RECEPTION & DINNER CATERING MENUS

Transcription

1 RECEPTION & DINNER CATERING MENUS In 1901, Paul Masson built his vineyard in the sky where he developed a reputation as the valley s most lavish host. ~Grand soirees brought his chateau to life. ~Wine flowed freely and fine food was served extravagantly. Over a century later, the tradition continues 2015 Corporate Menu - 22% Management Charge & applicable State tax will be added to all Food & Beverage

2 MOUNTAIN WINERY ESTATE WINE 2010 Estate Chardonnay, Santa Cruz Mountains - Slightly floral, Lemon pith, baking spice, tart citrus, anise. Round in the mouth, this wine finishes with a zest and minerality Estate Pinot Noir, Santa Cruz Mountains - With its garnet color, this pinot displays its attractive nose of black cherries and berries. While also coupled with mild earth, this wine finishes velvety layered with cinnamon spice and structured soft tannins. Our Pinot Noir is a delightful blend of several clones. As always with our Estate wines, our winemaker uses minimum intervention in the winery. This wine is truly representative of the shale soil, and the terroir of the mountain. THE MOUNTAIN WINERY RESERVE WINES 2010 Chardonnay, Mendocino County - Pale gold with lemon, candied apple and nutmeg aromas. Golden apple and pineapple come together on the palate Sauvignon Blanc, Napa Valley - Light yellow in hue, the nose greets you with grapefruit, lychee and passion fruit. The palate is laced with green apple wrapped up in a tangy finish Riesling, Lake County - Beautiful pale yellow. this wine has ripe peach, white flowers and lemon aromas. On the palate, bright tangerine, ripe pear with just a suggestion of ripe pineapple. This wine finishes with a honey note Cabernet Sauvignon, Mendocino County - This Cabernet Sauvignon boasts evergreen, cassis, caramel and coffee on the nose. The palate shows complex dried herbal flavors with juicy blueberry and fresh cut hay Syrah, Knights Valley - This wine is a rich blend of thyme, blueberry, and cedar on the nose. The palate shows aggressive cured black olives, forest floor, cranberry Zinfandel, Sonoma County - On the nose, cracked black pepper, bay leaf, ripe red cherries, raspberries and cranberry with a hint of mint & dust. On the palate, blackberry compote, raisns, smoky charred oak finishing with deep, lingering dark berry flavors Pinot Noir, Anderson Valley - Fragrant, fruity and very light bodied, with aromas of red cherry, cranberry, & lavender complimented by flavors cherry and cola Merlot, Dry Creek Valley - A bouquet of fresh herbs accompany cherry and a hint of cinnamon on the nose. Baked plum and toasted oak make a supple, velvety smooth wine with just a touch of tannin Corporate Menu - 22% Management Charge & applicable State tax will be added to all Food & Beverage

3 RECEPTION DISPLAYS Reception Displays are priced per person Seafood Display Iced Jumbo Shrimp, Local Oysters & Crab Louie Cocktails, Served with Cocktail and Mignonette Sauces $21 Sushi Assorted Maki Rolls (6 Pieces per Person), Edamame Beans, Soy Sauce, Pickled Ginger and Wasabi $28 Hearty Tuscan Bread Board A Variety of Crusty Freshly Baked Breads Served on a Cutting Board with Toppings of Roasted Garlic, Sun Dried Tomato and Calamata Olive Tapenade, Fresh Basil Pesto, White Bean and Rosemary Puree, Hummus and Extra Virgin Olive Oil and Balsamic Vinegar $12 Bountiful Antipasto Mortadella, Prosciutto, Salami, Spicy Capicola and Aged Provolone, Roasted Peppers, Olives, Grilled Fennel, Marinated Artichoke Hearts and Bruschetta $14 International Cheese Board French Brie, Aged Asiago, Baby Gouda, Fontina, Peppered Goat Cheese, Camembert and St Andre Served with Assorted Crackers and Sliced Baguette, Seasonal Berries, Lavender Honey $15 Domestic Cheese Board Monterey Jack, Vermont Sharp Cheddar, Point Reyes Blue, Creamy Havarti and Brie Served with Assorted Crackers and Sliced Baguette Seasonal Berries $12 Warm Baked Brie Creamy Brie baked in Puff Pastry and Topped with Apricot Jam Served with Assorted Crackers, Sliced Baguette and Seasonal Berries $12 Fresh Sliced Fruit Assortment Seasonal sliced fresh fruit and berries $12 Farmers Market Vegetable Display An Array of Seasonal Locally Grown Vegetables Served with Herb Hummus and Sundried Tomato Balsamic Dipping Sauce $9 Warm Baked Apple Crisp Tart Apples Tossed in Brown Sugar and Butter. Streusel Topping Served with Fresh Whipped Cream $8 Mini Sweet Assortment Cup Cakes, Cake Pops, Chocolate Dipped Cannoli $ Corporate Menu - 22% Management Charge & applicable State tax will be added to all Food & Beverage

