Catering Menus2020-2021

“COOK WITH CONVICTION, COOK WITH PRIDE, AND HAVE FUN” – EXECUTIVE CHEF MUHSIN SUGICH Table o f Contents

taste explore engage toast

Breakfast 3 - 5 Breaks 6 – 8 Lunch 9 - 17 Reception 18 – 21 Dinner 22 – 25 Bar & Wine List 26 - 27 Vegetarian (v) Vegan (vn) Important Things to Know 28 – 29 No added gluten (gf) BREAKFAST MENUS

Breakfast Make it a Buffets tasty & toasty

Minimum 25 people. Maximum of 90 minutes start to the day of service. Egg McHilton Sandwich English muffin, baked egg, Canadian bacon, Simple Start Buffet cheddar cheese orange and grapefruit juice | assorted $12 each breakfast pastries | jams and butter | whole bananas and apples | individual plain and Arlington Sandwich flavored yogurts | hot oatmeal (vn) | assorted English muffin, pork sausage, fried egg, individual cereals (including GF) and milks | American cheese blend regular and decaffeinated coffee | tea service $12 each $40 per person

Channel Islands Wrap flour tortilla, scrambled eggs, chorizo, peppers, Mindful Eating Healthy Start Buffet cotija cheese orange and grapefruit juice | assorted breakfast $12 each pastries | jams and butter | whole bananas and apples | seasonal sliced fruit | cottage cheese SB Yogi Wrap (vn) and hard-boiled cage-free eggs | tomato tortilla, vegan chorizo, vegan hot oatmeal (vn) | house made granola parfait bar, JUST Egg, oven-roasted tomato salsa Greek yogurt, berries, assorted accoutrements | $13 each assorted individual cereals (including gf) and milks

| regular and decaffeinated coffee | tea service Sunken Gardens Croissant $44 per person croissant, scrambled eggs, Paris ham, tomatoes, fondue Gruyère cheese $14 each The American Riviera Breakfast Buffet orange and grapefruit juice | bagels, muffins, Cachuma Lake Bagel croissants and assorted pastries | jams, butter everything bagel, smoked salmon, tomatoes, and cream cheese | whole bananas and apples | onions, capers, hard-boiled egg, dill cream cheese cottage cheese and hard boiled cage-free eggs | $14 each hot oatmeal (vn) | house made granola parfait bar,

Greek yogurt, berries, assorted accoutrements Avocado Toast (v) | assorted individual cereals (including gf) and grilled levain, hard cooked egg, avocado, milks | organic scrambled eggs (v) (gf) | roasted preserved lemon, marinated feta cheese breakfast potatoes (v) (gf) | smoked bacon (gf) | $14 each chicken apple sausage (gf) | regular and decaffeinated coffee | tea service Vegan Egg (JUST Egg) $54 per person Available for substitution $5 each Additional Vegan egg entrée $12 each

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. BREAKFAST MENUS

Sides Breakfast Yukon Gold Potatoes (v) (gf) Buffets herb butter Presidio Breakfast Potatoes (vn) (gf) Minimum 25 people. Maximum of 90 minutes of roasted peppers, onion, parsley service.

Truffle Tater Tots (v) Included in all buffets: parsley, Parmesan cheese select three juices: orange, grapefruit, tomato, cranberry apple green blend | regular and decaffeinated Vegetables fricassee (vn) (gf) coffee | tea | whole bananas and apples | low-fat and no heirloom vegetables, Ojai olive oil added gluten assorted bakery breakfast items | jams, butter and cream cheese | individual plain and flavored Breakfast Risotto (vn) (gf) yogurts | assorted individual cereals (including no lentil and wild rice, market vegetables added gluten) and milks Breakfast Meats (gf) Hot Entrées applewood smoked bacon | Canadian bacon | pork sausage links | pork sausage patties | chicken apple sausage | turkey sausage | Scrambled Eggs (v) (gf) (Substitute Egg Beaters or egg whites) turkey bacon | Paris ham

La Entrada Buffet Hard-Boiled Farm-Fresh Eggs (v) (gf) two hot entrées, one side, one breakfast meat Vegetable Frittata (v) $52 per person tomato confit, zucchini, caramelized onions, feta cheese Victoria Court Buffet Corned Beef Hash (gf) three hot entrées, one side, two breakfast meats braised brisket, roasted potatoes, tri-color bell $64 per person peppers, caramelized onions, herbs

Action Stations Buttermilk Pancakes (v) sweet butter, warm maple syrup additions to breakfast buffet omelet | waffle | crêpe Suzette Brioche French Toast (v) caramelized banana, coconut whipped cream $20 per person, per station

Croissant Bread Pudding (v) Tahitian vanilla bean, chantilly whipped cream, syrup

Vegan Egg Scramble (vn) (gf) roasted tomato, caramelized onion, mushroom, vegan cheese

Vegan Chorizo Scramble (vn) (gf) peppers, scallion, onion, vegan cheese

One Breakfast Sandwich/Wrap Selection Egg McHilton Sandwich | Arlington sandwich | Channel Islands wrap | SB yogi wrap

Vegan Egg (JUST Egg) available for substition $5 per person, per substitution

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. SPRING // SUMMER 2020 • 3 BREAKFAST MENUS

Heart-Healthy Hash (v) (gf) Plated scrambled egg whites, roasted vegetable medley, Breakfasts tofu Parmigiano-Reggiano cheese, za’atar $50 per person

Minimum 10 people. Maximum of 90 minutes Corned Beef Hash (gf) of service. fried eggs, potatoes, peppers, caramelized onions $54 per person Plated breakfasts include orange juice, fresh biscuits, butter, assorted jams, freshly brewed coffee, tea Steak and Eggs (gf) service. scrambled eggs, breakfast potatoes, béarnaise Santa Barbara Scrambled Eggs (gf) $62 per person breakfast potatoes, Applewood smoked bacon Preset starter enhancements to our plated $44 per person breakfasts are served as family-style additions. Vegetable Quiche Pricing is in addition to plated breakfast cost. season’s bounty vegetables, breakfast potatoes, pork sausage sliced melon and berry salad, toasted coconut (vn) (gf) $46 per person $7 per person

