BANQUET MENUS

Our team of culinary and service professionals look forward to creating a memorable experience for you and your guests.

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. TABLE OF CONTENTS

MENU GUIDELINES ...... 3 MORNING · BREAKFAST ...... 5 THEMED BREAKS ...... 16 AFTERNOON · LUNCH ...... 20 EVENING · DINNER ...... 36 THE FARMHOUSE · MENUS ...... 73 THE FARMHOUSE · COOKING EXPERIENCES ...... 92 BAR ...... 98 WINE ...... 102

2 MENU GUIDELINES Please be aware that fluctuations in food costs due to unforeseen market conditions occasionally prompt the resort to adjust menu pricing. The published menus with pricing are accurate at the time of printing, however pricing is only guaranteed 3 months prior to event dates.

Pricing is per person unless otherwise indicated.

Due to state and local ordinances, all food and beverage must be purchased solely through Ojai Valley Inn. Ojai Valley Inn is the only licensed authority to serve and sell food on the premises; therefore, outside food and beverages are not allowed on the hotel property.

A taxable 24% service charge is added to all food and beverage (subject to change). California State Tax is calculated on the total of all charges.

MINIMUM GUEST COUNT A minimum of 30 guests is required for all menus within the Banquet Menus unless noted otherwise. For groups fewer than 30 guests, please refer to our Executive Meeting Menus.

BAR SERVICE Should you request a bar set-up, a bartender fee of $200.00 per bartender per five hour event is applicable if sales do not exceed $500 per bar (exclusive of tableside wine service). The Inn reserves the right to terminate liquor service if minors are drinking or if guests are intoxicated beyond the legal limit. Additional bartenders may be requested at the rate of $50 per hour per bartender with a minimum of 4 hours.

Special order beer and wine must be purchased by the case and the quantities ordered will be agreed to in advance. Special orders are charged based upon agreed quantities, not on consumption. Any leftover product will be the property of the client.

BUFFETS AND RECEPTION STATIONS Please note that all buffets have a minimum guest requirement and must be guaranteed for the full complement of guests.

Stations are priced per guest and must be guaranteed for the full complement of guests. A minimum of 4 stations must be selected for dinner.

Menu items from one event cannot be utilized at another meal or left out past the specific service time.

Attendant, Chef Attendant Fees, when specified, are $200 per station. Specialty Sushi Chef Fees are $700 per chef.

All Buffet and Station menus are based upon two hours of service.

PLATED AND FAMILY STYLE MEALS All lunches and dinners require a minimum of 3 courses served. Cheese course, intermezzo and wedding cake are not considered a course. A maximum of 3 choices will be offered for entrée service, limited to (2) proteins and (1) vegetarian.

continued on next page 3 An exact count of each entrée must be provided by 10am, four (4) business days prior to your event. Client is responsible for providing tent cards or other entrée designation to Ojai Valley Inn Banquets Staff.

Menu price for plated meals will be based on the higher priced entrée selection. If you are offering a choice for your entrée tableside we require two (2) plated courses prior to your entrée. An additional fee of $15 per person will be applied to your highest priced item choice for tableside service. Combination plates are excluded.

STAFFING Plated and Family Style Events: Staffing will be provided at a ratio of 1 server per 12 guests with tableside wine service, or 1 per 20 with no tableside wine service.

Buffet and Reception Stations Events: Staffing will be provided at a ratio of 1 server per 25 guests.

Bartenders are provided at 1 bartender per 75 guests.

Additional staff may be requested at the rate of $50 per server, bartender, per hour, with a minimum of 4 hours.

MEALS FOR CHILDREN Meal selection for children 4 years old to 12 years old will be charged at 50% of the adult price for a buffet, provided the attendance of children has been confirmed with your Catering and Conference Services Manager four (4) days prior to your function. Plated options for children are also available; please consult your Catering and Conference Services Manager for details. Children under 4 years of age will be complimentary.

GUARANTEE A guaranteed number of guests are required by 11am, four (4) business days prior to the event. If the guarantee is not received in the time frame required, your expected guest count will become your guarantee. The guarantee is not subject to reduction. You will be charged for the number guaranteed or the actual attendance, whichever is greater. If you exceed your guaranteed guest count by greater than 5% you will be charged 1 ½ times the meal price for each additional guest.

OUTDOOR EVENTS Outdoor events at the Ojai Valley Inn are subject to a 10:00pm curfew. Outdoor spaces include but are not limited to, Casa Elar, The Orchard, Resort Pools, Shangri-La Pavilion, Courtyards, Ballroom Terraces and The Farmhouse outdoor spaces.

The Ojai Valley Inn reserves the right to make the final decision to move any outdoor function to an indoor location in the case of inclement weather. Weather calls will be made as soon as possible based upon set up requirements. Weather calls include but are not limited to, rain, wind, extreme heat or extreme cold.

4 MORNING · BREAKFAST

Menu items subject to change based on season and market availability BREAKFAST BUFFETS

CONTINENTAL BREAKFAST | 40 Assorted House Made Breakfast Pastries, Muffins and Croissants Fresh Butter and Fruit Preserves Sliced Seasonal Fruit and California Berries Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee Assortment of Specialty Teas

THE OJAI CONTINENTAL BREAKFAST | 42 Assorted House Made Breakfast Pastries, Muffins and Croissants Fresh Butter and Fruit Preserves A Selection of Bagels with Whipped Cream Cheese Individual Yogurt Parfaits with Honey-Oat Granola Sliced Seasonal Fruit and Berries Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee Assortment of Specialty Teas

THE HEALTHY START | 44 House Made Bran Muffins and Gluten Free Muffins Fresh Butter and Fruit Preserves Assorted Dry Cereals Low-Fat and Skim Milk and Individual Yogurts Individual Mixed Berry Smoothie Shots Sliced Seasonal Fruit and Berries Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee Assortment of Specialty Teas

THE DELUXE CONTINENTAL BREAKFAST | 50 Assorted House Made Breakfast Pastries, Muffins and Croissants Fresh Butter and Fruit Preserves Build Your Own Parfait Bar: Ojai Valley Inn Honey Nut Granola, Greek Yogurt, Seasonal Fruit and Berries, Dark Chocolate Chips, Toasted Sliced Almonds, Cinnamon, Banana Chips, Toasted Coconut Cranberries, and Estate Honey A Selection of Bagels with Whipped Cream Cheese Traditional Kiln Smoked Salmon Sliced Tomatoes, Red Onions, Capers Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee Assortment of Specialty Teas

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 6 HOT BREAKFAST BUFFETS

FARM HOUSE BREAKFAST | 52 Assorted House Made Breakfast Pastries, Muffins and Croissants Fresh Butter and Fruit Preserves Sliced Seasonal Fruit and California Berries Country Style Potatoes Applewood Smoked Bacon Farm Fresh Scrambled Eggs Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee Assortment of Specialty Teas

BUENOS DIAS | 60 Assorted House Made Breakfast Pastries, Muffins and Croissants Fresh Butter and Fruit Preserves Sliced Seasonal Fruit and California Berries Huevos Rancheros Bar: Scrambled Eggs, Chorizo, and Black Beans Green Onions, Cilantro, Pepper Jack Cheese, Guacamole, Salsa Fresca, Sour Cream Warm Flour and Corn Tortillas Patatas Bravas with Spiced Aioli Country Style Sausage Patty Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee Assortment of Specialty Teas

TOPA TOPA BREAKFAST | 58 Assorted House Made Breakfast Pastries, Muffins and Croissants Fresh Butter and Fruit Preserves Sliced Seasonal Fruit and California Berries A Selection of Bagels with Whipped Cream Cheese Individual Yogurt Parfaits with Honey-Oat Granola Rosemary and Sea Salt Roasted Breakfast Potatoes Applewood Smoked Bacon and Link Sausage Scrambled Eggs with Cheddar Cheese Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee Assortment of Specialty Teas

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 7 BREAKFAST BUFFETS CONTINUED

CREATE YOUR OWN BREAKFAST BUFFET | 68 Included in Your Buffet: Assorted House Made Breakfast Pastries, Muffins and Croissants Fresh Butter and Fruit Preserves Sliced Seasonal Fruit and California Berries

Select Two Main Courses: Plain Scrambled Eggs Scrambled Eggs with Cheddar Cheese and Snipped Garden Chives Scrambled Eggs with Spinach, Caramelized Mushroom, Red Onion and Sonoma Goat Cheese Traditional Eggs Benedict with Poached Egg, Canadian Bacon, Hollandaise and English Muffin Seafood Benedict with Poached Egg, Crab Cake, English Muffin and Citrus Hollandaise Southwest Benedict with Poached Egg, Chorizo, Cotija, Guacamole, Grilled Asparagus, Cilantro Lime Hollandaise Egg White Scramble with Jack Cheese, Arugula, Heirloom Tomatoes and Artichokes Cast Iron Frittata Mexicana, Chorizo, Cilantro, Queso Fresco, Peppers, Crispy Tortilla Threads Cast Iron Frittata Italiano, Egg Whites, Tomato, Basil, Kale, Italian Sausage, Arugula Pesto Brioche French Toast with Caramelized Apples, Powdered Sugar and Warm Maple Syrup Belgian Style Waffles with Berry Compote, Warm Maple Syrup and Estate Butter

Select One Starch: Country Style Breakfast Potatoes Fiesta Potatoes with Roasted Corn, Onions, Poblano Peppers and Queso Fresco Yukon Gold and Red Garnet Yam Hash Cakes with Pepper Jack Cheese and Rosemary Red Quinoa, Spinach and Feta Hash Browns Patatas Bravas with Spicy Aioli Tri-Color Medley Breakfast Potatoes

Select Two Proteins: Applewood Smoked Bacon Breakfast Pork Link Sausage Country Style Sausage Patty Chicken-Apple Sausage Grilled Ham Grilled Herb Marinated Tempeh

Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee Assortment of Specialty Teas

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 8 BREAKFAST BUFFET ENHANCEMENTS

The following selections may be added to the Continental Breakfast or Hot Breakfast. Items listed below are not available a la carte.

BREAKFAST SANDWICHES & WRAPS Minimum order of one dozen required of each selection English Muffin, Fried Egg, Country Sausage Patty, and Cheddar Cheese Scrambled Eggs on Croissant with Smoked Ham, Gruyère, and Whole Grain Mustard Aioli Egg White Wrap, Chicken Sausage, Asparagus, Avocado, Queso Fresco, and House Made Salsa Breakfast Wrap with Scrambled Eggs, Chorizo, Potatoes, Queso Fresco, and Pico de Gallo Spinach Tortilla Wrap with Tofu and Egg Scramble, Tomato, Red Onion, Arugula, and Mozzarella Breakfast Burrito with Egg, Bacon, Sausage, Potatoes, Cheddar Cheese, and Salsa Verde 100-per dozen for One Choice 110-per dozen for Two Choices 120-per dozen for Three Choices

HOT STEEL CUT OATMEAL | 12

Brown Sugar, Raisins, and Whipped Butter

FRESH FARM EGGS PREPARED TO ORDER | 22 (Chef attendant fee of $200 per station required) Egg Whites, Egg Beaters, Scrambled, Fried or Omelet Ham, Bacon, Sausage, Tomato, Mushrooms, Onions, Bell Peppers, Spinach, Artichokes, Jalapeño Cheddar, Swiss, and Monterey Jack Cheeses

CHILAQUILES | 24 Crispy Tortilla Chips Topped with Your Choice of: Scrambled Eggs, Carne Asada or Slow Cooked Chicken Nachito Salsa Roja, Salsa Verde, Oaxaca Style Mole Queso Fresco, Onions, Refried Beans, Cilantro

GRIDDLE ITEMS | 16 (Chef attendant fee of $200 per station required) Cinnamon Brioche French Toast or Buttermilk Pancakes Maple Syrup, Butter, Whipped Cream, Berry Compote, Candied Pecan, Caramelized Banana

MADE TO ORDER WAFFLES | 16 (Chef attendant fee of $200 per station required) Maple Syrup, Whipped Butter, Whipped Cream, Orange-Blueberry Compote

TRADITIONAL EGGS BENEDICT | 20 Poached Eggs, English Muffin, Canadian Bacon, and Hollandaise

OVEN BAKED FRITTATA | 16 Baked Egg Frittata, Asparagus, Mushroom, Oven Dried Tomato, Scallion, Brie

BREAKFAST QUESADILLA | 16 Pepper Jack Cheese, Roasted Salsa, Scrambled Eggs

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 9 DAILY BREAKFAST ADDITIONS

CHARCUTERIE DISPLAY | 26 Artisan Charcuterie Display of Prosciutto, Salami, Cappicola, Mortadella, and Bresaola with House Made Pickles, Gourmet Mustards, and Rustic Breads

DOMESTIC AND EUROPEAN CHEESE BOARD | 24 Chef’s Selection of Cheeses with Assorted Crackers, Dried Fruits, Nuts, and Lavender Honey

TRADITIONAL KILN SMOKED SALMON | 18 Sliced Tomatoes, Red Onions, Capers, Assorted Bagels, and Cream Cheese

DRY CEREALS AND MILK | 10 Assorted Individual Packaged Cereals Whole, Skim, Soy, and Almond Milk

FARM FRESH HARD BOILED EGGS | 36 PER DOZEN

BUILD YOUR OWN PARFAIT STATION | 16 Ojai Valley Inn Honey Nut Granola, Greek Yogurt, Seasonal Fruit and Berries, Dark Chocolate Chips, Toasted Sliced Almonds, Cinnamon, Banana Chips, Toasted Coconut Cranberries, Estate Honey

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 10 BRUNCH SELECTIONS

OJAI BRUNCH BUFFET | 65 Minimum of 20 guests required Assorted House Made Breakfast Pastries, Muffins and Croissants Fresh Butter and Fruit Preserves Sliced Seasonal Fruit and California Berries Country Style Breakfast Potatoes Applewood Smoked Bacon Eggs and Omelets Cooked to Order (Chef attendant fee of $200 per station required) Farmer’s Market Salad Bar with Assorted Dressings Iced Seafood Display of Crab, Shrimp and Oysters with Cocktail Sauce Carved To Order Santa Maria Tri-Tip of Beef with Au Jus (Chef attendant fee of $200 per station required) Our Pastry Chef’s Selection of Four Individual Mini Desserts Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee Assortment of Specialty Teas

SOCAL BRUNCH BUFFET | 85 Minimum of 40 guests required Assorted House Made Breakfast Pastries and Pixie Scones with Estate Rosemary Fresh Butter and Fruit Preserves Farmer’s Market Fruit Display Seasonal Mixed Greens with Shaved Garden Vegetables and a Selection of Dressings Baby Beet and Frisée Salad Sonoma Goat Cheese, Candied Hazelnuts, Valencia Oranges, Shaved Fennel Arugula and Endive Salad Ojai Farmers Market Apples, Maytag Blue Cheese, Honeyed Pine Nuts, Mustard Vinaigrette Iced Seafood Display of Crab, Shrimp and Oysters with Cocktail Sauce Traditional Kiln Smoked Salmon Sliced Tomatoes, Red Onions, Capers Assorted Bagels with Whipped Cream Cheese Fresh Farm Eggs Prepared to Order (Chef attendant fee of $200 per station required) Egg Whites, Egg Beaters, Scrambled, Fried or Omelet Ham, Bacon, Sausage, Tomato, Mushrooms, Onions, Bell Peppers, Spinach, Artichokes, Jalapeño Cheddar, Swiss, and Monterey Jack Cheeses Pico de Gallo and Guacamole Country Style Potatoes and Applewood Smoked Bacon California Paella Saffron Jasmine Rice, Globe Artichokes, Chorizo, Chicken, Mussels, Sweet Jumbo Shrimp Carved to Order Roasted Prime Rib of Beef Horseradish, Parker House Rolls and Estate Rosemary Jus Orecchiette Pasta with Wilted Spinach, Mushrooms, Truffle Cream and Parmesan Seasonal Fruit Tarts Strawberry Shortcake Parfaits with Lavender Pound Cake, Marinated Strawberries and Vanilla Bean Crème Fraîche Assorted Gourmet Cookies and Brownies Orange, Grapefruit, and Cranberry Juices Freshly Brewed Coffee and Decaffeinated Coffee and an Assortment of Specialty Teas

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 11 PLATED BREAKFAST

Menu Includes Two Courses

PLATED BREAKFAST IS SERVED WITH: Orange, Grapefruit, or Cranberry Juices Fresh Brewed Coffee or Decaffeinated Coffee Assortment of Specialty Teas

Baker’s Basket of Blueberry Muffins and Flaky Croissants Fresh Butter and Fruit Preserves

SELECT ONE OF THE FOLLOWING FIRST COURSES: Mixed Seasonal Fruit Martini with Mint and Basil Seeds Mixed Berry and Honey Yogurt Parfait Irish Steel Cut Oatmeal Brulée with Bananas Grilled Heirloom Tomato, Asparagus and Avocado Stack with Cilantro Emulsion

SELECT ONE OF THE FOLLOWING MAIN COURSES:

OJAI SCRAMBLE | 45 Scrambled Eggs, Tomato Confit, Red Onion, Spinach and Arugula Pesto Applewood Smoked Bacon, Country Potatoes

TRADITIONAL EGGS BENEDICT | 48 Poached Eggs on an English Muffin, Canadian Bacon, Hollandaise, Country Potatoes

FRENCH TOAST | 43 Brioche French Toast, Fruit Compote, Powdered Sugar, Maple Syrup and Citrus Whipped Cream

SOUTHWEST BENEDICT | 48 Poached Eggs, Chorizo, Cotija Cheese, Guacamole, Grilled Asparagus, Cilantro Lime Hollandaise

EGG WHITE TIMBALE | 41 Spinach and Mushroom Ragout, Fire Roasted Tomato Sauce with Country Potatoes

LOBSTER BENEDICT | 53 Poached Eggs on Toasted Brioche, Sautéed Lobster Cake, Truffle Hollandaise, Jo-Jo Potatoes

PLATED BREAKFAST ACCOMPANIMENTS | 9 (Priced per person per selection) Applewood Smoked Bacon, Pork Sausage, Chicken-Apple Sausage or Country Ham

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 12 BOXED BREAKFAST ON THE GO

Served in an Ojai Valley Inn Insulated Tote

CONTINENTAL BOXED BREAKFAST | 35 Choice of a Bottle of Orange or Cranberry Juice, or Santa Barbara Roasting Co. Cold Brew Chef’s Selection of Two Morning Pastries Butter and Fruit Preserves Individual Yogurt California Fresh Fruit Salad

POWER UP BOXED BREAKFAST | 39 Choice of a Bottle of Orange or Cranberry Juice, or Santa Barbara Roasting Co. Cold Brew Chef’s Selection of Two Morning Pastries Butter and Fruit Preserves Individual Yogurt with Granola Whole Banana and Dried Fruits Power Bar and Trail Mix

ARBOLADA BOXED BREAKFAST | 41 Choice of a Bottle of Orange or Cranberry Juice, or Santa Barbara Roasting Co. Cold Brew Kiln Smoked Salmon Sliced Tomato, Red Onion, Capers and Cream Cheese Bakery Fresh Bagel California Fresh Fruit Salad

CALI COAST BOXED BREAKFAST | 35 Choice of a Bottle of Orange or Cranberry Juice, or Santa Barbara Roasting Co. Cold Brew Chef Selection of Two Morning Pastries Butter and Fruit Preserves Fresh Seasonal Melons Trail Mix

CHOICE OF ONE BREAKFAST SANDWICH | 12 (Priced per person)

Scrambled Egg on Croissant with Country Ham and Cheddar Cheese Breakfast Wrap with Scrambled Eggs, Chorizo, Potatoes, Queso Fresco, and Pico De Gallo Spinach Tortilla Wrap with Tofu and Egg Scramble, Tomato, Red Onion, Arugula, and Mozzarella

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 13 COFFEE BREAKS & REFRESHMENTS