4 RECEPTION ACTION STATIONS $150 Chef Fee will be added per action station where requested. Priced Per Person / Minimum 25 Guests. Ramen Noodle Bar Build your own Soup Bowl Start with Noodles and Rich Spiced Vegetable Broth add your choice of Chicken, Shrimp, Barbecued Pork, Sprouts and Julienne Vegetables $18 Fajita and Taco Station Grilled Chicken, Fire Roasted Poblano Peppers and Onions Fresh Roasted Corn Bites with Ancho Chili and Parmesan Butter, Black Beans Sliced Marinated Carne Asada and Warm Flour and Corn Tortillas, Fresh Fire Roasted Salsa, Queso Fresco, Sour Cream and Guacamole $12 Tuscan Inspired Griddled Gnocchi with Roasted Mushrooms, Italian Sausage and Spicy Wilted Greens with Extra Virgin Olive Oil Sautéed Shrimp Scampi with Capers, Tomatoes and Fresh Lemon Zest Accompanied by Grilled Bread Caesar Salad Marinara Sauce and Aged Parmesan $18 Mac and Cheese Build your own Mac and Cheese by Starting with your choice of Rich Cheddar Cheese or Gruyere Cheese Macaroni Topped with your choice of Crispy Pork Belly, Caramelized Onions, Baked Cheesy Bread Crumbs $14 Add Buttery Lobster Bites $10 Asian Dim Sum with Steamed Barbeque Pork Buns and Shrimp Shumai Chef Made Wok Fried Rice with Shrimp and Chicken, Spicy Orange Beef with Lettuce Cups Vegetable Stir Fry $18 Smashed Potato Martinis An elegant twist on one of the greatest Comfort Foods! Enjoy Red Bliss Smashed Potatoes, Customized with Your Choice of the Following Toppings: Roasted Mushrooms, Broccoli, Fresh Chives, Cheddar and Roquefort Cheese, Roasted Garlic Cloves, Caramelized Onions,, Chicken Gravy and Sour Cream, Served in a Martini Glass $12 Add Sliced Grilled Marinated Skirt Steak $6 Slider and Tot Bar Barbeque Beef Brisket, Meatball Marinara and Southwest Chicken Sliders Crispy Tater Tots with Jalapeno Cheddar Cheese Sauce $ Corporate Menu - 22% Management Charge & applicable State tax will be added to all Food & Beverage

