Private Dining Room Information

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1 LB Steak Menlo Park 898 Santa Cruz Avenue, Menlo Park, CA Contact: Andrew Rugama Direct: Fax:

Private Dining Room Information Wagyu Room Seamlessly melding refined and rustic with its soft lighting, original artwork, and palette of warm, inviting tones,

The Wagyu Room can be reserved in its entirety (seating up to 60 guests) or divided into two distinct private spaces (Front Wagyu Room and Back Wagyu Room).

restaurant Board Room For more intimate groups, consider reserving our Board Room.

2 Private Dining Room Information Wagyu Room Seamlessly melding refined and rustic with its soft lighting, original artwork, and palette of warm, inviting tones, our versatile Wagyu Room is the perfect setting for business functions and social gatherings alike. The Wagyu Room can be reserved in its entirety (seating up to 60 guests) or divided into two distinct private spaces (Front Wagyu Room and Back Wagyu Room). Front Wagyu Room seats up to 30 guests Back Wagyu Room seats up to 24 guests; private side entrance *Large groups also have the option to buy out the entire restaurant Board Room For more intimate groups, consider reserving our Board Room. This semi-private space is located at the front of the restaurant, echoing the main dining room aesthetic with deep, neutral tones and rich wood accents. *Small groups may also opt to reserve a section of the main dining room. Please speak with our Private Dining Coordinator to see how we may accommodate your group.

3 Details and Event Enhancements Menus Chef de Cuisine has prepared several extraordinary menus for your next Private Dining Event. Menu selections should be chosen approximately 2 weeks prior to your event. If you have any guests with special dietary needs, please inform your Event Coordinator prior to your event, and we will ensure that those guests enjoy a wonderful meal. Room Charge/Food and Beverage Minimum There is no additional fee for the use of one of our Private Dining Rooms. There are certain Food and Beverage Minimum requirements that vary according to day, time, and size of room. Please contact your Event Coordinator directly for those specific amounts. Beverages Menu prices do not include beverage service. We do have a full bar and fantastic wine selection for you and your guests to experience, and we would be more than happy to pair a few wines with your budget and menu in mind. You are more than welcome to bring in your own wine with a $20 corkage fee per 750 ml bottle. Fee If you wish to bring your own cake, there is a $3.00 per person dessert fee. Guaranteed Guest Count Your guaranteed guest count is required at least 48 hours prior to your event. This will be the minimum number of guests that we must charge to the event. If no guarantee is given within the 48 hours, the original estimated guest count will be used as your guarantee. We reserve the right to have your event in a more suitable room, if your guest count should vary from the original estimated number. Event Coordination Fee, Suggested Gratuity, Sales Tax A 5% event coordination fee will be added to all food and beverage charges including corkage and dessert fees. LB Steak does not automatically add gratuity for the service staff. We highly suggest a 18-20% gratuity be added by the guest to all food and beverage charges. In addition, there is California Sales Tax. Payment A deposit is only required for Buy Outs of the entire restaurant. Payment for your party is due at the time of your event. We accept cash, VISA, MasterCard, American Express, and Discover. Tastings If you would like to set up a tasting for your event, please contact your Event Coordinator. Tastings will be paid in full upon completion; however, the total spent on tasting will be used as a credit toward your event. Large Party Rentals If your event size is larger than 40 guests, the restaurant might need to use a 3 rd party vendor to accommodate the table setting needs of your event. The Event Coordinator will discuss any additional fees that may apply to your event prior to your event date.

Appetizers Passed Price Per Dozen Tuna Tartare* - crispy wonton 42.00 Baked Mini Tarts - leek compote, bacon, Swiss cheese (available without bacon) 30.

4 Appetizers Passed Price Per Dozen Tuna Tartare* - crispy wonton Baked Mini Tarts - leek compote, bacon, Swiss cheese (available without bacon) Sea Scallop Ceviche* - lime, cilantro, crostini Steak Tartare* - truffle Parmesan crostini Top Sirloin - thinly sliced, toasted brioche, horseradish cream Mini Toybox Mixed Tomato Caprese Mac and Cheese Bites Deviled Eggs Platters Serves people Beef Meatballs - marinara sauce Domestic Cheese Platter - selection of artisan cheeses, crostini, seasonal fruit accompaniments Fried Calamari - onion straws, Cajun remoulade Loaded Potato Wedges cheese, sour cream, bacon, chives Fresh Fruit Platter - selection of seasonal and tropical fruit Vegetable Platter - seasonal grilled and raw vegetables, herb cream Beef Sliders (12 pieces) - cheddar, bacon, lettuce, tomato, onion Cocktail Prawns Platter (approx. 50 prawns) - jumbo prawns, cocktail sauce Platter (72 hour notice needed) - seasonal selection of small cakes and cookies * served raw

From a screen and projector to a laptop and microphone, we can acquire anything you may need for

