THE LODGE AT PEBBLE BEACH WEDDING RECEPTION MENUS THE LODGE AT PEBBLE BEACH WEDDING RECEPTION MENUS TABLE of CONTENTS RESORT CULINARY GUIDE 2 COCKTAIL RECEPTIONS Canapés 3 Displays and Stations 4 Gourmet Plated Dinners 6 Select Buffet Dinners 11 CUSTOM WEDDING CAKES 14 BAR SELECTIONS 15 RESORT CULINARY GUIDE executive chef: benjamin brown | corporate pastry chef: john hui, cepc, aac • All menus are subject to the current service charge of 20%. The Beach & Tennis Club retains a portion of the service charge as an administrative fee; the remainder of the service charge is distributed to Banquets employees. • Current sales tax will be applied to all food and beverage items. • Buffets are designed for a maximum of two hours of service. A surcharge of $10 plus service charge and current tax per guest, per hour will apply for extended service. • Catered events that extend beyond six hours are subject to a surcharge. • Coffee and tea refreshes will not exceed two hours. • Plated Dinners include Appetizer, Soup or Salad, Freshly Baked Rolls, Entrée and Dessert. • Meal pricing is inclusive of freshly brewed Peerless Coffee, Decaffeinated Coffee, Assorted Teas and Hot Chocolate • Pre-guaranteed split entrée choices are priced at the highest menu item with chef’s choice of accompaniments. • Tableside entrée choices are priced at the highest menu item plus $25 per guest. All other courses selected tableside will incur additional $15 per guest, per course. • Final guarantee of attendance is due three (3) working days prior to event. If guarantee is not provided, the most recent guest count will be regarded as guarantee, or actual attendance, whichever is greater. • Pebble Beach Resorts does not permit distribution or service of food or beverages which are not purchased by The Beach & Tennis Club. • Dinner staffing is 1:15 guests. Additional servers will be charged at $225 per server for the first three hours, each additional hour is $75 per server. • One Culinary Attendant for every fifty guests when required on any buffet and on all action stations. • Culinary Attendant Fee: $250 each for first two hours and $75 for each additional half hour per Culinary Attendant. A Pebble Beach Resort Wedding Specialist is available for a preliminary consultation: DARYL GRIFFITH Director of Catering 831-625-8502 [email protected] www.weddings.pebblebeach.com 2016 - 2017 | the lodge at pebble beach wedding reception menus 2 COCKTAIL RECEPTION SELECTIONS COLD CANAPÉS HOT CANAPÉS Mini Lobster Roll Sandwich Shredded Ropa Vieja Beef Tostada, Pico de Gallo, Crema, Cilantro Lobster Salad, Watercress, Bacon-Tomato Jam, Toasted Brioche Mini Dungeness Crab Cake, Cured Meyer Lemon Aioli House Smoked Salmon, Potato Latke, Crème Fraîche Pancetta Wrapped Prawn with Lemon-Rosemary Butter Seared Black Pepper Crusted Tuna, Spiced Avocado/Cucumber Mousse Wild Mushroom and Truffle Arancini, Fontina Cheese Citrus Emulsion Moroccan Spiced Lollipop Lamb Chops, Mint Yogurt Burrata Cheese, Marinated Tomatoes, Crostini Saba Vinegar Reduction Beef Bourguignon Puffs Ahi Tuna Tartar, Seaweed Salad, Citrus Ponzu Sauce Lobster Mac ‘n’ Cheese Bites Prime Beef Carpaccio, Aged Pecorino, Spiced