ea t+ enert t ain - The Waterfront Beach Resort...low fat yogurts x Peerless Waterfront Blend...

eat + entertainB A N Q U E T S

GET CLOSER. CLOSER TO THE SAND, SURF, WAVES. CLOSER TO THE

VIBRANT, LAID-BACK SOUTHERN CALIFORNIA BEACH LIFESTYLE.

CLOSER TO A TRUER VERSION OF YOU.

banquet menusB R E A K FA S T

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4 LET’S GET SOCIAL

(Prices are subject to change and subject to a 24% service charge and 7.75% sales tax)

C O N T I N E N TA L B R E A K FA S T

33. per guest.

A L L C O N T I N E N TA L B R E A K FA S T S I N C L U D E :

CHILLED FRUIT JUICES

CUT FRESH SEASONAL MELONS, PINEAPPLE AND BERRIES

ASSORTMENT OF FRESH BAKED BAKERIES

ASSORTED TEAS

PEERLESS WATERFRONT BLEND COFFEE AND DECAFFEINATED COFFEE

E N H A N C E Y O U R C O N T I N E N TA L B R E A K FA S TOne selection 35. per guest. Two selections 37. per guest. Three selections 39. per guest.

ASSORTED BAKERY FRESH BAGELS WITH CREAM CHEESE

INDIVIDUAL FRUIT YOGURT

BUTTERY SUGAR GLAZED CINNAMON ROLLS

HOUSE MADE GRANOLA WITH MILK

ASSORTED CEREALS WITH CHOICE OF MILK

S E R V E D B R E A K FA S T SAll breakfast selections are served with chilled fresh squeezed orange juice, assorted sliced breakfast breads, butter and preserves,

Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas. Vegetarian, Gluten-Free and Kids Meals are available upon request.

SURF’S UP BREAKFASTCut daily seasonal fresh fruits and berries. Choice of cottage cheese or yogurt and seasonal coffee bread.32. per guest

AMERICAN BREAKFASTScrambled farm fresh eggs with Roma Italian tomatoes, forest mushrooms topped with Monterey Jack cheese, parsley and served with our griddled country breakfast potatoes. Choice of pork sausage, Applewood bacon or honey roasted ham.34. per guest

HEALTHY STARTScrambled farm fresh egg whites with Provencal vegetables, herbs and topped with crumbled feta cheese. Served with fresh cut seasonal fruit, multi-grain croissant and gluten-free muffins.34. per guest

CLASSIC EGGS BENEDICTPoached eggs, smoked Canadian pork loin and our light, creamy hollandaise sauce served on a griddled English muffin, with country breakfast potatoes and a rosemary balsamic roasted Italian Roma tomato.38. per guest

CALIFORNIA STEAK AND EGGSFarm fresh sunny side up egg with a 10 oz. grilled prime New York steak, country breakfast potatoes, rosemary balsamic roasted Italian Roma tomato and breakfast breads.40. per guest

“I can’t imagine a

day without coffee.

I can’t imagine!”

– Howard Schultz


B R E A K FA S T B U F F E T S

THE TWIN DOLPHIN x Chilled fruit juices x Freshly baked breakfast bakeries x Scrambled farm fresh eggs with herbs and Italian Roma tomatoes x Country style griddled potatoes topped with aged cheddar cheese x Roasted Applewood bacon and pork sausage x Assortment of seasonal fresh cut fruits and melons x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

44. per guest

THE HEALTHY START x Chilled fruit juices x Multi-grain croissant and gluten-free muffins x Scrambled farm fresh egg whites with Provencal vegetables and topped with crumbled feta cheese and parsley x Roasted chicken apple sausage x Assortment of whole fruits and fresh cut melons x House made granola and assorted low fat yogurts x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

46. per guest

THE PLAIN AND SIMPLE x Chilled fruit juices x Assorted breads for toasting, butter and preserves x Scrambled farm fresh eggs x Country style griddled potatoes x Choice of roasted Applewood bacon or pork sausage x Assortment of seasonal fresh cut fruits and melons x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

42. per guest

THE HUNTINGTON x Chilled fruit juices x Cinnamon streusel muffins and house made Mexican shortbread x Scrambled farm fresh eggs with Spanish pork chorizo x Flour tortillas, green onions, tomatoes and Monterey Jack cheese x Country style griddled potatoes with poblano peppers and topped with pepper jack cheese x Seasonal fresh fruit salad x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

45. per guest

THE CATALINA x Chilled fruit juices x Fresh baked breakfast bakeries x Scrambled farm fresh eggs with smoked honey ham x Roasted Applewood bacon and pork sausage x Country style griddled potatoes with scallions and Gruyère cheese x Thick cut cinnamon brioche French toast with Vermont maple syrup x Assortment of seasonal fresh cut fruits and melons x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

47. per guest

GLORIOUS MORNING START x Chilled juice x Assorted breads for toasting x Scrambled farm fresh eggs with chives x Chicken sausage x Applewood bacon x Griddled potatoes with caramelized onions x California grown orange wedges x Citrus yogurt parfaits x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

46. per guest

B U F F E T E N H A N C E M E N T S

GREEK YOGURT WITH HOUSE MADE GRANOLA AND BERRIES PARFAITSFlavors: Berry Compote, Honey or Lemon One flavor 8. eachTwo flavors 10. each Three flavors 12. each

ASSORTED DRY CEREALS WITH COLD MILK6. each

NAKED FRUIT SMOOTHIES8. per guest

HOUSE MADE GRANOLAAncient grains and wild honey8. per guest

FRESHLY BAKED CROISSANT EGG SANDWICHSausage patty and aged cheddar cheese (Available with tomatoes for vegetarian option)12. per guest

GRIDDLED ENGLISH MUFFIN EGG SANDWICHSmoked Canadian pork loin and Swiss cheese (Available with tomatoes for vegetarian option)12. per guest

HOUSE MADE BISCUIT, EGG AND BACON SANDWICH12. per guest

OMELET STATION x Cooked to order right before your eyes x Farm fresh eggs, egg whites and egg substitute are available x Omelet choice of ingredients include: Honey smoked ham, Italian Roma tomatoes, red onions, bell peppers, forest mushrooms, Swiss cheese, cheddar cheese and fresh salsa

18. per guest

SMOKED SALMON LOXWith mini bagels and cream cheese 14. per guest

WATERFRONT BREAKFAST BURRITOScrambled farm fresh eggs, Spanish chorizo, aged cheddar cheese and fresh cilantro wrapped in a flour tortilla with house made salsa (Available with tomatoes for vegetarian option)12. per guest

ALL AMERICAN BREAKFAST BURRITOScrambled farm fresh eggs, aged cheddar cheese, Applewood smoked bacon, and sausage wrapped in a flour tortilla with house made salsa14. per guest

STEEL CUT IRISH OATSBrown sugar and golden raisins7. per guest (Additional toppings including banana, dried cranberries, roasted pecans or maple candied bacon are available. Additional 4. per guest.)

CLASSIC EGGS BENEDICTPoached farm fresh egg, smoked Canadian pork loin, hollandaise sauce on a griddled English muffin garnished with chopped parsley12. per guest

THE “TURF” BENEDICTPoached farm fresh eggs, 6-hour braised beef short rib, hollandaise sauce on a griddled English muffin garnished with pickled red onions and fresh thyme16. per guest

THE “SURF” BENEDICTPoached farm fresh eggs, blue crab and hollandaise sauce on a griddled English muffin dusted with Old Bay seasoning and caper berries 18. per guest

“Food should

be fun.”