REFRESHMENT SELECTIONS Coffee, Decaffeinated Coffee, and Herbal Teas - 95 per gallon Brewed Iced Tea with Lemon - 80 per gallon Hot Chocolate with Whipped Cream - 85 per gallon Fresh Lemonade - 80 per gallon Fresh Lavender Lemonade - 90 per gallon Ojai Valley Inn Signature Spa Water - 45 per gallon Assorted Soft Drinks - 7 each Fiji Bottled Water - 7 per bottle Sparkling Pellegrino Water - 7 per bottle Flavored Sparkling Pellegrino: Blood Orange or Lemon - 7 each Red Bull Energy Drinks: Regular or Sugar Free - 8 each Bottled Santa Barbara Roasting Co. Cold Brew - 7 each Coconut Water - 8 each Bottled House Made Spa Juices - 9 each Bottled Specialty Teas - 7 each Orange, Apple, or Cranberry Juice - 80 per gallon Assorted Gatorades - 6 each

FROM OUR BAKERY & PASTRY SHOP (Minimum order of 1 dozen)

Lavender Scones, Devonshire Cream, Lemon Curd - 72 per dozen Cranberry Orange Scones, House Marmalade - 72 per dozen Croissant or Chocolate Croissant - 62 per dozen Cinnamon Rolls - 64 per dozen Muffins - Blueberry, Banana-Nut, Bran, or Gluten-Free Blueberry - 62 per dozen Breakfast Breads - Marbled, Cinnamon, or Lemon Poppy Seed - 56 per dozen slices Assorted Bagels with Cream Cheese - 72 per dozen Double Fudge Brownies - 62 per dozen Peanut Butter Blondies - 62 per dozen Lemon Squares - 62 per dozen Chocolate Dipped Biscotti - 60 per dozen Chocolate Dipped California Strawberries - 68 per dozen Coconut Macaroons Dipped in Chocolate - 64 per dozen House Made Granola Bars - 72 per dozen Warm Churros with Cinnamon Sugar and Chocolate Sauce - 65 per dozen Assorted Cake Pops, Cheesecake Pops, and Rice Krispy Pops - 84 per dozen Gluten Free Chocolate Chip Cookies - 72 per dozen Chocolate Chip, Peanut Butter, or Oatmeal Raisin Cookies - 72 per dozen Our Pastry Chef’s Signature Sandwich Cookies - 78 per dozen Assorted Miniature Cupcakes - 54 per dozen

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 14 COFFEE BREAKS & REFRESHMENTS CONTINUED

AFTERNOON SNACKS Coolhaus Ice Cream Sandwich: Chocolate Chip and Vanilla - 84 per dozen Assorted Candy Bars - 48 per dozen Assorted Kind Brand Bars - 72 per dozen Assorted Bagged Kettle Chips - 60 per dozen Soft Jumbo Pretzels with Spicy Mustards - 62 per dozen Deluxe Mixed Nuts - 38 per pound Truffle Parmesan Potato Chips - 7 per person Estate Rosemary and Garlic Popcorn - 7 per person Tortilla Chips, Guacamole and Salsa - 14 per person Whole Fresh Seasonal Fruits - 48 per dozen Seasonal Sliced Fruit and Berries - 13 per person Fruit Kebabs - 60 per dozen Individual Flavored Yogurts - 66 per dozen

AFTERNOON TEA SANDWICHES | 72 Minimum order of one dozen required of each selection Smoked Salmon and Heirloom Tomato on White with Herbed Cream Cheese Curried Chicken Salad, Banana Bread, Mango Chutney Cucumber and Watercress with Cherry Tomato and Cream Cheese on Olive Loaf Prosciutto, Grilled Pears, Fig Jam on Baguette with Balsamic Reduction Shrimp and Crab Salad with Tarragon Aioli on Brioche Truffled Egg Salad, Cucumber, and Mustard Cress on Pumpernickel

SNACK SIZE HEARTY SANDWICHES | 84 Minimum order of one dozen required of each selection Roasted Turkey with Dill Havarti, Lettuce, and Tomato on Whole Wheat Roll Honey Baked Ham with Brie Cheese and Whole Grain Mustard Aioli on Pretzel Roll Carved Roast Beef with Swiss Cheese, Arugula, and Horseradish on White Roll Grilled Vegetable Stack with Goat Cheese and Sun Dried Tomato Spread on Seeded Roll

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 15 THEMED BREAKS

Menu items subject to change based on season and market availability THEMED BREAKS

Desserts from buffets or other event purchases may not be utilized for breaks. Themed break service is a maximum of 30 minutes.

HEALTH AND WELLNESS BREAK | 28 Market Vegetable and Basil Spring Rolls, Mustard, Yuzu Rainbow Quinoa Lettuce Cups, Blueberries, Marcona Almonds, Mint, Blackberry-Ginger Balsamic Ginger Elixir, Estate Honey, Cracked Black Pepper, Sorrento Lemon Green Tea, Almond Milk, Soy Milk, Fresh Ginger

OJAI FARMER’S MARKET | 23 Fresh Farmers Market Vegetable Crudités Herb Yogurt, Roasted Eggplant Dip and Black Olive Tapenade Whole Fresh Hand Fruit Bottled and Estate Citrus Water

AFTERNOON FIESTA | 27 Tri-Color Tortilla Chips Fresh Pico de Gallo, Salsa Roja, Salsa Verde, and Local Hass Avocado Guacamole Southwest Chicken Empanadas with Cilantro Lime Sour Cream Cinnamon Churros with Spicy Chocolate Sauce Assorted Jarritos Soft Drinks and House Iced Tea

POWER UP | 27 Red Bull and Sugar Free Red Bull Drinks Assorted Energy and Power Bars Whole Fresh Hand Fruits and Dried Fruits Mini Espresso Crème Brulée, Yogurt and Fresh Berry Energy Shots

MILK AND COOKIES BREAK | 20 Chocolate Chip, Sugar, Peanut Butter, Oatmeal, and White Chocolate Macadamia Nut Cookies Chilled Chocolate, Whole, 2%, Skim, Almond and Soy Milks

THE SNACK BAR | 24 Freshly Popped Popcorn, Pretzels, and Kettle Chips Reese’s Pieces, M&Ms, Junior Mints, Licorice Sticks, and Gummy Bears Assorted Soft Drinks

MORNING JOY BREAK | 20 Build Your Own Fruit Parfait Fresh Seasonal Diced Fruit, Yogurt and Crumbled Muffins, Coffee and Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 17 THEMED BREAKS CONTINUED

Desserts from buffets or other event purchases may not be utilized for breaks. Themed break service is a maximum of 30 minutes.

THE DAYBREAKER ENERGIZER | 30 Banana and Strawberry Smoothie Shots Individual All Natural Yogurts Assorted Granola Bars Freshly Brewed Coffee, Decaffeinated Coffee Selection of International Teas

JUICE BREAK | 22 Chilled House Made Juices All Green Juice with Spinach, Cucumber, Celery, Parsley, Green Apple Total Cleanse Juice with Cucumber, Beet, Pear, Carrot, Ginger Hydration Juice with Celery, Watermelon, Ginger Wellness Juice with Apple, Pomegranate, Mango

THE DAILY GRIND | 25 Mini Cappuccino Pot de Crème and Chocolate Covered Espresso Beans, Coffee Cake, House Made Biscotti Coffee, Decaffeinated Coffee and Santa Barbara Roasting Co. Cold Brew Coffee

CHOCOHOLICS | 25 Mini Chocolate Hazelnut Domes and Dark Chocolate Caramel Tartelettes Malted Milk Chocolate Banana Mousse Cups Chocolate Cookies, Chocolate Fudge Brownies, Chocolate Dipped Strawberries Chocolate-Covered Almonds and Raisins, Ojai Valley Inn Citrus Spa Water

THE SELF-STARTER BREAK | 22 Craft Your Own Trail Mix Assorted Nuts, Sunflower Seeds, Pumpkin Seeds, White and Dark Chocolate Chips, Dried Cranberries, Apricots, Cherries and Toasted Coconut Shavings Ojai Valley Inn Citrus Spa Water

FIELDS OF LAVENDER | 20 Lavender Pot de Crème, Lavender Scones and Lavender Macarons Lavender Lemonade and Ojai Valley Inn Citrus Spa Water

STRAWBERRY FIELDS FOREVER | 26 Strawberry Short Cakes, Strawberry Pate de Fruit and Strawberry Financier Strawberry and Vanilla Bean Shooters and Fresh Local Strawberries Strawberry Lemonade and Ojai Valley Inn Citrus Spa Water

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 18 THEMED BREAKS CONTINUED

Desserts from buffets or other event purchases may not be utilized for breaks. Themed break service is a maximum of 30 minutes.

OJAI CITRUS GROVE | 22 Mini Lemon Tarts and Lemon Pound Cake with Buttermilk Glaze White Chocolate and Tangerine Torte and Individual Orange Parfaits Minted Grapefruit Salad Lemon-Orange Ade and Ojai Valley Inn Citrus Spa Water

LEMONADE STAND | 26 Caramelized Lemon Tarts, Assorted Almond Macarons, Lemon White Chocolate Bars Lavender, Strawberry and Citrus Lemonades Arnold Palmers

CALIFORNIA CARNIVAL | 28 Warm Churros con Chocolate Tempura Avocado Bites with a Trio of Dips Rosemary and Sea Salt Popcorn Buckets Caramel Dipped Apples Lemonade and Assorted Sodas

SLIDER BREAK | 31 Three pieces per person Assortment of Mini Sliders: Meatball, Mozzarella, Marinara Sauce Buffalo Chicken, Blue Cheese-Celery Slaw Crispy Tofu Banh Mi, Spicy Aioli Parmesan Truffle Fries

OUR SIGNATURE PIXIE BREAK | 28 Seasonal availability - please inquire Pixie Macarons, Chocolate and Pixie Tangerine Torte and Pixie and Almond Tart Pixie Tangerine and Fennel Salad Martinis Chilled Pixie, Cucumber and Cantaloupe Soup Shooters with Herb Oil Pixie Juice and Citrus Soda Champagne Flutes Pixie and Yogurt Smoothie Parfaits Pixie Water

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 19 AFTERNOON · LUNCH

Menu items subject to change based on season and market availability BUFFET LUNCH

Desserts from buffets or other event purchases may not be utilized for breaks. Add Lavender Lemonade for $4 per person.

CLASSIC CALIFORNIA DELI | 64 Gathered Baby Greens Cucumber, Tomato, and Shaved Garden Carrots, Creamy Ranch, Balsamic Dressing, and Citrus Vinaigrette

Baked Potato Salad Applewood Smoked Bacon, Cheddar Cheese, Green Onions, and Sour Cream

Display of Deli Meats, Salads, Cheeses, and Condiments: Roasted Turkey Breast, Black Forest Ham, Roast Beef, Albacore Tuna Salad, and Egg Salad Cheddar, Havarti, Provolone, and Swiss Cheeses Lettuce, Tomatoes, Sweet Onion, and Pickle Spears, Dijon and Grain Mustard, Mayonnaise Marinated Roasted Peppers, Farm Fresh Grilled Vegetables, and Chickpea Hummus

Freshly Baked Artisan Breads and Rolls

Jimmy’s Pub Potato Chips

Mini Cheesecakes, Carrot Cakes, and Chocolate Dipped Chocolate Chip Cookies

Freshly Brewed Coffee, Decaffeinated Coffee, Freshly Brewed Iced Tea, and a Selection of Hot Tea

OJAI SANDWICH SHOPPE | 66 Deli Style Caprese Salad Baby Heirloom Tomatoes, Bocconcini Mozzarella, and Opal Basil

Arugula, Baby Beets, and Fennel Salad Crispy Shallots, Goat Cheese, and Sherry Vinaigrette

Your Choice of Three Artisan Crafted Sandwiches: Grilled Chicken - Fresh Mozzarella, Basil, and Tomato Pesto on House-Made Focaccia Roasted Turkey BLTA - Bacon, Butter Lettuce, Crushed Avocado, and Tomato on Baguette Portobello Mushroom - Garlic Roasted with Truffle Aioli and Arugula on Ciabatta Roast Beef - Horseradish Aioli, Sweet Gem Lettuce, Cheddar, and Roma Tomato on Country Bread Tuna Salad - Lemon Aioli, Cucumber, Red Onion, and Watercress on Italian Bread Pastrami - Spiced Thousand Island, Arugula, and Pickle on Deli Rye Italian Deli - Mortadella, Salami, Ham, Provolone Cheese, Lettuce, Tomatoes, and Italian Dressing

Chocolate Dipped Coconut Macaroons, Ojai “Oreo” Cookies, and Raspberry Mousse Tart

Freshly Brewed Coffee, Decaffeinated Coffee, Freshly Brewed Iced Tea, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 21 BUFFET LUNCH CONTINUED

SOUPS & SALADS BAR | 64 Your Choice of Two Soups:

Chilled: Macadamia Nut Soup with Pickled Asparagus Heirloom Tomato Gazpacho with Marinated Cucumber Mango-Coconut Soup with Fresno Chili Oil and Lime Watermelon Gazpacho with Cilantro and Mint

Hot: Chipotle Corn Chowder with Applewood Smoked Bacon and Cumin Scented Popcorn Ojai Valley Inn Signature Chicken Tortilla Soup Mushroom Bisque, Truffle Crostini Fire Roasted Tomato Soup, Burrata, Basil, Onion Focaccia Seasonal Vegetable Minestrone, Pesto, Ciabatta Crostini

Seasonal Selections: Spring - Chilled English Pea with Pea Shoots, Lemon Crème Fraîche and Mint Summer - Purée of Summer Squash with Turmeric, Pink Peppercorns and Parmesan Foam Fall - Butternut Squash Bisque with Cranberry Compote and Sage Cream Winter - Cream of Parsnip Soup with Maple Syrup and Bacon Lardons

Greens: Mixed Local Greens, Baby Arugula, Chopped Romaine Lettuce and Organic Spinach

Salad Bar Selections: Grilled Chicken Breast, Chopped Smoked Bacon, Flaked White Albacore, Hard Boiled Egg Cucumbers, Cherry Tomatoes, Shredded Carrots, Shaved Fennel, Sliced Peppers Marinated Artichokes, Kalamata Olives, Chickpeas, Sliced Mushrooms, Dried Cranberries, Herb Croutons, and Toasted Sunflower Seeds Crumbled Blue, Feta, Cheddar, and Parmesan Cheeses Caesar, Ranch, Balsamic, and Citrus Dressings

Grand Marnier Flourless Chocolate Tart Strawberry and Rhubarb Crumbles Mini Meyer Lemon-Thyme Pot de Crèmes

Freshly Brewed Coffee, Decaffeinated Coffee, Freshly Brewed Iced Tea, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 22 BUFFET LUNCH CONTINUED

BUILD YOUR OWN BOWL HEALTHY LUNCH | 66

Selection of Greens: Mesclun, Baby Arugula, Chopped Romaine Lettuce and Organic Spinach

Complex Carbohydrates: Warm Brown Rice, Roasted Sweet Potato, Adzuki Beans, Corn, and Peas

Add Your Veggies: Cucumber, Green Beans, Broccoli, Cauliflower, Carrots, Sunflower Sprouts, Shaved Fennel, Radish Cherry Tomatoes, Sliced Button Mushrooms, Scallions, Roasted Beets

Proteins: Grilled Tofu, Marinated Grilled Chicken, Quinoa, Hard Boiled Eggs, and Chickpeas

Healthy Fats: Crushed Avocado, Sunflower Seeds, Toasted Cashews, and Olive Oil

Assorted Rolls

Sliced Seasonal Fruit and Berries Gluten Free Chocolate Chip Cookies

Freshly Brewed Coffee, Decaffeinated Coffee, Freshly Brewed Iced Tea, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 23 BUFFET LUNCH CONTINUED

THE MEDITERRANEAN BY WAY OF OJAI | 70

Little Gem Lettuce Charred Broccolini, Smoked Ricotta, Avocado, Creamy Herb Dressing

Mixed Baby Kale Dried Currants, Toasted Feta, Citrus, Grana Padano, Oregano Vinaigrette

Heirloom Tomato Caprese Burrata Cheese, Genovese Pesto, Wild Arugula, Balsamic Reduction

Assorted Italian Breads and Baguettes

Grilled Salmon Warm Tabbouleh, Zucchini “Au Vierge”, Artichokes and Lemon

Chicken Piccata Capers, Lemon Chips, Roasted Mushrooms, Spinach, Sage Brown Butter

Rigatoni Puttanesca Taggiasca Olives, Capers, House Made Tomato Sugo

Potato Gnocchi Braised Beef Short Ribs, Brussels Sprouts, Blistered Heirloom Cherry Tomatoes, Pecorino

Greek Yogurt Panna Cotta with Mango and Pistachios Milk Chocolate Glazed Hazelnut and Ricotta Torta Bars Creamy Caramel Budino with Sea Salt

Freshly Brewed Coffee, Decaffeinated Coffee, Freshly Brewed Iced Tea, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 24 BUFFET LUNCH CONTINUED

OJAI FIESTA | 66

Ojai Valley Inn Signature Tortilla Soup

Jicama Salad Red Onion, Bell Peppers, Local Oranges, Chiles, and Honey

Fiesta Caesar Romaine Lettuce, Tomatoes, Red Onion, Cilantro Poblano Pepper Dressing

Baja Style Shrimp Cocktail Grilled Shrimp, Tomato, Onion, Cucumber, Avocado, and Cilantro Local Citrus

Tri Color Tortilla Chips

Refried Beans with Cotija Cheese and Spanish Style Rice

Poblano Queso Fresco Enchilada Verde

Build Your Own Tacos Choice of Three Entrées: $10 additional per person for each additional selection Carne Asada, Pork Carnitas, Pollo En Mole or Marinated Mahi Mahi Warm Corn and Flour Tortillas

Toppings: Guacamole, Queso Fresco, Shredded Cheddar Cheese, Crema Mexicana Chopped Romaine Lettuce, Pickled Jalapeño, Diced Onion

House Made Salsas: Roja, Verde, and Fresh Pico de Gallo

Rompope Tres Leche Trifle Tequila and Estate Grown Lime Tarts Mexican Chocolate Brownies with Kahlua Ganache

Freshly Brewed Coffee, Decaffeinated Coffee, Freshly Brewed Iced Tea, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 25 BUFFET LUNCH CONTINUED

BACKYARD BBQ | 69

Roasted Asparagus Salad Little Tomatoes, Feta Cheese, Mushrooms and Balsamic Glaze

Cucumber Salad Tomato, Red Onion and Basil Salad

“The Wedge” Blue Cheese Crumbles, Bacon, Tomatoes, and Pickled Red Onion

California Style Cole Slaw

Grilled Vegetable Skewers, Lemon-Parmesan Herb Aioli

Brined and Wood Smoked Chicken with Citrus Glaze

Estate Oak Smoked Brisket

Campfire Baked Beans and Corn on the Cob

Cheddar-Jalapeño Corn Muffins with Whipped Honey Butter

Grandma’s Apple Pie with Vanilla Whipped Cream Juicy Watermelon Mini Chocolate Pecan Pies

Freshly Brewed Coffee, Decaffeinated Coffee, Freshly Brewed Iced Tea, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 26 BUFFET LUNCH CONTINUED

EAST MEETS WEST 2 choices - 64 per person 3 choices - 66 per person 4 choices - 69 per person

Fresh Thai-Style Rice Paper Spring Rolls

Pan-Fried Chicken Pot Stickers

Lettuce Cups with Hoisin Chicken

Miso Soup with Nori and Crispy Shiitakes

Green Papaya Salad, Roma Tomato, Iceberg, Peanuts, Cilantro, Kimchi Dressing

Green Tea and Cilantro Scented Rice

Stir Fry of Ojai Vegetables

Choice of Two, Three, or Four Main Courses: Char Siu Pork Cashew Chicken Szechuan Pepper Beef Short Ribs Stir-Fry Shanghai Noodles Cantonese Shrimp with Walnuts and Melon Ma Pho Tofu

Exotic Lemongrass and Ginger Pot de Crème Green Tea Cheesecakes Coconut-Mango Rice Pudding Spiced Banana-Chocolate Mousse Cake

Freshly Brewed Coffee, Decaffeinated Coffee, Freshly Brewed Iced Tea, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 27 BOXED LUNCH SELECTIONS

Served in an Ojai Valley Inn Insulated Tote. Minimum of 20 guests.

