red pepper salsa

Achiote chili marinated skirt steak,

grilled peppers and onions

Corn and flour tortillas

Refried beans, spiced rice

Manchego jalapeño corn bread

Arroz con leche, fresh strawberries

Mexican chocolate cake, Kahlua mousse

Tres leches cake, mango chantilly

115



EVENING

Dinner Buffet

All buffet dinners include coffee, decaffeinated coffee and herbal teas

CALIFORNIA BBQ

Corn chowder

Sesame seared tuna, iceberg lettuce, olives, egg,

herb vinaigrette

Napa cabbage and carrot slaw, pine nuts,

crispy wonton, ginger dressing

Dungeness crab cakes, Poblano relish,

sweet corn smoked paprika salsa

Rosemary shrimp skewers,

tomato cucumber relish

Tequila grilled chicken breast, tomatillo salsa

Santa Maria grilled tri tip, charred broccolini,

onion marinade, thyme roasted fingerling potatoes

Grilled vegetable skewers,

lemon parmesan herb aioli

Grilled corn on the cob, chipotle lime butter

S’mores bites, cinnamon graham crust,

dark chocolate, toasted marshmallow

Seasonal berry cobbler, buttermilk biscuit topping

Strawberry shortcake, vanilla pound cake,

whipped cream, fresh strawberries

135 BELLA VISTA SIGNATURE

Tuscan black kale, cabbage, cannellini bean

Organic baby spinach, roasted root vegetables,

blue cheese, focaccia crumbs

Artisanal salami, cheese, herb grilled vegetables,

jam, honey, mustard, horseradish, toasted bread

Broccolini, cauliflower, gem lettuce, parmesan,

focaccia croutons

Grilled shrimp, roasted tomatoes,

Taggiasca olives, red pepper

Saffron risotto, braised beef short ribs,

balsamic cipollini onion, pecorino pepato

Grilled chicken breast, roasted carrots,

chicory basil herb purée

Eggplant parmigiana, bianca tomato sauce,

buffalo mozzarella, basil

Lemon leaf roasted local bass, cacciucco sauce

Spicy broccolini parmesan gratin

Tiramisu, mascarpone mousse,

espresso soaked ladyfingers

Chocolate pistachio torte, dark chocolate cake,

pistachio mousse, raspberries

Lemon tart, shortbread crust, lemon curd,

freeze dried berries

125



EVENING

Dinner Buffet

All buffet dinners include coffee, decaffeinated coffee and herbal teas.

AMERICAN STEAKHOUSE

French onion soup, sourdough and parmesan crostini

BLT salad, blue cheese dressing

Shredded kale, parmesan toasted walnuts salad,

lemon poppy seed dressing

Oysters, shrimp, crab legs on ice

mignonette, honey mustard, cocktail, Marie Rose

Baby back pork ribs, apple cranberry slaw

Garlic rosemary grilled jidori chicken,

lemon Madeira drips

Prime rib carving station*,

horseradish, jus, brioche rolls

Grilled garlic-chile prawns, shishito pepper relish

Leek creamed spinach, garlic roasted mushrooms

Double baked potatoes, chive, bacon, cheddar

Bourbon chocolate pot de crème, whipped cream

Butterscotch brioche bread pudding, crème anglaise

Traditional carrot cake, cream cheese frosting

165

CHURRASCARIA STYLE BBQ

Shrimp coconut soup, cilantro

Hearts of palm watercress salad, mango, red onions,

papaya dressing

Chayote squash, crab and potato salad,

Meyer lemon aioli

Tabouleh salad, parsley, tomatoes, Sherry vinaigrette

Make your own salad

Mixed greens, spinach, radicchio

Green papaya, cured tomatoes,

charred pepper medley, asparagus, grilled onions,

mushrooms, pickled red onions, mozzarella cheese,

pineapple salsa

Balsamic vinaigrette, Champagne vinaigrette, ranch

Charcuterie board

Chorizo, Serrano ham, salami, smoked salmon

Churrascaria* (BBQ display with attendant)