5 Breakfast Breakfast Meeting Packages We work with a local audio and visual equipment company to provide your group with the necessary items for your event. From a screen and projector to a laptop and microphone, we can acquire anything you may need for your presentation. LB-Fast! per person Served Buffet Style Scrambled Eggs Bacon Breakfast Potatoes Fresh Fruit Yogurt Croissants

smoked bacon, tomato, Béarnaise, English muffin, hash browns Steak & Eggs

6 Brunch per person Seasonal Fruit Plate Seasonal Soup Eggs Benedict applewood smoked bacon, tomato, Béarnaise, English muffin, hash browns Steak & Eggs Natural Angus, free range organic fried egg, hash browns Open Faced Frittata asparagus, exotic mushrooms, fines herbs, goat cheese, hash browns

Lunch I 30.00 per person Grana Padano Parmesan cheese, garlic thyme crostini Seasonal Soup Chef Selection Lunch II 45.

steak, horseradish cream, crispy red onions, herb jus Loch Duart Salmon Salad mixed greens, candied nuts, grilled peaches, pickled

vegetables Loch Duart Salmon pan seared, polenta cake, yellow peach chutney, beurre rouge 4 oz Beef Tenderloin summer corn

7 Lunch I per person Grana Padano Parmesan cheese, garlic thyme crostini Seasonal Soup Chef Selection Lunch II per person Seasonal Soup Chef Selection Grana Padano Parmesan cheese, garlic thyme crostini LB Steak Dip roasted New York steak, horseradish cream, crispy red onions, herb jus Loch Duart Salmon Salad mixed greens, candied nuts, grilled peaches, pickled red onions, Champagne vinaigrette Summer Risotto Carnaroli rice, seasonal vegetables Summer Risotto Carnaroli rice, seasonal vegetables Loch Duart Salmon pan seared, polenta cake, yellow peach chutney, beurre rouge 4 oz Beef Tenderloin summer corn succotash, Bordelaise Vanilla Ice Cream caramel sauce Seasonal Sorbet fresh fruit, cookie Seasonal Sorbet fresh fruit, cookie Crème Brûlée vanilla bean, burnt sugar

Salmon pan seared, polenta cake, yellow peach chutney, beurre rouge Grilled Natural Half Chicken parsnip purée, roasted rainbow

00 per person Grana Padano Parmesan cheese, garlic thyme crostini Seasonal Soup Chef s Selection Summer Risotto Carnaroli rice,

8 Dinner I per person Grana Padano Parmesan cheese, garlic thyme crostini Summer Risotto Carnaroli rice, seasonal vegetables Loch Duart Salmon pan seared, polenta cake, yellow peach chutney, beurre rouge Grilled Natural Half Chicken parsnip purée, roasted rainbow cauliflower, chicken jus Vanilla Ice Cream berries, housemade cookie Seasonal Sorbet berries, housemade cookie Dinner II per person Grana Padano Parmesan cheese, garlic thyme crostini Seasonal Soup Chef s Selection Summer Risotto Carnaroli rice, seasonal vegetables Loch Duart Salmon pan seared, polenta cake, yellow peach chutney, beurre rouge 6 oz High Choice Filet of Beef summer corn succotash, French fries, Bordelaise Crème Brûlée vanilla bean, burnt sugar Local Berry Cake wild honey ice cream

pan seared, summer corn purée, summer corn succotash, basil oil Summer Gnocchi housemade gnocchi, pesto, cherry tomatoes, Grana Padano Parmesan cheese 8 oz High Choice Filet Mignon summer corn

85.00 per person Seasonal Soup Chef s Selection Baby Iceberg Wedge Bay Blue cheese, candied bacon, red onion, blue cheese chive dressing Grana Padano Parmesan cheese, garlic thyme crostini

9 Dinner III per person Seasonal Soup Chef s Selection Heirloom Tomato Salad mixed greens, fresh mozzarella, basil pistou oil Grana Padano Parmesan cheese, garlic thyme crostini Entrée California Halibut pan seared, summer corn purée, summer corn succotash, basil oil Summer Gnocchi housemade gnocchi, pesto, cherry tomatoes, Grana Padano Parmesan cheese 8 oz High Choice Filet Mignon summer corn succotash, baked potato, Bordelaise Sticky Piggy Sundae brownie, vanilla bean ice cream, caramel sauce, applewood smoked bacon Seasonal Stone Fruit Shortcake crème fraîche ice cream Dinner IV per person Seasonal Soup Chef s Selection Baby Iceberg Wedge Bay Blue cheese, candied bacon, red onion, blue cheese chive dressing Grana Padano Parmesan cheese, garlic thyme crostini Entrée Summer Gnocchi housemade gnocchi, pesto, cherry tomatoes, Grana Padano Parmesan cheese California Halibut pan seared, summer corn purée, summer corn succotash, basil oil Grilled Lamb Rack potato purée, lamb jus 14 oz Prime New York summer corn succotash, baked potato, Bordelaise Crème Brûlée vanilla bean, burnt sugar Molten Chocolate Cake vanilla ice cream, chocolate sauce