BUILD YOUR OWN LUNCH BOX | 50 Each Build Your Own Box Includes: Sandwich, Side Salad, Gourmet Chips, Seasonal Fruit, Dessert and Bottled Water Gluten Free Bread Available Upon Request

Choose Up to Three of the Following Sandwiches Minimum of 1 dozen of each choice is required if more than one selection is made

Slow-Roasted Deli Turkey Sandwich Red Onion Marmalade, Arugula, Goat Cheese, Roasted Pears on Multigrain

Albacore Tuna Niçoise Salad Roasted Tomato, Olives, Red Onion, Watercress on Wheat

Italian Meats Salami, Capicola, Coppa Ham, Provolone, Roasted Peppers Pesto Mayonnaise, Green Leaf, Ciabatta Bun

Vegetarian Wrap Carrot Hummus, Baby Spinach, Feta Cheese, Grilled Zucchini and Eggplant Roasted Portobello, Sprouts, Spinach Tortilla Wrap

Grilled All Natural Beef Skirt Steak Caramelized Onions, Blue Cheese, Roasted Tomato Baby Greens, Horseradish Mayonnaise, French Roll

Choose One of the Following Side Salads for All Sandwiches

Penne Pasta Salad Corn, Tomato, Peas, Red Onion, Ranch Dressing

New Potato Salad Crumbled Blue Cheese, Crisp Bacon, Parsley Mayonnaise

Tabbouleh Salad Cucumber, Tomato, Parsley, White Balsamic Vinaigrette

Greek Salad Cucumber, Tomato, Bell Peppers, Kalamata Olives, Red Onion, Feta Cheese, Red Wine Vinaigrette

Choose One of the Following Dessert Items for All Sandwiches

Triple Chocolate Brownie Fresh Baked Cookies Peanut Butter Blondie

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 28 GOURMET LUNCH BOXES

Lunch boxes include bottled water. Other beverages are available at an additional charge. A minimum of 1 dozen is required for each choice if more than 1 selection is made. Minimum of 20 guests.

GOLFER’S PICNIC | 48 Chicken Sandwich with Caramelized Onions, Watercress, Chipotle Aioli, Baguette Red Skin Potato, Bacon and Shallot Salad Cold Grilled Vegetable Antipasti Seasonal Whole Fruit Gourmet Bagged Potato Chips Chocolate Chip Cookie

MEDITERRANEAN | 48 Black Forest Ham with Brie, Fig Spread, Traditional Pesto, Arugula, Ciabatta Greek Style Pasta Salad Tabbouleh Pita Bread, Hummus and Olives Seasonal Whole Fresh Fruit Local Honey and Pistachio Cake

THE CADDY’S CHOICE | 48 Roasted Turkey and Dill Havarti with Cranberry Mayo, Lettuce and Tomato on Sourdough Broccoli Salad with Sunflower Seeds, Raisins, Walnuts and Lemon Aioli Lemony Pesto Macaroni Salad with Peas Seasonal Whole Fresh Fruit Gourmet Bagged Potato Chips Double Chocolate Brownie

THE VALLEY VIBE | 45 Grilled Portobello and Zucchini, Tomato, and Halloumi with Kale Pesto on Multi-Grain Tomato, Cucumber and Avocado Salad, Balsamic Vinaigrette Rainbow Cole Slaw California Fruit Salad Home Made Granola Bar

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 29 PLATED LUNCH SELECTIONS : SOUPS

Plated luncheons include rolls, butter, coffee, decaffeinated coffee and tea. Please see menu guidelines for additional information. Add Lavender Lemonade for $4 per person.

Heirloom Tomato Gazpacho with Lemon Infused Extra Virgin Olive Oil | 10

Wild Mushroom Cappuccino, Truffle Foam | 11

Corn Chowder with Applewood Smoked Bacon | 11

Ojai Valley Inn’s Famous Tortilla Soup with Crisp Tortillas, Avocado, Queso Fresco | 11

Mango Coconut Soup with Fresno Chili Oil and Lime | 10

Chilled Potato and Leek Vichyssoise | 10

Classic Clam Chowder | 13

Southwestern Black Bean Soup with Poblano Cream | 10

Butternut Squash with Pecan Cream and Sage Oil | 10

Italian Style Minestrone Soup | 10

Lobster Bisque with Saffron Foam and Brioche Croutons | 15

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 30 PLATED LUNCH SELECTIONS : SALADS

Plated luncheons include rolls, butter, coffee, decaffeinated coffee and tea. Please see menu guidelines for additional information. Add Lavender Lemonade for $4 per person.

SPINACH AND FRISÉE | 12

Candied Pecans, Gorgonzola, Dried Cranberries, Apple Cider Vinaigrette

LOCAL GREENS | 11 Belgian Endive, Baby Tomatoes, Carrot Curls, Goat Cheese, Balsamic Vinaigrette

GRILLED PROSCIUTTO WRAPPED BABY GEM | 13

Marinated Melon, Fennel Confit, Pecorino, Sherry Dressing

BUTTER LETTUCE ROSE | 12

Heirloom Tomato, Avocado, Crumbled Bacon, Croutons, Creamy Ranch

BABY ROMAINE SPEARS | 11 Focaccia Croutons, Parmesan Crisp and Roasted Garlic Caesar Dressing

ARUGULA SALAD WITH FENNEL | 12

Local Orange Segments, Toasted Pine Nuts, Feta, Lemon Vinaigrette

ICEBERG WEDGE | 12 Crisp Pancetta, Cherry Tomato, Pickled Red Onions, Blue Cheese Dressing

CAPRESE STACK | 12 Burrata Cheese, Opal Basil, Olive Tapenade, Balsamic Reduction

BABY BEETS | 13 Humboldt Fog, Arugula, Candied Walnuts, White Balsamic Vinaigrette

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 31 CHILLED ENTRÉES

GRILLED MARINATED CHICKEN | 36 Almond Couscous, Grilled Vegetables, Arugula, Lemon Thyme Aioli

TOGARASHI SPICED SEARED AHI TUNA | 47 Cucumber Coins, Blistered Tomatoes, Cilantro, Arugula Fried Shallots, Jalapeño-Ginger Dressing, Soy Reduction

ASIAN CHICKEN SALAD | 38 Napa Cabbage, Purple Cabbage, Romaine, Bean Sprouts, Shredded Carrots, Green Onion Mandarin Oranges, Crispy Wontons, Sesame Seeds, Tamarind-Soy Dressing

GRILLED CHICKEN BREAST OR PRAWN CAESAR SALAD | 42 Chopped Romaine, Aged Parmesan, Focaccia Croutons, Roasted Garlic Caesar Dressing

GRILLED CHICKEN GREEK SALAD | 36 Chopped Romaine, Feta Cheese, Kalamata Olives, Cucumber Tomato, Red Onion, Oregano Dressing

FLAT IRON STEAK SALAD | 45 Grilled Flat Iron Steak, Yellow Tear Drop Tomatoes, Point Reyes Blue Cheese Fried Shallot and Garlic Chips, Pomegranate Balsamic Dressing

PACIFIC SALMON SALAD | 41 Soba Noodles, Seasonal Vegetables, Sweet and Sour Dressing

LOBSTER NIÇOISE SALAD | 52 Poached Maine Lobster, Purple Fingerlings, Haricot Verts, Roasted Peppers, Hard Boiled Egg, Olives, Micro Lettuce Mix, Lemon-Basil Emulsion

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 32 HOT ENTRÉES

HOUSE SPICED FLAT IRON STEAK | 45 Roasted Fingerling Potatoes, Green Beans, Tomato, Chimichurri

PAN ROASTED SALMON | 41 Grilled Asparagus, Brown Buttered Gnocchi, Fennel and Lemon Broth

BRAISED SHORT RIB | 47 Root Vegetable Risotto, Pearl Onions, Mushrooms, Fried Shallots, Braising Jus

PETITE FILET MIGNON | 49 Roasted Shallot Mashed Potato, Honey Glazed Carrots, Cabernet Demi

PAN SEARED DIVER SCALLOPS | 49 Sweet Corn Purée, Wild Mushrooms, Peas, Pancetta Jus

ROASTED PORK TENDERLOIN | 41 Braised Purple Cabbage, Celery Root, Apple Cider Jus

MAINE LOBSTER RAVIOLI IN TUXEDO PASTA | 40 Corn, Garlic, Peas, Lemon, and Tarragon Cream

MAHI MAHI | 38 Grilled Corn Relish, Cilantro Couscous, Ginger Beurre Blanc

CHICKEN MARSALA | 38 Angel Hair Pasta, Forest Mushrooms, Marsala Sauce

GINGER MARINATED AIRLINE CHICKEN BREAST | 36 Carrot Purée, Jasmine Rice, Coconut-Curry Sauce

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 33 VEGETARIAN ENTRÉES

VEGETABLE ENCHILADAS Cotija Cheese, Mole Sauce

WILD MUSHROOM RISOTTO Mascarpone Cheese, Truffle, Arugula

TRUFFLE MACARONI AND CHEESE White Cheddar and Mascarpone

PASTA PRIMAVERA Seasonal Vegetables, Cherry Tomatoes, Lemon, Parmesan and Basil

GRILLED YELLOW CAULIFLOWER “STEAK” (VEGAN) Beluga Lentils, Black Kale, Coconut Curry, Mango Chutney

BRAISED EGGPLANT STEAK Rustic Polenta, Mushroom Bolognese, Local Broccolini, Gremolata, Paprika Oil

MEYER LEMON RISOTTO (VEGAN) Fried Sweet Potato, Rainbow Chard, Oven Dried Brandy Wine Tomato and Braised Fennel

CITRUS CHIPOTLE MARINATED GRILLED TOFU STEAKS Queso Fresco Polenta Cake, Eight Ball Squash, Jicama and Radish Slaw, Salsa Borracha

MUSHROOM AND CARAMELIZED ONION SHEPHERD’S PIE Whipped Potato, Asiago Cheese

VEGETABLE POT PIE

Seasonal Vegetables, Herbed Cream, Crisp Pastry Top

LENTIL AND BARLEY CAKES Wilted Spinach, Spiced Cashews, Coconut-Curry Cream, Pineapple Salsa

SOBA NOODLE STIR-FRY Kale, Broccoli, Sesame, Chili, Garlic

SPAGHETTI POMODORO Tomato, Basil, Chili, Garlic, Parmesan

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 34 DESSERTS

OJAI DOUBLE LEMON TART | 12 Almond Shortbread Crust, Garden Raspberries and Vanilla Meringue Crunch

WARM CAST IRON BAKED CHOCOLATE CHIP COOKIE | 16 With Vanilla Bean Ice Cream and Chocolate Drizzle

GRAND CRU JIVARA CHOCOLATE TORTE | 14 Sea Salt Caramel Mousseline, Chocolate Ganache, Chocolate Nougatine

WHITE CHOCOLATE COCONUT MOUSSE CAKE | 12 Pineapple Compote, Toasted Coconut and Rum Crème Anglaise

RICOTTA PINE NUT CHEESECAKE | 12 Pistachio-Graham Cracker Crust, Blueberry-Thyme Jam, Lemon Chantilly Cream

COCOA NIB AND HAZELNUT CRUNCH DOME | 12

Milk Chocolate Mousse and Praline Ganache

OXNARD STRAWBERRY AND YOGURT FEUILLETINE | 12 Layers of Fresh Strawberries, Strawberry Jam, White Chocolate, Yogurt Mousse and Crisp Pastry

THE OJAI VALLEY INN SIGNATURE CANDY BAR | 12 Pretzel Cookie Crust, Peanut Butter Mousse, Caramel, Chocolate Ganache Chocolate Sauce, Peanut Brittle, Vanilla Bean Whipped Cream

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 35 EVENING · DINNER

Menu items subject to change based on season and market availability PASSED HORS D’OEUVRES

Hors d’oeuvres are individually priced and require a minimum order of 24 pieces per item.

COLD SELECTIONS | 8 PER PIECE Vegetarian Thai Summer Roll with Spicy Peanut Sauce Candied Beet Crisp, Basil Infused Goat Cheese, Baked Apricot, Smoked Salt Grilled Fig with Lavender Chèvre and Honeycomb on Toast Brandy and Anise Poached Apple, Spiced Mascarpone, Candied Hazelnut on Cranberry Bread Marinated Watermelon Skewers with Tomato Filet, Balsamic Syrup and Chive Blossoms Heirloom Tomatoes, Herb Marinated Bocconcini, Farm Fresh Basil, Balsamic Reduction Roasted Butternut Squash with House Made Ricotta, Brown Butter, Fried Sage Brie on Endive, Estate Honey, Marcona Almond and Truffle Oil Bloody Mary Gazpacho Shooter, Bacon Tuile

COLD SELECTIONS | 9 PER PIECE Gorgonzola Tartelette, Bacon Jam, Candied Pecan Goat Cheese, Sun-dried Tomato, Tapenade on Olive Bread Prosciutto di Parma with Melon Lollipops Pickled Grape En Croute, Mint Goat Cheese Mousse, Candied Almond, Pomegranate Balsamic Curry Chicken Salad, Grilled Banana Bread, Mango Chutney Mission Fig, Humboldt Fog Mousse, Cress, Fennel Flower, Honey, Preserved Lemon Chicken Liver Mousse, Granary Toast, Cranberry Chutney

COLD SELECTIONS | 10 PER PIECE Mini Chilled Shrimp Cocktail Martini Asian Chicken Salad in Lettuce Cups with Slaw and Sesame-Soy Aioli Country Style Pork and Pistachio Paté with Dijon Mustard Mousse on Artisan Bread Guajillo Chicken and Black Bean Empanadas with Lime Crema and Tomatillo-Avocado Salsa Beef Carpaccio on Brioche with Horseradish Cream and Fennel Pollen

COLD SELECTIONS | 12 PER PIECE Ceviche Tostada, Red Onion, Cilantro, Jalapeño with Lemon Aioli, Crispy Chorizo Lobster BLT with Applewood Bacon, Heirloom Tomatoes, and Micro Greens on Brioche Thai Style Shrimp Summer Roll with Szechuan Sauce Mini Tuna Tartare Tacos with Tomato, Avocado and Lime Crema Sustainable Yellowtail Tartare, Wasabi Caviar, Wonton Crisp, Pickled Daikon Radish Togarashi Spiced Tuna Medallion, Wakame Salad and Wasabi-Yuzu Aioli Poached Maine Lobster Medallions with Cilantro-Mint Yogurt Purple Potato Blini with Caviar and Chive Blossom Crema Cured Scallop, Cucumber, Green Apple, Watermelon Radish, Chili Oil, Lime Caviar

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 37 PASSED HORS D’OEUVRES CONTINUED

Hors d’oeuvres are individually priced and require a minimum order of 24 pieces per item.

HOT SELECTIONS | 9 PER PIECE Brown Butter Cauliflower Blini, Crispy Shiitake, Roasted Asparagus Crispy Vegetable Spring Roll with Sweet and Spicy Chili Dipping Sauce Spinach and Feta Cheese Spanakopita Halloumi Kabab with Grilled Pearl Onion and Sun-dried Tomato Pesto Warm Goat Cheese, Sun-dried Tomato and Cipollini Tartelette Crispy Vegetarian Zucchini Cakes with Lemon Crème Fraîche Wild Mushrooms and Fontina Cheese in Puff Pastry Crispy Battered Asparagus Fries, Saffron Aioli

HOT SELECTIONS | 10 PER PIECE Bacon Wrapped Dates Stuffed with Strawberry Goat Cheese Garden Beet Fritter with Herbed Mascarpone Spinach and Mushroom Empanadas with Roasted Red Pepper Coulis Mini Three Cheese Grilled Cheese Sandwiches with Roasted Tomato Dipping Sauce Crispy Arancini with Porcini Mushrooms, Truffle Aioli Espresso Cured Pork Belly, Cauliflower Purée, Purple Carrot-Fennel Slaw, Pineapple Aioli

HOT SELECTIONS | 11 PER PIECE Chicken Satay with Coconut-Peanut Sauce Teriyaki Glazed Beef Skewers with Chili Oil Braised Pork Quesadilla Roll with Country Ham, Gruyère Cheese, Dill Pickle and Mustard Southwestern Pulled Chicken Tostadas with Cotija Cheese Mini “Al Pastor” Tostadas with Pineapple Salsa Jerk Chicken Fritters, Sweet Potato Blini and Chorizo Country Gravy Duck Confit with Honeycomb, Candied Kumquat on Chicory Harissa Marinated Chicken Skewer with Tzatziki Pasilla Skirt Steak Skewer, Chimichurri, Cilantro Aioli

HOT SELECTIONS | 12 PER PIECE Tempura Battered Shrimp, Avocado Lime Aioli and Cucumber Cilantro Relish Saffron Paella Risotto Bites, Romesco Sauce Coconut Prawns with Mango Dipping Sauce Dungeness Crab Cakes with Southern Style Remoulade Pan Seared Scallop with Corn Mousse, Carrot-Ginger Emulsion Grilled Shrimp Brochette with Pineapple Mango Slaw and Citrus Aioli Crab Hushpuppies with White Remoulade Pancetta Wrapped Shrimp with Sun-dried Tomato Pesto Miniature Short Rib “Wellington” Rosemary Lamb Lollipop with Truffle Chimichurri Foie Gras Macaron, Foie Gras Mousse, Blackberry Macaroon, Pork Belly Brittle

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 38 CHILLED RECEPTION DISPLAYS

SALAD BAR | 18 Crispy Romaine Hearts, Baby Spinach and Mixed Greens Cherry Tomatoes, Cucumbers, Shredded Carrots, Mushrooms, Hard Boiled Eggs Red Onion, Walnuts, Blue Cheese, Herb Croutons, Sunflower Seeds Champagne Vinaigrette, Caesar, Balsamic and Citrus Dressing

THE OJAI FARMER’S MARKET SALAD BAR Tomato, Watermelon and Feta Salad, Cucumbers, Watercress, and Strawberry Balsamic Butter Lettuce with Ojai Citrus, Avocado, Manchego Cheese, and Lemon Truffle Vinaigrette Quinoa and Farro Salad with Tomato, Fennel, Grapes, Parsley, and Moroccan Spiced Vinaigrette Local Greens, Candied Walnuts, Dried Cranberries, Goat Cheese, and Raspberry Vinaigrette

2 Salads - 24 per person 3 Salads - 29 per person 4 Salads - 33 per person

FARMER’S MARKET VEGETABLE CRUDITÉS | 18 Tri-Color Baby Carrots, Cucumber, Celery, Jicama, Tomatoes, Cauliflower, and Broccoli Endive, Radishes, and Bell Peppers Blue Cheese Dip, Herbed Buttermilk Ranch, and House Made Hummus Assorted Flatbreads, Breadsticks, and Crackers

ARTISAN CHEESE DISPLAY | 26 Chef’s Hand Selected Gourmet Cheeses Artisan Breads and Crackers Nuts, Dried Fruits, and Honey

CHARCUTERIE DISPLAY | 32 Chef’s Pâtés and Terrines, Cappicola, Mortadella, Salami, and Prosciutto Preserved Meyer Lemon, Oven Dried Tomato Pesto, Ojai Valley Inn Honey House Made Pickles, Marinated Artichokes, Pepperoncini, Spicy Olives Artisan Breads and Mustards

BURRATA BAR | 33 Fresh Mozzarella with Heirloom Tomatoes, Pickled Sweet Peppers, California Olive Tapenade, Local Avocado Spread, Fig Jam, Caramelized Onions Grilled Asparagus, Marinated Cucumber, Sliced Garden Radish, Roasted Beets Candied Walnuts, Torn Estate Basil, Arugula, Local Honey Extra Virgin Olive Oil, Balsamic Syrup

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 39 CHILLED RECEPTION DISPLAYS CONTINUED

SUSHI BAR Rolled Maki Sushi and Nigiri Sushi of the Following Items: California Roll, Tuna Roll, Spicy Tuna Roll, Eel, Cucumber and Cream Cheese Roll Cucumber-Vegetable Roll, Tuna Nigiri, Salmon Nigiri, Sweet Shrimp Nigiri Wasabi, Pickled Ginger, Soy Sauce and Chop Sticks 6 pieces per person - 42 per person 8 pieces per person - 54 per person 12 pieces per person - 66 per person Action station option available with a Sushi Chef at $700 per chef