– Thomas Keller



W AT E R F R O N T A N D C E N T E R O U R A W A R D - W I N N I N G B R U N C H B U F F E T E X P E R I E N C E

69. per guest on Sundays, 79. per guest on Saturdays

A L L B R U N C H B U F F E T S I N C L U D E :

An assortment of freshly baked breakfast bakeries. Bagels with jams and cream cheese

Chilled fruit juices and seasonal fresh cut melons, whole fruits and berries

Scrambled California farm fresh eggs, country breakfast potatoes, roasted Applewood bacon and our classic pork sausages

“Peel and eat” shrimp cocktail served with our signature cocktail sauce

Chef’s choice of seasonal salads

CHOICE OF ONE MAIN ENTRÉE All entrées include a vegetable medley

x Pan roasted Atlantic salmon x Herb roasted chicken breast x The Waterfront Eggs Benedict

DESSERT STATION Selection of three assorted house made mini pastries plus Peerless Waterfront Blend Coffee, decaffeinated coffee, assorted Numi teas and, of course, flowing sparkling wine and mimosas Four selections add 2. per guest Five selections add 3. per guest

B R U N C H B U F F E T S TAT I O N S E L E C T I O N S T O C O M P L E M E N T T H E E X P E R I E N C E

Presented on Saturdays and Sundays. Select one station. Chef required at 175. per chef. For a second station, please add 18. per guest to the menu price, and an additional chef attendant will also be required at 175. per chef.

OMELET STATION x Cooked to order right before your eyes x Farm fresh eggs, egg whites and egg substitute are available x Omelet choice of ingredients include: Honey smoked ham, Italian Roma tomatoes, red onions, bell peppers, forest mushrooms, Swiss cheese, cheddar cheese and fresh salsa

(For groups over 75 people, a second chef will be required at 175. per chef)

SLOW ROASTED PRIME RIB CARVING STATION

x Sliced to order x Served with a Cabernet red wine demi-glace x Accompanied by pickled and creamy horseradish and assorted bread rolls


OUR AWARD-WINNING MARYLAND STYLE BLUE CRAB CAKE STATION

x Maryland style blue crab cakes xWaterfront bistro salad, belgian endives, frisée, spiced walnut and house vinaigrette x Choice of chipotle tomatillo salsa or chive crème fraiche


“Sometimes I’ve

believed as many as

six impossible things

before breakfast.“

– Lewis Carroll



C O F F E E B R E A K S A N D R E F R E S H M E N T S

COFFEE SHOP x Assorted individual bottles/cans of Starbucks Double Shot, Frappuccinos, Refreshers and iced coffee x House made biscotti x Assorted coffee bread x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

24. per guest

PERFECT PARFAIT x House made ancient granola x Assorted yogurts, seasonal berries and wild honey x Individual cartons of orange juice and apple juice x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

24. per guest

SPORTS FAN x Mixed roasted nuts x Ballpark nachos: Tortilla chips, pickled jalapeños and hot cheese sauce xWarm mini soft pretzels with an assortment of mustards x Buttered popcorn (Upgrade to individual boxes of Cracker Jacks for an additional 2. per guest) x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

24. per guest

DIRTY COOKIE

x Assortment of chocolate chip, red velvet and churro cookie shots x Served with a selection of milk: regular or chocolate x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

25. per guest

FEEL GOOD x Gather your favorite ingredients to create your own unique and filling trail mix: Golden raisins, roasted mixed nuts, yogurt covered pretzels, chocolate covered pretzels, dried cranberries, Chex cereal, mini hard chocolate candies and banana chips x Sparkling flavored water x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

24. per guest

SWEET TOOTH x Assorted fresh baked chocolate chip cookies, chocolate frosted brownies and decadent blondies xWhole fresh fruit x Assorted sodas x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

22. per guest

BEACH BUM

x Assortment of artisan potato chips, pretzels and assorted candy bars x Freshly baked cookies x Assorted sodas, lemonade and iced tea x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

24. per guest

PROTEIN POWER x An assortment of domestic and imported cheeses x Seasonal fresh vegetables with dipping sauce x Roasted mixed nuts x Arnold Palmer beverage and Red Bull energy drinks x Peerless Waterfront Blend Coffee, decaffeinated coffee and assorted teas

26. per guest

SUNDAE FUNDAE x Vanilla, chocolate and strawberry ice cream x Caramel and chocolate sauces x Assorted toppings to include: chocolate chips, rainbow sprinkles, roasted nuts, crushed Oreos, whipped cream, seasonal berries x Chocolate dipped waffle bowl

26. per guest plus attendant(Chef attendant required at 175. per attendant per 75 guests)

“As long as there

was coffee in the

world, how bad

could things be?”

– Cassandra Clare



A L A C A R T E S E L E C T I O N S

PEERLESS WATERFRONT BLEND COFFEERegular and decaffeinated90. per gallon

ASSORTED NUMI ORGANIC PREMIUM TEAS90. per gallon

ASSORTED REGULAR AND DIET SODAS6. each

STILL OR SPARKLING MINERAL WATER7. each

NAKED FRUIT SMOOTHIES AND JUICES8. each

RED BULL ENERGY DRINKSRegular and sugar free7. each

TROPICAL BLEND ICED TEA75. per gallon

ICE COLD LEMONADE75. per gallon

FRESH SQUEEZED ORANGE, GRAPEFRUIT OR CRANBERRY JUICE60. per gallon

WHOLE FRESH SEASONAL FRUITS 4. each

ASSORTMENT OF INDIVIDUAL FRUIT YOGURTS5. each

FRESHLY BAKED CROISSANTS50. per dozen

ASSORTED FRUIT DANISH 50. per dozen

SEASONAL SCONES 60. per dozen

MAPLE PECAN GLAZED CINNAMON ROLLS60. per dozen

ASSORTED SEASONAL MUFFINS BY THE DOZEN54. per dozen

GRANOLA BARS 6. each

WARM SOFT MINI PRETZELSServed with assorted mustards including yellow, Dijon and whole grain8. each

HOUSE MADE TWICE COOKED CHIPSServed with assorted seasonings including BBQ, ranch and Cajun8. per guest

HOUSE POPPED POPCORNServed in an old fashioned popcorn machine8. per guest

DECADENT CHOCOLATE BROWNIESWith dark chocolate ganache58. per dozen

RICE KRISPY TREATSDrizzled with chocolate50. per dozen

GOURMET HOUSE MADE CUPCAKES x Red velvet with cream cheese frosting x Devil’s food with dark chocolate ganache and salted caramel glaze x Vanilla with raspberry Italian buttercream

(Min. 1 doz. per flavor) 60. per dozen

HOMEMADE COFFEE BREAD LOAFSBlueberry, lemon poppy, zucchini, banana and seasonal(Min. 1 doz. per flavor) 70. per dozen

DOVE ASSORTED ICE CREAM BARS6. each

ASSORTED FRESHLY BAKED COOKIES BY THE DOZENChocolate chip, double chocolate chip, peanut butter, sugar and oatmeal58. per dozen

LU

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TA B L E S I D E L U N C H

AT T H E F O U R - D I A M O N D W AT E R F R O N T B E A C H R E S O R T, G U E S T S I N D U L G E

I N M E A L S P A S S I O N AT E LY P R E P A R E D B Y O U R TA L E N T E D C U L I N A R Y T E A M

W I T H O V E R 1 0 0 Y E A R S O F C O M B I N E D E X P E R I E N C E .

