The Inn at Spanish Bay Wedding Reception Menus the Inn at Spanish Bay Wedding Reception Menus
Total Page：16
File Type：pdf, Size：1020Kb
THE INN AT SPANISH BAY WEDDING RECEPTION MENUS THE INN AT SPANISH BAY WEDDING RECEPTION MENUS TABLE of CONTENTS RESORT CULINARY GUIDE 3 COCKTAIL RECEPTIONS Canapés 4 Displays and Stations 5 DINNERS Gourmet Plated Dinners 6 Seasonal Plated Dinners 9 Select Buffet Dinners 10 Specialty Stations 13 CUSTOM WEDDING CAKES 15 BAR SELECTIONS 16 RESORT CULINARY GUIDE executive chef: rod uncangco | pastry chef: anastasia simpson • All menus are subject to the current service charge of 20%. The Inn at Spanish Bay retains a portion of the service charge as an administrative fee; the remainder of the service charge is distributed to Banquets employees. • Current sales tax will be applied to all food and beverage items. • Buffets are designed for a maximum of two hours of service. A surcharge of $10 plus service charge and current tax per guest, per hour will apply for extended service. • Catered events that extend beyond six hours are subject to a surcharge. • Plated Dinners include Appetizer, Soup or Salad, Freshly Baked Rolls, Entrée and Dessert. • Meal pricing is inclusive of freshly brewed Peerless Coffee, Decaffeinated Coffee, Assorted Teas and Hot Chocolate • Pre-guaranteed split entrée choices are priced at the highest menu item with chef’s choice of accompaniments. • Tableside choices are priced at the highest menu item plus $25 plus service charge and current tax per guest. • Final guarantee of attendance is due three (3) working days prior to event. If guarantee is not provided, the most recent guest count will be regarded as guarantee, or actual attendance, whichever is greater. • Pebble Beach Resorts does not permit distribution or service of food or beverages which are not purchased by The Inn at Spanish Bay. • Breakfast and lunch staffing is 1:20 guests; Dinner staffing is 1:15 guests. Additional servers will be charged at$200 per server for the first three hours, each additional hour is $75 per server. • One Culinary Attendant for every fifty guests when required on any buffet and on all action stations. • Culinary Attendant Fee: $250 each for first two hours and $75 for each additional half hour per Culinary Attendant. • Event changes (menu and set up) within 48 hours are subject to a surcharge. A Pebble Beach Resort Wedding Specialist is available for a preliminary consultation: DARYL GRIFFITH JANE TELFER Director of Catering Wedding and Catering Sales 831-625-8502 831-647-7422 [email protected] [email protected] www.weddings.pebblebeach.com 2014 - 2015 | the inn at spanish bay wedding reception menus 3 COCKTAIL RECEPTIONS COLD CANAPÉS HOT CANAPÉS Chef’s Selection of Assorted Cold Canapés Chef’s Selection of Assorted Hot Canapés Oven Roasted Tomato on Crostini with Garlic Cream and Basil Mediterranean Vegetable Empanada with Feta Cheese Roasted Pear Bites with Stilton Cheese and White Balsamic Drizzle Wild Mushroom Turnover with Brie Artichoke Sun-dried Tomato Tapenade with Ricotta on Toasted Focaccia Assorted Dim Sum with Oriental Dips Fried Fingerling Potato Cups Filled with Herb Cream Cheese and Caviar Cinnamon-Chili Pulled Pork Empanadas Laughing Bird Shrimp Cocktail Walk-aways with Caper Aioli Mascarpone Cheese with Black Trumpet Mushroom Phyllo Purse Blackened Pork Tenderloin with Salsa Verde Assorted Spring Rolls with Thai Chili Sauce Ginger and Lemon Cured Salmon Poke in Cucumber Boats San Jacobo Manchego Cheese wrapped with Serrano Ham Phyllo Wrapped Asparagus Tips with Ginger Sesame Mustard Sauce Sesame Chicken with Honey Mustard Sauce Angel Hair Nest on Forks with Crème Fraîche and Caviar Hot Crab and Cheese Tartlet Mini Chicken Tostada with Tomato Avocado Salsa Potato Croquette with Bacon and Applewood Smoked Cheddar Duck Prosciutto with Bing Cherry Chutney Sausage and Goat Cheese Turnover with Pepper Jam Sun-dried Figs with Oranges and Mascarpone Cheese Porcini Mushroom Risotto Croquette Herb Roasted Filet Mignon, Arugula and Blue Cheese Mousse Pâte à Choux with Rosemary Ham and Gruyere Cheese Seared Ahi Tuna with Pickled Ginger, Mint and Cilantro Miniature Beef Wellington Petite Filet Mignon with Roasted Tomato Basil Relish Braised Veal Cheek en Croute with Roasted Pepper Sauce and Balsamic Reduction Lamb Lollipops with Coconut Mint Dipping Sauce $7 per piece Bacon and Artichoke Arancinis Andouille Sausage with Corn Salsa CHILLED SEAFOOD Crab Fritters with Cajun Rémoulade (Served with Lemon and Cocktail Sauce) Bacon wrapped Peppered Diver Scallops with Maple Glaze Oysters on the Half Shell Mini Crab Cakes with Gilroy Garlic Aioli New Zealand Mussels on the Half Shell with Shallot Herb Mignonette Seared Ahi Tuna with Sautéed Baby Bok Choy Crab Claws and Creamy Wasabi Ginger Sauce Cracked King Crab Legs Lobster Quesadilla