POKE BAR | 38 Salmon, Tuna, Shrimp and Roasted Red Beets Forbidden Black Rice, Pickled Red Onion, Wakame Seaweed Edamame, Fried Garlic, Chili, Cilantro, Sesame Seeds Mirin, Ponzu, Sesame-Soy Vinaigrette

ICED SEAFOOD DISPLAY Chilled Jumbo Shrimp Seasonal Oysters and Cherrystone Clams on the Half Shell Cracked Crab Claws Classic Cocktail Sauce, Horseradish Mignonette, Remoulade, Lemon Wedges, Tabasco 4 pieces per person - 40 per person 6 pieces per person - 58 per person Add Chilled Half Lobster Tails Lemon Champagne Sauce 30 per person additional

INDULGENT CAVIAR PRESENTATION | 140 Based on 1 ounce of each caviar per person American Sturgeon, Salmon Caviar, Hackleback and Tobiko Includes: Chopped Egg White and Yolk, Capers, Red Onion, Parsley, Crème Fraîche and Toast Points

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 40 THEMED DISPLAY & ACTION STATIONS

CIOPPINO STATION | 36 (Chef attendant fee of $200 per station required) Sautéed Shrimp, Clams, Mussels and White Fish, Fennel Tomato Broth Roasted Garlic Aioli and Crusty Sourdough Bread

RISOTTO BAR | 32 (Can be upgraded to a chef attended station at a fee of $200 per station) Select two of the following: Wild Forest Mushroom with Truffle Cream Sautéed Shrimp with Fennel and Lemon Braised Shredded Beef Short Rib with Red Wine Jus Red Beet Risotto, Orange Reduction, Radicchio, Ricotta Salata, Crushed Walnuts Sun-dried Tomato and Basil with Italian Squash and Balsamic Reduction Butternut Squash, English Peas, Dried Cranberries, Brown Butter Italian Farro, Purple Kale, Pine Nut Relish, Roasted Heirloom Carrots, Pecorino Romano Roasted Corn and Poblano with Queso Fresco

THE BEST OF ITALY | 28 (Can be upgraded to a chef attended station at a fee of $200 per station) Select two of the following: Four Cheese Tortellini with Sun Dried Tomato-Pesto Cream Portobello Mushroom Ravioli with Garlic Truffle Cream Lobster Ravioli with Vodka Sauce Rigatoni Pasta with Bolognese Sauce Penne Pasta with Arrabbiata Sauce Served With: Ojai Olive Oil, Parmesan Cheese, Garlic Bread and Flaked Red Chili Peppers

A TASTE OF THE MIDDLE EAST | 35 (Chef attendant fee of $200 per station required)

Shawarma Carved Lamb Shoulder, Aromatic Spices Pita Pockets, Baba Ganoush, Hummus, Israeli Salad, Tzatziki

THE TAQUERÍA | 28 (Can be upgraded to a chef attended station at a fee of $200 per station) Build Your Own Tacos with Carne Asada, Pollo En Mole, and Spicy “Diablo” Shrimp Pico de Gallo, Salsa Verde, Charred Tomato Salsa Guacamole, Escabeche Vegetables, Queso Fresco, Sour Cream, Cilantro Soft Flour and Corn Tortillas

SEAFOOD SAUTÉ | 38 (Chef attendant fee of $200 per station required) Seared Diver Scallops or Jumbo Prawns Parsnip Purée, Celeriac Purée, Sweet Corn Purée Crispy Pancetta, Chanterelle Mushrooms, Garden Peas, Braised Fennel, Asparagus, Brussels Sprouts Apple Chutney, Tarragon Cream, Brown Butter, Citrus Buerre Blanc

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 41 THEMED DISPLAY & ACTION STATIONS CONTINUED

BRAISED SHORT RIB STATION | 36 (Can be upgraded to a chef attended station at a fee of $200 per station) 24 Hour Braised Angus Beef Short Ribs Roasted Shallot Mash, Herb Crusted Fingerling Potato, Truffled White Polenta, Horseradish Celeriac Purée Bacon Lardons, Wild Mushrooms, Confit Pearl Onions, Honey Glazed Carrots Red Wine Jus, Porcini Jus, Humboldt Fog Fondue, Gremolata

MAC-N-CHEESE MARTINI | 26 (Can be upgraded to a chef attended station at a fee of $200 per station) Select three of the following: Black Truffle, Braised Short Rib, and Gruyère Cheese Classic Creamy Cheddar Bacon and Chipotle Miso, Tofu, Peas, and Shiitake Mushrooms with Scallions Three Cheese and Mushroom Fontina Cheese, Duck Confit, and Caramelized Cipollini Onions

PAELLA STATION | 36 (Can be upgraded to a chef attended station at a fee of $200 per station) Quinoa, Cauliflower, Baby Carrots, Asparagus, Tomatoes, Peas, Pearl Onions, Garlic Chips Chicken, Chorizo, Spanish Rice, Peas, Artichokes, Heirloom Carrots Seafood, Saffron Rice, Local Ojai Farmers Market Vegetables

HEARTH BAKED POT PIE DISPLAY | 38 Turkey and Ham, Root Vegetables, Puff Pastry Fisherman’s Pie, Haddock, Salmon, Shrimp, Basil Mashed Potato Vegetable Pot Pie, Root Vegetables, Sage Cream, Herb Biscuit Crust

SLIDERS AND HOUSE MADE PUB CHIPS | 32 Select three of the following: Kobe Beef Sliders with Caramelized Onions, Cheddar Cheese and Thousand Island Quinoa-Portobello Burger, Yellow Pepper, Tomato Confit, Roasted Garlic Aioli Smoked Tri-Tip, Kimchi, Black Garlic Aioli, Fried Shallots Turkey Burger with Gruyère and Cranberry Mayo Maryland Crab Cake with Arugula and Spicy Remoulade Braised Short Rib with Fried Shallots and Gorgonzola Chili Glazed Berkshire Pork Belly, Black Garlic Aioli Jerk Chicken, Pineapple Relish, Jerk BBQ Sauce, Mini Hawaiian Rolls

WANT FRIES INSTEAD OF CHIPS? | 10 Select two of the following: Estate Herb and Black Pepper Truffle and Sea Salt Garlic and Parmesan Sweet Potato Ketchup, Horseradish Mayo, Chipotle Aioli, and Buttermilk Ranch Sauces A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 42 THEMED DISPLAY & ACTION STATIONS CONTINUED

FAJITAS STATION | 31 (Chef attendant fee of $200 per station required) Beef, Chicken, Shrimp and Portobello Mushroom Peppers and Onions, Cilantro, Lime Wedges Salsa Roja, Salsa Verde, Pico de Gallo, Guacamole, Queso Fresco Corn and Flour Tortillas

MEXICAN STREET CORN | 16 (Can be upgraded to a chef attended station at a fee of $200 per station) Grilled Corn on the Cobb, Poblano Aioli, Chili Powder, Queso Fresco, Sea Salt and Lime

QUESADILLA STATION | 26 (Chef attendant fee of $200 per station required) Carne Asada, Pollo Asado, Tequila Lime Shrimp and Mushroom and Vegetable Salsa Roja, Salsa Verde, Pico De Gallo, Guacamole

TAPAS DISPLAY | 36 Marinated Piquillo Peppers, Spanish Oil, Sherry Vinaigrette Chilled Garlic Shrimp, Smoked Paprika Mayonnaise Cocktail Chorizo Sausage Seafood Ceviche Spanish Meatballs (Albondigas) with Spicy Tomato Sauce Chicken Empanadas Imported Spanish Cheese Arrangement

BUILD YOUR OWN MASHED POTATO BAR | 22 Mashed Yukon Gold, Peruvian Purple and Sweet Potatoes Selection of Toppings to Include: Bacon, Broccoli, Chives, Caramelized Onions, Asparagus Tips, Chives, Sautéed Mushrooms Sour Cream, Whipped Butter and Smoked Sea Salt Blue, Parmesan and Cheddar Cheeses

BREADS AND SPREADS | 18 Artisan Breads, Crackers, Sliced French Baguette, Ciabatta, Pita, Tortilla Chips and Grissini Warm Spreads: Mushroom Spread with Blue Cheese and Spiced Pecans Artichoke and Spinach Dip White Bean and Chorizo Cold Spreads: Olive and Feta Tapenade Roasted Red Pepper Hummus Spiced Chickpea with Extra Virgin Olive Oil

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 43 THE BUTCHERS BLOCK CARVERY

All carving stations are served with freshly baked Parker House rolls and butter. All carving stations require a Chef Attendant at $200 per station.

WHOLE ROASTED BEEF TENDERLOIN | 31 Red Wine Jus and Horseradish Cream

TENDERLOIN OF BEEF “WELLINGTON” | 32 Mushroom Duxelle, Puff Pastry, Truffle Sauce

NEW YORK STRIP LOIN “AU POIVRE” | 32 Peppercorn Crusted with Green Peppercorn Sauce

SLOW ROASTED PRIME RIB OF BEEF | 31 Au Jus, Horseradish Cream and Blue Cheese Béchamel

WOOD SMOKED BRISKET | 29

Southern Style BBQ Sauce and Crispy Fried Onions

SANTA MARIA TRI-TIP | 27

Estate Herb Chimichurri, Santa Maria Style Salsa

HOUSE SMOKED PORK SHOULDER | 25

Peach and Jalapeño Mostarda, Mango and Herb Compote

SPIT ROASTED PORK AL PASTOR | 27 Pineapple Chimichurri, Tomatillo, Corn and Black Bean Salsa, Soft Tortillas

MINT AND GARLIC ROASTED LEG OF LAMB | 33 Lavender Honey, Rosemary Jus and Mint Jelly

ROASTED FREE RANGE TURKEY BREAST | 23 Cranberry Orange Compote, Creamy Country Style Pan Gravy

MOLE SEASONED BEER CAN CHICKEN | 22 Modelo Jus

TANDOORI STYLE CHICKEN | 24 Naan Bread, Poppadum, Mango Chutney

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 44 THE BUTCHERS BLOCK CARVERY CONTINUED

All carving stations are served with freshly baked Parker House rolls and butter. All carving stations require a Chef Attendant at $200 per station.

CEDAR PLANK BBQ SALMON | 26 Dill and White Wine Cream Sauce and Citrus Emulsion

SZECHUAN PEPPER CRUSTED SALMON | 27 Asian Pear and Cabbage Slaw, Miso-Soy Beurre Blanc

TOGARASHI AND KONA COFFEE CRUSTED TUNA LOIN | 37 Ginger and Miso Aioli, Wasabi Cream

SWEET CHILI AND SOY GLAZED SEA BASS | 32 Coconut-Thai Chili Emulsion, Mango Coulis

CARVERY ENHANCEMENTS | 8 PER SELECTION (Carvery enhancements are not considered a station selection) Creamed Spinach Rosemary Grilled Asparagus Market Vegetable Mélange Ojai Honey and Orange Glazed Baby Carrots Butter and Garlic Green Beans Roasted Root Vegetables Creamy Parmesan Polenta Jasmine Rice Cilantro Rice Brown Rice Herb and Cheese Potato Gratin Crème Fraîche Whipped Potatoes Country Style Mashed Potatoes

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 45 DESSERT STATIONS

All dessert stations require a minimum of 30 persons. Dessert stations include coffee, decaffeinated coffee and assorted teas.

BUILD YOUR OWN SUNDAE BAR | 24 (Chef attendant fee of $200 per station required) McConnell’s Vanilla Bean and Chocolate Ice Cream White and Dark Chocolate Shavings Nuts, Sprinkles, Whipped Cream, Marshmallows, Oreo Cookies, Maraschino Cherries Hot Fudge, Espresso, Strawberry and Warm Caramel Sauce

CUPCAKE COUNTER | 20 Double Chocolate with Chocolate Frosting Red Velvet with Cream Cheese Frosting Lemon with Strawberry Frosting Dulce de Leche with Mocha Frosting Carrot Cake with Cream Cheese Frosting

A LA FLAMBÉ | 18 (Chef attendant fee of $200 per station required) Your Choice of Cherries Jubilee or Bananas Foster Served with Vanilla Bean Ice Cream

OJAI VALLEY SWEETS | 28 Ojai Valley Inn Jumbo Cookies Lemon-Olive Oil Cake Bites Miniature Strawberry Shortcake Parfaits Local Raspberry Bars Estate Lemon Tarts Vanilla Bean Panna Cotta with Grape Gelée

FLAVORS OF THE CENTRAL COAST | 23 Chocolate and Orange Cake Squares Lavender Honey Cheesecake Bites Sticky Caramel California Date Cake Freshly Sliced Local Fruits with Sweetened Cream

DESSERT EXTRAVAGANZA | 24 A Display of Our Pastry Chef’s Finest Boutique Pastries Assorted Chocolate Truffles, Cookies, Macarons, and Petit Fours

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 46 DESSERT STATIONS CONTINUED

All dessert stations require a minimum of 30 persons. Dessert stations include coffee, decaffeinated coffee and assorted teas.

DULCES DE MEXICO | 21 Cream Cheese Caramel Flan Mexican Chocolate Cookies Cinnamon Sugar Churros with Chipotle-Chocolate Sauce Tres Leches Cake Parfaits

L’AMOUR DU CHOCOLATE | 23 Assorted Dark, Milk and White Chocolate Artisan Truffles Triple Chocolate Petite Cheesecake S’Mores Tartelettes with House-Made Toasted Marshmallow Chocolate Macarons Dark Chocolate Crème Patissiere Verrine

THE DEEP FREEZE | 45 (Chef attendant fee of $200 per station required) Liquid Nitrogen Vanilla Ice Cream Served with Waffle and Sugar Cones Whipped Cream, Sprinkles, Crushed Oreos, M&Ms, Chocolate and Caramel Sauces

CAKES, PIES AND TARTS - OH MY! | 28 A Display of Our Pastry Chef’s Freshly Baked Whole and Miniature Cakes, Pies and Fruit Tarts Vanilla Bean Whipped Cream

RUM BABA | 18 Vanilla Sponge Cake Soaked in Warm Sugar Syrup Scented with Jamaican Rum Served with the Following Garnishes: Whipped Cream, Assorted Berries, Shaved Dark Chocolate Coconut Flakes, Exotic Fruit Compote

CANDYLAND | 21 Assorted Cookies and Cake Pops Candies, Jellies, Gummies, Lollipops and Chewies House Made Old Fashioned Donuts

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 47 PLATED DINNER SELECTIONS : CHILLED APPETIZERS

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please see menu guidelines for additional information.

COMPRESSED WATERMELON, FETA & ARUGULA | 19 Cherry Tomato Filet, Crushed Cashews, Marinated Cucumber, Port Wine Reduction

SEARED TUNA | 28 Asian Slaw, Wasabi-Cilantro Cream, Crystallized Ginger

SEAFOOD COCKTAIL | 30 Snow Crab Claw, Poached Jumbo Prawns, Lobster Medallion, White Remoulade, Cocktail Sauce

DUNGENESS CRAB SALAD | 28

Fennel, Apple, Celeriac, Avocado, Petite Greens with Citrus Vinaigrette

CARPACCIO OF BEEF TENDERLOIN | 26 Parmesan Bark, Baby Arugula, Horseradish Foam, Fried Capers

SCALLOP CRUDO | 27

Watermelon Radish, Ginger and Chive Pesto, Black Salt, Citrus Foam, Micro Cilantro

CARAMELIZED BEETS NAPOLEON | 19 Frisée Lettuce, Feta Cubes, Pomegranate Balsamic Syrup, Meyer Lemon Oil

TRUFFLE SASHIMI | 28 Tuna, Hamachi, Chili Oil, Ponzu, Caviar, Black Truffle Foam

FIRE ROASTED VEGETABLE TERRINE | 21 Asparagus, Zucchini, Yellow Squash, Eggplant, Goat Cheese, Romesco Sauce

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 48 PLATED DINNER SELECTIONS : WARM APPETIZERS

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please see menu guidelines for additional information.

BROWN BUTTER GNOCCHI | 24

Gruyère, Braised Pork Belly, Crystallized Leeks

SANTA BARBARA SPOT PRAWNS* OR TIGER PRAWNS | 32 *Seasonally available Creamy Grits, Scallion, Lime-Serrano Hollandaise

LOBSTER RAVIOLI | 26

Wilted Rainbow Chard with Saffron Cream

PORCINI RISOTTO | 22

Mascarpone, Porcini Mushrooms, Fresh Parsley

GRILLED OCTOPUS | 30 Preserved Lemon Curd, Smoked Tomato, Petite Basil

CIDER-BRAISED PORK BELLY | 25

Chanterelle Mushrooms, Fava Beans, Purple Cauliflower, Green Apple Chimichurri

“SURF AND TURF” | 31 Brown Butter Basted Scallop with Crispy Pork Belly, Orange Fennel Purée, Frisée, Chili Oil

PAN SEARED CRAB CAKE | 24 Coconut Milk Emulsion, Avocado and Mango Relish, Thai Chili, Cucumber

SEASONAL VEGETABLE RISOTTO | 21 Aged Parmesan, Estate Olive Oil

CIPOLLINI ONION TART | 22 Sun-dried Tomato, Ricotta Salata, Olive Tapenade

CHICKEN CONFIT ENCHILADAS | 22 Mole Sauce, Cilantro Crema, Pepper Relish

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 49 PLATED DINNER SELECTIONS : SOUPS

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please see menu guidelines for additional information.

HEIRLOOM TOMATO GAZPACHO | 12

Cucumber Radish Relish, Fresh Strawberries

SWEET CORN BISQUE | 13 Huitlacoche, Spiced Tortilla Threads

CELERIAC AND FENNEL BISQUE | 12

Gruyère, Tarragon Mustard and Toasted Hazelnuts

TOMATO BISQUE | 12

Parmesan Crisp and Basil Oil

CREAM OF WILD AND TAME MUSHROOMS | 14 White Truffle Oil

CREAM OF CAULIFLOWER SOUP | 12

Curried Apples, Garlic Chips, and Mint

CLASSIC LOBSTER BISQUE | 16 Sherry Emulsion and Brioche Crouton

BUTTERNUT SQUASH SOUP | 13 Cranberry Relish, Crystallized Sage

CARROT AND GINGER SOUP | 12 Honey and Cilantro

POTATO AND BROCCOLINI SOUP | 12 Beer Braised Onions and Aged Gouda

TOMATILLO AND AVOCADO GAZPACHO | 14 Epazote and Chipotle Chili Oil

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 50 PLATED DINNER SELECTIONS : SALADS

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please see menu guidelines for additional information.

Tomato and Burrata, Frisée, Basil Mousse, Pickled Red Onion, Balsamic Syrup, Focaccia Crouton | 16

Spring Mix, Local Strawberry, Goat Cheese, Candied Walnut, Pomegranate Balsamic | 14

Chilled Asparagus, Farm Egg, Confit Shallot, Caper, Red Oak Lettuce, Black Truffle Vinaigrette | 16

Gem Lettuce Spears, Ciabatta Croutons, Creamy Garlic Caesar, Grated Grana Padano | 13

Roasted Beets, Goat Cheese Foam, Candied Pistachios, Watermelon Radish, Minus 8 Reduction | 16

Black Kale, Heirloom Carrot, Avocado, Pepitas, Tomato, Pecorino, Saffron-Honey Vinaigrette | 14

Mizuna, Riesling Infused Raisins, Blue Cheese, Spiced Pecans, Orange-Mustard Vinaigrette | 15

Baby Greens, Honey Crisp Apple, Cranberry, Pistachios, Gorgonzola, Apple Cider Vinaigrette | 13

Baby Iceberg Wedge, Grape Tomato, Bacon, Pickled Red Onion, Maytag Blue Cheese Dressing | 15

Grilled Prosciutto Wrapped Gem Lettuce, Melon, Candied Hazelnuts, Pecorino-Midori Vinaigrette | 16

Baby Spinach, Frisée, Pancetta, Hard Boiled Egg, Gorgonzola, Dijon Vinaigrette | 15

Mezcal Confit Beets, Citrus, Cotija Mousse, Cress, Cilantro, Pink Peppercorn-Grapefruit Emulsion | 16

Shaved Brussels Sprouts, Apples, Roasted Walnuts, Baby Turnips, Pecorino, Red Wine Vinaigrette | 15

Mission Fig, Humboldt Fog Mousse, Cress, Fennel Flower, Honey, Preserved Lemon Vinaigrette | 14

PALETTE REFRESHING SORBET INTERMEZZO | 9 PER PERSON Choice of one: Blackberry Cabernet Sorbet with Estate Lavender Syrup and Black Pepper Tuile Lavender Lemonade Sorbet with Thyme and Candied Lemons Raspberry Sorbet with Crystallized Mint and Raspberry Tuile

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 51 MAIN COURSE SELECTIONS : POULTRY

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please see menu guidelines for additional information.