5 HORS D OEURVE SELECTIONS Selection of cold and hot hors d'oeuvres by the individual piece. A Butler Fee for passed hors d oeuvres of $125 will apply per butler. *Made Gluten Free / **Vegan ESTATE $5.95 per piece *Chilled Spicy Lime Shrimp Ceviche Spoons Ahi Tuna Poke in Crispy Won Ton Cone *Pepper Bacon Wrapped Scallops with Dijon Mustard Dipping Sauce *Dungeness Crab Louie Spoons with Avocado Dressing Shrimp Wrapped in Phyllo with Sweet and Sour Dipping Sauce Miniature Local Dungeness Crab Cakes with Fire Roasted Red Pepper Aioli Crispy Potato Latke with Monterey Smoked Salmon and Crème Fraiche *Prime Steak and Mushroom Bites with Cognac Pepper Cream Sauce Cream of Asparagus Soup Shooter with Butter Poached Lobster and Truffle Oil Angus Beef Sliders with Cornichon Pickles RESERVE $4.50 per piece Country Fried Chicken and Buttermilk Waffles Skewers with Pure Maple Syrup *House made Turkey Sausage Stuffed Mushrooms Crispy Thai Chicken Egg Rolls with Spicy Peanut Dipping Sauce Pork Pot Stickers with Ponzu Dipping Sauce Tomato Soup Shooters with Mini Gruyere Cheese Sandwiches VEGETARIAN $3.50 per piece Tomato, Mozzarella and Fresh Basil Bruschetta with Pesto Warm Brie Tart with Dried Apricot and Fig Chutney *Falafel Bites with Toasted Cumin, Cucumber Yogurt Dipping Sauce **Vegetable Samosa Spiced Mango Yellow Curry Sauce Vegetable Pot Stickers Ponzu Dipping Sauce Wild Mushroom Strudel with Fontina Cheese and Truffle Essence Vegetable and Cheese Quesadilla with Avocado and Grilled Tomatillo Salsa Organic Vegetable Springs Rolls with Spicy Orange Chili Dipping Sauce 2015 Corporate Menu - 22% Management Charge & applicable State tax will be added to all Food & Beverage

6 CARVING & DESSERT ACTION STATIONS $150 Chef Fee will be added per 50 Guests and Carving Station. (Each option served guests and is accompanied by Warm Rolls) Slow Roasted Salt Crusted Prime Rib Served with Mountain Winery Cabernet Sauce, Creamy Horseradish $ Roasted Tenderloin of Beef Herb Marinated Crusted and Slow Roasted Tender Beef Tomato Chutney, The Mountain Winery Red Wine Sauce $ Roasted Angus Strip Loin of Beef Cracked Peppercorn and Mustard Rubbed Slow Roasted Tender Beef Mountain Winery Cabernet Red Wine Sauce $ Add Gratin Potatoes $3.50 pp Roasted Turkey Fresh Thyme Salted Turkey Breast, Pan Gravy Orange, Kumquat and Cranberry Chutney, Warm Rolls $ Carved Rack of Lamb Roasted Rack of Lamb Pepper Crusted Goat Cheese and Sliced Baguette Mountain Winery Zinfandel Wine Sauce $ Slow Wood Roasted Salmon Whole Side of Sustainably Farmed Salmon on Hard Wood Plank Roasted Corn Salad and Avocado and Fire Roasted Tomatillo Salsa, Grilled Lemons $ Add Multi Grain Rice Pilaf $2.95 pp ~ Bananas Foster Fresh Sliced Bananas Flambé with Dark Rum and Brown Sugar and Butter Vanilla Bean Ice Cream $9 Crème Brule Demitasse Cups filled with Baked Vanilla Bean, Mocha and Grand Marnier Flavored Custard Caramelized with Natural Sugar Accompanied by Chocolate Dipped Biscotti $9 Strawberry Short Cake Fresh Sliced Strawberries with Rum, Brown Sugar and Reduced Aged Balsamic Poured over Mini Lemon Iced Vanilla Bundt Cakes and Whipped Cream