French Toast individual seasonal fruit salad, goji berries, mint (vn) (gf) Oxnard berries, butter, warm maple syrup, $7 per person Applewood smoked bacon

$46 per person yogurt, berry and chia seed granola parfait, Oxnard berries (v) Buttermilk Pancakes $10 per person caramelized bananas, warm maple syrup, pork sausage assorted artisan pastries and breakfast breads | $46 per person fresh fruit preserves | whipped butter (v)

Egg White Omelet (v) (gf) $12 per person spinach, tomato confit, wild mushrooms, crumbled feta cheese, Applewood smoked seasonal diced fruit bowl | mint, chia pearls (vn) (gf) $12 per person bacon (gf) $46 per person local berry bowl | toasted coconut (vn) (gf) Eggs Benedict $15 per person poached eggs, Canadian bacon, hollandaise, garden herbs, breakfast potatoes smoked salmon | smoked trout | crème fraiche | $56 per person purple onions | capers | garden tomatoes |

hard-boiled eggs | cucumber | bagels Vegan egg (JUST Egg) available for $22 per person substition $5 per person, per substitution

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. AM/PM BREAK MENUS

Bagel Bar Break Fun assorted artisan bagels, smoked salmon, tomatoes, BREAKS purple onions, capers, cucumbers, hard-boiled eggs, dill

Gone Nuts Break select three: smoked almonds | salted peanuts | spiced cashews | candied pecans | salted pepitas $25 per person AM/PM BREAK MENUS

Mindful Eating Breaks

Seeds of Change Break banana tahini muffin (v) (gf) | berry, almond chia seed pudding (v) (gf) | spiced sea salt pepitas (vn) (gf) | lightly salted popcorn (vn) (gf) | lemon mint infused herb water $25 per person

Shake, Shake, Shake Break Activity: 15-minute instructor-led Zumba dance off focusing on high energy, mood-boosting exercises (activity is an additional cost)

Hummus, terra crisps, season’s best vegetables (vn) | purple kale and quinoa personal salad, toasted seeds, preserved lemon dressing (vn) | baby shrimp ceviche, living lettuce cups (gf) | fruit salad, mint crystals (vn) (gf) | green, mango, strawberry shake $30 per person

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. AM/PM BREAK MENUS

Break Beverages À la carte • freshly brewed regular and decaffeinated coffee Selections $105 per gallon • freshly brewed Starbucks regular and Snacks decaffeinated coffee $120 per gallon • freshly baked danishes and muffins • cold brewed iced coffee $105 per gallon $60 per dozen • individual cans of cold brewed coffee $8 each • no added gluten blueberry muffins • iced tea $90 per gallon $62 per dozen • lemonade $90 per gallon • assorted French pastries $62 per dozen • non-fat, low-fat milk $45 per gallon • assorted bagels, cream cheese and fruit • pressed juices $98 per gallon preserves $62 per dozen • Odwalla premium juices $10 each • KIND bars $8 each • Vitamin Water $8 each • individual bags of Kettle chips $8 each • San Benedetto sparkling water, 8 oz $7 each • Terra chips $7 each • San Benedetto bottled water, 16 oz $9 each • popcorn $7 per bag • bottled still waters $6 each • assorted beef jerky $10 each • assorted soft drinks $6 each • artisan cheese platter with assortment of • specialty mocktails $10 each four cheeses $22 per person

• vegetable crudités and herb buttermilk dip $15 per person • veggie chips and spiced yogurt dip $12 per person • corn tortilla chips and salsa $14 per person • individual Yoplait yogurts $7 each • individual Greek yogurt parfaits $10 each • whole fresh fruit $5 each • sliced fruit $16 per person • assorted chocolate beignets $32 per dozen • assorted cookies $60 per dozen • Dough XX eggless gourmet cookies $66 per dozen • assorted Häagen-Dazs ice cream bars $8 each • Nestlé Dibs Crunch $6 each • assorted Coolhaus ice cream sandwich $9 each

• Drumstick vanilla ice cream $7 each • assorted McConnell’s ice cream cups $10 each • Assorted Rori’s ice cream cups and sandwiches $12 each • brownies, blondies, lemon squares $60 per dozen

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. SPRING // SUMMER 2020 • 7 LUNCH MENUS

Hot Mains Monday Herb-Grilled Chicken Breast (gf) La Entrada caponata, Madeira jus

Taste of California Experience Salmon Confit (gf) honey dill mustard sauce Minimum 25 people. Maximum of 90 minutes of service. Eggplant Stew (vn) roasted tomato, onion, crispy onion Salads Radish Salad (v) (gf) Sides field greens, chickpeas, dried cranberries, goat Honey Roasted Carrots (v) (gf) cheese, mint, lemon dressing za’atar, garlic

Romine Wedge Salad (v) (gf) Wild Rice Pilaf (vn) Parmigiano-Reggiano cheese, tomatoes, Spanish preserved lemon, blistered tomato anchovies, house Caesar dressing Sweets Cinnamon Palmiers (v) Grilled Chicken Salad (gf) kale, frisée, dried apricots, lemon, toasted almond Berry Panna Cotta (v) tahini vinaigrette Chocolate Mousse Parfait (v) (gf)

