Appetizer list. $6 each King Crab Tempura truffle aïoli Wagyu Beef Roll avocado, sriracha Hibachi Lamb Chop chili, mint, shiso

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Pierce Lloyd
5 years ago
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1 Appetizer list Prices below are per piece Based on 20-piece minimum per item Quantities may not be increased during the event Appetizers may be passed, served on a buffet or shared at the dining table $3 each Clam Fritters lemon aïoli Tempura Vegetables tentsuyu dipping sauce Potato Cheese Croquettes roasted garlic aïoli Bacon Dates goat cheese $4 each Pork Lumpia sweet chili sauce, lime Tori Karage fried chicken, yuzu dynamite sauce Truffled Mushroom Grilled Cheese Sandwich tomato basil soup $5 each Hamachi Shot truffled ponzu, avocado, ginger, jalapeño Chilled Prawn cocktail sauce, lemon Ahi Tuna Sashimi sesame, lime soy Tuna Tataki garlic chili sauce Beef Tataki garlic chip, blue cheese, chive $6 each King Crab Tempura truffle aïoli Wagyu Beef Roll avocado, sriracha Hibachi Lamb Chop chili, mint, shiso Executive Chef Yu Min Lin Pastry Chef Dan Huynh Fall 2014

2 Dinner Menu $95 per guest Imported Japanese Wagyu & Lobster are available upon request AQ First Course 50 guests or less: Select Two - Guests will place their order after being seated Mixed Green Salad yuzu vinaigrette, shaved vegetables Caesar Salad sourdough crostini, parmesan, anchovy Diver Scallops (additional $15) beet purée, kabocha Soup of the Day Main Course 50 guests or less: Select Three - Guests will place their order after being seated Wild Salmon lemon beurre blanc, fennel, capers Catch of the Day chef s selections of the freshest fish New York Steak charred yogurt, chive, demi-glace Filet Mignon shitake mushrooms, duxelle Pan Roasted Chicken pea purée, chicken jus, crispy skin Wild Mushroom Risotto chive, parmesan Hamachi Wings tomato, orange, citrus vinaigrette, grapefruit Crispy Tofu miso, bell pepper Side Dishes Served family style Haricot Vert & Mashed Potatoes Dessert Duet Served individually plated or buffet service if over 100 Chocolate Sponge - Gianduja Ganache Butterscotch Miso - Seasonal Fruit Sorbet Over 50 guests: Select one item from each course for the entire group or submit pre-orders three business days in advance or select buffet service Executive Chef Yu Min Lin Pastry Chef Dan Huynh Fall 2014

3 Dinner Menu $110 per guest Imported Japanese Wagyu & Lobster are available upon request AQ First Course 50 guests or less: Select Two - Guests will place their order after being seated Mixed Green Salad yuzu vinaigrette, shaved vegetables Caesar Salad sourdough crostini, parmesan, anchovy Lobster & Butternut Squash Soup crème fraîche Diver Scallops (additional $5) beet purée, kabocha Persimmon Salad goat cheese, arugula Soup of the Day Main Course 50 guests or less: Select Three - Guests will place their order after being seated Wild Salmon lemon beurre blanc, fennel, capers Grilled White Shrimp polenta, lime, chive Catch of the Day chef s selections of the freshest fish Rib Eye Steak porcini butter, mushrooms, demi-glace Filet Mignon shitake mushrooms, duxelle New York Steak charred yogurt, chive, demi-glace Pan Roasted Chicken pea purée, chicken jus, crispy skin Wild Mushroom Risotto chive, parmesan Vegetable Platter seasonal Crispy Tofu miso, bell pepper Side Dishes Served family style Haricot Vert & Mashed Potatoes truffle fries available upon request Dessert Duet Served individually plated or buffet service if over 100 Chocolate Sponge - Gianduja Ganache Butterscotch Miso - Seasonal Fruit Sorbet Over 50 guests: Select one item from each course for the entire group or submit pre-orders three business days in advance or select buffet service Executive Chef Yu Min Lin Pastry Chef Dan Huynh Fall 2014