ROSEMARY & THYME MARINATED CHICKEN | 74

Brioche and Forest Mushroom Bread Pudding, Honey Glazed Carrots, Pan Jus

CRISPY BRAISED CHICKEN THIGH | 71 Truffle Leek Pecorino Grits, Crispy Brussels, Rosemary Butter Sauce

CAST IRON CHICKEN | 77

Garlic Broccolini, Truffle and White Cheddar Macaroni, Citrus Sauce

ROASTED FREE RANGE CHICKEN BREAST | 76

Creamed Farro, Crispy Chanterelles, Sautéed Rainbow Chard, Black Garlic Cream

HERB SEARED CHICKEN | 78 Pappardelle, Cipollini-Lemon Purée, Roasted Salsify, Pink Peppercorn, Laudemio Olive Oil

OVEN ROASTED GINGER CHICKEN | 76

Santa Barbara Olives, Baby Zucchini, Coriander Garnet Yams

CHERRY AND LAVENDER GLAZED DUCK BREAST | 80 Purple Cauliflower, Wild Mushroom and Sweet Potato Gratin, Orange Reduction

GREEN PEPPERCORN CRUSTED DUCK BREAST | 82 French Green Beans, Parsnip Purée, Red Currant Gastrique

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 52 MAIN COURSE SELECTIONS : SEAFOOD

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please see menu guidelines for additional information.

MISO GLAZED SEA BASS | 84

Shiitake Mushroom Risotto Cake, Edamame Purée, Sautéed Amaranth, Red Curry Miso Sauce

TARRAGON & MUSTARD CRUSTED ATLANTIC SALMON | 74 Braised Leeks, Orange Segments, Sun-dried Tomato Whipped Potatoes, Lemon Emulsion

LEMON GRILLED SALMON | 76 Sun-Dried Tomato, Celery Root Purée, Roasted White Asparagus, Fennel Olive Slaw Blood Orange Beurre Blanc

PAN SEARED IDAHO TROUT | 72

Cauliflower Risotto, Wilted Mustard Green, Chorizo Jus

MEDITERRANEAN BRANZINO | 75 Sweet Pea Purée, Pancetta, Tagliatelle Pasta, Charred Broccolini, Meyer Lemon Butter

MACADAMIA NUT CRUSTED PACIFIC HALIBUT | 80 Seasonal availability

Baby Arugula, Zucchini Ribbons, Caramelized Onions, Emerald Romesco, Forbidden Black Rice, Burnt Lemon

PAN SEARED SEA BASS | 83 Baby Corn, Fire Roasted Tomato, Black Pepper Bucatini, Chili Oil, Yellow Pepper Gastrique

TOGARASHI SPICED SUSTAINABLE TUNA | 82 Crispy Soba Noodle Cake, Shiitake Mushrooms, Wilted Cabbage-Fresno Chili Slaw, Yuzu Butter

ANCHO CHILI RUBBED ARCTIC CHAR | 76 Grilled Corn Purée, Caramelized Mexican Squash, Pickled Radish, Tomatillo and Lime Sauce

SAN BUENAVENTURA SUSTAINABLE SEAFOOD PAELLA | 88 Grilled Octopus, Mussels, Jumbo Prawns, Bilbao Chorizo, Heirloom Tomatoes, English Peas Artichokes, Baby Heirloom Carrots, Forbidden Black Rice, Citrus-Tequila Broth, Chili Threads

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 53 MAIN COURSE SELECTIONS : BEEF

Plated dinners include rolls, butter, coffee, decaffeinated coffee, and tea. Please see menu guidelines for additional information.

SLOW COOKED BEEF SHORT RIBS | 84

Truffle Polenta, Wilted Rainbow Chard, Humboldt Fog Fondue, Crispy Shallots

GAUCHO STYLE FLAT IRON STEAK | 86 Sweet Potato Mash, Grilled Peruvian Corn with Scallion, Chimichurri

GRILLED BLOCK CUT NEW YORK STRIP STEAK | 88 Roasted Black Garlic Smashed Fingerling Potato Cake, Braised Mustard Greens, Beet Purée Pickled Mustard Seeds, Marrow Butter, Green Peppercorn Sauce

GRILLED PRIME EYE OF RIB EYE | 110

Ancho Chile Seasoned Fingerling Potato, Balsamic-Cipollini Puree, Brussels Sprouts, Red Wine Demi

SEVEN PEPPER SEARED FILET MIGNON | 90 Blue Cheese Foam, Arugula Purée, Purple Potato Cake, Truffle Demi, Pancetta Crisp

OVEN ROASTED FILET MIGNON | 87

Black Truffle Mac-n-Cheese, Baby Vegetables, Crispy Leeks

SLOW-ROASTED BEEF TENDERLOIN | 85 Potato and Mushroom Gratin, Grilled Asparagus, Morel Cream

GRILLED FILET MIGNON OF BEEF | 89 Farro Risotto, Braised King Oyster Mushrooms, Honey Glazed Carrots, Whole Grain Mustard Sauce

OVEN ROASTED TENDERLOIN | 91 Pork Belly Bread Pudding, Smoked Cheddar, Caramelized Pear, Arugula, Cherry Demi-Glaze

TRIO OF BEEF TOURNEDOS | 93 Potato Gratin, Petite Vegetables, Wilted Greens, Port Wine Reduction

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 54 MAIN COURSE SELECTIONS : LAMB & PORK

Plated dinners include rolls, butter, coffee, decaffeinated coffee, and tea. Please see menu guidelines for additional information.

CHERMOULA SPICED RACK OF LAMB | 99

Harissa Couscous, Fava Beans, Roasted Eggplant, Preserved Lemon and Black Pepper Jus

DIJON MUSTARD AND ALMOND CRUSTED LAMB CHOPS | 97 Rosemary Mashed Potatoes, Braised Endive, Minted Yogurt Jus

CINNAMON DUSTED LAMB LOIN | 96 Potato and Fennel Gratin, Dried Apricots, Sautéed Escarole, Roasted Garlic Syrah Sauce

HERB CRUSTED LAMB CHOP | 98 Pea Purée, Carrot Purée, Irish Cheese and Sage Whipped Potatoes, Rosemary Thyme Jus

SAGE RUBBED PORK LOIN | 85

Apple Bacon Hash, Roasted Corn and Arugula, Calvados Ginger Sauce

GRILLED PORK CHOP | 86 Whipped Acorn Squash, Honey Roasted Carrots, Cashew Dust, Apple Sage Demi

BAJA GREEN MOLE PORK OSSO BUCCO | 80 Salsa Borracha, Black Garlic and Cilantro Polenta Cake, Carrot Purée, Jicama and Radish Slaw

WHOLE GRAIN MUSTARD AND HERB CRUSTED PORK CHOP | 86 Celeriac Purée, Braised Purple Cabbage, Cumin Jus

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 55 MAIN COURSE SELECTIONS : VEGETARIAN

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please see menu guidelines for additional information.

BRAISED EGGPLANT STEAK

Rustic Polenta, Mushroom Bolognese, Local Broccolini, Gremolata, Paprika Oil

GRILLED BUTTERNUT SQUASH Jerk Seasoned Crispy Brussels Sprouts, Sautéed Kale Curry Coconut Emulsion, Candied Pecans, Green Apple Slaw

GRILLED YELLOW CAULIFLOWER “STEAK” (VEGAN) Beluga Lentils, Black Kale, Coconut Curry, Mango Chutney

MEYER LEMON RISOTTO (VEGAN) Fried Sweet Potato, Rainbow Chard, Oven Dried Brandy Wine Tomato, and Braised Fennel

CITRUS CHIPOTLE MARINATED GRILLED TOFU STEAKS

Queso Fresco Polenta Cake, Eight Ball Squash, Jicama and Radish Slaw, Salsa Borracha

COCONUT AND DATE RISOTTO CAKE (VEGAN) Ojai Valley Inn Honey Hummus, Baby Vegetables, Israeli Salad, Balsamic Reduction

QUINOA STUFFED VEGETABLE PURSES (VEGAN) Red Beet Purée, Braised Baby Fennel, English Peas, Pickled Radishes Baby Beets, Sweet Peppers

FALAFEL KING (VEGAN) Pea and Purple Cauliflower Purées, Chinese Long Beans, Baby Vegetables Roasted Cauliflower, Romesco Sauce

VEGETABLE PAELLA (VEGAN) Purple and Yellow Cauliflower, Spring Onion, White Corn Medallions, English Peas Basmati Rice, Chimichurri, Saffron Broth

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 56 DUET PRESENTATIONS

Duet Presentations are not offered as a tableside choice option. Please select one entrée plus a vegetarian entrée.

LEMON THYME ROASTED CHICKEN AND TARRAGON SALMON | 103

Citrus Beurre Blanc

ROSEMARY CHICKEN AND BLACKENED JUMBO PRAWNS | 108 Roasted Garlic Cream

GRILLED TENDERLOIN OF BEEF AND ROSEMARY ROASTED CHICKEN | 110 Red Wine Bordelaise Sauce

SEARED FILET MIGNON AND SAUTÉED JUMBO PRAWNS | 112 Roasted Garlic Jus

PEPPER CRUSTED NEW YORK STEAK AND SEARED CRAB CAKE | 122

Béarnaise Sauce

FILET MIGNON OF BEEF AND HALF MAINE LOBSTER | 127 Cabernet Demi

GRILLED BEEF TENDERLOIN AND FENNEL DUSTED SALMON | 110 Pinot Noir Reduction

BRAISED BEEF SHORT RIB AND ROASTED CRAB CAKE | 115 Porcini Mushroom Jus

BRAISED SHORT RIB AND BUTTER POACHED HALF LOBSTER | 122 Braising Jus

BRAISED SHORT RIB AND HERB SEARED SALMON | 105 Syrah Reduction

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 57 DUET PRESENTATIONS CONTINUED

Duet Presentations are not offered as a tableside choice option. Please select one entrée plus a vegetarian entrée.

All duet presentation entrées are served with the same starch and vegetable of your choice for each plate. Please choose one starch and one vegetable from the following:

STARCHES VEGETABLES Chef’s Seasonal Choice Chef’s Seasonal Vegetable Medley Butter Whipped Potato Purée Roasted Jumbo Asparagus Truffle Potato Mousseline Garlicky Green Beans Creamy Parmesan and Herb Polenta Charred Broccoli Wild Mushroom Risotto Ratatouille Vegetables Asparagus Risotto Honey Glazed Carrots Herb Roasted Fingerling Potatoes Wilted Garden Spinach Harrisa and Dried Fruit Couscous Sautéed Forest Mushrooms Wild Rice Pilaf Braised Fennel Classic Potato Gratin Spice Roasted Cauliflower

CHEF’S SIGNATURE DUET PRESENTATIONS:

CRAB AND AVOCADO STUFFED ACHIOTE MARINATED CHICKEN BREAST | 111 Sweet Corn Cake, Green Mole Purée, Ratatouille Stack, Pasilla Sauce

CHILI RUBBED FILET OF BEEF TOPPED WITH SHRIMP IMPERIAL | 117 Mexican Spiced Vegetable Quinoa, Green and White Asparagus Red Wine Reduction and Ajillo Sauces

APPLE BRINED FLAT IRON STEAK AND GRILLED MAHI MAHI | 112

Redskin Potato and Mustard Cake, Tomato Relish, Market Vegetable Bundle, Cider Reduction

FILET MIGNON OSCAR | 125 Filet Mignon Topped with Crab and Asparagus Risotto Cake, Crispy Leeks, Béarnaise Sauce

OVEN ROASTED VEAL BOLOGNESE | 120 Braised Short Rib, Basil Pesto, Cured Tomatoes, Baby Vegetables, Pappardelle, Parmesan Foam

CHEF’S COMPOSED CHEESE COURSE | 19 Hand Selected Imported and Domestic Cheeses Artfully Presented Individually To Your Guests Accompanied with Fresh Seasonal and Dried Fruits, Honey, Nuts and Specialty Bread

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 58 PLATED DESSERTS

WARM CAST IRON BAKED CHOCOLATE CHIP COOKIE | 16 With Vanilla Bean Ice Cream and Chocolate Drizzle

FLOURLESS CHOCOLATE ALMOND CAKE | 16 Manjari Mousse, Local Honey Bavarian, Dark Cocoa Sable, Raspberry Coulis

CHOCOLATE JEWEL BOX | 18 Flourless Dark Chocolate Cake with Salted Caramel Mousse

CHOCOLATE AND CARAMEL BANANA TORTE | 14 With Roasted Banana Purée and Vanilla Sauce

LEMON VERBENA PANNA COTTA | 14 With Macerated Berries, Raspberry Consommé, Vanilla Shortbread

SANTA BARBARA PEACHES-N-CREAM | 14 Raspberry Jam Filled Raspberry Financier, Syrup Poached Peaches Raspberry Sorbet, Vanilla Whipped Cream, Roasted Peach Sauce

DECONSTRUCTED LEMON TORTE | 14 Lemon Custard Filled Almond and Olive Oil Cake, Lemon Confit Almond Mousse, Fresh Berry and Vanilla Sauces

PASSION FRUIT BAVARIAN CREAM | 14 Passion Curd, Chocolate Nut Crunch, Coconut Mousse, Coconut Tuile

THE OJAI VALLEY INN SIGNATURE CANDY BAR | 16 Pretzel Cookie Crust, Peanut Butter Mousse, Caramel, Chocolate Ganache Chocolate Sauce, Peanut Brittle, Vanilla Bean Whipped Cream

PLATED DESSERT DUET | 18 Dulce de Leche Chocolate Tower with Ojai Citrus Anglaise Sauce Red Raspberry Bombe, Raspberry Glaze, Sable Breton, Berry Compote

PLATED CHOCOLATE DECADENCE DESSERT TRIO | 20 Dark Chocolate Crémeux Hazelnut Cake, Caramel Jam Chocolate Macadamia Tart, Chocolate Sorbet

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 59 DESSERTS IN GLASSES

CAFÉ AU LAIT PARFAIT | 13 Espresso Chocolate Mousse, Tiramisu Cream, Vanilla Jaconde Cake, Cocoa Nibs, Espresso Geleé

ORANGE CREAMSICLE PARFAIT | 15 Toasted Almond Sponge Cake, White Chocolate Mandarin Cream, Cointreau Citrus Sauce, Vanilla Orange Crumble

TROPICAL PARFAIT | 15 Coconut Dacquoise, Mango Geleé, Vanilla Bavarian Cream, Toasted Macadamia Nuts

STRAWBERRY SHORTCAKE PARFAIT | 13 Fresh Oxnard Strawberries, Strawberry Jam, Lemon-Mascarpone-Vanilla Bean Cream, House Baked Short Cake, Strawberry Syrup

APPLE PIE PARFAIT | 13 Cinnamon Spiced Apple Compote, Cider Geleé, Caramel Mousse, Streusel Topping, Vanilla Crème Fraîche, Apple Crisp

GRANDMA’S BANANA PUDDING | 13 Banana Pudding, House Made “Nilla” Wafers, Whipped Cream, Fresh Bananas

CHOCOLATE PEANUT BUTTER PARFAIT | 15 Chocolate Mousse, Chocolate Cake, Peanut Butter Mousse, Peanut Brittle, Whipped Cream

S’MORES PARFAIT | 13 Chocolate Mousse, Graham Cracker Crumble, Marshmallow Fluff, Whipped Cream, Chocolate Sauce

TRIO OF MINI PARFAIT GLASSES | 18 Your Choice of Any Three Selections Listed Above

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 60 DINNER BUFFETS

CALIFORNIA COWBOY BARBECUE | 140 Smokehouse Chopped Salad Local Greens, Roasted Corn, Avocado, Tomato, Bacon, Cotija, Croutons, Poblano Ranch Dressing

Sliced Heirloom Tomato Salad Arugula, Fried Onions, Blue Cheese Crumbles, Balsamic Drizzle

Roasted Corn and Black Bean Salad Roasted Red Peppers, Red Onion, Cilantro-Orange Dressing

Ojai Steak Chili Italian Sausage, Kielbasa, Ground Sirloin, Black Beans, Pearl Onions, Vine Tomatoes, Sour Cream and Grated Cheddar

BBQ from the Grill: Choose Three Meats: Lemon-Garlic Chicken Agave Glazed Salmon Smoked Sausage Estate Oak Smoked Brisket Ancho Rubbed Smoked Pork Shoulder Santa Maria Style Tri-Tip

Bourbon BBQ Sauce, Red Eye Gravy, Carolina BBQ Sauce, Citrus Glaze, Honey Mustard Sauce

Smashed Red Bliss Potatoes with Estate Rosemary and Sea Salt Grilled Local Vegetable Medley Three Cheese Mac N’ Cheese

Jalapeño Corn Muffins with Whipped Honey Butter

Chocolate Cake Bites Mini Apple Pie Mason Jars with Cinnamon Streusel Mini 7UP Pound Cakes with Lemon Butter Glaze Pecan Cheesecake Lollipops

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

Upgrade One or More of Your Meat Selections: 15 additional per person, per selection Cowboy Cut New York Steaks St. Louis Style Spare Ribs Baby Back Pork Ribs Jumbo Shrimp Skewers Petite Filet Mignon Steaks

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 61 DINNER BUFFETS

TUSCANY IN OJAI | 138

Tuscan Cannellini Bean and Kale Soup

Antipasto Misto Marinated Artichokes, Cured Meats, Grilled Zucchini, Roasted Peppers, Olives

Arugula and Radicchio Salad Carrot, Fennel, Pomegranate, Crumbled Goat Cheese, Red Wine Vinaigrette

Prosciutto and Marinated Melons Mozzarella, Cherry Tomatoes, Balsamic

Panzanella Salad Mushroom, Tomatoes, Fennel, Mixed Greens and Country Bread, Red Wine Vinegar and Olive Oil

Rigatoni Bolognese with Tomato Ragout

Farfalle Puttanesca Pasta with Olives, Roasted Tomatoes, and Capers

Lemon and Herb Roasted Salmon Foraged Mushrooms, Spicy Broccolini, Tarragon Beurre Blanc

Herb Roasted Chicken Spinach, Pancetta, Lemon-Fennel Gremolata

Petite Filet Mignon Pearl Onions, Creamy Polenta, Balsamic Reduction

Rustic Italian Breads

Classic Italian Tiramisu with Coffee Infused Mascarpone Cream Dark Chocolate Enrobed Hazelnut Domes Ricotta and Pine Nut Cake Bites with Chantilly Citrus Cream Vanilla Bean Panna Cotta with Balsamic Marinated Strawberries and Roasted Pistachios

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 62 DINNER BUFFETS

VENTURA BEACH BAKE | 165

Clam and Roasted Corn Chowder Served with Parker House Rolls

Watermelon and Feta Salad Baby Greens, Pistachios, Pickled Shallots, Cherry Tomatoes, Balsamic Dressing

Baby Kale Salad Shaved Fennel, Estate Citrus, Goat Cheese, Avocado, Almonds, Honey-Orange Vinaigrette

San Buenaventura Sustainable Seafood Paella Grilled Octopus, Mussels, Jumbo Prawns, Bilbao Chorizo, Heirloom Tomatoes, English Peas, Artichokes, Baby Heirloom Carrots, Forbidden Black Rice, Citrus-Tequila Broth, Chili Threads