Beef ancho, prime rib

Cordeiro, lamb rack

Costela de Puerco, pork ribs

Medalhon de frango, chicken medallions

Banana leaf wrapped ling cod

Salsas, habanero lime aioli, chimichurri

Sides, creamy polenta, white rice, black beans,

plantanos fritos

Banana chocolate cream tart, chocolate crust,

bananas, whipped cream

Chocolate passion fruit cake, flourless chocolate cake,

passion fruit mousse

155




WEDDING

Wedding Cake

Cakes created by Four Seasons are designed and baked

to your specifications

Please provide custom cake designs 2-4 weeks

in advance of event date

Pricing is determined by the decoration and flavors selected

Price starting at 13 per person

Cakes are priced to be served as an addition to dessert

that accompanies your meal

Gluten-free options available


VANILLA BEAN Traditional white velvet cake with vanilla bean icing

CHOCOLATE & SALTED CARAMEL Dark chocolate cake with layers of caramel

and the perfect amount of sea salt

STRAWBERRY FIELDS Vanilla chiffon cake with vanilla custard mousse

and fresh strawberries

RASPBERRY CHAMBORD Yellow cake soaked with Chambord liquor,

filled with vanilla cream and fresh raspberries

GRAND’MAS CHOCOLATE Our favorite chocolate cake, moist and rich

with layers of chocolate fudge icing

TROPICAL Coconut sponge cake lightly soaked with passion fruit syrup

and filled with mango and coconut mousse

CINNAMON APPLE Cinnamon spiced cake with vanilla cream

and caramelized apple pieces

TIRAMISU Lady finger sponge cake, soaked with amaretto

and filled with mascarpone cheese mousse

ITALIAN CREAM Layers of white cake with toasted coconut and pecan pieces,

filled with cream cheese icing

BLACK AND WHITE Layers of black out chocolate cake with

alternating layers of creamy white chocolate mousse

RED VELVET Elegant colors of this deep red velvet cake

paired with cream cheese icing

CLASSIC CARROT Moist cake with a touch of cinnamon

filled with cream cheese icing

ORANGE CREAMCICLE Orange chiffon cake lightly soaked with Grand Marnier

and filled with vanilla custard mousse and candied orange pieces

CHAMPAGNE & STRAWBERRIES Vanilla cake with layers of champagne mousse

and fresh strawberries

PRINCESS White velvet sponge with layers of raspberry jam,

vanilla cream and almond marzipan

WINE

SPARKLING WINES

Domaine St Michelle, Brut Cuvee, Columbia Valley | 45

Enza, Prosecco, DOC, Treviso, Italy | 60

Domaine Chandon, Brut Classic, Napa, California | 60

Summerland, Brut, Santa Maria Valley | 75

Roederer Estate, Brut, Anderson Valley | 75

Roederer Estate, Brut Rose, Anderson Valley | 80

CHAMPAGNE

Nicolas Feuillatte, Brut | 100

Moët & Chandon Brut Imperial | 115

Louis Roederer, Brut Premier, Reims, Champagne, France | 120

Perrier Jouët, Grand Brut, Épernay, Champagne, France | 135

Veuve Clicquot, Yellow Label, Brut, Reims, Champagne, France | 150

Moët & Chandon, Brut Imperial Rose, Épernay,

Champagne, France | 145

Perrier Jouët, Belle Époque, Épernay, Champagne, France | 350

Moët & Chandon, Cuvee Dom Perignon, Épernay,

Champagne, France | 375

Louis Roederer, Cristal, Brut, Reims, Champagne, France | 515

WHITE WINES

CHARDONNAY

Trinity Oaks, California | 45

The Monterey Vineyards, California | 50

Gainey, Santa Rita Hills | 60

Kumeu Village, New Zealand | 60

Summerland, Vintners Blend, Santa Maria Valley | 70

Iconoclast, Four Seasons Private Label, Russian River, California | 75

Stags Leap Karia, Napa Valley | 90

Foley, Santa Rita Hills, California | 90

Grgich Hills, Napa Valley | 115

Far Niente, Napa Valley | 125

Kistler, Russian River Valley | 160

SAUVIGNON BLANC

Brander, Santa Ynez Valley | 50

Warwick, Stellenbosch, South Africa | 60

Margerum, Sybarite, Santa Ynez Valley | 60

Duckhorn, Napa Valley | 85

GLOBAL WHITES

Pinot Grigio, Cantina Andriano, Alto Adige, Italy | 50

Riesling, "R" Kabinett, Pfalz, Germany | 40

Riesling, Gainey, Santa Ynez Valley | 50

Viognier, Inception, Santa Barbara County | 65

RED WINES

CABERNET SAUVIGNON

Maggio Family Vineyards, Lodi, California | 45

Goose Ridge, Columbia Valley, Washington | 50

Avalon, Napa, California | 60

Alexander Valley, Sonoma County | 60

Ferrari-Carano, Alexander Valley | 85

Iconoclast, Four Seasons Private Label, Stag’s Leap, California | 80

Brander ‘Reserve,’ Santa Ynez Valley | 85

Grgich Hills Estate, Napa Valley | 120

Stag’s Leap Winery, Napa Valley | 125

PINOT NOIR

