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  • Page 1 All pricing is per person, unless noted otherwise. Prices are exclusive of 24% taxable service charge, a 8% event fee on F&B only and sales tax, currently 7.94%

  • Page 2 All pricing is per person, unless noted otherwise. Prices are exclusive of 24% taxable service charge, a 8% event fee on F&B only and sales tax, currently 7.94%

    W E D D I N G I N F O R M A T I O N

    Wedding Coordination Services The event and wedding professionals at The Inn at Rancho Santa Fe assist in coordinating many aspects of

    your wedding celebration associated with The Inn. This includes all planning for food and beverage, venue set up, and guest room coordination. The Inn does require that you work with a professional wedding

    coordinator to assure that all of the personalized details are planned and implemented in making of a joyful and effortless wedding day.

    Venue Fees There is a $5,000 venue fee which consists of the setup of your ceremony, cocktail reception, dinner, and after-dinner dancing. A six-hour time frame is included, from the start of the ceremony, to the end of the

    dancing reception. The event may continue for an additional $500 per hour.

    In addition to the setup and time frame, the following is also included:

     Ceremony chairs, house floor-length linens and napkins, table settings & glass votive candles for cocktail hour and dinner reception

     Market lights on the Azalea Lawn  Wood Dance floor

     Two Custom Built Farm Bars  Complimentary one-night stay for the wedding couple

     Complimentary one-night stay for wedding couple’s one-year anniversary

    The Estimated Reception Costs For budgeting purposes, food and beverage costs are estimated at $180.00 per person, excluding the site

    rental fee, service charge, and California state tax.

    The Inn’s Food & Beverage The Inn at Rancho Santa Fe is exclusive to all food and beverage, including wine, with the exception of

    wedding cakes and cupcakes.

    The Wedding Menu The Inn’s Wedding Professional will coordinate a complimentary tasting three months prior to the event

    to finalize the wedding menu. The Inn at Rancho Santa Fe will accommodate up to two (2) entrée options, in addition to one vegetarian entrée option. The higher priced entrée option will apply when giving your

    guests an entrée choice. A place card indicating your guests’ entrée choice is required at each place setting to execute entrée service.

    The Payment Schedule To secure the preferred wedding date, a signed contract accompanied with 20% of the estimated food and beverage cost, plus site rental fee are required. The Inn’s Wedding Professional will coordinate the

    deposit schedule. 100% of the estimated food and beverage charges will be due a week prior to the wedding.

  • Page 3

    All pricing is per person, unless noted otherwise. Prices are exclusive of 24% taxable service charge, a 8% event fee on

    F&B only and sales tax, currently 7.94%

    C O C K T A I L R E C E P T I O N For a one-hour cocktail reception, 3 to 4 tray passed hors d’oeuvres per person are recommended.

    Hors d’oeuvres are priced per piece.

    FROM THE GARDEN

    TOMATO TARTINE | 6 roasted and marinated tomato, goat cheese, tomato vinaigrette, herbs

    MUSHROOM RISOTTO CROQUETTE | 6 truffle cream fraiche

    AVOCADO GAZPACHO SHOOTER | 6 avocado oil, pepita seeds, tiny cilantro

    GOAT CHEESE TARTLETT | 6 butternut-sage relish, hazelnut vinaigrette

    MOLTEN BRIE + FIG | 6 fried brie, balsamic fig jam

    PARMESAN PANNA COTTA | 6 roasted cherry tomato, micro basil

    FRENCH ONION BEIGNET | 6 torched gruyere

    FROM THE SEA AHI TUNA TARTARE | 7

    miso hijiki, wonton, lime zest

    TERIYAKI GLAZED SALMON ON CRISPY RICE CAKE | 7

    POQUITO TACOS | 7 whitefish ceviche, avocado, chiles, lime

    COCONUT FRIED SHRIMP | 7 sweet carrot-chile sauce

    MICRO ROCK SHRIMP ROLLS | 8 meyer lemon aioli, tiny celery, toasted brioche

    SALMON TARTARE AND BLINI | 8 crème fraiche, trout roe, dill

    SEARED ALBACORE NICOISE | 8 crispy potato cake, kalamata olive, red pepper puree, basil

    LOBSTER CORNDOGS | 8 crunchy sweet corn batter, brown sugar dijon

    PROSCIUTTO WRAPPED DIVER SCALLOP | 8 pepper relish

  • Page 4

    All pricing is per person, unless noted otherwise. Prices are exclusive of 24% taxable service charge, a 8% event fee on

    F&B only and sales tax, currently 7.94%

    FROM FIELD AND FARM

    TANDOORI CHICKEN SKEWER | 7 mango chutney

    DUCK CONFIT SPRING ROLLS | 6

    CHORIZO STUFFED BACON WRAPPED DATE | 7 spicy tomato sauce

    MINI CROQUE MONSIEUR | 7 country ham, gruyere, jam

    MICRO MEATBALL SUB | 7 torched provolone, basil

    CHICKEN KARAAGE BAO BUNS | 7 pickled vegetables, sriracha

    SHREDDED PORK ON AREPA | 7 pico de gallo, lime crema

    ONE BITE COCKTAIL BACON CHEESEBURGER | 7 aged cheddar, lettuce, shaved cornichon

    LAMB KOFTA | 7 mint cucumber yogurt

    CABERNET BRAISED BEEF SHORT RIBS IN PETITE POTATOES | 8 bruleed white cheddar

    LAMB CHOP | 8 demi, blue cheese, cream

    ADD A DISPLAY TABLE WITH YOUR HORS D’OEUVRES PACKAGE:

