Standing Reception Dinner #1

Stations

Farmer’s Market Crudités
Elegant Display Pickled Vegetables and Seasonal Vegetable Crudités
Delicately Seasoned with Sea Salt & Black Pepper
Winter Mixed Greens
With a Variety of Seasonal Toppings and Dressings
Chicken Brochettes
Grilled/Seared Chicken Brochettes Served with Pineapple Chutney
Smoked Salmon with Cumin and Meyer Lemon
Presented in an Edible Cucumber Demitasse
Petit Croque Monsieur
With Gruyere and Dijon Yellow Creamers Baked and Topped with Saffron Sour Cream
Romanita Tomatoes Suffed with Tarragon Egg Salad

Dessert

Chocolate and Hazelnut Dipped Strawberries

Mixology Cocktail Suggestions

Strawberry-Basil Gimlet
Vodka or Gin, Fresh Strawberry, Basil, Lime and Honey.
Rimmed with Balsamic Reduction and Served up with Fresh Basil

Standing Reception Dinner #2

Stations

Farmer’s Market Crudités
Elegant Display Pickled Vegetables and Seasonal Vegetable Crudités
Delicately Seasoned with Sea Salt & Black Pepper
Winter Mixed Greens
With a Variety of Seasonal Toppings and Dressings
Cheese Display
Select Artisan Cheeses, Fruits and Nutmeat with Assorted Marinated Olives,
Local Breads, Rolls and Sticks Abundantly Presented on Natural Granite Slabs
Endive Spears with Pearl Couscous
Persian Style Beef Kebobs
With Vanilla and Saffron Cream Sauce
Spicy Siracha Cocktail Prawns
Smoked Salmon Tartar
Pasta Station
with Chefs Choice of Roasted Vegetables

Dessert

Italian Style Creme Puffs
Topped with Chocolate Mouse

Mixology Cocktail Suggestions

Oro Pisco Torontel, Royal Combier Liqueur, Ginger-Honey Syrup,
Fresh Lemon Juice and Rimmed with Honey and Orange Zest

Standing Reception Dinner #3

Passed Hors D’oeuvres

Tomato Balsamic Tarte “Tatin”
Upside-Down Caramelized Tomato and Balsamic “Tarte Tatin”
Prepared with a Pizza Dough Crust and Served with Basil Oil
Basil Garlic Prawns
Large Prawns Basted in Basil and Garlic Butter
Asparagus Tips Wrapped in Bric Dough
With a Blood Orange and Smoked Pimenton Dip
Farmer’s Market Crudités – Cheese – Salad Station

Stations

Crudités
Elegant Display Pickled Vegetables and Seasonal Vegetable Crudités
Delicately Seasoned with Sea Salt & Black Pepper
Winter Mixed Greens
With a Variety of Seasonal Toppings and Dressings
Carving Station
New York Strip Steak Carving Station
New York Strip Loin Carved at Station Served with a Horseradish Sauce
Potatoes au Gratin
Roasted Vegetables with Salsa Verde

Dessert

Chef’s Choice Mini Desserts
An Assortment of Bite Size Desserts to end the evening on a “Sweet” Note
Chocolate and Hazelnut Dipped Strawberries

Mixology Cocktail Suggestion

The Bees Knees
Manuka Honey Vodka or Bombay Dry Gin, Fresh Lemon Juice,
Honey and Misted with Rhubarb Bitters

Sit-Down Dinner #1

Salad

(Pre-Set)
Roasted Fennel Salad
Salad of Warm Roasted Fennel, Spiced Walnuts and
Winter Greens with an Apple Almond Vinaigrette

Main Course

Chicken or Pork Loin
Served with Caramelized Apple and Mushroom Sauce
Leek Root Mash Potatoes
With Parsnip and Turnip
Selection of Artisan Breads

Dessert

Brioche Bread Pudding
Served with a Bourbon Whipped Cream and Sprinkled with Pomegranate Seeds
Coffee Service

Wine Pairing

Red: Sycamore Lane, Ca
White: Nathanson Creek, CA
Free flowing champagne included!