Steelhead Vineyards, Sonoma, California | 45

Wild Horse, Paso Robles | 55

Gloria Ferrer, Carneros, California | 70

Inception, Santa Barbara County | 70

Cambria, Julia’s Vineyard, Santa Maria Valley | 75

Row Eleven, Russian River Valley, California | 80

Melville, Estate, Santa Rita Hills | 85

Joseph Phelps, Sonoma, California | 110

MERLOT

Red Diamond, Washington | 45

Paso Creek, Paso Robles, California | 50

Rancho Sisquoc, Santa Barbara County | 60

Grgich Hills, Napa Valley | 90

Rutherford Hill, Napa Valley | 95

ALTERNATIVE REDS

Malbec, Famiglia Bianchi, Mendoza, Argentina | 50

Syrah, Qupé, Central Coast | 60

Syrah, Summerland, Paradise Road Vineyard, Santa Ynez Valley | 75

Zinfandel, Rosenblum Cellars, Appellation Series, Paso Robles | 55

Zinfandel, The Zin, Napa, California | 60

Meritage, Margerum, M5, Santa Barbara County | 90

Meritage, Stag’s Leap Winery, Hands of Time, Napa Valley |100

BAR

Hosted Bar

PREMIUM BRANDS

Vodka, Belvedere

Gin, Bombay Sapphire

Scotch, Johnnie Walker Black

US Whiskey, Bulleit Bourbon

Canadian Whiskey, Crown Royal

Rum, Bacardi Superior

Tequila, Patron Silver

15

DELUXE BRANDS

Vodka, Absolut

Gin, Tanqueray

Scotch, Dewars White Label

US Whiskey, Makers Mark

Canadian Whiskey, Seagram’s 7 Crown

Rum, Appleton

Tequila, Jose Cuervo Tradicional Reposado

13

CORDIALS AND COGNACS

Amaretto Disaronno

Bailey’s Irish Cream

Kahlua

Grand Marnier

Courvoisier VSOP

Hennessy VSOP

13

13

13

14

14

14

IMPORTED & SPECIALTY BEER

DOMESTIC BEER

MINERAL WATER AND SOFT DRINKS

8

7

6

Specialty Drink

Martini 16

Margarita 16

Mojito 16

Hand crafted cocktails available, inquire with

Events Manager

House made Sangria pitcher (red or white)

16

55

DRAFT BEER

Firestone Double Barrel Ale (local)

Seasonal Telegraph (local)

Sierra Nevada Pale Ale

Coors Light

495

WINEMAKER’S STATION

Select several wines from our banquet wine list to

create your own sampling station. Our sommelier

can narrate your wine journey for an additional

charge

Wine prices are by the bottle

Sommelier fee starts at 300 per hour

Bartender fee of 185 per bar is applied toward all

host bars less than 50 people and all cash bars


BAR PACKAGE

LIQUOR

Vodka, Smirnoff

Gin, Beefeater

Scotch, Dewar’s White Label

Whiskey, Seagram’s 7 Crown

Rum, Cruzan

Tequila, Cuervo Silver

WINES select three

Chardonnay

Trinity Oaks, California

The Monterey Vineyards, California

Sauvignon Blanc

Brander, Santa Ynez Valley

Warwick, Stellenbosch, South Africa

Cabernet Sauvignon

Maggio Family Vineyards, Lodi, California

Goose Ridge, Columbia Valley, Washington

Pinot Noir

Steelhead Vineyards, Sonoma, California

Merlot

Red Diamond, Washington

SPARKLING WINES select one

Domaine St Michelle, Brut Cuvee, Columbia Valley

Enza, Prosecco, DOC, Treviso, Italy

BEER

Heineken

Bud Light

NON-ALCOHOLIC BEVERAGES

Mineral Water

Assorted Diet and Regular Soda

Tableside service of the above wines is available for an additional 12 per person

Sparkling wine toast is available for an additional 8 per person

Wines selected from our Wine List may be added to the bar and billed per bottle consumed

Signature and customized cocktails are available and billed per beverage served

Please consult your Sales & Events Manager for our seasonal selection of signature cocktails

BAR PACKAGE PRICING

Three Hour

55

Four Hour

65

Five Hour

75


DELUXE BAR PACKAGE

LIQUOR

Vodka, Belvedere

Gin, Bombay

Scotch, Johnnie Walker Black

Whiskey, Maker’s Mark

Rum, Bacardi

Tequila, Patron Silver

WINES select three

Chardonnay

Gainey, Santa Rita Hills

Summerland, Vitners Blend, Santa Maria Valley

Iconoclast, Four Seasons Private Label,

Russian River, California

Sauvignon Blanc

Margerum, Sybarite, Santa Ynez Valley

Cabernet Sauvignon

Avalon, Napa, California

Alexander Valley, Sonoma County

Iconoclast, Four Seasons Private Label,

Stag’s Leap, California

Pinot Noir

Gloria Ferrer, Carneros, California

Inception, Santa Barbara County

Merlot

Rancho Sisquoc, Santa Barbara

Syrah

Qupé, Central Coast

SPARKLING WINES select one

Domaine Chandon, Brut Classic, Napa, California

Summerland, Brut, Santa Maria Valley

Roederer Estate, Brut Rose, Anderson Valley

BEER

Corona

Firestone

Coors Light

NON-ALCOHOLIC BEVERAGES

Mineral Water

Assorted Diet and Regular Soda

Tableside service of the above wines is available for an additional 16 per person