Sandwiches and Wraps Soppressata Sandwich Day of the Week Cold Buffet $58 per person brie, arugula, tomatoes, olive oil, baguette two salads | three sandwiches | kettle chips | dessert assortment Roasted Eggplant Sandwich (v) piquillo peppers, sweet onions, arugula, sesame Day of the Week Hot Buffet $65 per person vinaigrette, ciabatta two salads | three hot mains | two sides | dessert assortment Bay Shrimp Salad Sandwich watercress, tomatoes, lemon dressing, focaccia Include soup selection – additional $2 per person

Curried Chicken Salad Wrap golden raisins, almonds, watercress, tomato tortilla

Gluten free bread available upon advance request $2 per person

Soup Fire-Roasted Tomato Soup (v) (gf) Parmigiano-Reggiano cheese

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. SPRING // SUMMER 2020 • 8 LUNCH MENUS

Hot Mains Tuesday Rigatoni Bolognese Funk Zone short rib Bolognese sauce, basil, Parmesan cheese

& State Street Shrimp Fried Brown Rice (gf) peas, pickled ginger, green onions Taste of California Experience Minimum 25 people. Maximum of 90 minutes Grilled Portobello Mushroom (vn) of service. tomato stew, fried onions

Salads Sides Soba Noodle Salad (vn) (gf) Sweet and Sour Broccolini (vn) breakfast radishes, tofu, cherry tomatoes, Crisp onions wakame furikake, ponzu dressing Sauteed Green Beans (vn) (gf)

Mozzarella Salad (v) (gf) almonds, herbs grilled radicchio, tomatoes, basil, Santa Ynez olives, aged balsamic glaze Sweets Green Tea Vanilla Custard (v) Wedge Salad Banana Bread Pudding (v) bleu cheese, bacon, purple onions, Chocolate Cannoli (v) tomatoes, buttermilk dressing

Sandwiches and Wraps Day of the Week Cold Buffet $58 per person Seared Ahi BLTA Wrap two salads | three sandwiches | kettle chips | bacon, lettuce, tomatoes, avocado, wasabi soy aioli dessert assortment

Roast Beef Sandwich Day of the Week Hot Buffet $65 per person lettuce, pickled onions, aged cheddar cheese, two salads | three hot mains | two sides | horseradish aioli, baguette dessert assortment

Include soup selection – additional $2 per person Eggplant Sandwich (v) tomato fondue, arugula, lettuce, garlic caper spread, ciabatta

Turkey Wrap onion, lettuce, peach chutney, spinach wrap

Gluten free bread available upon advance request $2 per person

Soup Miso Soup (v) tofu, dried wakame, scallion

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. LUNCH MENUS

Hot Mains Wednesday Grilled Flank Steak (gf) Los Padres apricot white bean cassoulet

Forage Za’atar Roasted Chicken (gf) lemon caper relish Taste of California Experience Minimum 25 people. Maximum of 90 minutes Caramelized Button Mushrooms (vn) (gf) of service. kale, braised onion

Salads Sides Butternut Squash Salad (vn) (gf) Ancient Grains Fricassee (vn) (gf) caramelized fennel, grilled endive, sweet peas, peas, broccolini, tomato confit lemon dressing, sumac

Grilled Zucchini (vn) (gf) Frisee Salad (v) (gf) piquillo peppers, pine nuts sweet tomatoes, capers, garbanzos, burrata cheese, pomegranate seeds, shallot Sweets vinaigrette Nutella Mousse and Toasted Coconut (v) (gf) Chocolate Brownie (v) (gf) Berry Chia Seed Parfait (vn) (gf) Poached Salmon Niçoise (gf) haricot verts, teardrop tomatoes, hard-boiled eggs, olives, purple fingerling potatoes, honey Day of the Week Cold Buffet $58 per person mustard dill dressing two salads | three sandwiches | kettle chips | dessert assortment Sandwiches and Wraps The Big Cheese Sandwich (v) Day of the Week Hot Buffet $65 per person aged cheddar, cambozola, Gruyère, arugula, two salads | three hot mains | two sides | tomatoes, foraged pesto, sourdough dessert assortment

Chicken Salad Sandwich Include soup selection – additional $2 per person curried chicken salad, lettuce, sourdough

Garbanzo Wrap (vn) marinated zucchini, caponata, watercress, wheat tortilla

Bay Shrimp Wrap citrus bay shrimp, lettuce, sweet onions, espelette lemon yogurt, tomato tortilla

Gluten free bread available upon advance request $2 per person

Soup Vegetable Broth (vn) (gf) vegetable medley, fennel pollen essence

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. LUNCH MENUS

Hot Mains Thursday Carnitas Chili Verde (gf) Fiesta Days queso fresco, red onion

Taste of California Experience Chicken Quemada (gf) tomatoes, scallion Minimum 25 people. Maximum of 90 minutes of service. Button Mushroom Mole (v) spiced pepitas, cotija cheese, flour tortillas Salads Adobo Salad (vn) (gf) *flour and corn tortillas included shredded romaine lettuce, grilled corn, black beans, peppers, lime vinaigrette Sides Cilantro Lime Brown Rice (vn) (gf) chili flakes Mexican Caesar Salad (v) chopped romaine lettuce, tomatoes, pepitas, chili croutons, chipotle Caesar dressing Pinto Beans (v) (gf) roasted jalapeños

Fiesta Quinoa Salad (gf) Sweets grilled chicken, pinto beans, sweet corn, Caramel Churros (v) scallion cilantro lime vinaigrette Mexican Cinnamon Rice Pudding (v) (gf) Horchata Cookies (v) Sandwiches and Wraps

Chicken Torta Day of the Week Cold Buffet $58 per person refried beans, guacamole, cheese, blistered pasilla two salads | three sandwiches | kettle chips | peppers, bolillo roll dessert assortment

Marinated Asada Torta Day of the Week Hot Buffet $65 per person habanero mango salsa, purple onions, lettuce, two salads | three hot mains | two sides | bolillo roll dessert assortment