4 Lunch Buffet or À la carte $75 per guest Imported Japanese Wagyu or Lobster are available upon request AQ First Course 50 guests or less: Select Two - Guests will place their order after being seated Mixed Green Salad yuzu vinaigrette, shaved vegetables Diver Scallops (additional $15) beet purée, kabocha Soup of the Day Main Course 50 guests or less: Select Three - Guests will place their order after being seated Wild Salmon lemon beurre blanc, fennel, capers Hamachi Wings tomato, orange, citrus vinaigrette, grapefruit Catch of the Day chef s selections of the freshest fish New York Steak charred yogurt, chive, demi-glace Pan Roasted Chicken pea purée, chicken jus, crispy skin Wild Mushroom Risotto chive, parmesan Side Dishes Served family style Haricot Vert & Mashed Potatoes Dessert Duet Served individually plated or buffet service if over 100 Chocolate Sponge - Gianduja Ganache Butterscotch Miso - Seasonal Fruit Sorbet Over 50 guests: Select one item from each course for the entire group or submit pre-orders three business days in advance or select buffet service Executive Chef Yu Min Lin Pastry Chef Dan Huynh Fall 2014

5 Lunch Buffet $45 per guest First Course Mixed Green Salad yuzu vinaigrette, shaved vegetables Soup of the Day Main Course Turkey Sandwich with Smoked Fries lettuce, mustard, mayo, onion, tomato, swiss cheese Shrimp Cobb Salad romaine, bacon, egg, tomato, blue cheese, ranch LBT lobster, bacon, lettuce, tomato, spicy yuzu aïoli Dessert Brownie & Ice cream Lunch Buffet or À la carte $65 per guest Imported Japanese Wagyu or Lobster are available upon request AQ First Course Mixed Green Salad yuzu vinaigrette, shaved vegetables Caesar Salad sourdough crostini, parmesan, anchovy Diver Scallops (additional $15) beet purée, kabocha Soup of the Day Main Course Grilled Hamachi Wings tomato, orange, citrus vinaigrette, grapefruit New York Steak charred yogurt, chive, demi-glace Wild Mushroom Risotto chive, parmesan Catch of the Day chef s selections of the freshest fish Pan Roasted Chicken pea purée, chicken jus, crispy skin Dessert Duet Served individually plated or buffet service if over 100 Chocolate Sponge - Gianduja Ganache Butterscotch Miso - Seasonal Fruit Sorbet Executive Chef Yu Min Lin Pastry Chef Dan Huynh Fall 2014

6 Meeting Break Packages THE PALO ALTO Whole Fresh Fruit House-made Cookies (Chocolate Chip, Oatmeal, Peanut Butter) House-made Granola & Yogurt $20 per guest THE SWEET START Whole Fresh Fruit House-made Cookies Brownie Bars Cupcakes House-made Granola & Yogurt $25 per guest THE EXECUTIVE Whole Fresh Fruit House-made Cookies Vegetable Crudité with Dip Bagels & Cream Cheese Sweet & Salty Popcorn House-made Granola & Yogurt Artisanal Cheese Platter $30 per guest All Break Packages Include Fresh Brewed Coffee, Assorted Juices, and a Selection of Numi Tea Á LA CARTE Whole Fresh Fruit $2 each Fresh Brewed Equator Coffee & Decaf $50 per gallon Selection of Numi Teas $42 per gallon Assorted Sodas & Bottled Water $3 each Fresh Squeezed Orange, Apple & Cranberry Juice $27 per gallon Lemon, Cheesecake & Brownie Bars $32 per dozen Fresh Baked Cookies $30 per dozen Cupcakes $40 per dozen House-made Granola & Yogurt $6 per guest $9 per guest Artisanal Cheese Platter $10 per guest Bagels & Cream Cheese $40 per dozen Vegetable Crudité with Dip $8 per guest Sweet & Salty Popcorn $15 per bowl