Mixology Cocktail Suggestion

The Lonsdale Cocktail
Gin, Apple, Basil, Lemon, Honey, Egg Whites and Bitters

Sit-Down Dinner #2

Stationary Hors D’oeuvres

Seared Beef Crostini
With Roquefort Spread and Watercress
Fresh Spring Rolls with Green Papaya Dip
Carrot, Bean Thread, Mint, Cilantro and Tofu Neatly Wrapped in a Tender Rice Paper
with a Green Papaya, Lemon-grass and Thai Basil Dipping Sauce
Young Asparagus Spears
With Puff Pastry, Orange Hollandaise and Smoked Spanish Paprika

Salad

(Pre Set)
Red Oak and Fennel Salad
Red Oak and Fennel Salad with Orange and Anise Vinaigrette and Toasted Hazelnuts

Main Course

New York Sirloin Steak
Grilled Petite Sirloin Steaks served with a Herb Butter
Cheddar Scalloped Potatoes
Medley of Roasted Seasonal Vegetables
With Dried Roasted Plums
ACME Bread and Sweet Butter

Dessert

Trio of Profiteroles
Trio of Cream Puffs with Chocolate Mousse, Chocolate Sauce and Raspberry Coulis
Coffee Service

Wine Pairing

Red: Nathonson, CA
White: Sutter Home, CA
Free flowing champagne included!

Mixology Cocktail Suggestion

Plum Frizzante
Fresh Plum, Fresh Pear, Fresh Sage, Lemon, Honey and Prossecco

Sit-Down Dinner #3

Passed Hors D’oeuvres

Basil Garlic Prawns
Large Prawns Basted in Basil and Garlic Butter
Rice Paper Spring Rolls
Green Papaya, Cucumber, Carrots, Thai Basil,
Cilantro and Mint Sweet Chili Dipping Sauce
Tomato Balsamic Tarte “Tatin”
Upside-Down Caramelized Tomato and Balsamic “Tarte Tatin”
prepared with a Pizza Dough Crust and served with Basil Oil

Salad

(Pre Set)
Warm Wilted Greens Salad with Toasted Hazelnuts
A Mélange of Peppery Fall Greens with Warm Red Wine Vinaigrette,
Candied Hazelnuts and topped with St. Andre Triple Crème

Main Course

Whole Roasted Beef Tenderloin
Dry Rubbed Whole Roasted Beef Tenderloin carved and served with Portobello Mushroom
Seasonal Grilled Vegetables Drizzled with Thyme Balsamic Reduction
Asparagus, Carrots, Red, Green and Yellow Bell Peppers and Eggplant
Seasoned with Salt & Pepper and Tossed in Olive Oil then Grilled to Perfection
Crispy Polenta Cakes
With Sage Butter
Artisan Bread Selection

Dessert

Extra Thin Chocolate Tart
Topped with Whipped Cream and Crystallized Mint Leaves
Coffee Service

Wine Pairing

Red: Sutter Home CA
White: Sycamore Lane, Ca
Free flowing champagne included!

Mixology Cocktail Suggestion

Minted-Cucumber Collins
Vodka, Ginger, Cucumber, Mint, Lemon, Soda, Bitters and a Mist of Absinthe

Additional Mixology Cocktail Suggestions

The Lonsdale Cocktail
Gin, Apple, Basil, Lemon, Honey, Egg Whites, Bitters.
The Bees Knees
Manuka Honey Vodka Or Bombay Dry Gin, Fresh Lemon Juice,
Honey and Misted with Rhubarb Bitters.
Minted-Cucumber Collins
Vodka, Ginger, Cucumber, Mint, Lemon, Soda, Bitters and a Mist of Absinthe.
The Royal Peruvian Sidecar
Oro Pisco Torontel, Royal Combier Liqueur, Ginger-Honey Syrup,
Fresh Lemon Juice and Rimmed with Honey and Orange Zest.
Plum Frizzante
Fresh Plum, Fresh Pear, Fresh Sage, Lemon, Honey and Prossecco.
Valencia Martini
Hendrix Gin and a Few Drops of Oloroso Medium-Dry Sherry.
Served up and Garnished with an Orange Peel.
Strawberry-Basil Gimlet
Vodka or Gin, Fresh Strawberry, Basil, Lime and Honey.
Rimmed with Balsamic Reduction and Served up with Fresh Basil.
Fresh Blood Orange Sidecar
Calvados, Blood Orange, Lemon, Honey and Orange Cordial.
Tea Thyme
Gin, Three Tea Honey Syrup, Fresh Thyme, Lemon and Rhubarb Bitters.
Served over Ice with Fresh Thyme in a Collins Glass.

Full-Moderate Bar Includes:

Free flowing champagne included!