Camarones Wrap Include soup selection – additional $2 per person chili-grilled shrimp, Napa cabbage, wheat tortilla

Roasted Poblano Wrap (vn) elote, pinto beans, zucchini, lime, mole

Gluten free bread available upon advance request $2 per person

Soup Tortilla Soup (v) tortilla threads

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. LUNCH MENUS

Hot Mains Friday Roasted Chicken (gf) Santa Ynez purple mustard jus, apricots, pistachios

Valley Salmon Confit (gf) artichokes, olives, roasted peppers Taste of California Experience Minimum 25 people. Maximum of 90 minutes White Bean Veggie Cassoulet (v) of service. preserved lemon

Salads Sides Frisée Salad (v) (gf) Roasted Broccolini (vn) (gf) confit eggplant, ricotta salata cheese, toasted sesame seeds, garlic jus pomegranates, Vadouvan candied cashews, shallot vinaigrette Butternut Squash Hash (gf) brussels sprouts, pancetta

Market Greens Salad (vn) (gf) radishes, carrots, grape tomatoes, Champagne Sweets vinaigrette Chocolate Truffle (v) Cream Puffs (v) (gf)

Baby Shrimp Salad Boats (gf) Chocolate Mousse (v) butter lettuce, tomatoes, scallions, preserved lemon Day of the Week Cold Buffet $58 per person Sandwiches two salads | three sandwiches | kettle chips | Tomato Sandwich (v) dessert assortment tomato, basil, pesto, ciabatta Day of the Week Hot Buffet $65 per person Seared Ahi Pan Bagnat two salads | three hot mains | two sides | hard-boiled eggs, Spanish anchovies, tomatoes, dessert assortment lettuce, baguette

Include soup selection – additional $2 per person Cambozola Sandwich grape fondue jam, Italian dry salami, arugula, baguette

Prosciutto Sandwich poached pears, goat cheese, watercress, sourdough bread

Gluten free bread available upon advance request $2 per person

Soup Potato Leek (v) (gf) fine herbs

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. LUNCH MENUS

Hot Mains Saturday Linguini and Clams Stearns Wharf white wine butter broth, parmesan parsley crumble

Taste of California Experience Chicken Gumbo (gf) Minimum 25 people. Maximum of 90 minutes shrimp, crab, andouille sausage, scallions of service. Penne Macaroni and Cheese (v) Salads grape tomatoes, mushrooms, rosemary, Shrimp Louie (gf) pecorino cheese butter lettuce, tomatoes, cucumbers, hard-boiled eggs, avocado, radishes, Champagne vinaigrette Sides Steamed Rice (vn) (gf) scallions, chili powder Cabbage Slaw (v) (gf) Napa cabbage, tomatoes, scallions, cucumbers, carrots, green goddess dressing Roasted Root Vegetables (vn) garlic, crisp shallots

Cobb Salad (gf) roasted chicken, hard-boiled eggs, bacon, tomatoes, bleu cheese, red wine vinaigrette Sweets Berry Custard Tart (v) Sandwiches and Wraps Salted Caramel Pot de Crème (v) (gf) Portobello Mushroom Wrap (v) Chocolate Chip Cookie (v) arugula, tomatoes, basil pesto, wheat tortilla

Chicken BLT Sandwich Day of the Week Cold Buffet $58 per person lettuce, vine-ripe tomatoes, applewood smoked two salads | three sandwiches | kettle chips | bacon, brioche bun dessert assortment

Steak Sandwich Day of the Week Hot Buffet $65 per person caramelized onions, garlic aioli, cress, two salads | three hot mains | two sides | tomato jam, ciabatta dessert assortment

Tuna Salad Sandwich Include soup selection – additional $2 per person crisp romaine lettuce, sprouts, tomatoes, croissant

Gluten free bread available upon advance request $2 per person

Soup Clam Chowder oyster crackers

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. LUNCH MENUS

Hot Mains Sunday Chimichurri Tri-TipSteak (gf) Beach Days pico de gallo salsa

Miso Bass Taste of California Experience edamame relish Minimum 25 people. Maximum of 90 minutes of service. Grilled Vegetable Medley (vn) (gf) zucchini, eggplant, squash, bell Salads peppers, tomatoes Strawberry Salad (v) (gf) market greens, feta, purple onion, radicchio, candied pecans, Champagne vinaigrette Sides Roasted Russet Potatoes (v) (gf) garlic butter, parsley Fattoush Salad (vn) (gf) romaine lettuce, toy box tomatoes, cucumbers, radishes, mint, parsley, crisp pita, preserved lemon Charred Cauliflower (vn) (gf) vinaigrette, za’atar Aleppo pepper vinaigrette

Sandwiches & Wraps Sweets Lemon Bars (v) Maple-Ham Sandwich butter lettuce, Gruyère cheese, cornichons, Chocolate Crunch Bar (v) tomatoes, cracked peppercorn aioli, soft roll Strawberry Short Cake (v)

Grilled Vegetable Wrap (vn) Day of the Week Cold Buffet $58 per spinach, roasted peppers, whole wheat tortilla person two salads | three sandwiches |

kettle chips | dessert assortment Turkey Sandwich brie, market greens, tomatoes, basil lemon aioli, Day of the Week Hot Buffet $65 per person multigrain roll two salads | three hot mains |

two sides | dessert assortment Smoked Salmon Wrap romaine lettuce, dill cream cheese, capers, tomatoes, lemon dressing, wheat wrap Include soup selection – additional $2 per person

Gluten free bread available upon advance request $2 per person

Soup Butternut Squash Soup (v) toasted pumpkin seeds

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. LUNCH MENUS

TO GO LUNCHES Taste of California Experience To Go lunches include cookie, apple, bag of kettle chips, condiments

