HORS D’OEUVRES |
|
| priced per dozen for Cocktail Receptions, 3.5 pieces per person is recommended per hour |
|
| LYONNAISE TARTE - 33.00 | |
| bacon, leek, and goat cheese tartlet | |
| TUNA TARTARE – 39.00 | |
| avocado, pickled ginger, endive | |
| SMOKED SALMON TARTELETTE – 39.00 | |
| leek compote | |
| FILET MIGNON STEAK TARTARE – 39.00 | |
| crispy crouton, horseradish mustard sauce | |
| MINI CROQUE MONSIEUR – 30.00 | |
| jambon de Paris, Emmenthal, Béchamel, pain de mie bread | |
| MUSHROOM BOUCHEÉ – 33.00 | |
| puff pastry, mushroom duxelle, truffle oil | |
| PROVENÇAL CROSTINI – 33.00 | |
| French bread crouton, olives, capers, peppers, herbed goat cheese, pistou | |
| CRISPY SHRIMP – 39.00 | |
| remoulade | |
| DUNGENESS CRAB CROQUETTE – 42.00 | |
| BEEF BROCHETTE – 40.00 | |
| Bordelaise sauce | |
| LAMB MEATBALLS – 33.00 | |
| Provençal sauce | |
| GRILLED SHRIMP BROCHETTE – 40.00 | |
| sherry vinaigrette | |
| GRILLED CHICKEN BROCHETTE – 30.00 | |
| honey garlic sauce | |
| SAUSAGE BITES – 36.00 | |
| sliced housemade sausage, whole grain mustard aïoli | |
HORS D’OEUVRE PLATTERS |
|
| priced per platter serves 12 people |
|
| CHEESE PLATTER – 85.00 | |
| French cheeses, croutons, seasonal fruit | |
| L'ASSIETTE DE CHARCUTERIE – 85.00 | |
| country pâté, chicken liver truffle mousse, garlic pork sausage | |
| CRUDITÉS AND BASIL AÏOLI – 65.00 | |
| assortment of grilled and raw vegetables, basil aïoli, sun dried tomato tapenade | |
| FRIED CALAMARI – 70.00 | |
| crispy onions and fennel, harissa aïoli, cocktail sauce | |
| OYSTERS – 36.00 | |
| one dozen raw oysters on the half shell, mignonette, horseradish, lemon | |
| FRESH FRUIT – 58.00 | |
| seasonal selection | |
| BEEF SLIDERS – 64.00 | |
| cheddar cheese, bacon, arugula | |
| TRUFFLE MAC AND CHEESE – 52.00 | |
| SHRIMP COCKTAIL – 48.00 | |
| housemade cocktail sauce, lemon | |
| FRUITS DE MER – A.Q. | |
| chilled raw oysters on the half shell, prawns, king crab legs, mignonette, horseradish, cocktail sauce, lemon | |
| DESSERT PLATTER – 65.00 | |
| mini assorted desserts | |
All menus are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
Breakfast Meeting Packages |
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| Why not... Enjoy the entire restaurant to yourselves between the hours of 8 am and 11am. Simplify planning with a buffet so your guests can sample multiple menu items. |
|
| Minimum of 20 guests for Buffets | |
| (self-service coffee station included in price) | |
CONTINENTAL BREAKFAST |
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| 24.00 per person | |
| SERVED BUFFET STYLE | |
| croissants muffins danishes yogurt fresh fruit |
|
BRASSERIE BREAKFAST |
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| 35.00 per person | |
| SERVED BUFFET STYLE | |
| scrambled eggs French toast bacon breakfast potatoes fresh fruit yogurt croissants |
|
VERSAILLES BRUNCH |
|
| 28.00 per person (only available on weekends) |
|
APPETIZER |
|
| ASSORTED SEASONAL FRUIT | |
MAIN COURSE |
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| EGGS BENEDICT | |
| poached eggs, Panorama Bakery English muffins, breakfast potatoes, hollandaise sauce |
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| PAIN PERDU | |
| brioche French toast, orange Chantilly, fried egg, smoked bacon |
|
| CROISSANT SANDWICH | |
| scrambled eggs, bacon, Emmenthal cheese, breakfast potatoes | |
| VEGETARIAN FRITTATA | |
| spinach, exotic mushrooms | |
THE BEST OF BOTH WORLDS |
|
| 38.00 per person (only available on weekends) |
|
APPETIZERS |
|
| ASSORTED SEASONAL FRUIT | |
| SOUPE DU JOUR | |
| Chef’s selection | |
MAIN COURSES |
|
| EGGS BENEDICT | |
| poached eggs, Panorama Bakery English muffins, breakfast potatoes, hollandaise sauce | |
| CHICKEN SANDWICH | |