ALL PLATED LUNCHES ARE THREE-COURSE AND INCLUDE: Fresh baked bread and butter, Peerless Waterfront Blend Coffee, decaffeinated coffee or hot tea

L U N C H S O U P S

ITALIAN ROMA TOMATO SOUPCippolini onions and fresh basil

NEW ENGLAND CLAM CHOWDERApplewood smoked bacon and sweet corn

FIRE ROASTED TORTILLA SOUPFresh cilantro

L U N C H S A L A D S

WILD BABY ARUGULA SALADShaved Romano cheese, seasonal figs, lotus root chips and aged balsamic dressing

BOSTON BIBB LETTUCE SALADPear carpaccio, crumbled Danish blue cheese, candied walnuts and a whole grain mustard dressing

ORGANIC MIXED GREENS HOUSE SALADOven dried tomatoes, crispy shallots, crumbled goat cheese and red wine vinaigrette

CLASSIC CAESAR SALADGarlic croutons, shaved Parmesan cheese and our signature creamy black pepper Caesar dressing

L U N C H E N T R É E S

Vegetarian, Gluten-Free and Kids Meals are available upon request.

RICOTTA AND MASCARPONE CHEESE TORTELLINI Creamy three cheese sauce topped with wilted baby spinach and garlic50. per guest

ORECCHIETTE WITH ROCK SHRIMPEnglish peas, cherry tomatoes and grated pecorino Romano52. per guest

LEMON AND GARLIC ROASTED HALIBUTLightly seared Tuscan vegetable and orzo pasta with sundried tomato butter57. per guest

HERB ROASTED CHICKEN BREASTSaffron risotto, roasted baby carrots, Italian Roma tomato with natural pan gravy53. per guest

PAN SEARED ATLANTIC SALMONProvencal vegetables and tri-color quinoa with fresh herb oil55. per guest

PAN SEARED FILET OF BEEFFour cheese Parmesan risotto, balsamic roasted Roma tomatoes with Cabernet red wine sauce60. per guest

DUET OF PETIT FILET OF BEEF AND PAN SEARED ATLANTIC SALMONRoasted baby Yukon potatoes, garlic, wilted spinach and chef’s choice of sauce68. per guest

L U N C H D E S S E R T S

TAHITIAN VANILLA BEAN PANNA COTTASeasonal berries, rose water champagne jelly

S’MORES CHEESECAKEChocolate ganache, graham cracker crumble and toasted Swiss meringue

SWEET AND SIMPLE KEY LIME TARTWhipped cream and strawberry coulis

CHOCOLATE BANANA ALMOND TARTCaramelized banana sauce, whipped cream and crunchy pearls

DARK CHOCOLATE RASPBERRY MOUSSE CAKEDecadent brownie, fresh raspberries and coulis

FRESH RASPBERRY TARTSweet crust, raspberry Bavarian mousse and raspberry coulis

CHOCOLATE CAKE (Vegan option) Chocolate ganache and fresh raspberries Add 2. per guest

“Let food be

thy medicine

and medicine

be thy food.”

– Hippocrates



L U N C H B U F F E T SAll buffets include Peerless Waterfront Blend Coffee, decaffeinated coffee and iced tea.

PRE-MADE SANDWICH BUFFETSelect (2) soups and (2) salads

xWarm and comforting: x Spicy fire roasted tortilla soup x Cream of forest mushroom x New England clam chowder x Italian Roma tomato and basil soup x Cream of brie and broccoli x Minestrone with Tuscan white bean and fresh basil

x Crisp and nourishing: x Tomato wallpaper with asparagus and shaved blue cheese micro lettuces x Yukon gold potato salad with crisp pancetta and chive remoulade x Arrowhead spinach salad

x Hearty and delicious x Curried chicken salad sandwich on a grain bread x Smoked turkey, Applewood smoked bacon, artisan mixed greens, Swiss cheese, avocado, vine ripened tomato, mayonnaise spread on Rosemary bread x Grilled eggplant and tomato with fire roasted pepper, buffalo mozzarella and Kalamata spread x Black Forest ham, shaved prosciutto, crispy pancetta with Brie cheese and arugula on a French baguette

x Sweet ending x Assorted shortbread cookies x Cheesecake cup x Fruit salad with cinnamon yogurt

59. per guest

SURF HERO MARKET SANDWICH BUFFET x Tossed hearts of romaine Cobb salad with buttermilk tarragon dressing x Herb roasted vegetables x Seasonal fresh cut melons, fruits and berries x In between the bread ingredients: Boar’s Head turkey, smoked honey ham, slow cooked roast beef, pastrami, albacore tuna salad x Provolone and aged cheddar cheeses x Condiments include: Sliced tomatoes, red onions, baby artisan greens, dill pickle wedges, mayonnaise, mustard x Breads include: Sourdough, whole wheat, white and cilantro tortillas x Selection of individual bags of potato chips x A sweet ending of freshly baked assorted cookies and decadent dark chocolate brownies

55. per guest

BY THE SEA x Cucumber Greek salad with Kalamata olives, julienne red onions, heirloom cherry tomatoes, feta cheese with a citrus vinaigrette x Israeli couscous salad with roasted vegetables, Spanish chorizo, and a spicy Harissa dressing x Chicken kabobs x Beef kabobs x Thyme and lemon scented roasted squash x Pasta primavera x Roasted foccacia bread x A sweet finish of lemon raspberry panna cotta, key lime tart, and strawberry marshmallow skewer

67. per guest

UNDER THE TUSCAN SUN x Tossed classic Caesar salad, garlic croutons, shaved Parmesan and our signature cracked black pepper Caesar dressing x Heirloom tomato caprese salad, fresh buffalo mozzarella, micro basil and 25-year aged balsamic vinegar x Roasted Chicken Marsala, wild forest mushroom, Marsala wine and fine herbs x Baked penne pasta, crushed fresh basil and Italian Roma tomato pomodoro x Thyme and lemon scented roasted Italian squash x Selection of hardy bread rolls and butter x A sweet ending of espresso tiramisu, seasonal panna cotta, orange scented cannoli and raspberry frangipane tart x 60. per guest

PIERSIDE GRILL x Organic baby green lettuces, candied pecans, oven dried tomatoes with choice of balsamic vinaigrette or creamy basil x Classic creamy macaroni salad x½ lb. special blend hamburgers and cheeseburgers, veggie burgers and all beef hot dogs xWhole roasted free range BBQ chicken x Condiments include: Baby artisan greens, bell peppers, sliced tomatoes, shaved red onions, dill pickle spears, sweet relish, mayonnaise, ketchup and mustard x Sautéed mushrooms and caramelized onions x Sweet milk braised corn on the cob x A sweet ending of fire toasted marshmallow s’more cups, funfetti white chocolate mousse cup, walnut blondies and cheesecake lollipops

61. per guest(Chef with BBQ grill may be added for 175. per attendant for every 75 guests)

FIESTA BUFFET x Spicy corn and fresh cilantro tortilla soup x Chicken ensacada chop chop salad, crispy flour tortilla and tomatillo vinaigrette x Grilled marinated beef tri-tip x Roasted chicken quesadillas with crumbled poblano peppers and grilled sweet corn x Hand rolled cheese enchiladas and house made sauce x Fresh cilantro and poblano rice x Slow cooked pinto beans topped with queso fresco x Fire roasted salsa, house made guacamole, sour cream and tortilla chips x A sweet finish of Mexican chocolate pot de crème, coconut flan, cinnamon rice pudding

65. per guest

IT’S A WRAPChoice of (1) soup:

x Spicy fire roasted tortilla soup x Cream of forest mushroom x New England clam chowder x Italian Roma tomato and basil soup x Cream of brie and broccoli x Minestrone with Tuscan white bean and fresh basil

Salads: x Organic baby greens with candied pecans, oven dried tomatoes and balsamic dressing x Fingerling potatoes with fresh dill, scallions and grain mustard dressing x Roasted vegetable salad with eggplant, peppers, zucchini, lemon and feta cheese

Wraps: x Spinach and whole wheat wraps to include:

x Grilled asparagus and roasted portobello mushrooms x Basil marinated roasted chicken and crispy Romaine leaves x Smoked turkey cobb with hard boiled eggs, avocado, hickory smoked bacon, Danish blue cheese, crisp Romaine lettuce, and blue cheese dressing x Ahi tuna nicoise with Haricot Vert, fingerling potatoes, frisée and Kalamata olive garnish and our house vinaigrette

Sweet ending: x Greek yogurt cheesecake cup with berry compote x Dark chocolate mousse cup x Fruit salad with cinnamon yogurt

57. per guest

EAT + ENTERTAIN 17

“Food is our

common ground, a

universal experience.”