Aioli, Grilled Baguette Black Bean and Vegetable Empanadas, Molcajete Dipping Sauce Vine Ripened Tomato Gazpacho “Shooter,” Dungeness Crab Truffled Grilled Cheese on Brioche, Toasted Manchego Avocado Crème Fraîche Braised Short Rib, Kabiyaki Glaze Petite Open Faced BLT, Truffle Oil Creamy Polenta, Aged Parmesan, Quail Egg, Arugula Grilled Chicken Curry Salad on Endive Lobster Corn Dogs Duck Rillettes, Pickle, Onion, Orange Emulsion Monterey Artichoke “Crostini,” Capers, Sun dried Tomato Ragout $8.5 per piece $7.5 per piece CHILLED SEAFOOD Served with Lemon and Cocktail Sauce Snow Crab Claws Chardonnay Poached Prawns Oysters on the Half Shell $9 per piece ICE CARVINGS Custom Ice Carvings and Ice Bars Starting at $650 per ice block 2016 - 2017 | the lodge at pebble beach wedding reception menus | 831-625-8502 3 DISPLAYS and STATIONS CHILLED DISPLAYS SUSHI DISPLAYS The Valley Crudités California Rolls, Spicy Tuna Rolls, Hamachi Rolls, Avocado Rolls Market Fresh Vegetables with Blue Cheese and Ranch Dressing Wasabi, Pickled Ginger and Soy Sauce $10 per guest (4 pieces per guest) $24 per guest Seasonal Fruit and Mixed Berry Display $15 per guest Nigiri and Sashimi Grade Rolls California and American Artisan Cheese Display Wasabi, Pickled Ginger and Soy Sauce Dried Fruit Chutney, Toasted Walnuts, Seedless Grapes (4 pieces per guest) Baked Bagel Chips and Baguette $34 per guest $18 per guest CAVIAR STATION Italian Antipasto Prosciutto, Mortadella and Finocciona Sustainable California Caviar Selection Parmesan, Fresh Mozzarella and Provolone Cheeses Potato Crisp, Buckwheat Blini, Crème Fraîche and Sieved Egg $ Market price per display Grilled Asparagus, Marinated Artichokes, Herb Marinated Mushrooms Olive Tapenade, Tomato-Basil Bruschetta, Arugula Pesto Grilled Focaccia Bread and Herbed Grissini CAVIAR TASTING STATION $21 per guest Sustainable California Farmed Caviar with Fun Flavors Middle Eastern Display Saffron, Wasabi, Ginger, Truffle, Hackleback, Oscetra Hummus, Baba Ganoush, Tzatzki, Trio of Roasted Peppers Traditional and “Fun” Accompaniments Marinated Olives, Feta Cheese, Pepperoncini, Pita Chips $ Market price per display Herbed Bread Sticks $23 per guest CARVED ITEMS A Taste of the California Coast Minimum 25 guests Lightly Battered Fried Calamari with Lemon Aioli Served with soft rolls and condiments Carne Asada and Jack Cheese Quesadillas with Guacamole West Coast Oysters on the Half Shell Whole Roast Turkey, Sage Brined Vegetable Crudités, Artichoke-Lemon Dressing Traditional Gravy and Huckleberry-Cranberry Chutney Marinated Olives and Candied Almonds $19 per guest $24 per guest Whole Roasted Pork Crown Ancho Chile. Cumin, Sweet-Smoked Chipotle BBQ Sauce Grand Seafood Display $19 per guest West Coast Oysters and Clams on the Half Shell Jumbo Shrimp, Crab Claws Slow Smoked Brisket with Carolina/Texas Sweet BBQ Sauces Lemon, Cocktail Sauce, Balsamic Mignonette Assorted Artisan Rolls (3 pieces per guest) $22 per guest $27 per guest Leg of Lamb Stuffed with Swiss Chard Fontina and Pistachios, Mint Demi Sauce $23 per guest New York Strip Loin with Crushed Peppercorn Trio Red Wine and Roasted Shallot Reduction Creamed Fresh Horseradish $28 per guest