| kohlrabi and winter cabbage slaw, soy ginger garlic sauce, pommes frites |
|
| PAIN PERDU | |
| brioche French toast, orange Chantilly, fried egg, smoked bacon | |
| VEGETARIAN FRITTATA | |
| spinach, exotic mushrooms | |
| NIÇOISE SALADE | |
| seared rare Ahi tuna, green beans, capers, olives, tomatoes, fingerling potatoes, hard-boiled egg, avocado, shallots, tapenade, anchovy, roasted red bell peppers | |
DESSERTS |
|
| CRÈME BRÛLÉE | |
| traditional rich custard, caramelized sugar | |
| FONDANT AU CHOCOLAT | |
| dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream | |
| SEASONAL FRUIT SORBETS | |
| orange madelines |
All menus are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
CLASSIC LUNCH |
|
| 28.00 per person 38.00 per person to upgrade with additional Main Course |
|
SALAD |
|
| SPINACH SALADE | |
| quinoa, apple, golden raisins, pickled red onions, caramelized honey mustard vinaigrette | |
MAIN COURSES |
|
| NIÇOISE SALADE | |
| seared rare Ahi tuna, green beans, tomatoes, fingerling potatoes, avocado, tapenade, anchovy, roasted red bell peppers | |
| CROQUE MONSIEUR | |
| jambon de Paris, Emmenthal, Béchamel, pain de mie bread, mixed greens | |
| CHICKEN SANDWICH | |
| kohlrabi and winter cabbage slaw, soy ginger garlic sauce, pommes frites | |
| JACQUES PÉPIN'S SANDWICH | |
| grilled eggplant, sun dried tomatoes, roasted peppers, red onions, mozzarella cheese, mixed greens | |
Additional Main Course |
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| BRASSERIE STEAK FRITES | |
| 8 oz skirt steak, pommes frites, Bordelaise | |
ATHERTON LUNCH |
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| 48.00 per person |
|
SOUP or SALAD |
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| SALADE VERTE | |
| butter lettuce, fines herbs, shallots, Dijon vinaigrette | |
| SOUPE DU JOUR | |
| Chef’s selection seasonal soup | |
MAIN COURSES |
|
| NIÇOISE SALADE | |
| seared rare Ahi tuna, green beans, tomatoes, fingerling potatoes, avocado, tapenade, anchovy, roasted red bell peppers | |
| SEASONAL VEGETABLE RISOTTO | |
| Arborio rice, crème fraîche, Comté cheese | |
| BRASSERIE STEAK FRITES | |
| 8oz skirt steak, pommes frites, Bordelaise | |
| ROASTED CHICKEN BREAST | |
| baby spinach, roasted fingerling potatoes | |
DESSERTS |
|
| CRÈME BRÛLÉE | |
| traditional rich custard, caramelized sugar | |
| FONDANT AU CHOCOLAT | |
| dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream | |
| SEASONAL FRUIT SORBETS | |
| orange madelines |
All menus are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
MENLO DINNER |
|
| 43.00 per person | |
SALAD |
|
| SPINACH SALADE | |
| quinoa, apple, golden raisins, pickled red onions, caramelized honey mustard vinaigrette | |
MAIN COURSES |
|
| TROUT ALMONDINE | |
| brown butter, roasted almonds, green beans | |
| SEASONAL VEGETABLE RISOTTO | |
| Arborio rice, crème fraîche, Comté cheese | |
| ROASTED CHICKEN BREAST | |
| baby spinach, roasted fingerling potatoes | |
DESSERTS |
|
| CRÈME BRÛLÉE | |
| traditional rich custard, caramelized sugar | |
| SEASONAL FRUIT SORBETS | |
| orange madelines |
CLASSIC DINNER |
|
| 53.00 per person | |
SOUP OR SALAD |
|
| SOUPE DU JOUR | |
| Chef’s selection seasonal soup | |
| SALADE VERTE | |
| butter lettuce, fines herbs, shallots, Dijon vinaigrette | |
MAIN COURSES |
|
| SWANSON ISLAND BC SALMON | |
| roasted butternut squash, baby kale, vanilla saffron emulsion | |
| ROASTED CHICKEN BREAST | |
| baby spinach, roasted fingerling potatoes | |
| SEASONAL VEGETABLE RISOTTO | |
| Arborio rice, crème fraîche, Comté cheese | |
| BRASSERIE STEAK FRITES | |
| 8oz skirt steak, pommes frites, Bordelaise | |
DESSERTS |
|
| CRÈME BRÛLÉE | |
| traditional rich custard, caramelized sugar | |
| FONDANT AU CHOCOLAT | |
| dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream | |
| SEASONAL FRUIT SORBETS | |