– James Beard

L U N C H B U F F E T S ( C O N T I N U E D )All buffets include Peerless Waterfront Blend Coffee, decaffeinated coffee and iced tea.

THE BACKYARD BBQ x Roasted fingerling potato salad, tobacco onions, bacon and creamy chive dressing xWatermelon and wild watercress salad with crumbled feta cheese and grilled sweet chili prawns x Aged cheddar mac ‘n’ cheese x Smoked Niman Ranch pulled pork x Buttermilk fried chicken x Baked sweet white beans x Corn bread and potato rolls with honey butter x A sweet ending of seasonal warm fruit cobbler, strawberry shortcake and cheesecake with seasonal berries

63. per guest (Additional 3. per guest for scooped vanilla ice cream)

CALIFORNIA LIFESTYLE x Organic baby green lettuces, candied pecans, oven dried tomatoes, garden vegetables and balsamic vinaigrette x Grilled jumbo asparagus salad, crumbled Danish blue cheese, micro arugula and 25-year aged balsamic vinegar x Grilled swordfish with lemon beurre blanc, sweet onion and lemon risotto x Pan seared chicken breast with forest mushroom ragout x Herb and garlic roasted baby Yukon gold potatoes x Broccolini fleurets and shallot butter x Selection of hardy bread rolls and butter x A sweet finish of salted caramel chocolate tart, fresh fruit tart, orange crème brûlée and lemon tart

67. per guest

THE VINEYARD x Baby organic spinach leaves, smokey pork belly and chopped free range hard boiled eggs with a sweet mustard vinaigrette x Farmer’s Market chopped salad, sliced California grapes, apples, pears and green goddess dressing x Grilled Atlantic salmon with a lemon caper butter sauce x Pan seared chicken breast with natural pan gravy x Basil marinated prime sirloin with balsamic reduction demi-glace x Baby spinach, Italian Roma tomatoes and leek ragout x Herb and garlic baby Yukon gold potatoes x Locally sourced seasonal vegetables with shallot butter x Selection of hardy rolls and butter x A sweet ending of basil panna cotta with mascerated strawberries, blackberry almond puff pastry tart and dark chocolate mousse cup

70. per guest


DIN

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EAT + ENTERTAIN 21

C H I L L E D A P P E T I Z E R S

LIVE MAINE LOBSTER GAZPACHOWith micro sprouts7. per piece

GRILLED PORTOBELLOBasil and arugula pesto on oven dried garlic crostinis6. per piece

PROSCIUTTO DI PARMA WRAPPED MELON6. per piece

SERRANO HAM WRAPPED BRIE CHEESE BITES6. per piece

MEDITERRANEAN CAPRESE SKEWERFresh buffalo mozzarella, bell peppers,Kalamata olives and fresh basil6. per piece

DEVILED EGGSApplewood bacon crumbles and crispy brioche crostini 6. per piece(Add lobster for an additional 2. per piece)

THE WATERFRONT SEAFOOD CEVICHE Freshly squeezed lime juice, tomato and chili oil. Served with house made tortilla chips. 8. per piece

SMOKED SALMON SNOW CONESWith Osetra caviar7. per piece

SEARED AHI TUNA STICKSWith wasabi 7. per piece

AHI TUNA TACOSCreme fraiche and micro cilantro8. per piece

JUMBO BLUE CHEESE FILLED SANTA BARBARA OLIVES7. per piece

W A R M A P P E T I Z E R S

AWARD WINNING MARYLAND STYLE BLUE CRAB CAKEWith chipotle roasted bell pepper aioli8. per piece

COCONUT CRUSTED JUMBO SHRIMPServed with spicy mango dipping sauce7. per piece

ASSORTED MINIATURE PIZZAS6. per piece

WILD MUSHROOM, MASCARPONE AND CHICKEN RAGOUTServed on an oven dried garlic ciabatta crostini6. per piece

APPLEWOOD BACON WRAPPED DATES With blue cheese7. per piece

SMOKED DUCK EMPANADASWith blackberry ketchup7. per piece

SMOKED BRISKET PICADILLO EMPANADA7. per piece

CIABATTA GRILLED CHEESE SANDWICHESAged cheddar cheese with tomato soup6. per piece(Add mushroom or bacon for an additional 1. per piece)

SPINACH AND FETA PHYLLO PURSES6. per piece

CREAM CHEESE WONTONSServed with sriracha BBQ dipping sauce6. per piece

TANDORI CHICKEN SATAYWith spicy peanut sauce7. per piece

BBQ PULLED PORK SPRING ROLL7. per piece

KIELBASA SAUSAGEWith whole grain mustard “en croute”7. per piece

CITRUS-CILANTRO BACON WRAPPED SCALLOPS8. per piece

TRUFFLE AND WILD MUSHROOM ARANCINI6. per piece

FRESH HERB AND DIJON MUSTARD CRUSTED NEW ZEALAND LAMB CHOPSWith red wine demi-glace8. per piece

TERIYAKI MARINATED BEEF SKEWERSWith green onions and ginger8. per piece

FIRE ROASTED TEQUILA SHRIMP SKEWERSServed with lime and fresh cilantro8. per piece

BRIE, PEAR AND ALMOND BEGGARS PURSE7. per piece

PETITE FIG AND CARAMELIZED ONION PUFF6. per piece




A R T I S T R Y O N D I S P L AY

SEASONAL FRESH CUT FRUIT, MELON AND BERRY DISPLAYAssorted fruits to complement the season 12. per guest

STUFFED BAKED BRIE EN CROUTEStuffed with a choice of:

x Sun dried tomatoes, pine nuts and pesto x Applewood bacon, candied walnuts and honey

Served with handcrafted bread and lavash crackers12. per guest

DOMESTIC AND IMPORTED CHEESE DISPLAYAn assortment of carefully curated cheeses including cow, sheep, goat, aged, soft and firm with assorted handcrafted bread and lavash crackers20. per guest

ARTISAN CHEESE AND CHARCUTERIE SELECTIONSelection of artisan cheeses and charcuterie, served with handcrafted bread and lavash crackers, thyme honey, dried fruits and nuts26. per guest

FARM FRESH CRUDITÉGarden vegetables of locally sourced rainbow cauliflower, heirloom teardrop tomatoes, mini peppers, carrots and Persian cucumbers. Served with our own house buttermilk tarragon dipping sauce.16. per guest

HERB AND GARLIC OVEN ROASTED SEASONAL VEGETABLE DISPLAYZucchini, rainbow cauliflower, jumbo asparagus, young carrots, Italian Roma tomatoes and balsamic glazed red onions18. per guest

ITALIAN CLASSIC ANTIPASTO PLATTERAssorted imported cured meats and cheeses, herbs and assorted seasonal pickled vegetables. Served with handcrafted bread and lavash crackers.22. per guest

WARM PARMESAN ARTICHOKE FONDUEDiced garlic ciabatta and house made heirloom corn tortilla chips13. per guest

NEW ENGLAND SEASIDEIced jumbo prawns, fresh caught oysters and Alaskan king crab legs. Served with cocktail sauce and red wine mignonette.(4 pieces per guest)35. per guest

WATERFRONT SUSHIOur house made rolls include spicy tuna roll with ponzu sauce, California roll with avocado, crab meat, mango, and a classic veggie roll with seasonal vegetables and fresh avocado. Served with soy sauce, wasabi, and fresh ginger. (3 pieces per guest)30. per guest

LOCALLY SOURCED ARTISAN BREADS AND SPREADSPlain and roasted red pepper local hummus, house made olive tapenade, marinated mushrooms, handcrafted bread and lavash crackers13. per guest

“First we eat, then we

do everything else!”