Grilled Market Vegetables

Beer Steamed Clams and Mussels with Local Ales and Garlic

Fire Roasted Main Course Herb and Feta Crusted Chicken Breast, Tomato and Olive Tapenade Pan Seared Grouper, Jalapeño Grits, Citrus Relish

Carved to Order Whole Roasted Tenderloin of Beef, Herb Salsa, Horseradish Cream Upgrade to Tomahawk steak for 15- additional per person

Corn on the Cob Twice Baked Potatoes

Oxnard Strawberry and Pistachio Bars with Strawberry Jam Ojai Orange Parfaits with Vanilla Cake, Orange Syrup and Sweet Cream Milk Chocolate and Pixie Tangerine Bars White Chocolate Pot de Crème with California Almonds

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 63 DINNER BUFFETS

TOPA TOPA BUFFET | 137

Black Bean Soup Roasted Tomato, Avocado Relish, Lime Cream

Farmer’s Market Beets Pixie Tangerine Dressing, Arugula, Frisée, Local Goat Cheese, Candied Walnuts

Petite Field Greens Salad Shaved Radish, Marinated Grapes, Hazelnuts, Manchego Cheese, Tarragon Vinaigrette

Grilled California Asparagus Garlic Confit, Marinated Sweet Peppers, Wild Local Arugula, Yellow Pepper Gastrique

Our Famous House Baked Parker House Rolls Amber Honey, Country Preserves

Oak Roasted Salmon Citrus Segments, Grilled Corn, Scallions, Thyme, Chardonnay Butter

Slow-Roasted Beef Tenderloin Slow Braised Onions, Red Wine Demi

Peppercorn Crusted Chicken Hen of the Wood Mushrooms, Leeks, Peppercorn Gravy

Baked Macaroni and White Cheddar Gratin

Sautéed Farmer’s Market Seasonal Vegetables

Bruléed Estate Lemon and Meringue Tarts Hazelnut and Milk Chocolate Bars Apple and Almond Cake Bites Chocolate and Carmel Cheesecake Pops

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 64 DINNER BUFFETS

SAN BUENAVENTURA BUFFET | 135

Ojai Valley Inn’s Signature Tortilla Soup

Ensalada de Pepino Cucumber, Granny Smith Apples, Cilantro, Lime, Ancho Chili

Sweet and Spicy Fruit Salad Pineapple, Mango, Cabbage, Jalapeño, Cilantro, Peppers, Guajillo-Avocado Vinaigrette

Seafood Ceviche Red Onion, Cucumber, Carrot, Tomato, Aji Chili Served with Tostada and Chipotle Aioli

Barbacoa Style Braised Beef with Chilies and Spices

Chicken Tinga Stewed with Tomatoes, Potatoes and Peppers

Seared Mahi Mahi with Salsa Verde

Vegan Enchiladas with Cashew Crema

Warm Flour and Corn Tortillas

Black Beans with Chorizo Spanish Style Rice with Cilantro and Citrus Grilled Roasted Vegetables

Arroz con Leche with Pineapple Compote Dulce de Leche Cake Pops Mango Margarita Tarts Horchata Pot de Crème

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 65 DINNER BUFFETS

PAN PACIFIC BUFFET | 136

Hot and Sour Soup Shiitake Mushroom, Bamboo Shoots, Tofu, Scallion

Lotus Root Salad Mixed Greens, Mizuna, Lotus Root, Pickled Daikon Radish, Shaved Carrot, Sweet Chili Vinaigrette

Ramen Crunch Salad Napa Cabbage, Crunchy Noodles, Shredded Carrot, Toasted Almond, Sesame-Lime Vinaigrette

Local Greens Shaved Lettuce, Cucumber, Onion, Bell Pepper, Shredded Carrot, Cilantro-Ginger Vinaigrette

Cashew Chicken Seared Chicken, Bell Pepper, Onion, Scallion, Cilantro, Toasted Cashew

Miso Salmon Bok Choy, Soy Glazed Carrots, Wasabi Beurre Blanc

Char Siu Pork BBQ Pork Loin, Charred Broccolini

Stir-Fry Shanghai Noodles Tofu, Napa Cabbage, Shredded Carrot, Spring Onion, Cilantro, Sesame Seeds

Kimchi and Cilantro Jasmine Rice

Mini Mason Jars of Coconut-Mango Rice Pudding Exotic Passion Fruit Cheesecake Pops Lemongrass and Ginger Pot de Crème Spiced Banana-Chocolate Mousse Cake

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 66 DINNER BUFFETS

FRENCH CONNECTION | 148

French Onion Bisque Caramelized Onion, Fresh Herbs, Served with Garlic Parmesan Toast

Salade Niçoise Kale, Arugula, Olive Oil Poached Potato, Ahi Tuna, Cherry Tomato, Haricot Vert, Minced Egg, Olive, Roasted Shallot Vinaigrette

Frisée Salad Cherry Tomato, Cucumber, Hand Torn Croutons, Bacon Vinaigrette

Salad Verte Baby Greens, Endive, Radicchio Shaved Radish, Pomegranate Seeds, Shaved Carrots, Honey Mustard Vinaigrette

Tenderloin Au Poivre Petite Tenderloin, Tri-Colored Peppercorn Cream, Braised Pearl Onion, Roasted Mushrooms, Herbs

Poulet Basquaise Braised Chicken, Caramelized Mushroom, Tomato and Bell Pepper Ragout

Herb Seared Salmon Haricot Verts, Toasted Almonds, Estate Lemon Beurre Blanc

Pomme Puree

Crispy Brussels Sprouts, Caramelized Onion, Shaved Gruyère

Morello Cherry Profiteroles, Kirsch Mousseline Dark Chocolate Madeleines Mocha Macarons Estate Citrus Crème Brulée Hazelnut Mousse Bites

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 67 FAMILY STYLE DINNERS

Family style dinner buffets are presented on platters for your guests to pass and serve themselves “Family Style”. French style service of main courses by our team members to your guests is available for additional $15 per person.

THE ITALIAN TABLE | 165

“Antipasto Misto” Pre-Set at Your Table Artichokes, Mozzarella, Cured Meats, Roasted Peppers and Olives Ciabatta, Grissini and Flatbreads

Panzanella Salad Heirloom Tomatoes, Rocket Frisée, Sweet Basil, Red Onion, Focaccia Croutons, Aged Balsamic and Spicy Extra Virgin Olive Oil

Baby Romaine Caesar Shaved Parmesan, Ciabatta Croutons, Creamy Garlic Dressing

Italian Breads and Baguettes with Olive Oil, Balsamic and Basil Pesto

Oven Roasted Chicken, Broccoli Rabe, Roasted Garlic, Arrabbiata Sauce

Chianti Braised Beef Short Ribs with Creamy Polenta and Cipollini Onions

Pan Roasted Local Sea Bass, Bay Scallops, Fresh Artichokes, Fried Caper Butter Sauce

Risotto with Porcini Mushrooms, Micro Basil and Espresso Balsamic

Wood Fired Market Baby Vegetables Heirloom Carrots, Baby Zucchini, Scorched Peppers, Portobello, Roasted Garlic

Vanilla and Chocolate Cream Stuffed Cannoli Classic Italian Tiramisu with Coffee Infused Mascarpone Cream Assorted Chocolate Dipped House Made Biscotti Mini Cassata Al Forno Italiana

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 68 FAMILY STYLE DINNERS CONTINUED

Family style dinner buffets are presented on platters for your guests to pass and serve themselves “Family Style”. French style service of main courses by our team members to your guests is available for additional $15 per person.

FAMILY DINNER FROM THE OJAI FARMER’S MARKET 140 - 2 choices per category 160 - 3 choices per category

Salads Roasted Beet Salad, Arugula, Frisée, Goat Cheese, Shaved Fennel, Walnuts, Sherry Vinaigrette Forest Mushroom and Spinach Salad, Blistered Tomatoes, Olive Oil, Lemon, Shaved Parmesan Vine Ripened Tomatoes, Fresh Mozzarella, Opal Basil, Balsamic Syrup and Extra Virgin Olive Oil Mixed Greens, Endive and Radicchio, Almonds, Feta Cheese, Citrus-Avocado Dressing Kale and Farro Salad, Shredded Carrots, Golden Raisins, Cucumber, Lemon-Oregano Vinaigrette

Entrées Filet of Beef Tenderloin Medallions, Tomato Chimichurri and Crispy Shallots Pepper Crusted New York Steak, Caramelized Onions, Green Peppercorn Cream Pan Roasted Citrus Chicken, Lemon Thyme Jus Prosciutto Wrapped Chicken Breast with Olive Tapenade and Sage Seared Pacific Mahi Mahi with Pineapple Relish Grilled Salmon, Ojai Estate Citrus Butter Sauce Dijon Crusted Pork Tenderloin, Apple-Sage Chutney Braised Beef Short Rib with Smoked Crispy Onions and Cabernet Jus Ricotta Cheese Ravioli with Spinach and Lemon-Mascarpone Fondue Seasonal Vegetable Risotto, Parmigiano Reggiano, Fresh Garden Herbs

Sides Roasted Fingerling Potatoes Garlicky Green Beans Saffron Rice Pilaf Honey Roasted Rainbow Carrots Asparagus Risotto Grilled Jumbo Asparagus Herbed Potato Gratin Balsamic Glazed Mushrooms Turnip, Parsnip and Sweet Potato Gratin Spice Roasted Brussel Sprouts Couscous with Dried Fruit and Nuts Curried Rainbow Cauliflower Buttered Broccoli Braised Seasonal Greens with Bacon

Desserts Melon and Pineppple Parfaits with Mint and Chili-Lime Salt Double Fudge Brownie with Dark Chocolate Ganache Mini Lemon and Blueberry Pies Flourless Chocolate Cake Bites Mini Bourbon Pecan Tarts Mini Strawberry Shortcakes with Lemon-Mascarpone Cream Apple Pie Parfaits with Cinnamon Cream and Caramel Chocolate Peanut Butter Bars

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 69 FAMILY STYLE DINNERS CONTINUED

Family style dinner buffets are presented on platters for your guests to pass and serve themselves “Family Style”. French style service of main courses by our team members to your guests is available for additional $15 per person.

DELUXE FAMILY DINNER | 190

Salads and Appetizers Vulcan and Lollo Rosso Lettuce Salad Shaved Comte Cheese, Hearts of Palm, Serrano Ham, Oven Roasted Brandywine Tomatoes Cinnamon Pear Balsamic and Lemon Vinaigrette

Seafood Cocktail Lobster, Crab and Shrimp Traditional Cocktail Sauce

Carpaccio of Beef Arugula, Capers, Shallots, Parmesan, Extra Virgin Olive Oil

Mains (Choose three) Herb Crusted California Lamb Carved Prime Eye of Ribeye Pan Roasted Salmon Fillets Crispy Skin Duck Breast California Paella California Spiny Lobster Tail

Sauces (Choose three) Classic Béarnaise Red Wine Jus Ojai Citrus Butter Roast Garlic Aioli Apple Relish

Sides (Choose three) Wilted Rainbow Chard Truffle Butter Mashed Potatoes Crispy Brussels Sprouts with Pancetta Wild Mushrooms with Shallots, Garlic and Herbs Jalapeño Cheddar Grits

Desserts Classic Black Forest Cake Bananas Foster Parfaits Assorted Chocolate Truffles, Chocolate Dipped Strawberries and French Macarons

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 70 FAMILY STYLE DINNERS CONTINUED

Family style dinner buffets are presented on platters for your guests to pass and serve themselves “Family Style”. French style service of main courses by our team members to your guests is available for additional $15 per person.

FAMILY STYLE BBQ DINNER | 145

Baked Potato Salad Scallions, Cheddar Cheese, Sour Cream, Bacon

Local Mixed Greens Dried Cranberries, Orange Segments, Candied Almonds, Goat Cheese, Citrus Dressing

Santa Maria Style Cole Slaw

Warm Citrus-Maple-Tequila Marinated Salmon Citrus Brined and Grilled Chicken Wood Smoked Brisket Sassafras Glazed Baby Back Ribs

Classic Mac-n-Cheese Oven Roasted Red Bliss Potatoes Grilled Jumbo Asparagus Fire Roasted Corn on the Cobb House Baked Cornbread with Whipped Honey Butter

Oxnard Strawberry Tarts Mini S’mores Parfaits Double Fudge, White Chocolate Dipped Brownie Pops

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

Substitute for Any Main Course Option 18 additional per person Grilled Petite Filet Mignon with California Cabernet Jus

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 71 AFTER PARTY HORS D’OEUVRES

Priced per piece and at a minimum of 75% of your dinner guarantee. Minimum order of 2 dozen per item.

TRAY PASSED SAVORY CANAPÉS | 10

Beef Sliders with Cheddar Cheese and Ketchup Kobe Sliders with Secret Sauce Pulled Pork Sliders with Pickled Red Onions, Carolina Slaw Southern Fried Chicken Slider with Coleslaw Carne Asada Taquitos, Charred Tomato Salsa Shredded Chicken Taquitos Spicy Tomatillo Salsa Carnitas Taquitos, Pineapple and Habanero Pico de Gallo French Fry Shots with Buttermilk Ranch or Ketchup All Beef Pigs in Blankets with Assorted Mustards Fried Mac-n-Cheese Bites Little Pork Carnitas Tacos with Cilantro Sour Cream Garlic and Cayenne Spiced Popcorn Boxes Mozzarella Arancini Bacon Wrapped Figs Soft Pretzels with Spicy Cheese Sauce Open Face Chicken and Waffle Sliders, Maple Syrup and Hot Sauce Grilled Cheese Sandwich Squares, Tomato Soup

TRAY PASSED SWEET CANAPÉS | 9

House Made Seasonal Bon Bons Crème Brulée Truffle Pops Gianduja Chocolate Croquants Cocoa Nib Sable, Milk Chocolate Mousse, Macerated Cherries Blueberry Financiers Sicilian Pistachio Profiteroles Dark Chocolate Bark with Raspberry and Ginger Salted Caramel Shortbread Bites Milk Chocolate and Earl Grey Tea Macarons

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 72 THE FARMHOUSE · MENUS

Menu items subject to change based on season and market availability PASSED HORS D’OEUVRES

Hors d’oeuvres are individually priced and require a minimum order of 24 pieces per item.

COLD HORS D’OEUVRES | 9 Horseradish-Chive Deviled Eggs, Crème Fraiche, House-Made Celery Salt Roasted Beet Crostone, Sherry Vinegar, Ojai Olive Oil, Blue Cheese, Shaved Garden Fennel California Kabobs, Grape Tomato, Basil Mozzarella, Castroville Artichoke Heart Endive Bites, Humboldt Fog Cheese, Preserved Apricot, Micro Celery Pastry Tart with Oxnard Strawberries, Fromage Blanc, Ojai Valley Inn Honey and Fresh Mint Roasted Asparagus and Herbed Ricotta Crostini Poached Apricot, Blackberry and Herbed Honey Ricotta Tart Watermelon Gazpacho Soup Shooters

COLD HORS D’OEUVRES | 12

Honey Cured Salmon, Whipped Crème Fraiche, Salmon Caviar, Olive Oil Crouton Cold Smoked Salmon Brioche Bites, Creamed Farmer’s Cheese, Garden Herbs Smoked Bacon BLT, Heirloom Tomato, Baby Spinach Chilled Spiced Roasted Pork Loin, Cranberry Mustard, Blue Cheese, Garden Thyme

COLD HORS D’OEUVRES | 14

Oysters, Market Selected, Champagne-Ginger Mignonette Tuna Poké, Seaweed, Shaved Sweet Shallot, Citrus Ponzu Aioli Classic Poached Prawn Cocktail, Citrus-Cocktail Sauce Prime Filet Mignon Steak Tartare Cone, Truffle Aioli Pepper-Crusted Beef Sirloin, Garlic Salt, Horseradish Crème Fraiche, Arugula, Olive Oil Crostini

HOT HORS D’OEUVRES | 9 Prosciutto-Wrapped, Cremini Mushroom, Point Reyes Blue Cheese, Fig Reduction Stuffed California Dates, Farmer’s Cheese, Balsamic Glaze Katafi Wrapped Herbed Goat Cheese, Truffle-Honey Essence Saffron Arancini, Imported Fontina Cheese, Oven Roasted Garlic Aioli Caramelized Onion, Poached Fig and Gorgonzola Crostini Garden Squash Soup Shooters with Crème Fraiche and Toasted Hazelnuts Mini Twice-Baked Potatoes with Aged Cheddar and Applewood Smoked Bacon

HOT HORS D’OEUVRES | 12 Short Rib Tartlet, Whipped Ricotta, Cabernet Jus House Made Pigs in a Blanket, Whole Grain Mustard Roasted Pork and Mini Jalapeño Cornbread Muffins, BBQ Aioli Prime Beef Meatballs with Garden Dill-Sherry Cream Sauce

HOT HORS D’OEUVRES | 14 Dungeness Crab Cake, Tarragon-Caper Aioli Baked Oysters Rockefeller Prosciutto Wrapped Prawn, Saba Drizzle Achiote Prawn Skewer, Fig and Apple Chutney

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 74 AMUSE BOUCHE

Individually plated and served on a station. One of each amuse is prepared for each of your guests.

STATIONED AMUSE BOUCHE | 60 Braised Short Rib, Crispy Parsnip, Horseradish Crème Fraiche Spiced Lamb Chop, Cucumber Riata, Fig Balsamic Confit Pork Shoulder, Plum Glaze, Cabbage-Sesame Slaw Day Boat Sea Scallop, Root Vegetable Puree, Garden Herb Oil Salmon Medallion, Herb Salad, Truffle Vinaigrette Wild Mushroom Galette, Truffle Cream, Celery Salad

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 75 RECEPTION STATIONS

Please refer to the menu guidelines for additional information.

FARMHOUSE CRUDITÉS | 20 Charred and Raw Vegetables from the Ojai Farmers Market House Ranch, Hummus and Edamame Spread

CULINARY CHEESE SHOP | 32 Display of Domestic and Imported Block Cheeses Artisan Crackers, Dried Fruits and Spreads

CHARCUTERIE DISPLAY | 34 Chef’s Selection of Cured Meats, Marinated Olives, and Hummus Assorted Breads, Crackers, and Spreads

BUILD YOUR OWN CROSTINI BAR | 28 Chef’s Selection of Meat and Vegetable Rillettes, Spreads and Pâtés Ojai Olive Oil, Balsamic, Garden Basil Pesto, Fruit Mustards Assorted Gourmet Breads and Crackers

SALSA AND GUACAMOLE BAR | 22 House Made Salsa Fresca, Salsa Verde and Salsa Rojo Local Avocado Guacamole, Hand-Cut Crispy Corn Tortillas

BAKED CALIFORNIA BRIE | 22 Farmhouse Made Fruit Preserves, Grapes, Honey from our Apiary Assorted Gourmet Crackers and Breads

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 76 DELUXE RECEPTION STATIONS

Please refer to the menu guidelines for additional information.

OJAI FARM STAND TRUCK | 32 Morning Harvested Vegetables Displayed in Our Farmhouse Truck Served Raw, Grilled, Blanched, Sautéed, and Pickled, with a Sampling of the Kitchen’s Favorite Dips: Spicy Pepper-Lime Aioli, Point Reyes Blue Cheese Dip, Garden Dill Herb Aioli

BUILD YOUR OWN BURRATA BAR | 34 A Selection of Domestic and Imported Burrata Cheeses The Farm’s Bounty of Spread, Toppings and Flavorings Assorted Gourmet Breads and Crackers

BUTCHER’S BLOCK STEAK | 48 Requires a minimum of two chef attendants Seared Petit Filet Mignon Over Truffle Mashed Potatoes with Your Choice of Sauce: Garden Herb Chimichurri, California Cabernet Reduction, or Caramelized Shallot Jam

THE PACIFIC’S BEST | 42 Requires a minimum of two chef attendants Today’s Market Catch Fish Seared to Order and Served over Herb Risotto with Your Choice of Sauce: California Chardonnay Butter, Mushroom and Herb Cream, or Lemon-Garlic-Caper Aioli

TRUFFLE WHIPPED POTATO BAR | 55 Requires a minimum of two chef attendants Sautéed Lobster and Cabernet-Braised Short Ribs with a Cornucopia of Potato Toppings to Build Indulgent Perfection

CHEF GREG’S SAN BUENAVENTURA PAELLA | 40 Requires a minimum of two chef attendants Organic Chicken, Shrimp, Mussels, Clams, Sausage, and Local Vegetables Black Forbidden Rice, Dimiana Broth Served in a Traditional Grande Paella Pan

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 77 CARVERY STATIONS

All carving stations are served with freshly baked Parker House rolls and butter. All carving stations require a chef attendant at $200 per station; 1 station per 100 guests maximum.