| orange madelines |
PARIS MENU |
|
| 68.00 per person | |
APPETIZERS FOR THE TABLE |
|
| choose two | |
| FONDUE AUX FROMAGES | |
| melted brie, blue, and goat cheese, Madeira wine | |
| ESCARGOTS | |
| Pernod garlic butter | |
| CHARCUTERIE PLATE | |
| housemade country pâté, chicken liver truffle mousse | |
SOUP or SALAD |
|
| ONION SOUPE GRATINÉE | |
| baguette, Emmenthal cheese | |
| SALADE VERTE | |
| butter lettuce, fines herbs, shallots, Dijon vinaigrette | |
MAIN COURSES |
|
| SALMON | |
| roasted butternut squash, baby kale, vanilla saffron emulsion | |
| RIB EYE AU POIVRE | |
| 10 oz grilled Allen Brothers Angus rib eye, green peppercorn sauce, roasted fingerling potatoes | |
| SEASONAL VEGETABLE RISOTTO | |
| Arborio rice, crème fraîche, Comté cheese | |
| ROASTED MAPLE LEAF FARMS DUCK BREAST | |
| rice medley, roasted root vegetables, pear ginger gastrique | |
DESSERTS |
|
| CRÈME BRÛLÉE | |
| traditional rich custard, caramelized sugar | |
| FONDANT AU CHOCOLAT | |
| dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream | |
| SEASONAL FRUIT SORBETS | |
| orange madelines |
AMERICANA MENU |
|
| 83.00 per person | |
APPETIZERS FOR THE TABLE |
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| MUSHROOM TARTINE | |
| levain bread, sautéed wild mushrooms, goat cheese, arugula | |
| PRAWNS PROVENÇALE | |
| tomato, Niçoise olives, basil, capers, Pernod garlic butter | |
SOUP or SALAD |
|
| LB CAESAR | |
| brioche garlic croutons, anchovy, housemade Caesar dressing | |
| SOUPE DU JOUR | |
| Chef’s selection seasonal soup | |
MAIN COURSES |
|
| FILET MIGNON | |
| 6 oz pan seared filet mignon, Yukon Gold mashed potatoes, haricots vert, red wine demi glaze | |
| DAY BOAT SCALLOPS | |
| carrot risotto, tarragon emulsion, frisée salad | |
| HERB MARINATED LAMB CHOPS | |
| roasted fingerling potatoes, organic rainbow carrots, lamb jus | |
| RAVIOLI AUX CHAMPIGNONS | |
| porcini mushroom ravioli, spinach, Parmesan and wild mushroom cream sauce | |
DESSERTS |
|
| CRÈME BRÛLÉE | |
| traditional rich custard, caramelized sugar | |
| FONDANT AU CHOCOLAT | |
| dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream | |
| COUNTRY ALMOND APPLE CAKE | |
| Granny Smith apple, pumpkin spiced Anglaise, crème Chantilly |
menu items subject to change based on seasonality and availability; consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
| Served Family Style or Buffet 72 business hour confirmed head count 48.00 per person |
|
SALADS |
|
| choose one, over 12 guests choose two | |
| SPINACH SALAD | |
| BUTTER LETTUCE | |
| BEET SALADE | |
ENTRÉES I |
|
| over 12 guests all three | |
| SEASONAL RISOTTO | |
| ROASTED FREE RANGE CHICKEN BREAST | |
| BEEF CARBONNADE | |
ENTRÉES II |
|
| add 7.00 per person (pick one) |
|
| PAN ROASTED SWANSON ISLAND BC SALMON | |
| CARVED ROAST BEEF | |
SIDES |
|
| choose two, over 12 guests choose three | |
| ROASTED HEIRLOOM POTATOES | |
| MARKET VEGETABLES | |
| SAUTÉED GREEN BEANS | |
| YUKON GOLD MASHED POTATOES | |
DESSERT |
|
| CHEF’S SELECTION | |
| dessert trio |
menu items subject to change based on seasonality and availability; consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
LUXE MENU |
|
| 128.00 per person includes the following items: 3 course dinner (menu below), tax, and event coordination fee two glasses of select wine with dinner, and one cup of coffee or soft drink *room rental fees apply (see below) |
|
DINNER MENU |
|
| *vegetarian options available upon request | |
SALAD |
|
| SALADE VERTE | |
| butter lettuce, fines herbs, shallots, Dijon vinaigrette | |
MAIN COURSES |
|
| SURF AND TURF | |
| 10oz grilled Allen Brothers Angus rib eye, 6 sautéed prawns, green peppercorn sauce, roasted fingerling potatoes | |
| ROASTED MAPLE LEAF FARMS DUCK BREAST | |
| rice medley, roasted root vegetables, pear ginger gastrique | |