– M.F.K. Fisher



S P E C I A LT Y S TAT I O N SMinimum 3 stations for meal service for listed prices.

Additional 15. per guest for 2 stations. Additional 30. per guest for 1 station.

MANGIA MANGIAChoice of two:

x Orecchiette with rock shrimp, English peas, cherry tomatoes and grated pecorino Romano x Cheese tortellini with locally sourced wild baby arugula and basil pesto cream sauce x Penne with grilled vegetables and our signature vodka rose sauce x Rigatoni with a slow simmered red wine beef Bolognese x Served with warm garlic dusted buttery breadsticks

25. per guest(Additional selections are available at 8. per guest)

HERBACEOUS GREENS x A variety of lettuces to include Boston bibb, hearts of romaine, mixed lettuces and wild baby arugula x Toppings and condiments include baby heirloom tomatoes, cucumber, shaved red onions, Peruvian peppers, garbanzo beans, garlic croutons, grated parmesan, crumbled feta cheese, grilled sweet corn and toasted almond slivers x Dressings include creamy green goddess dressing, aged balsamic vinaigrette and Sherry wine vinaigrette

22. per guest(Add herb and lemon chicken or cold poached Atlantic salmon for 10. per guest)

RISOTTO STATIONLemon risotto and four cheese risotto with assorted toppings to include sautéed mushrooms, green onions, English peas, crispy pancetta, sundried tomatoes and herb infused oils26. per guest

DUO OF GASTRO PUB SLIDERSChoice of two:

x Turkey sliders with cranberry jalapeño jam and smoked mozzarella x Kobe beef sliders with caramelized onions and smoked cheddar x 4 hour braised pulled pork sliders with pickled red onion and house made balsamic BBQ sauce x Lamb sliders with crumbled feta cheese and garlic tzatziki sauce x Shrimp cake sliders with cabbage slaw and Chipotle mayonnaise x All sliders are served with gourmet chips

25. per guest(Add an additional slider selection for 8. per guest)

OUR AWARD-WINNING MARYLAND STYLE BLUE CRAB CAKE STATION

x Maryland style blue crab cakes xWaterfront bistro salad with Belgium endives, frisée, spiced walnut and house vinaigrette x Chipotle olive oil

30. per guest(Chef attendant required at 175. per attendant/1 per 75 guests)

BAJA BREAK x Beer battered crispy fish tacos served with fresh cilantro, chipotle crema, shaved green cabbage and queso fresco x 24-hour marinated Santa Maria style beef tri-tip fajitas served with house made guacamole, pico de gallo and sour cream x Slow simmered seasoned black beans and Spanish rice x Served with a choice of fire roasted salsa or salsa verde, regular and cilantro flour tortillas

35. per guest

CREPE STATIONMade-to-order sweet and savory crepes. A menu can be provided.26. per guest(Chef attendant required at 175. per attendant/1 per 75 guests)

BONZAI STATIONMade-to-order assorted sushi and hand rolls38. per guest(Minimum 25 guests. One-week advance notice required. Sushi chef attendant required at 250. for two hours per attendant/1 per 100 guests)

BEACH POKE STATION Starches:

x Purple rice x Gluten-free noodles x Organic mixed greens

Proteins: x Island Tuna Poke x Garlic Salmon x Tofu

Accompaniments to include: x Cucumber, purple onions, edamame, pineapple, negi, daikon sprouts, crispy shallots, sesame seeds, and togarashi

Assorted sauces include: x Six o’ clock secret sauce, spicy honey mayo, coconut miti, and truffle garlic ponzu

45. per guest

MAIN STREET TACOS x Pollo asada x El pastor x Carne asada x Served with warm mini tortillas, onions, cilantro, fresh lime, sour cream, and guacamole x Homemade tortilla chips with salsa verde and pico de gallo

35. per guest

“Pull up a chair.

Take a taste. Come

join us. Life is so

endlessly delicious.”

– Ruth Reichl



TA B L E S I D E E V E N I N G

AT T H E F O U R - D I A M O N D WAT E R F R O N T B E A C H R E S O R T G U E S T S I N D U L G E I N

M E A L S PA S S I O N AT E LY P R E PA R E D B Y O U R TA L E N T E D C U L I N A R Y T E A M . I F

Y O U W I S H , A C U S T O M M E N U C A N B E D E S I G N E D F O R Y O U R E V E N T S E R V E D

W I T H O C E A N B R E E Z E S A N D E V E N I N G S U N S E T S O V E R T H E L E G E N D A R Y

H U N T I N G T O N B E A C H P I E R .

ALL PLATED DINNERS ARE THREE-COURSE AND INCLUDE:

Fresh baked bread and butter, Peerless Waterfront Blend Coffee, decaffeinated coffee or hot tea.

D I N N E R S TA R T E R S

THE WATERFRONT AWARD-WINNING MARYLAND STYLE BLUE CRAB CAKE14. each

PAN SEARED DIVER SCALLOPSSea salt and cauliflower puree and confit heirloom baby tomatoes16. each

JUMBO SHRIMP “COCKTAIL”With lemon and cocktail sauce16. each

WHITE TRUFFLE SCENTED RISOTTO Pecorino Romano, garlic and wild mushroom14. each

C O U R S E O N E : D I N N E R S O U P S A N D S A L A D S

MINESTRONE SOUPTuscan white bean and fresh basil

CREAM OF FOREST MUSHROOM AND THYME SOUP

CREAMLESS ITALIAN ROMA TOMATO AND CIPPOLINI ONION SOUP

CREAM OF BRIE AND BROCCOLI

LIVE MAINE LOBSTER AND SWEET CORN CHOWDER WITH CHIVES (Additional 4. per guest)

SEARED AHI TUNA NICOISE SALADWith Haricot Vert, fingerling potatoes, frisée, Kalamata olives and our house vinaigrette (Additional 9. per guest)

HEARTS OF ROMAINE CAESAR SALADRomaine leaves, Parmesan sheet, garlic croutons and our signature black pepper Caesar dressing

ORGANIC BABY GREENS SALADCandied pecans, oven dried tomatoes and green goddess dressing

BABY ORGANIC SPINACH LEAVES SALADSmokey bacon, chopped free range eggs and a sweet mustard dressing

YOUNG BOSTON BIBB LETTUCE SALADPear carpaccio, crumbled Danish blue cheese, candied walnuts and a whole grain mustard dressing

ORGANIC MIXED GREENS SALADOven dried tomatoes, fried shallots, crumbled goat cheese and a red wine vinaigrette

WILD BABY ARUGULA SALADShaved Pecorino Romano, seasonal figs, lotus root chips and our aged balsamic dressing

TRIO OF BABY BEETS SALADMarcona almonds, crumbled goat cheese and simple vinaigrette

“There is no

sincerer love than

the love of food.”

– George

Bernard Shaw



C O U R S E T W O : D I N N E R E N T R É E SAsk about our Vegetarian, Gluten-Free and Kids Meal options.