Turkey Sandwich lettuce, tomato, onion, Swiss cheese, pesto, soft roll

Roast Beef arugula, tomato, onion, horseradish mayo, wheat roll

Caprese Sandwich (v) tomato, mozzarella, basil, pesto, soft roll

Ham Sandwich lettuce, tomato, onion, jalapeno jam, soft roll

Grilled Vegetable Sandwich (v) zucchini, peppers, eggplant, hummus, wheat roll

Salmon Nicoise Salad (gf) greens, olives, tomato, green beans, hard-boiled eggs, house dressing

Cobb Salad roasted chicken, romaine lettuce, hard-boiled egg, bleu cheese, bacon, tomato, vinaigrette

Gluten Free available upon advance request $2 per person

Select Three $45 per person

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. LUNCH MENUS

Plated Braised Short Ribs (gf) Cobb Salad (gf) chive whipped potato, braised shredded romaine lettuce, Lunches cipollini onions, carrots, citrus grilled chicken, bleu cheese, gremolata, braising jus tomatoes, bacon, avocado,

Minimum of 10 people. Service $68 per person hard-boiled eggs time of 90 minutes, unless $60 per person 8oz. Flat Iron Steak (gf) otherwise noted. Select one salad add: shrimp – additional potatoes fondant, haricots verts, or soup, one entrée and one $4 per person bordelaise sauce dessert. $70 per person Desserts Salad Starters Chocolate Mousse (v) (gf) Pacific Coast Sea Bass (gf) Caesar Salad (v) whipped cream, raspberries, root vegetable hash, cauliflower baby gem romaine, tomato confit, toasted coconut puree, lemon caper relish Parmigiano-Reggiano cheese, $68 per person house-made Caesar dressing, Strawberry Panna Cotta (v) (gf) shaved crostini Orecchiette Pasta (v) whipped cream, Oxnard fresas, mushrooms, arugula, olives, granola streusel crumble Farmers’ Market Greens (v) (gf) artichokes, braised tomato shaved carrots, breakfast sauce, Parmigiano-Reggiano radishes, cherry tomatoes, Berry Tart (v) cheese ( gluten free available vanilla custard, pâte sucrée, candied pistachios, ricotta salata upon advanced request) pistachios cheese, preserved lemon $68 per person vinaigrette add: chicken or shrimp – Crème Brûlée (v) (gf) additional Soup Starters hazelnut chocolate biscotti $4 per person Fire-Roasted Tomato Soup (v) (gf) Chocolate Strawberry Short Cake (v) Ojai olive oil, chives Vegetable Napoleon (vn) (gf) Ancient grain fricassee, vanilla crème Chantilly, macerated strawberries, chocolate sponge Truffled Cauliflower Soup (v) (gf) piquillo pepper puree, aged cake sesame za’atar balsamic $58 per person Strawberries and Cream (vn) (gf) Entrées Salad Entrées Sumac-Roasted Chicken Breast (gf) whipped vegan cream, macerated Salmon Confit Salad (gf) strawberries, toasted coconut, apricot white bean cassoulet, haricot verts,fingerling lemon zest confit lemon jus potatoes, tomatoes, olives, $62 per person hard-boiled eggs, watercress, Berry Trifle (vn) (gf) honey dill dressing Jerk Chicken (gf) kiwi sauce, almond crumble, dairy $60 per person sweet potato mash, asparagus, free whipped cream, mint crystals lemon beurre blanc Grilled Flank Steak Salad (gf) romaine lettuce, blistered $65 per person tomato, pickled onions, roasted radishes, Fourme d’Ambert bleu cheese, smoked tomato vinaigrette

$62 per person

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. RECEPTIONLUNCH MENUSMENUS

$25 per person lemon pepper yogurt | (gluten free available with advance charcuterie pâté notice)

$38 per person

SPRING // SUMMER 2020 • 16 RECEPTION MENUS

Small Hot Bites Carving Stations Reception Vegetable Samosa (v) New York Strip Steak Stations curry yogurt sweet soy coffee glaze Bacon Wrapped Short Rib (gf) $45 per person Minimum 25 people. Service red wine a jus time 90 minutes unless otherwise Prime Rib Roast (gf) French Onion Boule (v) noted. Food Station Set-up and herbs de Provence, creamed and regular parsley crumb Support fees are an additional cost. horseradish, au jus Blue Lump Crab Cake (gf) $45 per person Seafood Display lemon aioli fresh shucked oysters, traditional Bacon Wrapped Scallop (gf) mignonette (gf) | poached prawns, Beef Brisket (gf) za’atar cocktail sauce (gf) | crab peppered maple glaze Santa Maria steak rub, barbecue claws, lemon aioli (gf) | furikake- Beef Wellington sauce on side seared tuna, tamari soy sauce (gf) | demi glace $35 per person bay shrimp salad, sesame dressing Tempura Shrimp Filet Mignon (gf) (gf) | smoked salmon, caper sweet chili hoisin rémoulade (gf) | lavosh mushroom jus, Maldon salt Grilled Shrimp (gf) select three: $45 per person $50 per person sweet chili select four: $50 per person Chicken Satay (gf) Pork Loin (gf) Local Artisan Cheese and coconut scurry sauce Charcuterie Display cassis apricot glaze $9 per piece $35 per person brie, goat and bleu cheese | 50 piece minimum per item assorted crunches and baguettes Petite Lamb Rack (gf) | Dijon mustard | olives | nuts | Small Cold Bites citrus rosemary dust dried fruits | grapes | cornichons | Crab Salad (gf) $45 per person prosciutto | salami cucumber cup $35 per person Spicy Tuna in Sesame Cup Citrus Brine-Roasted Turkey Breast (gf) wasabi cream Sushi Roll Station pan gravy Snapper Ceviche (gf) Select three: $32 per person California roll | spicy tuna roll | tortilla plank, served in a cup cucumber roll | smoked salmon Smoked Salmon Pate Vegetable Phyllo Roulade (v) roll | eel roll pumpernickle crème fraiche piquillo pepper caponata Pickled ginger, wasabi and soy Brie Crostini (v) $30 per person included dried fruit compote $45 per person Caprese Skewer (v) (gf) Salmon Filet (gf) caper pesto relish Poke Reception Station Tomato Bruschetta (v) $35 per person ahi poke | salmon poke | crostini, aged balsamic chicken poke | tofu | Garbanzo Balilah Cup (vn) (gf) Tombo Tuna (gf) steamed white rice | scallion | olive, artichoke, vinaigrette cherry tomato | Fruikake | ginger glaze | served medium-rare $8 per piece wakame seaweed | pickle $40 per person 50 piece minimum peritem ginger | wasabi | pickle Carving Station set up and daikon | tamari soy | sriracha support fees are additional $45 per person $200 per station Minimum of 25 people per item Dinner rolls included