GARDEN ROSEMARY AND SEA SALT CRUSTED PRIME RIB | 50 Horseradish Crème Fraiche, Whole Grain Mustard, Natural Jus

FARM RAISED RACK OF LAMB | 65 Cucumber Riata, Fig Jam, Mint Chimichurri

GRILLED NEW YORK STRIPLOIN | 48 Charred Onions, Horseradish Crème Fraiche, Garlic Chimichurri

WHOLE ROASTED SALMON | 46 Tarragon Aioli, Estate Lemon Relish

ALL NATURAL ANGUS BEEF TENDERLOIN | 50 Cabernet Jus, Horseradish Crème Fraiche, Roasted Garlic Aioli

ROASTED WHOLE ORGANIC PIG | 75 Slow Roasted Over Estate Oak, California BBQ and Ban-Mi Garnishes

STEAMSHIP ROUND OF PRIME ANGUS BEEF | 40 Red Wine Sauce, Horseradish Cream, Shallot Marmalade

VEGETABLE CARVERY | 32 Spice Roasted Whole Cauliflower or Spice Roasted Whole Butternut Squash (Seasonal Availability of Choice) Herb Aioli, Fruit Mustard, Olive Oil, Balsamic Reduction

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 78 A TASTE OF OJAI VALLEY RECEPTION

This reception-style event offers your guests a unique experience featuring our local partnerships.

FIRST STEP FARMS VEGETABLE STAND A Display of Fresh Seasonal Vegetables from Our Local Co-Op, First Step Farms, A Selection of Vegetable Tartlets Made to Order and First Step Olive Oil

LOCAL ARTISAN CHEESE SHOP Assorted Artisan Cheeses from a Local Producer Display and Tasting Featured by Our Ojai Valley Inn Fromagier or by the Producer

OJAI VALLEY INN HONEY FROM OUR APIARY Meet Our Resident Beekeeper and Learn About Life of Bees While Sampling Our Honey

PACIFIC COASTAL SEA SALT Learn About the Craft of Creating Salt from the Ocean Our Sea Salt Expert Shows Your Guests About the Process, All While Sampling Some of the Best Salts on Small Bites Guests Make Their Own Salt Creation to Take Home

OJAI AVOCADOS Sample Avocados Grown Right Here in the Ojai Valley in a Variety of Preparations Learn the History, Techniques and Subtleties of Avocado Farming While Enjoying the Fruits of the Farmer’s Labor

OLIVE OIL AND BALSAMIC TASTING Ojai Olive Oil Company Will Sample Their Delicious Oils and Balsamic They Also Offer Take-Away Gifts of Oils and Balsamic(Extra Charge)

OJAI VALLEY AND CENTRAL COAST WINES Ojai Valley Inn has Access to some of the Best Wineries in the Region Let Us Arrange One, Two or Three Different Wine Adventures of the Central Coast

All Stations with One Winery - 180 per person All Stations with Two Wineries - 220 per person All Stations with Three Wineries - 260 per person

Stations are based on availability. A four week minimum notice is required to order this menu. Your catering manager will confirm and offer substitutions should there be any conflict of availability. A minimum of 200 people is required for this menu. Additional fees will apply for attendants at each station.

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 79 DESSERT STATIONS

Dessert stations include coffee, decaffeinated coffee, and assorted teas.

THE APPLE ORCHARD | 36 Apple Cider Fritters Estate Rosemary and Apple Tartelettes Mason Jar Honey Apple Crisps Caramel Apple Mousse Bites

OJAI HEAVENLY HONEY | 38 Honey and Estate Lavender Macarons Lemon-Thyme Panna Cotta with Honey Gelée Honey and Pine Nut Tarts with Mascarpone Crème Orange and Almond Honey Cake Chocolate Truffle Honey Pops

SWEET VEGETABLE HARVEST | 36 Corn Pot de Crème with Salted Caramel Corn Chocolate Candy Cane Beet Brownies with Walnut Ganache Spiced Carrot Cake Bites with Cream Cheese Frosting Butternut Squash Flan with Maple Pecans

THE CHOCOLATE HERB GARDEN | 40 Jivara Milk Chocolate and Lavender Budino Manjari Chocolate and Organic Mint Torte Rosemary and Ojai Olive Oil Chocolate Bon Bons White Chocolate and Jasmine Crème Brulee Dark Chocolate Financiers with Tarragon and Candied Orange

STRAWBERRY FIELDS FOREVER | 38 Wild Strawberry Tarts with Grand Mariner Cream Strawberry Rhubarb Cobblers with Marcona Almond Crumble Goats Milk Cheesecake with Oxnard Strawberry Jam and Pistachios Strawberry Tres Leches Shortcake Parfaits

THE DEEP FREEZE | 45 (Chef attendant fee of $200 per station required) Liquid Nitrogen Vanilla Ice Cream Served with Waffle and Sugar Cones Whipped Cream, Sprinkles, Crushed Oreos, M&Ms, Chocolate and Caramel Sauces

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 80 PLATED DINNER SELECTIONS

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please refer to the menu guidelines for additional information.

CREATE YOUR OWN THREE, FOUR, OR FIVE COURSE DINNER CHOOSE FROM THE FOLLOWING PLATED SELECTIONS: A Maximum of Two Pre-Selected Entrée Course Choices Available

SPRING & SUMMER SOUPS English Pea Soup, Truffle Drizzle Garden Carrot Soup, Bronze Fennel, Ginger Crumble Hot House Ripened Tomato Bisque, Parmesan Brioche Sweet Summer Corn Bisque, Summer Truffle, Chives Chilled Heirloom Tomato Gazpacho, Organic Cucumber Relish Castroville Asparagus Soup, Meyer Lemon Crème Fraîche

FALL & WINTER SOUPS Celery Root Bisque, Rosemary Oil, Apple Crisp Oven-Roasted Pumpkin Soup, Toasted Pumpkin Seeds, Baby Chives, Brioche Crouton Cream of Caramelized Onion Soup, Gruyere Toast Maple-Roasted Butternut Squash Bisque, Spiced Crème Fraiche Heirloom Cauliflower Bisque, Curry Croutons

SALADS Heirloom Endive Salad, Candied Walnuts, Blue Cheese, Roasted Vegetables, Herb Vinaigrette Beet Salad, Lolla Rosa, Feta Cheese, Citrus, Shaved Fennel, Sherry-Walnut Vinaigrette Butter Lettuce, Almonds, Grapes, Fennel, Goat Cheese Crouton, Honey-Shallot Vinaigrette Garden Tomato and Burrata Salad, Torn Basil, Aged Balsamic, Carmel Valley Ranch Sea Salt Farmhouse Ranch Wedge, Braised Bacon, Grape Tomatoes, Chives, Blue Cheese Dressing Organic Field Greens, Seasonal Fruit, Vine-Ripe Tomato, Tarragon Vinaigrette Baby Spinach, Candied Pecans, Poached Figs, Blue Cheese, Bacon Vinaigrette Farmhouse Caesar Salad, Baby Romaine Hearts, Parmigiano-Reggiano, Garlic Crouton

APPETIZERS All-Natural Beef Carpaccio, Capers, Wild Arugula, Whole Grain Mustard Aioli Day Boat Sea Scallop, Truffled Root Vegetable Puree, Garden Herbs Artichoke and Ricotta Ravioli, Baby Artichokes and Rocket Salad, Spicy Tomato Sauce Chilled Dungeness Crab Tower, Vine Ripe Tomato, Avocado, Virgin Olive Oil, Citrus Emulsion Black Truffle Risotto, Garden Herbs, Roasted Oxtail Jus Dungeness Crab Cake, Grilled Corn, Cucumber Salad, Lemon-Basil Vinaigrette Grilled Prawns, Warm Green Bean Salad, Tomatoes, Red Onions, Pesto Roasted Red Bell Pepper, Eggplant and Goat Cheese Terrine, Red Pepper Coulis Corn Fritter, Avocado Purée, Orange Sherry Reduction, Micro Greens

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 81 PLATED DINNER SELECTIONS CONTINUED

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please refer to the menu guidelines for additional information.

ENTRÉES All Entrées Served with Chef’s Choice of Seasonal Accompaniments

POULTRY Free Range Chicken Breast, Sweet Onion-Madeira Jus Maple Leaf Farms Duck Breast, Braised Fig and Red Wine Reduction Rosemary and Garlic Roasted Quail, Wild Rice Stuffing, Roasting Jus Sage-Brined Chicken Breast, Garden Herb Salsa Verde

SEAFOOD Our Fish is Sustainably Caught Following the Guidelines of The Monterey Bay Aquarium’s Seafood Watch Program Line-Caught Pacific Bass, White Wine-Shallot Sauce Pacific Mahi Mahi, Truffle Vinaigrette Sustainable Salmon Filet, Red Pepper-Citrus Tapenade Mushroom Crusted Sustainable Salmon, Chardonnay Sauce Wild Pacific Snapper, Cabernet Balsamic Butter

MEAT Block Cut All-Natural New York Steak, Cabernet Jus Colorado Lamb Sirloin, Five Spice Sauce Filet Mignon, Red Wine Jus Braised Short Rib of Beef, Braising Reduction Grilled Herb-Crusted Flat-Iron Steak, Salsa Verde

FARMED AND FORAGED Forager’s Mushroom Risotto, Grilled Asparagus, Pea Tendrils, Parmigiano-Reggiano Stuffed Portobello Mushroom, Sun-Dried Tomato, Olives, Roasted Garlic, Parmesan, Bread Crumbs Spaghetti with Oven-Roasted Tomatoes, Olives, Fresh Basil, Red Wine Vinegar and Olive Oil Spice Roasted Cauliflower “Steak”, Raisins, Toasted Hazelnuts, Kale, Yogurt Dressing 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

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 82 PLATED DINNER SELECTIONS CONTINUED

Plated dinners include rolls, butter, coffee, decaffeinated coffee and tea. Please refer to the menu guidelines for additional information.

FRIENDS Only 1 Duo Presentation Selection Allowed as an Entrée Choice for All Guests Supplemental Charge of $25 per person for Duo Entrée Angus Beef Petit Filet and Baked Maine Lobster Tail, Cabernet Jus and Lemon Hollandaise Pancetta Wrapped Pork Loin and Baked Sustainable Salmon, Whole Grain Mustard Sauce Cabernet-Braised All-Natural Short Rib and Olive Oil-Poached Prawns, Braising Reduction Block-Cut All-Natural New York Strip and Day Boat Sea Scallop, Herb Chimichurri Filet of Beef “Oscar”, Dungeness Crab and House-Made Béarnaise

FINALE Olive Oil Pound Cake, Warm Market Fruit Compote, Citrus Chantilly Cream Ojai Valley Inn Honey and Vanilla Crème Catalan, Butter Cookie, Whipped Cream Dark Chocolate Mousse Cake, Cocoa Nib Sponge, Hazelnut Ganache Oxnard Strawberry Cheesecake, House Graham Cracker Crust, Strawberry Coulis Warm Baked Pudding Cake, Bourbon Vanilla Bean Anglaise, Fresh Local Fruit Local Market Fruit Crisp Tart, Brown Butter Cinnamon-Oatmeal Streusel Almond Dark Chocolate Torte, Coffee Buttercream Mascarpone Fig Tart, Candied Pine Nuts, Lemon Cremeux, Spiced Shortbread Crumb Flourless Chocolate Cake, Saffron Custard, Orange Blossom Gelée, Grand Mariner Cream

3-Course - 142 per person 4-Course - 160 per person 5-Course - 177 per person 3-Course, Duo Entrée - 167 per person 4-Course, Duo Entrée - 185 per person 5-Course, Duo Entrée - 202 per person

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 83 BUFFETS

THE CALIFORNIA RANCH | 150

Thyme and Citrus Marinated Countryside Olive Blend

Vine Ripe Tomato and Cucumber Salad, Garden Arugula, Red Wine Dressing Grilled Ruby Red Radicchio with Oven-Roasted Garlic and Local Goat Cheese Butter Lettuce, Fire Roasted Peppers, Garbanzo Beans, Shaved Radish, Champagne Vinaigrette

Rosemary-Brushed Focaccia Bread Extra Virgin Olive Oil and Balsamic

Santa Maria Style Tri-Tip, Wild Mushroom Jus Baked Free Range Chicken, Lemon Caper Sauce Vegan Mushroom and Spinach Ravioli, Tomato Fennel Fondue

Garlic Braised Garden Greens with Vegetable Sofrito, Sherry Vinegar Herb Roasted Fingerling Potatoes with Caramelized Shallots Farmer’s Market Carrots with Ojai Valley Inn Honey and Dill

Chocolate Raspberry Almond Tarts Strawberry Basil Shooters California Date and Maple Tea Cakes Salted Caramel Macarons Tangerine Cream Pie

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 84 BUFFETS CONTINUED

THE FARMER’S MARKET | 160

Harvest Salad Today’s Farmer’s Market Greens and Vegetables Candied Walnuts, California Cabernet Dressing

Chef’s Antipasti and Cheese Display To Include Artisan Cured Meats and Cheese, Homemade Jams, Dried Fruits, Nuts, Olives, Mustards and Breads

Quinoa Salad, Dried Cranberries, California Almonds, Garden Herbs, Roasted Beets

Grilled and Chilled Asparagus, Shaved Pecorino, Bacon, Croutons, Spicy Lemon Dressing

Assorted Freshly Baked Rolls with Better

Carved to Order All-Natural Prime Ribeye of Beef Estate Lemon Chimichurri, Grain Mustard-Horseradish Cream, and Red Wine Jus

Jidori Farms Free Range Chicken, Tomato-Basil Relish

Rosemary Roasted New Potatoes Sauté of Today’s Freshest Market Vegetables with Butter and Herbs

S’mores Shooters, Cinnamon Graham Crust, Dark Chocolate, Toasted Marshmallow Seasonal Berry Cobbler, Buttermilk Biscuit Topping Strawberry Shortcake, Vanilla Pound Cake, Whipped Cream, Fresh Strawberries Cherry Vanilla Creme Puffs Brown Butter Date Blondies

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 85 BUFFETS CONTINUED

THE JACARANDA | 170

California Goat Cheese and Endive Salad Candied Pecans, Pickled Garden Onion, Wild Arugula, Meyer Lemon Vinaigrette

Kale and Spinach Salad Prosciutto, Roasted Grape Tomatoes, Fontina Cheese White Balsamic Vinaigrette

Heirloom Beet Salad Lolla Rosa, Feta Cheese, Citrus, Shaved Fennel, Sherry-Walnut Vinaigrette

Chef’s Selection of Artisan Rolls and Butter

Carved to Order Garlic and Rosemary Roasted Leg of Lamb Fresh Mint Relish and Five Spice Lamb Jus

Grilled Sustainable Salmon, Red Pepper Citrus Tapenade Thyme Grilled Chicken Breast, Garden Herb Salsa Verde

Olive Oil Poached New Potatoes with Parsley Grilled Scallion and Black Olive Polenta Pesto Cauliflower

Olive Oil Pound Cake Warm Market Fruit Compote, Citrus Chantilly Cream

Organic Apple Crisp Cinnamon Caramel Hazelnut Streusel

Ojai Valley Inn Honey Marinated Blackberry Pavlova

Apricot and Chamomile Panna Cotta

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 86 BUFFETS CONTINUED

THE OAKS | 180

Baby Iceberg Wedge Salad Garden Beans, Braised Bacon, Grape Tomatoes, Blue Cheese

Little Gem Caesar Salad Rustic Olive Oil Croutons, Parmigiano-Reggiano

Central Coast Baby Spinach Candied Pecans, Dried Black Mission Figs, Local Goat Cheese, Pancetta-Chive Vinaigrette

Chef’s Selection of Artisan Rolls and Butter

Cast Iron Roasted Organic Chicken, Natural Jus, Garden Herbs

Carved To Order All Natural Angus Beef Tenderloin Cabernet Jus, Horseradish Crème Fraiche, Roasted Garlic Aioli

Dungeness Crab Cake Action Station Seared to Order and Served over Herb Risotto with California Chardonnay Butter

Homestyle Baked Truffle Mac N’ Cheese Parsnip and Roasted Garlic Smashed Potatoes Honey and Dill Glazed Organic Carrots

Apricot Bread Pudding Seasonal Fruit Cobbler, Hazelnut Streusel Brown Butter Pecan Tarts Chocolate Chip Quinoa Cookies

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 87 FAMILY STYLE DINNERS

Family style dinner buffets are presented on platters for your guests to pass and serve themselves “Family Style”. French style service of main courses by our team members to your guests is available for additional $15 per person.

FARMHOUSE SUPPER | 180

First Courses Farmer’s Salad of Romaine and Radicchio, Shaved Coppa, Lemon-Parmesan Vinaigrette Heirloom Beet Salad, Lolla Rossa, Feta Cheese, Radish, Shaved Fennel, Sherry-Walnut Vinaigrette Endive and Wild Arugula Salad, California Blue Cheese, Candied Pecans, Citrus Segments Day Boat Sea Scallops, Truffle Root Puree, Fig Balsamic Drizzle, “Lamb’s Grass”

Second Courses Butchers Block Cut New York Strip Loin of Beef, Cabernet Jus, Whole Roasted Garlic Jidori Farms Roasted Chicken Breast, Grilled Scallion, Sweet Onion Madeira Jus Sustainable Salmon Filets, Braised Fennel, Farmhouse Garden Herbs Forager’s Mushroom Risotto, Parmigiano-Reggiano

Seasonal Farmhouse Garden Vegetables Rosemary Roasted New Potatoes

Desserts Valrhona Chocolate Mousse Bar, Peanut Ganache, Malted Milk Crunch Lemon Verbena Cake, Organic Raspberry Curd, Vanilla Bean Meringue Vanilla Bean Crème Brulee, Mini Biscotti Tuile Pistachio Sables, Amarena Cherry Mousse, Chocolate Bark

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 88 FAMILY STYLE DINNERS CONTINUED

Family style dinner buffets are presented on platters for your guests to pass and serve themselves “Family Style”. French style service of main courses by our team members to your guests is available for additional $15 per person.

THE WAVE RIDER | 190

First Wave Baby Greens, Grilled Squash and Zucchini, Hazelnuts, Feta Cheese, Basil Vinaigrette Kale and Farro Salad, Shredded Carrots, Golden Raisins, Cucumber, Lemon-Oregano Vinaigrette Dungeness Crab Cakes, Corn Relish, Chardonnay Butter Ahi Tuna Carpaccio, Shaved Radish, California Avocado, Crispy Parsnips, Jalapeno-Citrus Ponzu

Second Wave Pan Roasted Mahi Mahi, Farmhouse Tomato and Herb Salsa Sliced All-Natural Filet of Beef, Red Wine Jus Arctic Char, Dill and Citrus Relish Pesto Cauliflower “Steaks”, Toasted Pecan Crumble

Asparagus and Vine Ripe Tomatoes Parmesan Cheese Potato Gratin

Third Wave Chocolate Chunk Bread Pudding, Candied Hazelnuts, Nutella Anglaise Market Fruit Crisp, Vanilla Bean Whipped Cream Coconut Macarons Piña Colada Verrines

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 89 FAMILY STYLE DINNERS CONTINUED

Family style dinner buffets are presented on platters for your guests to pass and serve themselves “Family Style”. French style service of main courses by our team members to your guests is available for additional $15 per person.