LEMON AND THYME ROASTED CHICKEN BREASTGarlic and Parmesan gratin potatoes, Haricot Vert with shallot butter75. per guest

STUFFED BREAST OF CHICKENStuffed with Boar’s Head hot capicola, Gruyère cheese and served with garlic pomme puree and whole roasted button mushrooms77. per guest

SLOW BRAISED VEAL OSSO BUCCOWild mushroom risotto and grilled asparagus with green pepper corn demi-glaze 88. per guest

WHOLE GRAIN MUSTARD POTATO CRUSTED ATLANTIC SALMONWilted baby spinach and shallot butter. Served with chive crème fraiche78. per guest(Add blue crab to the potato crust for additional 5. per guest)

PAN SEARED JUMBO DIVER SEA SCALLOPSWith four-cheese risotto, roasted tomatoes and a citrus beurre blanc86. per guest

8-HOUR RED WINE BRAISED SHORT RIBSHorseradish mashed potatoes, broccolini and roasted shallots served with a Pinot Noir red wine demi-glace85. per guest

MAPLE MISO GLAZED ATLANTIC SALMONRoasted corn and cypress grove goat cheese polenta with roasted baby carrots. Served with rice wine ginger butter sauce78. per guest

SLOW ROASTED SALT RUB PRIME RIBHorseradish mashed potatoes, broccolini and roasted shallots. Served with a Pinot Noir red wine demi-glace85. per guest

FILET OF BEEFFour cheese risotto, roasted jumbo asparagus, caramelized baby pearl and Applewood bacon. Served with a Cabernet red wine demi-glace90. per guest(Upgrade to truffle risotto for additional 3. per guest)

GINGER AND HONEY GLAZED ARCTIC CHARCreamy three onion risotto and shallot butter broccolini. Served with a cilantro lime beurre blanc82. per guest

PAN SEARED FRESH HALIBUT (Only available May–October)Garlic white puree and Haricot Vert. Served with brown butter herb sauce82. per guest

NIMAN RANCH MARINATED PORK TENDERSSpanish chorizo and tomato risotto, roasted cippolini onions and broccolini. Served with natural pan gravy80. per guest

GRILLED PRIME NEW YORK STEAKCaramelized garlic whipped potatoes, oven roasted forest mushrooms and roasted baby carrots. Served with green peppercorn demi-glace88. per guest

SLOW ROASTED COLORADO LAMB CHOPS Garden fresh ratatouille, thyme and rosemary roasted baby red potatoes. Served with a rosemary jus87. per guest

Create any duet out of the selection of proteins with a chef choice of starch and vegetable for 105. per guest. Or add any shrimp, scallops or lobster to any protein with chef choice of starch and vegetable for 115. per guest.

If you would like to offer a choice of two or three entrées to your guests, the highest-priced entrée would be charged for all meals. Place cards are required to designate menu selections.

Three options or more for an event will accrue an additional 7. per guest.

C O U R S E T H R E E : S W E E T F I N I S H E S

EXOTIC CHEESECAKEDiced pineapple, passion fruit curd, coconut macaroon

TAHITIAN VANILLA PANNA COTTASeasonal berries, rose water champagne jelly, strawberry coulis

DARK CHOCOLATE RASPBERRY MOUSSE CAKEDecadent brownie, fresh raspberries and coulis

ORANGE CRÈME BRULEE Grand Marnier chocolate sable, Clementine compote

CHOCOLATE BANANA ALMOND TARTCaramelized banana sauce, peanut butter crunchy, whipped cream, crunchy pearls

HAZELNUT COFFEE BARDevil’s food chocolate cake, hazelnut crunchy layer, coffee mousse

CARAMEL APPLE MOUSSE CAKESpice cake, caramel mousse, caramelized apples

CHOCOLATE CAKE (VEGAN OPTION)With dark chocolate ganache and fresh raspberries (Additional 2. per guest)

“People who love

to eat are always

the best people.”

– Julia Child



D I N N E R B U F F E T SA labor fee of 150. will apply for a guarantee below 25 guests as well as an additional 10. per person.

S O U P, S A L A D S A N D S TA R T E R SPlease select three.

ITALIAN ROMA TOMATO AND CIPPOLINI SOUP

SPICY FIRE ROASTED TORTILLA SOUP

NEW ENGLAND CLAM CHOWDERWith Applewood bacon

MINESTRONE SOUP WITH TUSCAN WHITE BEAN AND FRESH BASIL SEARED AHI TUNA NICOISE SALADWith Haricot Vert, fingerling potatoes, frisée and Kalamata olives with our house vinaigrette (Additional 9. per person)

HEARTS OF ROMAINE CAESAR SALADRomaine leaves, Parmesan sheet, garlic croutons and our signature black pepper caesar dressing

ORGANIC BABY GREENS SALADCandied pecans, oven dried tomatoes and green goddess dressing

YOUNG BOSTON BIBB SALADPear carpaccio, crumbled Danish blue cheese, candied walnuts and a whole grain mustard dressing

WILD BABY ARUGULA SALADShaved Pecorino Romano, seasonal figs, lotus root chips and our aged balsamic vinaigrette ORGANIC MIXED GREENS SALADOven dried tomatoes, garden vegetables, fried shallots, crumbled goat cheese and a red wine vinaigrette SEASONAL FRESH CUT MELON SALAD

BABY ORGANIC SPINACH LEAVES SALADSmokey bacon, chopped free range eggs and a sweet mustard dressing TRIO OF BABY BEETS SALADMarcona almonds, crumbled goat cheese and a simple vinaigrette PENNE RIGATE PASTA SALADHeirloom cherry tomatoes, corn, English peas, parsley and a creamy avocado dressing WILD WATERCRESS SALADToasted hazelnuts, pomegranate citrus vinaigrette

JERUSALEM TOMATO SALADHeirloom cherry tomatoes, Persian cucumbers, parsley and lavash croûtons

L A N D , S E A O R FA R MTwo selections from Land, Sea or Farm: 98. per guest. Three selections from Land, Sea or Farm: 110. per guest.

Four selections from Land, Sea or Farm: 120. per guest.

LAND

8-HOUR RED WINE BRAISED BEEF SHORT RIBSHerb roasted shallots

WHOLE SLOW ROASTED BEEF STRIPLOINRoasted cremini mushrooms and red wine demi-glace

PAN SEARED BEEF TENDERLOIN MEDALLIONSCaramelized Spanish onions and Cabernet red wine demi-glace

COLORADO LAMB CHOPSHerb and garlic jus SLOW BRAISED VEAL OSSO BUCOWith green pepper corn demi-glace

SEA

MAPLE MISO MARINATED ATLANTIC SALMON Braised gingered leeks

GRILLED MARINATED JUMBO PRAWNSLemon and white wine

BLACKENED GRILLED SWORDFISHCharred green tomatillo salsa

WHITE WINE STEAMED MANILA CLAMSSpanish chorizo and Dijon mustard

FRESH SEASONAL SEABASSCaper berries and lemon butter

LIVE MAINE LOBSTER RAVIOLIPecorino and tarragon beurre blanc

FARM

PAN SEARED FREE-RANGE CHICKEN BREASTThyme lemon butter

STUFFED CHICKEN BREASTBloomfield spinach and ricotta cheese, tomato cream sauce with fresh basil

WILD MUSHROOM RAVIOLIShaved Parmesan, tarragon and roasted garlic sauce

BAKED PENNE PASTA With grilled garlic chicken sausage and wild forest mushroom cream sauce

ORECCHIETTE PASTAFarm vegetables, olive oil artichoke barigoule

“The only thing I

like better than talking

about food is eating.”

– John Walters



A C C O M P A N I M E N T S Please select two.