SPRING // SUMMER 2020 • 17 Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. RECEPTIONRECEPTIONMENUSMENUS

Sweet Stories Minimum of 25 people. Service time of 90 minutes, unless otherwise noted. Food Station Set-up and Support fees are an additional cost.

$30 per person

Chocolate Brittle Hammer Station (v) chocolate brittle, almonds, caramel

$35 per person

$35 per person

$38 per person RECEPTION MENUS

Cointreau-Macerated Berries (v) À La Carte mint whipped cream Selections Mini Crème Brûlée (v) rose, salted caramel or chocolate, Panna Cotta (v) caramelized sugar vanilla or strawberry, berries, toasted coconut Mini Banana Bread Pudding (v) Nutella whipped cream, toasted coconut ChocolateMousse (v) passion fruit, whipped cream, almond Chocolate-Dipped Strawberries (v) (gf)

Berry Tart (v) vanilla bean custard, shaved chocolate $64 per dozen

Cream Puffs (v) House-Made Cookies (v) chocolate glaze chocolate chip, oatmeal raisin, white chocolate macadamia Chocolate Beignets (v)

Brownies, Lemon Bars (v) French Macarons (v) Churros (v) Mini Vanilla Cannoli (v) traditional, caramel or chocolate filled chocolate Cupcakes (v) Assorted Italian Pastries (v) assorted flavors

Mini Chocolate Eclairs (v) $60 per dozen

Salted Caramel pot de crème (v) DINNER MENUS

Dinner Farmers’ Market Buffet Buffets Market Greens (v) (gf) shaved carrots, breakfast radishes, cherry tomatoes, candied pistachios, ricotta salata cheese, preserved Minimum of 25 people. Service time of 90 minutes, lemon vinaigrette unless otherwise noted. Food Station Set-up and Support fees are an additional cost. Strawberry Salad (v) (gf) market greens, feta cheese, purple onions, radicchio, Santa Barbara candied pecans, Champagne vinaigrette

Frisee Greens (v) (gf) market greens, endive, spiced cashews, feta Carved Pork Loin (gf) cheese, preserved lemon vinaigrette white bean cassoulet, cassis apricot jus

California Bass (gf) Baby Wedge (gf) pickled onions, cherry tomatoes, smoked bacon artichokes, olives, roasted peppers gorgonzola cheese, buttermilk dressing Za’atar Roasted Chicken (gf) lemon caper relish Sumac-Glazed Chicken (gf) lemon sauce, caponata Grilled Eggplant (vn) (gf) quinoa, caponata, piquillo peppers Grass-Fed Sirloin (gf) marsala jus, caramelized onion Garlic-Whipped Potatoes (v) (gf) herbs Roasted Salmon (gf) caper butter sauce, roast cherry tomato, dill Mushroom Root Vegetable Hash (vn) (gf) herbs Roasted Garlic Barley Risotto (v) tomatoes, mushrooms, chard Pastry Chef Dessert Assortment (v)

Roasted Yukon Gold Potatoes (v) (gf) $105 per person onion medley, Ojai olive oil, aged cheddar cheese

Sautéed Broccolini (vn) (gf) fennel relish

Pastry Chef Dessert Assortment (v)

$105 per person

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. DINNER MENUS

Dinner Viva La Fiesta Buffets Cabbage Pico De Gallo Salad (vn) (gf) Shaved cabbage, tomato, cilantro, jalapeno, sliced onion, lemon dressing Minimum of 25 people. Service time of 90 minutes, unless otherwise noted. Food Station Set-up and

Support fees are an additional cost. Sweet Corn Black Bean Salad (vn) (gf) Shaved romaine, charred corn, peppers, shallot Cabrillo Barbecue dressing

Fingerling Potato Salad (v) (gf) Chicken Adobado (gf) scallion, olive, hard-boiled eggs, peppers, lime, beurre blanc parsley, lemon dressing

Carne Asada (gf) Watermelon Salad (v) (gf) chili Colorado, caramelized onion arugula, feta cheese, cherry tomato, red onion, mint, balsamic dressing Tilapia Vera Cruz (gf) roasted cherry tomato, dill Santa Maria Tri Tip (gf) au jus, pico de gallo Spanish Rice (vn) (gf)

Lemon and Barbecue Rubbed Chicken on the Bone Pinto Beans (vn) (gf) fried onion, lemon butter sauce Fajita Vegetables (vn) (gf) Chili Grilled Shrimp (gf) parsley, dill Corn Tortillas

Penne Macaroni and Cheese (v) Flan (v) roasted tomato, peppers caramel syrup

Ancient Grains Pilaf (vn) (gf) Caramel Filled Churros (v) peas, button mushrooms whipped cream

Grilled Asparagus (vn) (gf) Mexican Wedding Cookies (v)