    ARTISANAL CHEESE DISPLAY | add 20 per person CRUDITÉS | add 14 per person

  • Page 5

    All pricing is per person, unless noted otherwise. Prices are exclusive of 24% taxable service charge, a 8% event fee on

    F&B only and sales tax, currently 7.94%

    W E D D I N G E N H A N C E M E N T S

    DISPLAYED HORS D ’OEUVRES A displayed hors d’oeuvres platter may be added to enhance the cocktail reception.

    Displays are priced per person.

    ARTISAN CHEESE & CHARCUTERIE | 34

    Chef’s selection of American and Imported cheeses (blue, semi-soft, goat, cow, sheep’s milk)

    Sliced cured meats

    Dried and fresh fruit, nuts, honeycomb, whole grain mustard, marinated olives, crackers, baguettes

    VEGETABLE BAR | 28

    Raw carrots, broccoli, cauliflower, fennel, bell peppers

    Seasonal vegetable such as brussels sprouts, romanesco, kale, turnips and radish

    Pickled vegetables such as mushrooms, onions, beets

    Grilled vegetables such as eggplant, zucchini, squash, asparagus

    choice of two dips

    MEZE | 16

    Vegetables, bruschetta, hummus, tapenade, dried fruits, almonds

    Crackers, grissini, baguette and flatbread

    CEVICHE STATION | 46 Whitefish Ceviche, citrus, jalapeno, tomato and cilantro

    Young Coconut Ceviche, sweet chile-lime vinaigrette and mint

    Calamari Ceviche, scallop, shrimp, ahi amarillo and citrus

    Plantain chips, tiny tortilla tostadas, avocado and flatbread crackers

    CHILLED SEAFOOD STATION ON ICE

    price is per piece. minimum of 25 pieces each Jumbo Shrimp with cocktail sauce | 9

    Jonah Crab Claw | 12

    Oysters | 6

    King Crab Legs | 25

    Lemon wedges, cocktail sauce, horseradish, mignonette

  • Page 6

    All pricing is per person, unless noted otherwise. Prices are exclusive of 24% taxable service charge, a 8% event fee on

    F&B only and sales tax, currently 7.94%

    P L A T E D D I N N E R S All three-course menus include a first course, salad, and entrée course.

    Plated dinners include artisanal breads and rolls, cake cutting, and coffee and tea service. Highest Priced Entrée Prevails.

    FIRST COURSE

    please select one option

    TUNA TARTARE sesame chile oil, toasted pinenuts, asian pear, chives, jalapenos, mint, lavash

    DUNGENESS CRAB CAKE preserved lemon, old bay remoulade

    BEEF TARTARE TOASTETTES mustard seed, capers, arugula, egg yolk

    CHILLED PEA SOUP crème fraiche, mint, olive oil

    SALAD COURSE please select one option

    KALE CAESAR curly kale, shaved parmigiano-reggiano, torn croutons, anchovy vinaigrette

    ROASTED BABY BEETS feta, charred corn, arugula, basil, toasted pepita seeds, white balsamic vinaigrette

    “THE ROYCE” HOUSE SALAD red leaf lettuce, baby romaine, avocado, crispy bacon, parmesan, house made ranch dressing

    BAJA SALAD romaine, mango, hearts of palm, toasted coconut, macadamia nuts, cilantro-lime dressing

    ENTRÉE COURSE Please select two options + one vegetarian option

    ZA’ATAR SPICED LOCH DUART SALMON

    black lentils with eggplant, roasted zucchini, cucumber-mint yogurt

    AROMATIC STEAMED SEASONAL WHITE FISH Sautéed Seasonal Vegetables, Romesco Sauce, Watercress

    SMOKED PORK CHOP

    cheddar polenta grits, carrot and apple sauté, pork jus

    HERB ROASTED FREE RANGE CHICKEN BREAST vegetable risotto, spicy kale chimichurri

    SEASONAL RISOTTO fine herbs, parmesan cheese, creamed leeks

    - 92 per person -

  • Page 7

    All pricing is per person, unless noted otherwise. Prices are exclusive of 24% taxable service charge, a 8% event fee on

    F&B only and sales tax, currently 7.94%

    SAUTÉED PRAWNS black thai rice, baby bok choy, orange-ginger reduction

    ANCHO CHILE-CHOCOLATE BRAISED BONE-IN SHORT RIB carrot and cumin risotto, watercress, demi

    6OZ FILET MIGNON potato hash, pink peppercorn sauce, asparagus tips (when in season) or kale ribbons

    - 102 per pers