“LA FAMIGLIA” | 170

Pre-Set on Tables Farmhouse Marinated Olive Selection, Artisan Cheeses and Antipasti Vegetables

First Courses Italian Chop, Romaine, Radicchio, Tomato, Fontina, Salami, Olives, Peppers, Pine Nuts, Mushrooms Heirloom Tomatoes, Cucumbers, Mozzarella, Pickled Onions, Balsamic Vinaigrette Beef Carpaccio, Arugula Salad, Parmesan Cheese, Black Pepper, Crispy Capers Albacore Crudo, Olive Oil, Citrus, Fennel, Sea Salt

Second Courses Sonoma Farm’s Lamb Chops, Lemon Verbena Jus, House Made Garlic-Infused Sea Salt Pacific Bass, “Acqua Pazza” Artichoke Ravioli with Broccolini, Peppers and Basil Rigatoni Bolognese, Parmigiano-Reggiano

Ratatouille of Farmhouse Vegetables Green Beans with Chili and Garlic Creamy Parmesan Polenta

Desserts Orange Crème Catalan Cappuccino Pot de Crème Marsala Sabayon with Oxnard Strawberries Cornmeal Crusted Blueberry Crostada

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 90 FAMILY STYLE DINNERS CONTINUED

Family style dinner buffets are presented on platters for your guests to pass and serve themselves “Family Style”. French style service of main courses by our team members to your guests is available for additional $15 per person.

THE GOURMAND’S FEAST | 190

Pre-Set on Tables Chef’s Seasonal Selection of Four Different Canapes

First Courses California Field Greens, Belgian Endive, Pistachios, Goat Cheese, Raspberry Vinaigrette Seafood Salad of Marinated Shrimp, Calamari, Octopus and Crab

Second Courses Wild Mushroom and Black Truffle Risotto Truffle-Infused Pork Belly, Chive Potato Purée, Maple Jus

Main Courses Petite Filet Mignon, Bordelaise Sauce Poached Half Lobster Tails, Lemon Butter

Creamed Farmhouse Spinach Grilled Asparagus with Lemon and Olive Oil Butter Whipped Yukon Gold Potatoes Wild Rice with Toasted Pecans and Dried Fruits

Desserts Caramel Mousse Crunch Bar, Dark Cocoa Sable Almond Olive Oil Cake, Meyer Lemon Curd, Blackberry Coulis Chocolate Ganache Tart, Milk Chocolate Feuilletine, White Chocolate Chantilly Almond Milk Arroz Con Leche

Freshly Brewed Coffee, Decaffeinated Coffee, and a Selection of Hot Tea

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 91 THE FARMHOUSE · COOKING EXPERIENCES

Menu items subject to change based on season and market availability COOKING CLASSES All classes are $2,000 plus service charge and tax. Maximum guest count for cooking classes is 24. Alcohol based on consumption, no meal provided other than products produced and consumed in the class.

GOURMET GRILLED CHEESE Our chefs will teach you the techniques to perfecting decadent grilled cheese sandwiches

PASTA MAKING Twist, roll and shape your own homemade pasta from scratch

SENSATIONAL SOUPS Learn the basics to whipping up delicious seasonal soups

CHEESE MAKING Make ricotta, mozzarella, and nondairy vegan cheese, all from scratch

TACOS Learn all the essentials of creating your own authentic taco feast

PLANT BASED KITCHEN SNACKS & APPETIZERS Whether you’re satisfying your own craving or preparing appetizers for a group, these tasty vegan bites will fit the bill

SEASONAL RISOTTO Let our chefs show you tips, techniques, and mouth-watering recipes to authentic risotto

GARDEN TO TABLE Learn to make delicious vegetarian creations using vegetables and greens from the Farmhouse garden paired with sauces, vinaigrettes, and flavored oils

ONE POT WONDERS Create an entire meal in one pot for easy creation, dining, and cleanup

SECRETS OF PAELLA Our chefs share with you the secrets to making authentic Spanish paella

FUN FINGER FOODS Learn how to make an array of canapés for your next dinner party

GUACAMOLE AND SALSA 101 Make a total six different salsas and guacamoles, and learn their applications

THE ULTIMATE BURGER Learn to make your own burger patties, cook them to perfection, and create delicious sauces

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 93 COOKING DEMONSTRATIONS & MEALS Minimum guest count for cooking demonstrations is 12, maximum guest count is 36.

PASTA DEMONSTRATION & FAMILY STYLE LUNCH | 140 Learn the essential techniques to making two types of authentic pasta from scratch. Our chefs will show you how to roll and cut pasta by hand and by machine into fettuccine (a flat thick pasta) and trofie (a short, twisted pasta). As the chefs demonstrate the pasta making process, you will enjoy a gourmet family style Italian lunch including tastes of the fresh pasta shapes created in the class with seasonal sauces that let the flavor and texture of the pasta shine through.

What You Will Learn: How to make egg based pasta dough How to make flour and water based pasta dough How to roll and cut dough with KitchenAid pasta attachments to make fettuccine How to roll, cut, and hand shape trofie Learn about consistency, drying, storage, how to cook, and which sauces complement each pasta shape

What You Will Eat: Fennel, Orange, and Olive Salad with Rocket and Extra Virgin Olive Oil Trofie Pasta with Kale Pesto Fettuccine Pasta with Creamy Tomato Sauce and Parmesan Apple Crostata with Caramel, Anisette, and Whipped Cream

GNOCCHI DEMONSTRATION & FAMILY STYLE LUNCH | 140 Gnocchi are traditional Italian dumplings which are soft as pillows, tender, and delicious. They are extremely versatile and should be part of any home cook’s repertoire. Our chefs will demonstrate how to make traditional gnocchi using potato, as well as regional variations of gnocchi, and a surprise version made from ricotta cheese. As you watch our chefs demonstrate, enjoy a family style lunch showcasing gnocchi paired with meats, seafood, and vegetables.

What You Will Learn: Potato Gnocchi Ricotta Gnocchi Gnocchi alla Romana Gnocchi Parisian

What You Will Eat: Ricotta Gnocchi Caprese Salad with Balsamic Reduction and Garden Basil Sautéed Parisian Gnocchi with Shrimp, Spinach, Mushrooms, and Tomato Sauce Braised Short Rib Fondue with Baked Gnocchi alla Romana Almond Dark Chocolate Torte with Coffee Buttercream

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 94 COOKING DEMONSTRATIONS & MEALS CONTINUED Minimum guest count for cooking demonstrations is 12, maximum guest count is 36.

TACO FIESTA | 130 In this demonstration, our chefs show you how to make a delicious veggie quesadilla, chicken tinga tacos, skirt steak tacos in a terrific garlic sauce, and more. Conclude with a sweet taste of one of the world’s best cookies - Mexican wedding cookies. You will learn everything you need to know to host a fabulous taco feast of your own and go home with all the recipes.

Welcome Beverage: Michelada - Spicy Mexican Beer and Lime Cocktail (nonalcoholic available)

What You Will Learn: Veggie Quesadilla with Roasted Tomatillo Salsa “Borracho” Beans Arroz Typico Chicken Tinga tacos Skirt Steak Mojo de Ajo Traditional Taco Garnishes

What You Will Eat - Buffet Style Lunch: Traditional Mexican Chopped Salad with Tomato, Cucumber, Black Beans, and Corn South of the Border Caesar with Avocado, Toasted Tortillas, and Chipotle Caesar Veggie Quesadillas with Roasted Tomatillo Salsa Arroz Typico and Borracho Beans Taco Buffet of Chicken Tinga, Skirt Steak, and Veggies with all the Taco Fixings Mexican Wedding Cookies

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 95 COOKING DEMONSTRATIONS & MEALS CONTINUED Minimum guest count for cooking demonstrations is 12, maximum guest count is 36.

BUTCHER BLOCK STEAKS & FAMILY STYLE LUNCH | 160 Techniques for cooking the perfect steak vary, as do cuts, so we’ll cover them both in this class. Our culinary team will explain how to select the best steak for any budget and clear up any confusion about beef labels and grades. Different steaks lend themselves to various preparations, cooking times, and finishes. You will learn how to cook each type of steak flawlessly, so you’re sure to walk away confident in your technique for achieving your perfect steak every time.

Cuts and Flavors Covered: Rib-eye, Filet Mignon, Flank Steak, and Flat Iron Steak Plus a Variety of Steakhouse Condiments and Classic Sides

What You Will Learn: Be able to identify different cuts of steak and know their flavor and tenderness profiles Know how to tell when a steak is cooked exactly to your liking Learn grilling techniques as well as pan roasting techniques to cook steaks Master a homemade steakhouse sauce Perfect a classic pan sauce

What You Will Eat: Classic Wedge Salad with Tomato, Pickled Red Onion, Blue Cheese, and Bacon Three Steak Cuts - Filet, Flat Iron, and Flank Steak Whipped Potatoes Steak House Style Veggies Decadent Triple Chocolate Cake with Vanilla Ice Cream

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 96 COOKING DEMONSTRATIONS & MEALS CONTINUED Minimum guest count for cooking demonstrations is 12, maximum guest count is 36.

PAELLA DEMONSTRATION & SPANISH STYLE BUFFET | 140 Authentic paella is one of the world’s most delicious and iconic dishes. Executive Banquet Chef Greg Smith will explain everything you need to know to make classic paella at home. Learn what types of rice to use, how to make sofrito, techniques for seasoning a paella pan, and more. Chef Greg will show you how to make a seafood paella with black rice and classic “land based” paella using a traditional recipe. While you watch Chef Greg, indulge in a Spanish style buffet featuring the paella styles demonstrated in the class.

What You Will Learn: A discussion of rice for paella A discussion of styles of paella A discussion of the difference between paella and arroz How to season the paella pan How to make the sofrito A discussion on how to select ingredients for paella How to make a seafood paella with black rice How to make a classic “land based” paella

What You Will Eat: Sevilla Style Salad with Carrots, Olives, Mushrooms, and Pine Nuts Tapas Buffet of Chef Greg’s Favorite Tapas Bites, as well as Cured Meats and Cheeses Albondigas de La Mancha- Meatballs in Spicy Tomato Sauce Seafood Paella with Black Rice, Paella Traditional Tres Leches Cake, Traditional Baked Flan

THE PACIFIC’S BEST & BUFFET LUNCH | 150 Join us for a discussion and guided demonstration on preparing local catch from the Pacific Ocean. Our chefs will discuss the selection and cooking of local seafood and provide tips and tricks to preparing seafood perfectly every time. While you watch the demonstration, enjoy a delicious seafood buffet featuring many of the techniques and flavors in the demonstration.

What You Will Learn: A discussion of local seafood A discussion on how to select seafood in your local market A discussion on frozen and fresh seafood A discussion on how to clean and store seafood How to cook seafood En Papiotte How to make Ceviche How to Sauté, Poach, Steam, and Grill seafood How to make quick and easy sauces that pair well with most seafood

What You Will Eat: Garden Salad with Red Wine Vinaigrette Ceviche with Leche de Tigra Spice-Rubbed Seared Rare Tuna with Mango Salsa Steamed Mussels with Thai Coconut-Curry Broth Whole Roasted Salmon with Dill and Horseradish-Tartar Sauce on the Side Creamy Mashed Potatoes, Seasonal Vegetable Medley Mixed Berry Tarts, Lemon, and Ricotta Cheesecakes

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 97 BAR

Menu items subject to change based on season and market availability BAR

SUPER PREMIUM BRANDS | 16 Chopin Tanqueray 10 Maker’s Mark Macallan 12yr Patron Silver Mt. Gay Eclipse

PREMIUM BRANDS | 14 Hangar One No. 209 Woodford Reserve Johnnie Walker Black Maestro Dobel Bacardi Silver

CORDIALS | 16 Bailey’s Kahlua Frangelico Sambuca Campari Drambuie

SPECIALTY DRINKS | 16 MOSCOW MULE Hangar One Vodka, Cock & Bull Ginger Beer, Angostura Bitters, Lime LAVENDER LEMONADE COCKTAIL Hangar One Buddha’s Hand Citron Vodka, Estate Lavender, Squeezed Lemon GREEN + SPICY Hangar One Kaffir Lime Vodka, Cucumber Juice, Jalapeño, Lime, Arugula Syrup OJAI PIXIE MARGARITA Maestro Dobel Tequila, Ojai Pixie, Lime, Salt, Grand Marnier BLACKBERRY MINT JULEP Maker’s Mark, Housemade Blackberry Mint Syrup, Lemon BARREL AGED NEGRONI No. 209 Gin, Campari, Sweet Vermouth, Aged 3 Months in Oak Barrels for Unique Complexity

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 99 BAR CONTINUED

DOMESTIC BEER | 8 Bud Light Coors Light Blue Moon

IMPORT BEER | 9 Heineken Corona

CRAFT BEER | 10 Ballast Point IPA Firestone 805 Firestone DBA

NON-ALCOHOLIC | 8 O’Douls

FAUX COCKTAILS | 10 Spicy Raspberry Cooler Virgin Grapefruit Mojito Rosemary Infused Cucumber Lemonade Watermelon Agua Fresca

SOFT DRINKS | 7 Coke Diet Coke Sprite

WATER | 7 Fiji Still San Pellegrino Sparkling San Pellegrino Sparkling Fruit Beverages: Aranciata & Limonata

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 100 BAR PACKAGES

PREMIUM BAR PACKAGE Premium bar packages include noted brands, imported and domestic beers Ojai Valley Inn private label red & white wines, soft drinks and bottled waters 3 hours - 65 per person 4 hours - 75 per person 5 hours - 85 per person

SUPER PREMIUM BAR PACKAGE Super premium bar packages include noted brands, craft, imported and domestic beers Ojai Valley Inn private label red & white wines, soft drinks and bottled waters

3 hours - 85 per person 4 hours - 95 per person 5 hours - 105 per person

CHILDREN’S BAR PACKAGE Ages 12 and under: no charge 13 - 20 years old 50% of package price

Bar packages do not include wine served tableside Children under age 21 are charged at 50% off the adult package price

A bartender fee of $200 will be charged if beverage consumption does not exceed $500; this excludes packaged bars

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 101 WINE

Menu items subject to change based on season and market availability WINE

Wines must be selected at least 10 days prior to event

PRIVATE LABEL WINES BY QUPÉ Bottled exclusively for Ojai Valley Inn Our “Private Label” wines are produced at Qupé Winery located on the Santa Maria Mesa. Winemaker Bob Lindquist is a winemaking legend of the region and we are proud to highlight these wines of exceptional quality which are made exclusively for Ojai Valley Inn. Designed for food-friendliness and approachability, these cuvées are a terrific pairing for any occasion. Qupé, “Private Label” Chardonnay, Central Coast - 50 Qupé, “Private Label” Red Blend (Syrah, Grenache, Mourvèdre), Central Coast - 50

SPARKLING/CHAMPAGNE Pommery, Brut, California - 55 Scarpetta, “Timido”, Brut Rose, Italy - 60 Domaine Carneros, Brut, Carneros - 64 Adami, Prosecco, Italy - 70 Mumm Napa, “Prestige” Brut, Napa Valley - 72 Gloria Ferrer, Brut, Sonoma County - 75 Roederer Estate, Brut, Anderson Valley - 95 Taittinger “La Française” Brut, Reims - 100 Veuve Clicquot, “Yellow Label” Brut Reims - 125 Perrier Jouët, “Grand” Brut, Epernay - 175 Ruinart, Brut Rose, Reims - 200

SAUVIGNON BLANC Ferrari-Carano, Fumé Blanc, Sonoma County - 52 Kim Crawford, Sauvignon Blanc, Marlborough - 55 Charles Krug, Sauvignon Blanc, St. Helena - 60

OTHER WHITE WINE Alta Luna, “Dolomite Alps” Pinot Grigio, Rentino-Alto Adige - 52 Zaca Mesa, “Z” Blanc, Santa Ynez Valley - 60 Lieu Dit, Chenin Blanc, Santa Ynez Valley - 64 Blindfold by The Prisoner Wine Co., White Blend, California - 75

ROSE WINES M.Chapoutier, “Belleruche” Rose, Cotes du Rhone - 50 Ojai Vineyard, Rose, California (seasonally available) - 60 Chateau d’Esclans, “Whispering Angel” Cotes de Provence, Provence - 65

CHARDONNAY Sanford, “Flor de Campo” Chardonnay, Santa Barbara County - 50 Landmark, “Overlook” Chardonnay, Sonoma County - 60 Stag’s Leap Wine Cellars, “Hands of Time” Chardonnay, Napa Valley - 70 Sandhi, Chardonnay, Santa Rita Hills - 76 Sanford, Estate Chardonnay, Sta. Rita Hills - 100 DuMOL, Chardonnay, Sonoma County - 100 Jordan, Chardonnay, Russian River Valley - 120 Pahlmeyer, “Jayson” Chardonnay, Sonoma Coast - 125 Kistler, “Les Noisetiers” Chardonnay, Sonoma Coast - 150

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 103 WINE CONTINUED

Wines must be selected at least 10 days prior to event

PINOT NOIR Wild Horse, Pinot Noir, Central Coast - 65 Meiomi by Belle Glos, Pinot Noir, Monterey Santa Barbara Sonoma Counties - 67 Siduri, Pinot Noir, Russian River Valley - 68 Etude, “Lyric” Pinot Noir, Santa Barbara County - 72 Davis Bynum, “Jane’s Vineyard” Pinot Noir, Russian River Valley - 80 Laetitia, Estate Pinot Noir, Arroyo Grande Valley - 85 Talbott, “Logan” Pinot Noir, Sleepy Hollow Vineyard, Santa Lucia Highlands - 88 Sanford, Pinot Noir Sta. Rita Hills - 110 Brewer-Clifton, Pinot Noir, Santa Rita Hills - 115 Joseph Phelps, “Freestone Vineyards” Pinot Noir, Sonoma Coast - 120

MERLOT Paso Creek, Merlot, Paso Robles - 50 Ferrari-Carano, Merlot, Sonoma County - 70 Markham, Merlot, Napa Valley - 80

OTHER RED WINE Zaca Mesa, “Z Cuvée” Rhone Blend, Santa Ynez Valley - 65 Marchesi di Gresy, Barbera d’Asti, Piedmont - 70 Pessimist by Daou, Syrah Blend, Paso Robles - 85 Prisoner Wine Co., “The Prisoner,” Zinfandel Blend, California - 88

CABERNET SAUVIGNON AND BLENDS Niner “Red” Cabernet Franc Blend, Paso Robles - 50 Josh Cellars, Cabernet Sauvignon, North Coast - 58 Cultivar, Cabernet Sauvignon, Napa Valley - 68 Daou, Cabernet Sauvignon, Paso Robles - 75 Justin, Cabernet Sauvignon, Paso Robles - 75 Francis Ford Coppola, “Director’s Cut” Cabernet Sauvignon, Alexander Valley - 85 Stag’s Leap Wine Cellars, “Hands of Time” Red Blend, Napa Valley - 85 Atlas Peak Vineyards, Cabernet Sauvignon, Napa Valley - 95 Ferrari-Carano, Cabernet Sauvignon, Alexander Valley - 100 Mount Veeder Winery, Cabernet Sauvignon, Napa Valley - 130 Justin, “Isosceles” Cabernet Sauvignon Blend, Paso Robles - 165

PRODUCED IN THE OJAI VALLEY Casa Barranca, Merlot, Santa Ynez Valley - 60 Casa Barranca, Pinot Noir, Santa Rita Hills - 100 Casa Barranca, Cabernet Sauvignon, Happy Canyon - 60 Ojai Ridge, Cabernet Sauvignon, Ventura County - 55 Ojai Ridge, Syrah, Ventura County - 55 Ojai Vineyard, “McGinley Vineyard” Sauvignon Blanc, Arroyo Grande Valley - 60 Ojai Vineyard, “Solomon Hills” Chardonnay, Santa Maria Valley - 80 Ojai Vineyard, Syrah, Santa Barbara County - 68 Ojai Vineyard, “Bien Nacido Vineyard” Pinot Noir, Santa Maria Valley - 110 Ojai Vineyard, “Bien Nacido Vineyard” Syrah, Santa Maria Valley - 100

A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. 104 THANK YOU

905 Country Club Road Ojai, CA 93023

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