Strawberry Short Cake (v) $95 per person

Deconstructed S’mores chocolate mousse, burnt marshmallow, graham crumbs

Bread Pudding (v) crème anglaise

$105 per person

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. DINNER MENUS

Entrées Plated Jerk Seared Mary’s Chicken Breast (gf) Dinners Sweet potato bacon hash, charred broccolini, maple demi-glace $86 per person Minimum of 25 people. Service time of 90 minutes, unless otherwise noted. Food Station Set-up and Pan Seared Duck Breast (gf) Support fees are an additional cost. Select one wild rice, tomato, onion, peas, orange jus salad or soup, one entrée and one dessert. $88 per person

Salad Starters Grilled 10oz New York Strip Tomato and Watermelon Salad (v) (gf) pommes puree, braised shallot, roasted wild arugula, feta cheese, mint, aged balsamic carrot, marsala demi glace vinegar, olive oil $95 per person

Peach Salad (gf) Petite Filet Mignon (gf) mixed greens, burrata cheese, shaved prosciutto, Potatoes au gratin, asparagus, cabernet jus candied pistachio, champagne dressing $105 per person

Garden Greens Salad (v) (gf) toy box tomatoes, ricotta salata cheese, Pan Seared Alaskan Halibut (gf) shaved radishes, pepitas, pomegranate seeds, barley risotto, leeks, English peas, tomatoes, lemon dressing pancetta, corn coulis

$105 per person Caesar Salad (v) baby romaine lettuce, parmesan crisp, tomatoes, Lemon-Roasted Salmon (gf) Caesar dressing haricot verts, heirloom tomatoes, mushrooms, fingerling potatoes, cauliflower puree

Beet Carpaccio (v) (gf) $89 per person greens, spiced cashew, feta cheese, aged

balsamic vinegar, Champagne vinaigrette Roasted Eggplant (vn) (gf) quinoa, fennel, peas, onions, carrots, pearl onions, Soup Starters piquillo pepper coulis, aged balsamic vinegar Fire Roasted Tomato Soup (v) (gf) $84 per person aged cheddar cheese, pepitas

Orecchiette Pasta (v) Sweet Corn Bisque Soup (v) (gf) Mushroom, arugula, olives, artichoke, braised roasted fennel relish tomato sauce, Parmigiano-Reggiano $84 per person additional course $5 per person

Duet Entrée, Beef & Shrimp (gf) potatoes fondant, grilled asparagus, madeira jus $120 per person

Duet Entrée, Beef & Salmon (gf) sweet onion whipped potatoes, baby carrots bordelaise sauce, citrus relish

$110 per person

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. DINNER MENUS

Desserts

Berry Tart (v) vanilla custard, pâte sucrée, pistachios

Strawberry Panna Cotta (gf) graham cracker streusel, whipped cream, edible flowers

Chocolate Mousse (v) (gf) raspberries whipped cream, toasted coconut, shaved almonds

Pistachio Chocolate Tart (v) pistachio filling, sea salt chocolate ganache, whipped cream, pistachios

Rose Crème Custard (v) (gf) Oxnard berries, chocolate hazelnut crumble

Berry Trifle (vn) (gf) kiwi sauce, almond crumble, dairy-free whipped cream, mint crystals

Strawberries and Cream (vn) (gf) whipped vegan cream, macerated strawberries, toasted coconut, lemon zest

Duo Dessert Plates Choose from our dessert menu additional $6 per person

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. BAR MENUS

Gold Bar Package Blue Bar Package Bar Liquor Selection: Absolut Vodka Liquor Selection: Smirnoff Vodka | Packages Tanqueray Gin | 1800 Silver Tequila New Amsterdam Gin | Sauza Blue Bacardi Superior Rum | Jack Silver Agave Tequila | Myers’s Daniel’s Tennessee Whiskey | Platinum White Rum | Jim Beam Diamond Bar Package Bulleit Rye Whiskey | Dewar’s Bourbon | Canadian Club Whiskey Liquor Selection: Tito’s Handmade Scotch Whisky12 Year J&B Scotch Whisky Vodka | Hendrick’s Gin | Wine Selection: Proverb Casamigos Blanco Tequila | Wine Selection: Greystone Chardonnay | Proverb Atlantico Platino Rum | Knob Chardonnay | Fess Parker Cabernet Sauvignon | Creek Bourbon | Jameson Chardonnay | Fess Parker Chardonnay Whiskey | Glenmorangie Whisky Columbia Crest H3 Horse Heaven Domestic Beer: Bud Light | 10 Year Hills Cabernet Sauvignon Miller Lite Wine Selection: Chalk Hill Domestic Beer: Bud Light | Premium and Craft Beers: Chardonnay | Fess Parker Miller Lite Corona Extra or Corona Light | Viognier | OberonCabernet Premium and Craft Beers: Heineken, Stella Artois | Samuel Sauvignon | Fess Parker Corona Extra or Corona Light | Adams Boston Lager | Firestone Pinot Noir Heineken, Stella Artois | Samuel 805 | Hoppy Poppy IPA Bud Light | Domestic Beer: Adams Boston Lager | Firestone Assorted sodas and mixers Miller Lite 805 | Hoppy Poppy IPA Premium and Craft Beers: Assorted sodas and mixers One-hour per person package: Corona Extra or Corona Light | $38 per person Heineken, Stella Artois | Samuel One-hour per person package: Two-hour per person package: Adams Boston Lager | Firestone $42 per person $48 per person 805 | Hoppy Poppy IPA Two-hour per person package: Three-hour per person package: Assorted sodas and mixers $52 per person $58 per person Three-hour per person package: One-hour per person package: $62 per person Consumption Pricing: $48 per person Cocktails: $12 each Two-hour per person package: Consumption Pricing: Martinis: $13 each $60 per person Cocktails: $13 each Wine: $12 each Three-hour per person package: Martinis: $14 each Domestic Beer: $8 each $72 per person Wine: $13 each Premium Beer: $9 each