HORSERADISH AND SOUR CREAM WHIPPED POTATOES

HERB AND GARLIC ROASTED YUKON POTATOES

JASMINE RICE PILAF

SWEET CORN AND ENGLISH PEA SUCCOTASH With leeks and roasted bell peppers

FARM FRESH PROVENCAL VEGETABLES

ORZO PASTA AND TUSCAN VEGETABLES

ASIAN AND SESAME OIL STIR FRIED VEGETABLES

BLOOMFIELD FARMS WILTED SPINACH AND SHALLOTS

ROASTED BROCCOLINI AND SHALLOT BUTTER

FINE GREEN BEANS WITH SHALLOT BUTTER

ROASTED JUMBO ASPARAGUS

HONEY ROASTED BABY CARROTS

CARAMELIZED GARLIC WHIPPED POTATOES

D E S S E R TPlease select two. Additional selections 10. per guest.

DECADENT DARK CHOCOLATE BROWNIES Chocolate frosting

ESPRESSO TIRAMISU

SEASONAL PANNA COTTA

ORANGE SCENTED CANNOLI

RASPBERRY FRANGIPANI TART Almond cream and fresh raspberries

TOASTED MARSHMALLOW S’MORES CUP Chocolate creamy and graham cracker

FUNFETTI WHITE CHOCOLATE MOUSSE CAKE

WALNUT BLONDIES

ASSORTED CHEESECAKE LOLLIPOPS

CHEESECAKE WITH SEASONAL BERRIES

WARM SEASONAL COBBLER

STRAWBERRY SHORTCAKE Strawberry mousse and whipped cream

DARK CHOCOLATE MOUSSE CUP Crunchy pearls

MEXICAN CHOCOLATE POT DE CREME Whipped cream

COCONUT FLAN

CINNAMON RICE PUDDING Vanilla anglaise

PECAN SHORTBREAD COOKIES

SALTED CARAMEL CHOCOLATE TART Chocolate ganache

ORANGE CREME BRULEE

FRESH FRUIT TART Bavarian cream and seasonal berries

LEMON TART

KEY LIME TART Whipped cream

S’MORES ON A STICK House made vanilla marshmallow and graham cracker

GREEK YOGURT CHEESECAKE CUP WITH BERRY COMPOTE

CHOCOLATE ALMOND TART Almond cream, chocolate ganache

STRAWBERRY MARSHMALLOW SKEWER Fresh strawberries and house made marshmallow

“Work is the meat

of life, pleasure

the dessert.”

– B. C. Forbes



G E T Y O U R G U E S T S O U T O F T H E I R S E AT S

C A R V I N G A N D D E S S E R T S T A T I O N S

T H E M E AT I N G P L A C ECarver required fee of 175. per attendant/1 per 75 guests.

SLOW ROASTED HERB CRUSTED PRIME RIBAu jus, creamy horseradish and assorted crusty rolls(Serves 30) 600. each

BASIL ROASTED PRIME WHOLE SIRLOINGarlic ciabatta, roasted garlic and Roma tomato spread(Serves 20) 500. each

12-HOUR ROASTED STEAMSHIP ROUNDAu jus, creamy horseradish and assorted crusty rolls(Serves 150) 1,395. each

DIESTEL FARMS ORGANIC TURKEYCranberry relish, signature white gravy and assorted crusty rolls(Serves 30) 375. each

SNAKE RIVER FARMS KUROBUTA PORK LOINWhole grain mustard and thyme rubbed with smoked chipotle Romesco sauce(Serves 20) 375. each

HONEY GLAZED SLOW BAKED BONE IN HAMHouse made cornbread and assorted mustards(Serves 50) 250. each

D E S S E R T D I S P L AY S

CANDY STATIONCustom candy buffet stations presented in glass jars in your color scheme with clear bags(Special quote based on colors, candy and quantity)

DIRTY COOKIEAn assortment of chocolate chip, red velvet, and churro cookie shots served with a selection of regular or chocolate milk 18. per guest

CREPE STATIONMade-to-order sweet and savory crepes.A menu can be provided.26. per guest(Chef attendant required at 175. perattendant/1 per 75 guests)

SUNDAE FUNDAE x Vanilla, chocolate and strawberry ice cream x Caramel and chocolate sauces x Assorted toppings to include: Chocolate chips, rainbow sprinkles, roasted nuts, crushed Oreos, whipped cream and seasonal berries x Chocolate dipped waffle bowls

26. per guest

FLOWING FOUNTAINSMilk chocolate, white chocolate or caramel fountains

x Cute yet elegant small fountain (Serves 50-75) 600. each x Full and tall medium fountain (Serves 75-250) 665. each x Epic and awesome large fountain (Serves 250-500) 725. each

Assorted dipping items to include: x Strawberries and bananas x Rice Krispy treats x Marshmallows, graham crackers, pretzels

4. per guest

BRIOCHE DOUGHNUT STATION(Dinner only)

x Chocolate hazelnut crunch x Vanilla with sprinkles x Cinnamon sugar

(Min 2 doz. per selection) 65. per dozen

BUILD YOUR OWN SHORTCAKE x Vanilla shortcake xWhipped cream x Macerated strawberries x Seasonal berries

24. per guest

BEIGNET STATION Warm freshly made beignets served with assorted sauces

x Chocolate sauce x Caramel sauce xWhipped cream x Seasonal berries

26. per guest

“Anything is good

if it’s made

of chocolate.”

– Jo Brand

“One cannot think

well, love well,

sleep well, if one

has not dined well.”

– Virginia Woolf

TH

E B

AR


B E V E R A G E S E L E C T I O N S

Please refer to our private wine list for other suggestions. Bartender fee: 175. per bartender per 100 guests.

BRAND BARSCash bar price includes tax

CALL BRAND BARS TO INCLUDE: hosted/cashCall brand liquor ................................................................11./12.Coppola “Diamond” Sonoma ............................................13./14.Sofia Blanc de Blanc, Monterey County .............................13./14.Imported/Craft beer ...........................................................10./11.Domestic beer .....................................................................9./10.Soft drinks .............................................................................6./7.Mineral water .........................................................................6./7.Non-alcoholic ........................................................................6./7.

PREMIUM BRAND BARS TO INCLUDE: hosted/cashPremium brand liquor ........................................................13./14.Coppola “Diamond” Sonoma .............................................13./14.Sofia Blanc de Blanc, Monterey County .............................13./14.Imported/Craft beer ...........................................................10./11.Domestic beer .....................................................................9./10.Soft drinks .............................................................................6./7.Mineral water .........................................................................6./7.Non-alcoholic ........................................................................6./7.

SUPER PREMIUM BRAND BARS TO INCLUDE: hosted/cashSuper Premium brand liquor ..............................................15./16.Coppola “Diamond” Sonoma .............................................13./14.Sofia Blanc de Blanc, Monterey County .............................13./14.Imported/Craft beer ...........................................................10./11.Domestic beer .....................................................................9./10.Soft drinks .............................................................................6./7.Mineral water .........................................................................6./7.Non-alcoholic ........................................................................6./7.