Sparkling wine toast is available for an additional 10 per person

Wines selected from our Wine List may be added to the bar and billed per bottle consumed

Signature and customized cocktails are available and billed per beverage served

Please consult your Sales & Events Manager for our seasonal selection of signature cocktails

BAR PACKAGE PRICING

Three Hour

75

Four Hour

85

Five Hour

95


DETAILS

Catering Services

The Meetings and Events team can assist in planning

all aspects of your event and specializes in designing

events to meet your special needs. We are able to

coordinate décor, floral arrangements and

entertainment for a 33% handling fee.

Staffing

The Resort provides one server per 20 guests for

breakfast and lunch. Dinner includes one server per

10 guests, based on a five-hour event. Additional

service staff may be requested for an administrative

charge of $185 per server, for the event. After five

hours, the overtime rate of $35 per hour, per server,

will apply.

Professionals

The Resort must approve all contracted event

professionals and requires a signed Code of Conduct

for Third Party Vendors. A licensed wedding

coordinator is required for all ceremonies on site.

Audio Visual

PSAV maintains an office at the Resort with

equipment, staff and technicians. Exclusive use of

PSAV is required.

Wedding Ceremonies

All ceremony sites are $4,000 and include white

wood folding chairs, refreshment station, guest book

table and wireless lavaliere microphone with a sound

system. A catered lunch or dinner must follow the

ceremony. The Resort requires a licensed wedding

coordinator for all ceremonies.

Food and Beverage Requirements

Dinner

La Marina/El Mar $35,000

El Mar (Friday & Sunday only) $20,000

Loggia Ballroom $30,000

La Pacifica Ballroom $55,000

Plated Dinners

All dinners require a minimum of three courses. In-

termezzos and wedding cakes are not considered a

required course. Choice of entrée is limited to two

entrée selections. Menus are required.

Guarantee

The Meetings and Events team must be notified of

the exact number of guests attending a function by

12:00pm (noon) at least 72 hours prior to the event.

This will be considered a guarantee for which you

will be charged, even if few guests attend. If the

guarantee is for more than 100 guests, the Resort

will prepare for 5% more than the guaranteed

number.

Special Order Items

We offer food and beverage selections to meet a

wide range of dietary needs. All food and beverage

items must be purchased through the Resort. Special

items not included in our menus may be ordered

upon request and billed on the quantity purchased,

not consumed.

Menu Pricing

Menu prices set forth in the enclosed packet are

subject to change without notice. Pricing is

guaranteed only when a Banquet Event Order is

completed for the event and signed by the client

indicating acceptance of the Banquet Event Order.

DETAILS

Labor and Administrative Charges

Chef Attendant/Carver 185

Bartender/Cashier 185

Host/Hostess 185

Coat Check/Restroom Attendant 185

Overtime per server/per hour after five hours 35

Buffet fee/less than 50 guests 185

Security Officer per hour 80

Curfew

Outdoor seating areas (Escala Garden, Palmera

Garden, Mariposa Garden, Monte Vista Lawn,

Loggia Terrace and La Pacifica Terrace) can be

scheduled no earlier than 9:00am and no later than

9:00pm in order to ensure the comfort of our Resort

guests. Amplified music is not permitted in outdoor

areas at any time. All outdoor garden areas require a

lighting package. The following curfews apply to

our indoor spaces:

Las Flores, El Jardin and El Presidente 9:00pm

El Mar, La Marina, La Salita,

La Fonda and Loggia Ballroom 11:00pm

La Pacifica Ballroom 12:00am

Decorations

Decorations or displays brought into the Resort must

be approved prior to arrival and be in compliance

with Santa Barbara County building codes and

Montecito Fire Department guidelines. In order to

prevent damage to the Resort, items may not be

attached to any wall, floor, window or ceiling with

nails, tape, staples or any other substance. Open

flame, such as candles, are not permitted without a

protective enclosure.

Load In/Load Out

The loading dock is located off of Hill Road behind

the resort and may be accessed between the hours of

9:00am and 9:00pm only. Please submit all loading

schedules to your Events Manager.

Off-Site Catering

The Resort does provide catering for off-site events.

Catered events include staff, tables, chairs, linen,

china, glassware and flatware. Please work directly

with your Events Manager for the cost of a kitchen

and additional items you may need.

Delivery Charges

Guests Santa Barbara Santa Ynez

25-75 $1,000 $1,500

75-100 $1,500 $2,000

150-200 $2,000 $2,500

200-300 $2,200 $3,000

300-400 $2,500 $3,500

400-600 $3,000 $4,000

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