Domestic Beer: $8 each Soft Drinks and Waters: $6 each Consumption Pricing: Premium Beer: $9 each Cocktails: $15 each Soft Drinks and Waters: $6 each Martinis: $16 each Wine: $15 each Domestic Beer: $8each Premium Beer: $9 each

Soft Drinks and Waters: $6 each

SPRING // SUMMER 2020 • 23 BAR MENUS

Conundrum, CA $50 floral notes | lavender | dried berry | chocolate IMPORTANT THINGS TO KNOW

Final guarantees are to be within 10% ofthe Important expected attendance numbers or additional charges will apply. If a final guarantee is reduced Things to Know by more than 10% of the expected attendance number, the hotel will add a supplemental charge 1. Taxes, Gratuities/Service Charge and equal to the menu price per person multiplied by Supplemental Surcharges: the difference between the expected attendance Published pricing valid through August 31, 2021. less 10% and the final guarantee. If a final guarantee All food and beverage prices are subject to a is increased by more than 10% of the expected combined 24% taxable gratuity/service charge attendance, the hotel will add a supplement charge and current California State Tax, which is subject to cover rush orders and overtime equal to 15% to change. A portion of this combined charge of the menu price multiplied by the difference of (currently 13.1%) is a gratuity that is paid directly to the final guarantee and the expected attendance Servers, Bussers and/or Bartenders assigned to the plus 10%. Additionally, the contracted menu items event. The remainder of the combined charge is a may not be available for the additional guests service charge that is retained by the hotel to cover added. You will be charged for the final guarantee, discretionary and administrative costs of the event. or number of guests served, whichever is greater. Hotel will only prepare food based on the final For your information, please note that supplemental guarantees, and will not set rooms (noted as SETon surcharges as described in this document are the Banquet Event Order) for more than 3% over charges added to your Master Account to pay for the final guarantees. costs incurred by the Hotel in connection with additional equipment, administration, and staffing 3. SupplementalSurcharges: necessary for the event. These surcharges will be Food Station Set-up Fee (carving, omelet, etc.): solely retained by the Hotel and are not distributed $200.00 per chef station for duration of food to hourly or tipped employees. Examples include, service as indicated on the menu. Extendedservice but are not limited to, early sets, set-up charges, hours subject to an additional $50.00 per chef support fees, late end times, outdoor venues, resets, station per hour (plus applicable state tax) refreshes, cleaning and other services that require Support Fee (tray passed items): $200.00 per server staffing above normal levels and/or services outside (plus applicate sales tax). of the normal scope contracted and paid products. Bar Set-up Fee: $200.00 per bartender(plus applicable state tax). Staffing for bars: One 2. Expected Attendance and Bartender per 100 guests. Final Guarantees

Expected attendance numbers (noted as EXP on Supplemental surcharge for food and beverage the Banquet Event Order) for your events must be events with less than the minimum number submitted by 10:00 a.m., local time, 10 business days of guests: Each menu has a required minimum prior to the first scheduled event. Final guarantees number of guests. In the event your guarantee falls (noted as GTD on the Banquet Event Order) aredue below these minimums a supplemental surcharge by 10:00 a.m., local time, five (5) business days prior of $5.00 per person will be applied to the designated to the first scheduled event and cannot be reduced meal function. after this time. If final guarantees are not received, the expected attendance numbers will be the basis Additional supplemental surcharges may apply for for billing purposes. additional services requested, event changes made less than 48 hours in advance or for extraordinary cleaning required by use of glitter, confetti or similar items. IMPORTANT THINGS TO KNOW

4. Pricing 8. Security All menu prices and items are subject to changeuntil Hotel does not provide security in the meeting and Banquet Event Order (BEO) has been confirmed. event space and all personal property left in the meeting or event space is at the sole risk of the owner. 5. Food and Beverage Policies You agree to advise your attendees and guests that they are responsible for safekeeping of their personal Due to licensing requirements and quality-control property. You may elect to retain security personnel to issues, all food and beverage to be served on hotel property must be supplied and prepared by hotel and safeguard personal property in the meeting and event space, and/or hotel reserves the right based on its may not be removed from hotel property. Alternate menu selections (vegetarian, etc.) will be deducted reasonable judgment to require you to retain security from the total guarantee. Should either the number personnel in order to safeguard guests or property in hotel. Any security personnel retained must be at your of alternates or the designated entrée not be adequate in amount, you will be asked to confirm in own expense and from a licensed security company that meets the minimum standardsestablished writing whether or not to incur the additional cost by hotel, including insurance and indemnification of preparing more entrées or alternates. Note that consuming raw or uncooked meats, poultry, seafood, requirements, and at all times remains subject to hotel’s advance approval. shellfish or eggs may increase your risk of foodborne illness.

6. Audio-Visual and Lighting

Hilton Santa Barbara Beachfront Resort has an exclusive on-site audio-visual company, Presentation Services. We offer the latest equipment available on a rental basis as well as a business center with private work stations. Your Catering or Event Manager can assist you with these audio-visual needs.

7. Displays, Decorations and Entertainment

All displays, exhibits, decorations, equipment and musicians/entertainers must enter the hotel via the loading dock or Team Member entrance. Delivery time must be coordinated with the hotel inadvance. Special ingress and egress, insurance and security requirements may apply in the case ofevents with decor, sets, special lighting or special sound; consult with your Catering and Event managerprior to finalizing such arrangements. Nothing may be attached to the walls and ceilings. Awalk-through is to be arranged with a designated person and hotel representative after the dismantling. You are responsible for obtaining all applicable fire marshal approvals or permits required for your event. Youare also responsible for obtaining all required licenses for entertainment or music performances at your event. MYRTLE BEACH RESORT

FLAVOR 633Stories E. Cabrillo & Menus Blvd.of Santa Barbara,Myrtle Beach CA 93103