10 Stanford Package inclusive per person includes the following items tax, tip, and event coordination fee 3 Course Dinner, menu below two glasses of select wine with Dinner, and one cup of coffee or soft drink Room Rental, details below Dinner Menu *vegetarian options available upon request Grana Padano Parmesan cheese, garlic thyme crostini Loch Duart Salmon pan seared, polenta cake, yellow peach chutney, beurre rouge 12 oz New York summer corn succotash, baked potato, Bordelaise Crème Brûlée vanilla bean, burnt sugar ROOM RENTALS APPLY Group must guarantee the final definite dinner count 48 hours prior. In the event, the client does not contact the sales department 48 hours prior, the agreed upon guest count will become the guaranteed number of guests. Back Wagyu and Front Wagyu Room Rental scale based on guest count 21 to 30 = $ to 20 = $ to 15 = $400 9 or less = $500 Full Wagyu Room Rental scale based on guest count 45 to 60 = $ to 44 = $ to 29 = $ or less = $1,000

11 Pharmaceutical Package inclusive per person includes the following items tax, tip, and event coordination fee 3 Course Dinner, menu below two glasses of select wine with Dinner, and one cup of coffee or soft drink Room Rental, details below Dinner Menu *vegetarian options available upon request Grana Padano Parmesan cheese, garlic thyme crostini Surf and Turf 6 oz filet, five sautéed prawns, summer corn succotash, baked potato, Bordelaise Crème Brûlée vanilla bean, burnt sugar ROOM RENTALS APPLY Group must guarantee the final definite dinner count 48 hours prior. In the event, the client does not contact the sales department 48 hours prior, the agreed upon guest count will become the guaranteed number of guests. Back Wagyu and Front Wagyu Room Rental scale based on guest count 21 to 30 = $ to 20 = $ to 15 = $400 9 or less = $500 Full Wagyu Room Rental scale based on guest count 45 to 60 = $ to 44 = $ to 29 = $ or less = $1,000

12 DIY Catering APPETIZER PLATTERS HALF PLATTERS SERVE 4 6 ppl FULL PLATTERS SERVE ppl Cheese Platter French cheeses, croutons, seasonal fruit half / full Vegetable Platter seasonal grilled and raw vegetables, herb cream half / full Beef Meatballs marinara sauce half / full Cocktail Prawns Platter (approx. 50 prawns) full SALAD PLATTERS HALF PLATTERS SERVE 4 6 ppl FULL PLATTERS SERVE ppl Baby Iceberg Wedges half / full Caesar Salad half / full Roasted Baby Beet Salad half / full SIDES EACH 6.00 minimum order 5 per item Seasonal Vegetable Mashed Potatoes Creamed Spinach Rosemary Roasted Potatoes ENTRÉE PLATTERS HALF PLATTERS SERVE 4 6 ppl FULL PLATTERS SERVE ppl Grilled Natural Half Chicken chicken jus, mashed potatoes half (8 pieces) full (16 pieces) Seasonal Risotto Carnaroli rice, seasonal vegetables half / full *Grilled Salmon 6 oz portions, seared to rare seasonal vegetables half (5 pieces) full (11 pieces) *Whole Roasted Filet precooked to rare 5-6 lbs. (serves 10 12) lbs. (serves 20 24) lbs. (serves 30 34) *Ribeye Bone-In precooked to rare 5 6 lbs. (serves 10 12) lbs. (serves 20 24) lbs. (serves 30 34) *heating instructions included *all weights are raw product

13 Kids Menus Kids Menu I 9.50 per person Entrées Macaroni & Cheese elbow pasta with cheddar cheese Fried Chicken Tenders French fries Kids Sundae vanilla ice cream, chocolate sauce, whipped cream Kids Menu II per person Appetizer Fruit Plate assorted fruits Entrées Fried Chicken Tenders French fries Kids Cheeseburger cheddar cheese, French fries Kids Sundae vanilla ice cream, chocolate sauce, whipped cream Kids Menu III per person Appetizer Fruit Plate assorted fruits Kids Salad organic greens, cherry tomatoes, sherry vinaigrette Entrées Macaroni & Cheese elbow pasta with cheddar cheese Fried Chicken Tenders French fries Kids Cheeseburger cheddar cheese, French fries Salmon Filet fresh vegetables Kids Sundae vanilla ice cream, chocolate sauce, whipped cream Kids Sorbet duo of seasonal sorbet, palmier cookie

Private Dining Room Information

LB Steak Menlo Park 898 Santa Cruz Avenue, Menlo Park, CA 94025 Contact: Nicki Mesenburg Direct: 650.321.8980 Fax: 650.646.9060 Email: nmesenburg@lbsteak.com 05.10.17 Private Dining Room Information Wagyu