7 $9 DINNER BUFFET China Town $42 / per person Chinese Chicken Salad with Crispy Won Tons Green Papaya Salad with Cilantro Miso Dressing Iceberg Lettuce Cups Sweet and Sour Chicken Spicy Orange Beef Shrimp and Green Curry Mussels Vegetable Stir Fry Char Su Bao with Hoisin Pork Pot Stickers with Ponzu Dipping Sauce Fried Rice Fresh Fruit Salad and Lemon Bars Martin Ray Buffet $42 / per person Build your own Greek Salad with Olives, Cucumbers, Tomato and Feta Cheese Olive Oil and Fresh Oregano Marinated Barbeque Prawns on the Shell Vegetable and Chicken Souvlaki Multi Grain Rice Pilaf Fresh Made Gyros on Soft Pita with Tzatziki Sauce Fire Grilled Tomatoes Baklava Lefranc Buffet $55.00 / per person Caesar Salad Kale Salad Candied Walnuts, Crumbled Blue Cheese and Balsamic Dressing Chicken Piccata Chardonnay, Caper and Lemon Sauce Prime Beef Tips Au Poivre in Cognac Demi, Seared Salmon Fillet Topped with Rock Shrimp and Sautéed Brussels Sautéed Corn and Sliced Asparagus Red Skinned Whipped Potatoes Fresh Fruit Tarts Chardonnay Cream Mountain Winery Pinot Noir Sauce

8 La Cresta Buffet $80.00 / per person Caprese Salad Platter Organic Spring Mix Salad Cabernet and Cherry Balsamic Dressing Roasted Beet, Kale and Goat Cheese Salad Seared Arctic Char Fillet Grilled Fennel, Lemon and Charred Tomato Sauce Crispy Skin Free Range Lemon Herb Chicken Lemon Truffle Butter Grilled Assorted Seasonal Vegetables Baked Vegetable Stuffed Baby Portobello Mushrooms Multi Grain Rice Pilaf Potatoes Gratin Carved Roast Tenderloin of Beef and Roast Turkey Pan Turkey Gravy with a Bordelaise Sauce *chef required Mixed Berry Tart with White Chocolate Ganache Chocolate Mousse Torte Fresh Fruit Shooters with Mountain Winery Chardonnay Sabayon Historical Fact: Good fortune, or perhaps destiny, led Paul Masson to the Winery of Charles Lefranc, located a day s journey south in the Santa Clara Valley. Lefranc, a French expatriate, was a highly respected vintner but it would be his collaboration with Masson that helped to put California wine on the world map.

9 PLATED DINNER PACKAGES Each Dinner is served with Freshly Baked Rolls, Salad, Dessert & Freshly Brewed Coffee, Decaffeinated Coffee & Tea. Our Catering Professionals will be delighted to assist you in making your selections! SALADS & STARTERS Select 1 Classic Caesar Salad Crisp Romaine Tossed with Caesar Dressing and Focaccia Croutons Shaved Parmesan Cheese The Mountain Winery Wedge Salad Wedge of Crisp Iceberg Lettuce, Peppered Bacon, Diced Tomatoes Shredded Carrot, Blue Cheese, and Red Wine Vinaigrette Kale Salad Thin Sliced Kale Tossed with Toasted Walnuts, Danish Blue Cheese and Balsamic Vinaigrette Mushroom Gnocchi Griddled Gnocchi with Roasted Mushrooms Topped with Fontina Cheese and Red Wine Sauce Caprese Salad Sliced Hot House Tomatoes, Fresh Mozzarella and Sweet Basil Extra Virgin Olive Oil, Aged Balsamic, and Cabernet Dressing

10 DESSERTS Select 1 Crème Brûlé With Grand Marnier Cream Fresh Berries and Salted Caramel Macaroon Mixed Fresh Berry Tart Local Berries in a Vanilla Custard Short Bread Dough Drizzled with Ghirardelli White Chocolate Ganache Strawberry Ice Box Cake Fresh Strawberries and Yellow Cake with Vanilla Bean Whipped Cream Icing Sun Dried Strawberries and Chocolate Candy Lemon Bundt Cake Layers of Lemon Curd and Mascarpone Cheese in Lemon Iced Bundt Cake with Fresh Blueberries and Crumbled Chocolate Almond Biscotti Chocolate Decadence Cake Chocolate Mousse Cake with Mountain Winery Zinfandel Blackberry Sauce Whipped Cream and Fresh Raspberries Cheese Cake Cannoli Caramelized Sugar Cheese Cake Topped with Chocolate Dipped Cannoli Brandy Soaked Cherries

