Capacity 275

Food:

Alex Castillo is one of Santa Barbara’s most talented chefs. He has cooked for three United States Presidents and many celebrities. He is highly regarded within the culinary world.

• $85.00 per person
• Buffet
  – Four Appetizers
  – One Salad
  – Starch, Vegetable
  – Three Entrées
• Plated
  – Four Appetizers
  – One Salad
  – Three Entrées

A dessert bar requires an additional $10 per person (choice of four desserts).

• Bar:
  – Is customized to what you would like to host, all beverages are charged on consumption

Included:

• Choice of linens
• Dance Floor
• Exclusive use of restaurant for 6hrs or up to 11pm (Start time after 4pm on Sunday).

Client Responsibilities:

• Entertainment
  – DJ or band
• Center Pieces
  – Flowers, Candles
• Escort Cards
  – Table assignments and table #s for guests
• Wedding Cake
• Photographer

Banquet Menu Choices

Appetizer

Buffet: (Choice of 4)

–

Blinis with house made hummus & cucumber & toasted sesame seed

Rice Paper Eggroll with raw vegetables & serrano-coconut dipping sauce

Fresh Fruit Lollipop watermelon, mango, jicama, cucumber with tajin & lime juice

Baked Puff Pastry filled with vegetables & cheese empanadas with pesto aioli

Mezzo Mezzo grilled vegetables with goat cheese crostini & balsamic-agave nectar

Mexico City Street Corn with tortilla shell, chili powder & queso fresco

Dates Filled with Goat Cheese wrapped with bacon & bourbon-agave glaze

Shrimp Ceviche Tostaditos with avocado sauce

Ahi Tuna Sashimi, crispy wonton, mango relish & ponzu glaze

Shrimp a la Diabla Skewers

Smoked Salmon Roulette with dill mascarpone cheese

Herbs Chicken Satay with Herb – white wine au jus

Fried Chicken & Waffles chipotles syrup & whipped cream

Chicken Tinga with tostaditos, avocado sauce & cream

Chicken Skewer with tikka-marsala sauce

Chicken Satay with tequila BBQ sauce

Italian Sausage, Mozzarella Cheese in a mushroom cup with herb-mascarpone

Filet Mignon Satay with chimichurri sauce

Beef Slider with cheddar cheese & chipotle aioli

Beef Tinga Tostadito with queso fresco

Salad

Buffet: (Choice of 1) Plated: (Choice of 1)

–

Romaine & Arugula Salad

Avocado, sundried cranberries, orange segment, red onion & toasted almonds
citrus vinaigrette

Baby Spinach Salad

Candy pecan, gorgonzola cheese, tomato & tobacco onion
champagne vinaigrette

Mixed Green Salad
Shaved fennel, carrot, jicama, tomato & pumpkin seed
white balsamic vinaigrette

Crazy Caesar Salad
Romaine lettuce, grilled white corn, avocado, crispy tortilla, tomato, black beans, cilantro
queso fresco, parmesan cheese with avocado – Caesar dressing

California Mixed Green Salad
Strawberries, orange, avocado, mango, red onion, tomato & shaved manchego cheese
strawberry vinaigrette

Main Course

Buffet: (Choice of 3) Plated: (Surf & Turf) or (Choice of 3)

–

Petite Portobello Mushroom stuffed with grilled vegetables, cheese with herb wine au jus

Penne Pasta with grilled vegetables, tomato, cilantro in a chipotle cream sauce

Cannelloni filled with spinach & ricotta cheese with aurora sauce topped with tomato concasse

Shrimp coconut, basil & curry sauce

Enchiladas filled with assortment of mexican cheeses & guajillo sauce

Shrimp garlic marinated with spicy diabla sauce (mild)

Salmon with miso glaze and mango relish

Mahi Mahi with coconut glaze & grilled pineapple relish

Dungeness Crab and Shrimp Enchilada tomatillo sauce & cream

Chicken & Penne Pasta Pesto, toasted pine nuts, sundried tomato & Parmesan cheese

Chicken Cacciatori herbs and tomato butter sauce

Chicken stuffed with artichokes & brie, red bell pepper coulis & tomato concasse

Chicken Enchiladas & salsa verde

Grilled Chicken with mole & pico de gallo

Crusted Paper Marinated New York with cognac au jus

Braised Short Ribs with herbs & wine au jus

Grilled Santa Maria Marinated Tri Tip with natural au jus

Braised Pork Belly with citrus chutney & natural au jus

Grilled Carne Asada with bell pepper & onion sauce

Grilled Rib Eye champignon bordelaise sauce

Side Dishes

Buffet/Plated: (Choice of 1)

–

Assortment of Mushroom Risotto

Cous Cous with herbs

Cilantro and Pasilla Rice

Saffron Rice

Garlic Mashed Potatoes

Potato Gratin

Roasted Garlic, Rosemary & Red Potato

Vegetables

Sauté Vegetables (asparagus, baby carrot, french green beans, zucchini & yellow squash)

Baked Assorted Vegetables Brussels sprouts, bell pepper, mushrooms, carrots & butter nut squash

Refried Black Beans

Pinto Beans