| DAY BOAT SCALLOPS | |
| carrot risotto, tarragon emulsion, frisée salad | |
| HERB MARINATED LAMB CHOPS | |
| roasted fingerling potatoes, organic rainbow carrots, lamb jus | |
| RAVIOLI AUX CHAMPIGNONS | |
| porcini mushroom ravioli, spinach, Parmesan and wild mushroom cream sauce | |
DESSERT |
|
| CRÈME BRÛLÉE | |
| vanilla bean, burnt sugar | |
| FONDANT AU CHOCOLAT | |
| dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream | |
| COUNTRY ALMOND APPLE CAKE | |
| Granny Smith apple, pumpkin spiced Anglaise, crème Chantilly | |
GUEST COUNT |
|
| Group must guarantee the final dinner count 48 hours prior. In the event the client does not contact the sales department 48 hours prior, the estimate guest count will become the guaranteed number of guests. | |
ROOM RENTAL FEE |
|
| based on guest count 41 to 50 = 100.00 31 to 40 = 200.00 21 to 30 = 300.00 20 or less = 400.00 |
All menu items subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
DIY CATERING |
|
| Parties to Go | |
APPETIZER PLATTERS |
|
| HALF PLATTERS SERVE 4 – 6 ppl FULL PLATTERS SERVE 10 – 12 ppl |
|
| CHEESE PLATTER | |
| French cheeses, croutons, seasonal fruit half 40.00 / full 70.00 |
|
| L'ASSIETTE DE CHARCUTERIE | |
| country pâté, chicken liver truffle mousse, garlic pork sausages half 45.00 / full 80.00 |
|
| CRUDITÉS AND BASIL AÏOLI | |
| assortment of grilled and raw vegetables, basil aïoli, sun dried tomato tapenade half 30.00 / full 50.00 |
|
SALAD PLATTERS |
|
| HALF PLATTERS SERVE 4 – 6 ppl FULL PLATTERS SERVE 10 – 12 ppl |
|
| SPINACH SALADE | |
| quinoa, apple, golden raisins, pickled red onions, caramelized honey mustard vinaigrette half 35.00 / full 60.00 |
|
| LYONNAISE SALADE | |
| frisée, lardons, croutons, chopped egg half 40.00 / full 70.00 |
|
| BUTTER LETTUCE | |
| chopped with fines herbs, shallots, Dijon half 35.00 / full 60.00 |
|
ENTRÉE PLATTERS |
|
| HALF PLATTERS SERVE 4 – 6 ppl FULL PLATTERS SERVE 10 – 12 ppl |
|
| NIÇOISE SALADE | |
| seared Ahi, green beans, tomatoes, fingerling potatoes, avocado, tapenade, anchovy, roasted red bell peppers half 70.00 / full 130.00 |
|
| GRILLED SALMON SALADE | |
| chopped butter lettuce, fines herbs, shallots, Dijon mustard vinaigrette half (four 6oz portions) 75.00 full (eight 6oz portions) 140.00 |
|
| POULET GRAND MÈRE | |
| quartered Rocky Jr natural chicken, jus de poulet, mashed potatoes half (8 pieces) 80.00 full (16 pieces) 150.00 |
|
| SKIRT STEAK BORDELAISE | |
| sliced skirt steak, cooked to medium, sauce Bordelaise, mashed potatoes Half (five 8oz portions, sliced) 125.00 Full (ten 8oz portions) 240.00 |
All menu items are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
KIDS MENUS |
| KID’S MENU I 9.50 per person |
MAIN COURSE |
| MACARONI & CHEESE |
| elbow pasta with cheddar cheese |
| FRIED CHICKEN TENDERS |
| pommes frites |
DESSERT |
| PETIT KIDS SUNDAE |
| vanilla ice cream, chocolate sauce, whipped cream |
| KID’S MENU II 13.50 per person |
APPETIZER |
| FRUIT PLATE |
| assorted fruits |
MAIN COURSE |
| FRIED CHICKEN TENDERS |
| pommes frites |
| PETIT CHEESEBURGER |
| cheddar cheese, pommes frites |
DESSERT |
| PETIT KIDS SUNDAE |
| vanilla ice cream, chocolate sauce, whipped cream |
| KID’S MENU III 16.50 per person |
APPETIZER |
| FRUIT PLATE |
| assorted fruits |
| PETIT SALAD |
| organic greens, cherry tomatoes, sherry vinaigrette |
MAIN COURSES |
| MACARONI & CHEESE |
| elbow pasta with cheddar cheese |
| FRIED CHICKEN TENDERS |
| pommes frites |
| PETIT CHEESEBURGER |
| cheddar cheese, pommes frites |
| SALMON FILET |
| fresh vegetables |
DESSERT |
| PETIT KIDS SUNDAE |
| vanilla ice cream, chocolate sauce, whipped cream |
| PETIT KIDS SORBET |
| duo of seasonal sorbet, palmier cookie |
All menu items subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)