11 CHARLIE CHAPLIN DINNER PACKAGE $64 PER PERSON ENTREES Select 2 Chicken Piccata Lightly Battered Breast of Chicken Sautéed in Olive Oil Meyer Lemon Caper Butter Sauce Griddled Gnocchi, Sautéed Italian Squash Historical Fact: Out of Masson s plethora of celebrity visitors, Charlie Chaplin was one of the few to take an interest in wine production. He participated in the creation of the 1938 vintage and even had barrels stamped, Reserved for Chaplin Roasted Free Range Bricked Lemon Herb Chicken Boneless Half Chicken Crisped and Served with Whipped Herbed Poultry Jus Yukon Gold Potatoes finished with Truffle Oil Grilled Asparagus and Tomatoes Spiced Almond Crusted Trout Tender Mild Fish Lemon Beurre Blanc Green Onion Jasmine Rice and Wok Stir fried Green Beans Grilled Salmon Miso Butter Sauce Green Onion Whipped Potatoes, Wilted Buttery Savoy Cabbage and Roasted Carrot Roasted NY Strip Loin Salt and Pepper Crusted Slow Roasted Angus Meat Red Wine Demi Glace Sliced and Served with Gruyere Gratin Potato Confit of Carrot and Shallot

12 ANSEL ADAMS DINNER PACKAGE $80 PER PERSON ENTREES Select 2 Arctic Char and Crab Seared Fresh Fish, Topped with Buttery Crab Meat Pink Peppercorn Chardonnay Mustard Sauce Served with Green Onion Rice Blend and Asparagus Historical Fact: Ansel Adams took pictures of our property and production staff in the early 1900 s. He developed a reputation for nature photography and rarely photographed people, except at the winery. Panko Crusted Local Sea Bass Fillet Multi Grain Rice Pilaf with English Peas Sweet Water Rock Shrimp Lemon Chive Butter Sauce Char Grilled Tomatoes Parmesan Crusted Branzino with Shrimp Rice and Orzo Pilaf Mediterranean Style Vegetable Stew Artichoke Chips Short Rib of Beef Served Off the Bone with Caramelized Onion Jam Cabernet Pan Jus Braised Vegetables and Buttermilk Whipped Potatoes Grilled Filet Mignon Tender Filet of Beef with Cabernet Wine Sauce Whipped Potatoes with Basil Puree Confit of Shallot and Steamed Buttered Asparagus

13 JOHN STEINBECK DINNER PACKAGE $95 PER PERSON ENTREES Select 2 Veal Chop Rosemary Salted Roasted Chop Pinot Noir Roasted Shallot Mushroom Sauce Roasted SunChokes and Zucchini Spaghetti Historical Fact: In 1939, John Steinbeck wrote portions of the National Awarded Novel, The Grapes of Wrath in The Chateau Building on extended visits to Paul Masson s mountain-top winery. Grilled Filet Mignon and Crab Petit Filet of Beef and Dungeness Crab Red Wine and Béarnaise Sauces Grilled Potato, Tender Asparagus Grilled Filet Mignon and Roasted Chicken Petit Filet of Beef and Crispy Skin Breast of Chicken Mountain Winery Pinot Noir Sauce Seasonal Vegetables and Mashed Red Skinned Potatoes Chicken Piccata and Jumbo Prawn Scampi Locally Farmed Chicken and Grilled Sweet Water Prawns Mountain Winery Chardonnay, Lemon Caper Butter Sauce Italian Squash Ribbons, Butter Braised Smashed Yukon Gold Potatoes Grilled Filet Mignon and Sea Bass Grilled Filet Mignon and Panko Crusted Sea Bass Mountain Winery Chardonnay Sabayon Whipped Potatoes and Citrus Butter Asparagus