with Crème Fraîche Chilled Jumbo Gulf Shrimp Almond Shrimp with Wasabi Cocktail Dipping Sauce Prawns a la Plancha Coconut Dusted Prawns with Cilantro Cashew Dipping Sauce $7 per piece Phyllo Prawns with Pineapple Plum Chutney $7 per piece 2014 - 2015 | the inn at spanish bay wedding reception menus | 831-625-8502 4 DISPLAYS and STATIONS CHILLED DISPLAYS SUSHI STATION Baked Brie and Black Forest Ham en Croûte California Rolls and Nigiri Sushi Assorted Wafers and Breads Wasabi, Pickled Ginger and Soy Sauce $8 per guest (3 pieces per guest) $24 per guest Fresh Seasonal Raw Vegetables with Assorted Dips $9 per guest SALAD BAR STATION: Grilled Marinated Vegetables Zucchini, Yellow Squash, Eggplant, Portobello Mushrooms, Mixed Greens, Baby Spinach and Iceberg Lettuce Sweet Peppers, Asparagus, Artichokes and Assorted Olives Baby Corn, Marinated Artichokes, Olives, Baby Carrots, $10 per guest Hard Boiled Eggs, Bacon Bits, Sunflower Seeds, Toy Box Cherry Tomatoes, Cottage Cheese, Fresh Beets, Fresh and Dried Fruit Display Hot House Cucumbers Pineapples, Melons and Strawberries Assorted Housemade Dressings Brown Sugar, Whipped Cream and Chocolate Fondue $12 per guest $10 per guest House Cured and Smoked Salmon with Brown Bread CARVED ITEMS and Classic Garniture $12 per guest Served with rolls and appropriate condiments Minimum 25 guests House Smoked Fish Board Salmon, Sturgeon, Trout, Scallops and Oysters Smoked or Roasted Turkey with Classic Garniture Capers, Onion, Hard Boiled Eggs and Crostini $14 per guest $12 per guest Herb and Garlic Crusted Veal Rack with Marsala Wine Reduction Artisan Cheese Board $16 per guest Select Organic Cheeses and Honey Comb Mustard Crusted (Bone-In) Ham with Jack Daniels Glaze with Assorted Jams, Fresh Fruit, Crackers and Baguette $17 per guest $15 per guest Colorado Rack of Lamb with Rosemary Jus Antipasto with Bread Sticks and Baguette $19 per guest Prosciutto, Salami, Mortadella, Bresola. Coppa Fresh Mozzarella and Marinated Olives New York Strip Loin with Smoked Bacon $18 per guest Wild Mushroom Compote $22 per guest CAVIAR ON ICE Herb-Crusted Whole Tenderloin of Beef with Béarnaise Sauce $24 per guest California Caviar Selection Blini and Classic Garniture Dual Steamships of Beef $ Market price per display One with Hickory BBQ One Herb Crusted with Chimichurri Horseradish Sauce ICE CARVINGS Fried Garlic Potato Wedges and Parker House Rolls $3,500 per display Custom Ice Carvings and Ice Bars Starting at $650 per ice block 2014 - 2015 | the inn at spanish bay wedding reception menus | 831-625-8502 5 GOURMET PLATED DINNERS APPETIZERS SOUPS Seared Ahi Tuna (rare) with Sunomono Cucumber and Sweet Potato Soup with Chili Crème Frâiche Maui Onion Salad Saffron Mussel and Corn Soup Sage and Pepper Crusted Pork Belly Tomato Consommé with Lobster Medallions and Sweet Corn Custard with Butter Polenta and Roasted Shallot Sauce Castroville Artichoke Bisque with Herb Chantilly Cream Littleneck Clams with Thai Basil Crispy Pork Belly and Fresh Chili Peppers Potato Leek Soup with Crispy Lardons Angel Hair Pasta with Forest Mushrooms, Pancetta and Peas White Corn Chowder with Cilantro Oil Drizzle Roasted Garlic Beurre Blanc Roasted Tomato Bisque with Mozzarella Basil Croutons Pancetta Wrapped Jumbo Prawns with Chipotle Polenta Oven Roasted Tomato Salsa SALADS Grilled Scallop with Chicory and Preserved Meyer Lemon Sauce Butter Poached Asparagus with Organic Greens Pepper and Chive Crusted Salmon with Forbidden Rice Meyer Lemon Oil Porcini Ravioli, Tomato Basil Sauce and Olive Oil Drizzle Beef Steak Tomato Caprese Salad with Fresh Mozzarella Basil Vinaigrette Fire Split Prawns, Asian Noodles, Bean Sprouts Thai Basil and Lemongrass Brodo Iceberg Wheel with Julienne Carrots, Tomato Confetti Point Reyes Blue Dressing Gnocchi with Gorgonzola Cream Sauce Roasted Cherry Tomato Compote Half Romaine Heart with Parmesan Crisp and Croutons Creamy Caesar Dressing Torched Rare Kobe Beef Strips with Scallion Miso Vinaigrette Rucola and Frisée Salad with Dried Apricot and Shaved Ricotta Salata Crispy Sweet Water Prawns with Creamy White Grits White Balsamic Vinaigrette Spicy Beurre Blanc Epic Root Mâche with Crispy Artichokes, Cipollini Onions, The following are available at an additional charge per guest: Shaved Parmesan and White Balsamic Vinaigrette Dungeness Crab and Avocado Tian Boston Bibb Lettuce and Frisée Salad with Toasted Walnuts $8 per guest Herb Vinaigrette One-Half Oven Roasted Maine Lobster with Sweet Corn Risotto Baby Spinach Salad and Warm Peppered Goat Cheese $12 per guest Oven Roasted Tomatoes and Pine Nuts Dungeness Crab Cake and Maine Lobster with Tarragon- Mustard Aioli White Balsamic Dressing $24 per guest Epic Root Mâche, Roasted Red and Yellow Beet Jewels with Bermuda Triangle Goat Cheese and Balsamic Syrup ARTISANAL CHEESE COURSE Bouquet of Mixed Greens,