A PREMIER VENUE FOR SPECIAL EVENTS
HISTORIC OLD TOWN SANTA BARBARA WITH A SPANISH FLAIR
The El Paseo Restaurant is a federal landmark, and was built in 1922. It is the oldest restaurant in Santa Barbara, and has been the host to many of Santa Barbara’s celebrations over the years.
Exclusive use of the restaurant requires a sales minimum for food and beverage which does not include tax or gratuity. This is not a charge, it is a guarantee that your party will achieve this dollar amount in food & beverage sales.
Sales Minimums
Sunday-Friday: $7,000
Saturday: $12,000
Day use until 4pm: $5,000
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.
- $90.00 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