Whole Roasted Filet of Beef Wellington Stuffed wtih Truffle Marinated Mushroom Ragout Rich Cabernet Sauce $30 per guest 2016 - 2017 | the lodge at pebble beach wedding reception menus | 831-625-8502 4 DISPLAYS and STATIONS PASTA STATION with CHEF TO PREPARE SPORTS BAR Cavatapi Pasta Spicy Hot Wings with Celery Sticks Grilled Prawns, Broccoli Rabe with Lemon Oil, Parmesan Popcorn Shrimp Aleppo Flakes with Garlic Chips, Basil and Parsley Potato Skins with all the Fixins’ BBQ St. Louis Style Pork Ribs Penne Pasta Chips, Salsa and Guacamole Italian Sausage, Oven Roasted Tomatoes, Creamy Tomato Sauce Ranch Dressing and Blue Cheese Dip Fresh Mozzarella Cheese and Basil Chipotle Aioli and Cocktail Sauce Orecchiette Pasta (5 pieces per guest) Porcini Mushroom Cream, Pecorino Romano Cheese $42 per guest $37 per guest CALIFORNIA TAQUERIA with GOURMET ICE CREAM POPSICLE STATION with CHEF TO PREPARE CHEF TO PREPARE Pollo al Pastor, Carne Asada and Pork Carnitas An interactive experience with a professional culinary attendant to Camarones with Tequila and Lime hand dip artesian ice cream popsicles to order. An array of beautiful Warm Flour and Corn Tortillas, Salsa Fresca, Salsa Ranchera coatings and toppings will accompany this action station. Guests will Crema, Guacamole, Shredded Cabbage, Lime and Cilantro enjoy creating their personalized unique, colorful popsicles. (4 pieces per guest) Assortment of miniature frozen popsicles: Choice of four flavors $39 per guest Ice Cream flavors: Vanilla Bean, Espresso, Chocolate and Cheesecake Gelato flavors: Blood Orange, Strawberry and Pistachio RISOTTO STATION with CHEF TO PREPARE Lobster and English Pea Risotto Flavored Frozen Pop Coating: Choice of six flavors Thyme and Pecorino Romano Cheese Dark Chocolate, Coffee, White Chocolate Barley Risotto Lemon, Strawberry or Pistachio Braised Beef, Roasted Parsnips and Buttered Leeks Herb Cabernet Reduction Assortment of Toppings: Chocolate Coated Puffs, Toasted Almonds, Salted Peanuts Seasonal Vegetable Risotto with Reggiano Parmesan Cheese Rainbow Sprinkles, Chocolate Curls and Oreo Crumbs $40 per guest $31 per guest 2016 - 2017 | the lodge at pebble beach wedding reception menus | 831-625-8502 5 GOURMET PLATED DINNERS APPETIZERS SALADS Roasted Beet Carpaccio with Goat Cheese, Roasted Almond Purée Roasted Beets, Frisée, Applewood Bacon, Goat Cheese While Arugula and Toasted Anise Dressing Pistachios and Pomegranate Vinaigrette Grilled Gulf Shrimp with Pecorino Corn Pudding, Arugula Baby Gem Lettuce and Kale with Grana Padano Cheese Beurre Noisette Tomatoes, Lemon, Sweet Garlic Vinaigrette Pan Seared Scallops with Root Purée, Beurre Rouge Belgian Endive and Watercress with Bleu Cheese, Candied Pecans Fresh Garden Herbs Dried Figs, Black Truffle Vinaigrette Maine Lobster Salad with Avocado, Tomato Carmel Valley Mixed Greens, Cherry Tomatoes, Pickled Cucumbers Meyer Lemon Emulsion, Basil Oil Feta Cheese, Pistachio Oil-Red Wine Vinaigrette Lemongrass and Red Curry Mussels, Grilled Garlic Bread, Thai Basil Butter Lettuce Salad with Goat Cheese, Roasted Walnuts Dried Goji Berries, Red Wine Vinaigrette Blue Crab “Stack,” with Avocado, Tomato and Cucumber Lemon-Cilantro