Travel Alert: COVID-19 Update >
- Government mandate - This location has COVID-19 travel restrictions in place. Learn more
- Face coverings: Required in hotel indoor public areas
Travel Alert: COVID-19 Update >
- Government mandate - This location has COVID-19 travel restrictions in place. Learn more
- Face coverings: Required in hotel indoor public areas

Sample Menus
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SAMPLE CATERING MENU: INSPIRED BY SUMMER AND EARLY AUTUMNHors D’oeuvres
Ahi Tuna with Lemon Olive Oil, Crispy Yukon Potato Chip
Medjool Dates with House Made Chorizo and Fromage Blanc
White Corn Fritters with Chives and Florida Rock Shrimp
Tomato Water with Dungeness Crab
Lavender Cured Salmon on Chickpea Bellini
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SAMPLE CATERING MENU: INSPIRED BY SUMMER AND EARLY AUTUMNStarters
Day Boat Sea Scallop
swank farms sweet corn pudding, black truffle vinaigretteAhi Tuna Carpaccio
wasabi greens, shaved breakfast radish, citrus soy olive oil brineOrganic Mix Greens
prosciutto, asparagus, fig, heirloom tomato, tarragon vinaigretteOrganic Mixed Heirloom Tomato Salad
balsamic crème, carmel valley olive oilChilled Corn Bisque
summer truffle, dungeness crab, brioche croutonsDungeness Crab Cake
avocado mousse, roasted summer pepper remoulade -
SAMPLE CATERING MENU: INSPIRED BY SUMMER AND EARLY AUTUMNEntrees
Line Caught White California Sea bass
clams, mussels, crispy fennel, salsify, tomato shellfish bouillabaisseFilet of Beef
heirloom marble potatoes, tomato fondue, oven roasted garlic, chimichurri sauceSonoma Lamb Rack
vegetable gratin, yukon gold potatoes, mint jusGarden Swiss Chard Cannelloni
fava beans, english peas, royal trumpet mushrooms, extra virgin lemon olive oilFulton Valley Organic Chicken Breast
toasted risotto, cipollini onions, parmesan reggiano, red wine garlic jus
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SAMPLE CATERING MENU: INSPIRED BY LATE AUTUMN AND WINTERHors D'oeuvres
Tropical Fruit and Shrimp Crudo with Avocado
Oven Roasted Tomato and Goat Cheese Demitasse Sip
Saffron Arancini, Fontina Cheese, Red Pepper Remoulade
Crab Fritter, Carrot and Leek Fondue
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SAMPLE CATERING MENU: INSPIRED BY LATE AUTUMN AND WINTERStarters
Butter Lettuce Salad
shaved marcona almonds, warm goat cheese crouton, honey shallot vinaigretteScallop
jerusalem artichoke, black truffle, macheOven Roasted Pumpkin Soup
toasted pumpkin seeds, baby chives, brioche croutonHeirloom Beet Salad
feta cheese, frisée lettuce, kalamata olive, citrus emulsion -
SAMPLE CATERING MENU: INSPIRED BY LATE AUTUMN AND WINTEREntrees
Prime Filet of Beef
oven roasted garlic, potato gratin, blue lake green beans, chimichurri sauceLine Caught Wild Alaskan Halibut
thyme, fall vegetable gratinOrganic Fulton Valley Chicken Breast
baby turnips, carrots, sherry rosemary sauceRainbow Swiss Chard Cannelloni
butternut squash purée, fried salsifyWild Line Caught Salmon
alba organics spaghetti squash, suprema star baby spinachColorado Lamb Sirloin
roasted king trumpet mushrooms, mint pestoToasted Carnaroli Rice
braised leeks, carrots, parmesan reggiano, king david apple salad
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SAMPLE CHEF’S TASTING MENU
- Amuse
- Lavender Cured Salmon
chickpea bellini
- First Course
- Day Boat Sea Scallop
white corn polenta parmesan reggiano, black truffle vinaigrette
- Second Course
- Alder Smoked Squab Breast
fava bean risotto, pancetta-thyme jus
- Third Course
- Natural Prime Filet of Beef
english peas, local onions, asparagus, yukon gold potato gnocchi, oxtail marmalade
- Fourth Course
- Caramelized Figs, Truffle Tremor
house made walnut toasts, saba drizzle
- Fifth Course
- Second Death by Chocolate
- Hazelnut Black Plum Tart
cinnamon basil ice cream