14 VEGETARIAN ENTREES ENTREES Select 1 Vegetarian Moussaka Layered Eggplant, Squash, Potato and Roasted Mushroom Baked in a Bechamel Sauce Historical Fact: Masson had Anna Held, one of the biggest stars in the 19 th century world stage, bathe in a zinc tub filled with his own champagne. Within days, the news raced around the world in headlines and Paul Masson Champagne became a household name. Herbed Polenta Layers of Griddled Polenta, Eggplant, Italian Squash and Portobello Mushroom Oven Roasted Plum Tomato and Fresh Mozzarella Organic Tomato Sauce Lemon Pepper Artichoke Fettuccini Roasted Fresh Local Artichokes with Garlic Tossed with Fresh Pasta, Spinach, Sliced Baby Portobello Mushrooms and Tomato Vegetarian Broth Finished with Extra Virgin Olive Oil Butternut Squash Ravioli Ravioli stuffed with Pureed Butternut Squash, Sage, Parmesan Cheese Brown Butter Sage Sauce Confit of Carrot and Crispy Kale

15 BEVERAGES $150 fee will apply per Bartender. One Bartender per guests is recommended. HOSTED BAR CASH BAR Assorted Sodas, Juices, Water $3.00 $4.00 Domestic Beers $6.00 $7.00 Premium Beers $7.00 $8.00 Mountain Winery Reserve Wine by the Glass Mountain Winery Estate Series Wine by the Glass House Spirits and Cordials Smirnoff Vodka, Beam 8 star Whiskey, Gordans Gin, Gira Tequila, Lauders Scotch, Myers Platium Rum, Paul Masson Brandy Amaretto $11.00 $12.00 $15.00 $16.00 $9.00 $10.00 Premium Spirits and Cordials Ketel One Vodka, Jack Daniels & Jim Beam Whiskey, Tanqueray & Bombay Gin, J&B Scotch, Captain Morgans Rum, Baileys, Kalua, Midori, Frangelico $11.00 $12.00 Super Premium Spirits and Cordials Grey Goose & Chopin Vodka, Crown Royal & Makers Mark Whiskey, Bombay Saphire Gin, Don Julio Tequila, Glen Livet & Johnny Walker Black Scotch, Grand Marnier, Disaronno Amaretto, Hennessey $12.00 $14.00

16 BEVERAGE PACKAGES $150 fee will apply per Bartender. One Bartender per guests is recommended 4 CONSECUTIVE HOURS PER PERSON EACH ADDITIONAL HOUR PER PERSON Reserve Beer & Wine Package Up to Four Consecutive Hours $9.00 for each additional hour $47.00 $9.00 Reserve Chardonnay, Cabernet and Merlot Microbrew & Domestic Beers, Assorted Non-Alcoholic Beverages House Spirits Up to Four Consecutive Hours $10.00 for each additional hour / per person $51.00 $9.00 House Spirits and Cordials Reserve Series Wine Microbrew & Domestic Beers, Assorted Non-Alcoholic Beverages Reserve Spirits on The Mountain $10.00 for each additional hour / per person Premium Spirits and Cordials Reserve Series Wine Microbrew & Domestic Beers, Assorted Non-Alcoholic Beverages $56.00 $10.00 Super Premium Spirits Super Premium Spirits and Cordials Reserve Series Wine Microbrew & Domestic Beers, Assorted Non-Alcoholic Beverages $62.00 $11.00

17 MANAGEMENT CHARGE All catered events are subject to a 22% Management Charge. 57% of this Management Charge is distributed to the employees who perform services in connection with the catered event. The remaining 43% of this Management Charge is the sole property of the food/beverage service company or the venue owner, as applicable, is used to cover such party s costs and expenses in connection with the administration of the catered event (other than employee tips, gratuities, and wages), and is not charged in lieu of a tip. The Management Charge is not a tip, gratuity, or service charge, nor is it purported to be a tip, gratuity, or service charge, for any wait staff employee, service employee, service bartender, or other employee, and no part of the Management Charge will be distributed (as a tip, gratuity, or otherwise) to any employee who provides service to guests.