7 Continental Breakfast Packages THE AMERICAN Assorted Breakfast Pastries $22 per guest DINAH S GARDEN Bagels & Cream Cheese Butter, Jams & Jellies House-made Granola & Milk $29 per guest THE EXECUTIVE Assorted Breakfast Pastries Butter, Jams & Jellies House-made Granola & Milk Scrambled Eggs with a Choice of: Home Fries or Hash Browns and Bacon, Sausage or Ham $38 per guest All Continental Breakfast Packages Include Fresh Brewed Coffee, Assorted Juices, and a Selection of Numi Tea Á LA CARTE Fresh Brewed Equator Coffee & Decaf $50 per gallon Selection of Numi Teas $42 per gallon Assorted Sodas & Bottled Water $3 each Fresh Squeezed Orange, Apple & Cranberry Juice $27 per gallon Assorted Breakfast Pastries $40 per guest Artisan Cheese Platter $10 per guest $9 per guest House-made Granola & Milk $6 per guest Bagels & Cream Cheese $40 per dozen Sliced Smoked Salmon, Ham & Prosciutto $13 per guest Vegetable Crudité with Dip $8 per guest Scrambled Eggs $7 per guest Bacon, Sausage or Ham $7 per guest

8 Bar Options Hosted Private Bar on Consumption $100 set up & labor fee applies per bar Beer $7 Wine based on selection Cocktails $14 Mineral Water $10 large bottle Soft Drinks & Non-Alcoholic $5 Cordials and premium liquors are available upon request Cash Bar $100 set up & labor fee applies per bar All cash bars require a minimum beverage purchase of $200 Cash bar charges do not apply towards the food & beverage minimum Hosted Packages no bar set up or labor fee applies with hosted packages Wine & Beer Two Hours $47 Three Hours $59 Wine Gran Sarao, Cava, Brut, Penedes, NV Quivera, Sauvignon Blanc, Dry Creek Valley, 2012 Pavi, Pinot Grigio, Napa Valley, 2012 Split Creek Farms, Chardonnay, Sonoma County 2012 Artezin, Zinfandel, Mendocino County, 2012 Old School, Syrah, Minervois, France 2011 Clos La Chance, Merlot, Central Coast, 2012 Cannonball, Cabernet Sauvignon, California, Knots, Pinot Noir, Central Coast 2011 Bottled Beer Napa Smith IPA Downtown Brown Scrimshaw Pillsner Allagash White Premium Bar premium selections add $5 Two Hours $57 Three Hours $69 Premium Liquor Brands Hanger One Vodka Bombay Saphire Gin Angostura 7 year Rum Herencia Reposado Tequila Johnny Walker Black 12 year Eagle Rare 10 year Whisky Louis Royer V.S.O.P. Cognac House Brands Rain Vodka Broker s Gin Flor de Cana Blanco Rum Herencia Blanco Tequila Bank Note 5 year Buffalo Trace Whiskey Combier There is a four hour time slot dedicated for all events. Exeeding the four hour time slot may result in additional hourly labor fees. If you would like to extend your event for more than the allotted time, please advise us prior to your event

9 AUDIO VISUAL SERVICES Computer Data Display Package - Pacific Rim $450 color LCD projector HDMI and VGA screen, all cabling, extension cords, etc. 12x12 (automatic) big screen only $175 Player/Recorders CD/DVD player $75 Portable Projector and Screen portable projector and screen, all cabling, extension cords, etc. $350 portable LCD projector $200 8x8 portable screen only $150 MISCELLANEOUS Polycon $75 (exclusive of international rates) Flipchart with 4 markers and pad $45 Extra Pads $25 Easel Stand (no pads) $25 White Board on Wheels $65 Connection for IPOD and/or CD player $50 (using client s equipment) Power cords, extention cords, surge protectors $15 Speakers $25 Message Board/Cork Board $35 Podium $50 Microphone with cord (each) $65 Cordless Microphone $110 (hand-held or lavaliere, ie:lapel) Any equipment or technician cancelled within 24 hours of a function s starting time will be billed at full price. All prices listed are per room per day. Exclusive of 8.75% tax & 20% service charge