FIXED BAR OPTIONSEnjoyment packages are based on a per person, per hour charge

BEER, WINE AND SODA BARFirst hour .................................................22. per person/per hourAdditional hours .......................................12. per person/per hour

CALL BRANDSFirst hour .................................................24. per person/per hourAdditional hours .......................................14. per person/per hour

PREMIUM BRANDSFirst hour .................................................26. per person/per hourAdditional hours .......................................16. per person/per hour

SUPER PREMIUM First hour .................................................30. per person/per hourAdditional hours .......................................18. per person/per hour

SIGNATURE DRINKS BY COLOR AT $16/DRINK (Not included in bar packages)

BLUE Vodka, lemon, blue curacao and sparkling wineSUNSETCoconut vodka, pink grapefruit juice, grenadine and SpriteBLUSH PINKVodka, lemon, cassis and sparkling wineGREENVodka, fresh lime, cucumber and mint

B R A N D S

LIQUORS CALL BRANDS PREMIUM BRANDS SUPER PREMIUM BRANDS

Whiskey .......................... Jim Beam ................................Jack Daniel’s/Jameson .................... Maker’s Mark 46Vodka .............................. Svedka ....................................Ketel One ........................................ Grey GooseGin .................................. Beefeater .................................Bombay .......................................... Bombay SapphireScotch ............................ Dewars 12 ...............................Johnny Walker Black ....................... Macallan 12Tequila ............................. Sauza Blue ..............................Casamigos ...................................... Patron SilverRum ................................ Bacardi Silver ...........................Bacardi............................................ Havana ClubCognac ............................................................................Courvoisier VS ................................. Hennessy VSCordials ............................................................................Baileys, Amaretto ............................ Baileys, Amaretto ........................................................................................Kahlua, Grand Marnier .................... Kahlua, Grand Marnier

WINESSauvignon Blanc ..............................................................Coppola “Diamond” SonomaChardonnay .....................................................................Coppola “Diamond” SonomaPinot Noir .........................................................................Coppola “Diamond” SonomaCabernet Sauvignon .........................................................Coppola “Diamond” SonomaMerlot ...............................................................................Coppola “Diamond” Sonoma

BEER (All bars include the following beer selections)Domestic ......................... Coors Light, Bud LightImported ......................... Stella Artois, CoronaLocal craft beers.............. Vary based upon availability

Warning: Drinking distilled spirits, wine, beer, wine coolers and other alcoholic beverages during pregnancy can cause birth defects. The Waterfront Beach Resort, a Hilton Hotel, advocates no drinking and driving.


“Once, during

Prohibition, I was

forced to live for

days on nothing but

food and water.”

– W. C. Fields



U N C O R K E D

SPARKLING AND CHAMPAGNE TOASTPlease select from the following champagnes for your champagne toast. Prices are per bottle. Estimated 4 glasses per bottle.

SOFIA BLANC DE BLANC, CENTRAL COAST. .....................................................................................................................................48.DOMAINE STE. MICHELLE BRUT, WA .................................................................................................................................................48.RUFFINO PROSECCO, VENETO, ITALY ...............................................................................................................................................48.GLORIA FERRER BLANC DE BLANCS, SONOMA ...............................................................................................................................48.MUMM NAPA BRUT ROSÉ, CA ............................................................................................................................................................75.NICOLAS FEUILLATTE, CHAMPAGNE, FRANCE..................................................................................................................................80.PERRIER-JOUET GRAND BRUT, FRANCE ...........................................................................................................................................85.VEUVE CLICQUOT BRUT YELLOW LABEL, CHAMPAGNE, FRANCE ................................................................................................100.MOET & CHANDON BRUT IMPERIAL, CHAMPAGNE FRANCE ..........................................................................................................120.DOM PERIGNON, EPERNAY, CHAMPAGNE FRANCE ........................................................................................................................370.

THE SABER EXPERIENCEEach bottle presentation will be complete with an exclusive Saber Experience.

COUPE DE SADE BRUT ....................................................................................................................................................................400.COUPE DE SADE ROSE ....................................................................................................................................................................650.

TABLESIDE WINE SERVICEPlease select from the following wines to be served to your guests tableside during dinner service. Estimated one bottle of red and one bottle of white per table.

PREMIUM BRAND HOUSE WINECOPPOLA “DIAMOND” SONOMA CHARDONNAY ...............................................................................................................................48.COPPOLA “DIAMOND” SONOMA SAUVIGNON BLANC ......................................................................................................................48.COPPOLA “DIAMOND” SONOMA MERLOT .........................................................................................................................................48.COPPOLA “DIAMOND” SONOMA CABERNET SAUVIGNON ...............................................................................................................48.COPPOLA “DIAMOND” SONOMA CLARET..........................................................................................................................................48.


FIND A WINE SHOT

EAT + ENTERTAIN 41

U N C O R K E D

CHARDONNAYCHATEAU STE. MICHELLE, WA ...........................................................................................................................................................51.FRANCISCAN, NAPA ...........................................................................................................................................................................52.LA CREMA, SONOMA ..........................................................................................................................................................................54.COPPOLA DIRECTORS CUT, RUSSIAN RIVER, SONOMA ..................................................................................................................56.WENTE RIVA RANCH, ARROYO SECO ................................................................................................................................................63.FERRARI CARANO “TRE TERRE,” RUSSIAN RIVER, SONOMA ...........................................................................................................65.JORDAN, RUSSIAN RIVER, SONOMA .................................................................................................................................................80.JOSEPH PHELPS “FREESTONE VINEYARD,” SONOMA COAST .........................................................................................................95.

SAUVIGNON BLANCNOBLIO “ICON,” MARLBOROUGH, NEW ZEALAND ...........................................................................................................................48.MONDAVI, FUME BLANC, SONOMA ...................................................................................................................................................48.KIM CRAWFORD, MARLBOROUGH, NEW ZEALAND ..........................................................................................................................52.CHARLES KRUG, NAPA ......................................................................................................................................................................55.SILVERADO, NAPA ...............................................................................................................................................................................60.

OTHER WHITE WINES AND ROSETWO ARROWHEADS WHITE BLEND, SONOMA. ................................................................................................................................48.LIVIO FELLUGA, FRIULI, ITALY .............................................................................................................................................................49.RUFFINO “LUMINA” PINOT GRIGIO, DELLE VENEZIE, ITALY ..............................................................................................................52.WENTE “SMALL LOT” PINOT NOIR ROSE, CALIFORNIA .....................................................................................................................56.BLINDFOLD BY PRISONER, NAPA ......................................................................................................................................................56.

MERLOTFRANCISCAN ESTATE, NAPA ..............................................................................................................................................................56.COPPOLA DIRECTOR’S CUT, SONOMA .............................................................................................................................................60.MARKHAM, NAPA ................................................................................................................................................................................73.

CABERNET SAUVIGNONJOSH CELLARS, NORTH COAST ........................................................................................................................................................55.RODNEY STRONG, SONOMA .............................................................................................................................................................59.COPPOLA DIRECTOR’S CUT, SONOMA .............................................................................................................................................64.FRANCISCAN ESTATE, NAPA ..............................................................................................................................................................65.ATLAS PEAK, NAPA .............................................................................................................................................................................67.MARKHAM, NAPA ................................................................................................................................................................................98.CHIMNEY ROCK, STAG’S LEAP DISTRICT, NAPA .............................................................................................................................150.

PINOT NOIRKENWOOD, RUSSIAN RIVER, SONOMA .............................................................................................................................................52.MEIOMI, CA .........................................................................................................................................................................................54.ERATH “RESPLENDENT,” OREGON ....................................................................................................................................................57.COPPOLA DIRECTOR’S CUT, SONOMA .............................................................................................................................................64.JOSEPH PHELPS “FREESTONE VINEYARDS,” SONOMA COAST .......................................................................................................75.

OTHER RED WINESCASTLE ROCK ZINFANDEL, LODI, CA ................................................................................................................................................53.TRAPICHE “BROQUEL” MALBEC, MENDOZA, ARGENTINA ...............................................................................................................55.STAG’S LEAP “HANDS OF TIME” RED BLEND, NAPA .........................................................................................................................64.PRISIONER RED BLEND, NAPA ...........................................................................................................................................................85.

SWEET WINESMIONETTO MOSCATO, D’ASTI, ITALY .................................................................................................................................................49.CHATEAU STE. MICHELLE RIESLING, WA ..........................................................................................................................................53.

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