10 Cake Options Specialty Cakes Round (10-12 servings), Quarter Sheet (15-20 servings): $16 per person* Half Sheet (30-40 servings), Full Sheet (60-75 servings): $ 15 per person* Minimum Order is for 10 guests. Candles may be added to each specialty cake. Flavors Carrot Cake: carrot cake filled with our sweetened cream cheese filling and frosted with cream cheese frosting or vanilla buttercream Chocolate Velvet Cake: fudgy, dense chocolate decadence cake smothered with chocolate mousse and buttercream or chocolate glaze Espresso Torte: vanilla genoise filled with espresso mousse and frosted with vanilla or Kahlua buttercream Neapolitan: vanilla cake with strawberry and chocolate mousse with vanilla buttercream and chocolate glaze Red Velvet Cake: faintly chocolate flavored cake and filled our sweetened cream cheese filling and finished with vanilla buttercream Mango Mousse Cake: Orange chiffon cake with strawberry jam, mango mousse and mango or vanilla buttercream Customized Cakes Customized cakes are available upon request. The Sea s Executive Pastry Chef Dan Huynh specializes in creating unique and memorable cakes.

11 Event Planning & Guidelines CUSTOM LINENS, CHAIR COVERS & OTHER RENTALS The restaurant provides your choice of black, white or ivory table linens for no additional cost. Custom color or fabric finish linens and napkins may be rented for an additional expense that is based on the vendor and delivery cost required. Custom chair covers with sash are also available to rent for $4.00 per chair. Any other miscellaneous item that is requested for rental will be included on the event contract and the cost added to the final bill. Please place all rental requests no later than ten (15) days prior to the event. Clients using their own rental provider must obtain prior approval from the Special Event Director. AUDIO / VISUAL EQUIPMENT The Sea is excited to provide complimentary high-speed, fiber optic WiFi for all of our guests. Our state of the art conference center also offers all of the equipment needed to facilitate productive meetings. To guarantee the availability of equipment, arrangements must be made at least one week prior to your event date. Should you need to cancel any equipment, we require at least two (2) business days notice to avoid cancellation charges. An additional fee may be imposed for any changes or additions made to an existing equipment order less than 24 hours prior to the event. PRIVATE DINING & CATERING MENUS The Sea s private dining menus change seasonally and are designed to showcase the best ingredients from local farms and artisan purveyors. Catering menus encompass all meal periods and include buffet options as well as plated meals. To ensure the success of your event, all menu selections including appetizers and wine orders must be finalized 10 days prior to the event date. Please note that all groups of 11 guests or more MUST pre-set a banquet menu in advance. Lunch or Dinner groups of 50 guests or more must select TWO first course item for the entire group and submit an exact entrée quantity three business days prior to the event date for plated meals. Lunch or Dinner groups with less than 50 guests will receive a personalized menu to select their plated first course and entrée from upon being seated. Luncheons or Dinner events of 120 guests or more must select one first course item and two entrée for the entire group or choose buffet service. A guaranteed guest count is always due three (3) business days prior to the event date. BEVERAGES & WINE All beverages are charged for based upon consumption. Hosted items are added to the final bill. Liquor and cocktails are available at different levels and may be offered to your guests within the price range you choose. No host or cash bars will assess a bar set up fee of $100 if individual bar receipts do not reach $200 in two hours or $400 in four hours. All cash bar events will require a pre-set arrival and departure time. We are proud to offer an extensive wine cellar and our Wine Director, Eric Reintges, will be happy to select wines to accompany your menu items. To ensure availability, please submit wine selections or a request for assistance from the Wine Director no later than ten days in advance. Wine is charged by the bottle based on consumption; it is not necessary to pre-order the number of bottles needed. Please note it is a policy of Alexander s Steakhouse not to allow wine to be brought in at a corkage fee for any party of over ten guests. FINAL PAYMENT Full payment is due upon completion of the event. Acceptable payment methods include: Cash, Visa, MasterCard, American Express, and Discover. Corporate or company checks may be accepted only with prior approval from the Director of Special Events. Personal checks will not be accepted or held in lieu of proper payment.

12 Event Planning & Guidelines FOOD & BEVERAGE MINIMUMS & ROOM RENTAL FEES Food and beverage minimums are required to reserve a private dining or meeting room within the restaurant or conference center. Minimum amounts vary based on the space desired as well as the event date(s), arrival and departure time. Please contact the Director of Special Events for a personalized quote. All hosted food and beverage purchases are applied to meeting the required minimum. Non-Hosted (a.k.a. Cash Bar ) purchases made directly through the dedicated event staff are an option for your event. Purchases made through a cash bar may or may not be applied to the minimum based on specifics to your event. Taxes, service charges, audio visual and equipment rentals, additional labor or set-up fees, etc. are not applied to the minimum. If the minimum is not met upon completion of the event, a miscellaneous room charge will be added for the amount remaining. CONTRACTS, DEPOSITS & CANCELLATION Reservations are confirmed upon receiving a signed contract and valid credit card authorization. A 20% deposit is required at the time of the contract signing. If cancellation occurs within fifteen (15) days or less prior to your event date, 100% of the Food & Beverage Minimum will be charged to the credit card provided on the signed contract minus the deposit. Depending on the nature of the cancellation and intention to rebook, The Sea reserves the right to waive the minimum for a maximum of 45 days. GUARANTEED GUEST COUNT We prepare and staff for the number of guests indicated. Although we accept an estimate when the reservation is made, confirmation of the final guest count is due three (3) business days prior to the event date. If a guaranteed guest count is not submitted at that time, the banquet event order will reflect the original estimated number. Should the party fall below the final count, the full per person meal price, plus service charge and tax, will be charged for the guaranteed number of guests. If the guaranteed count is exceeded, the final bill with reflect the actual number of guests in attendance. Please note that within 48 hours of the event date, only an increase to the guest count may be accepted. Should the guest count decrease significantly, management reserves the right to relocate the group to a more suitably sized room. SERVICE CHARGE & TAX A 20% service charge and 8.75% sales tax will be added to all food, beverage, rental, floral, cake and corkage fees. In compliance with California state law, all service charges are taxable. SPECIALTY CAKES & SERVING FEES If you would like us to design a customized cake for your event, please ask for a copy of our specialty cake list. If you wish to bring in your own cake, we will be happy to serve and plate it. A $3.00 per person (based on the number of guests in attendance) cake cutting fee will be added to your final bill. FLORAL ARRANGEMENTS Centerpieces or special floral designs may be arranged for your event. Please allow at least three (5) days notice when contacting the Director of Special Events to place your order. Floral Arrangements start at $60.00 each. EVENT TIME PERIODS Day time events can be held between 8am-4pm. Dinner events can be held between 5pm-11pm. All food orders must be placed no later than 9pm. There is a four hour time slot dedicated for all events. Exeeding the four hour time slot may result in additional hourly labor fees. If you would like to extend your event for more than the allotted time, please advise us prior to your event.

PRIVATE DINING 2018 PASADENA

PRIVATE DINING 2018 PASADENA EXPRESSION OF TASTE AND VISION Interpretation of the classic American steakhouse with hints of Japanese influence laced into our menu Alexander s Steakhouse, Pasadena offers