ANZU Restaurant and Bar

Transcription

1 ANZU Restaurant and Bar Group Reception & Dinner Menus Fall and Winter

2 The Main Dining Room seats up to 70 The semi private dining room seats up to 24 The Lounge is perfect for 60 standing

3 Golden Gate Dinner Menu Amuse A small delight prepared by our chef Appetizer Late Harvest Salad Autumn squash, red and white endive, toasted pumpkin seeds, goat cheese Pomegranate Vinaigrette Freshly baked Nikko breads with sweet butter Choice of Entrée: Wild Mushroom Stuffed Mary s Chicken Autumn squash, grilled endive, roasted vegetables Sauce Perigourdine OR Butternut Squash Cavatelli Brussels sprouts, trumpet mushrooms, Grana Padano cheese, Tondo Balsamic Sweet Sweet Ginger Pana Cotta Fresh berries, lavender mint, plantain chip Coffee or Tea $48 ($62.64 inclusive of service charge and tax)

4 The Headlands Menu Amuse A small delight prepared by our chef FIRST Baby Beet Salad Dungeness crab, roasted and fermented beets, arugula, preserved Meyer lemon and sesame crisps Freshly baked Nikko breads with sweet butter Choice of Entrée: Numbers of each entrée are due 3 days in advance. Hotel will make place cards identifying each guest with their respective entree Butternut Squash Cavatelli Brussels sprouts, trumpet mushrooms, Grana Padano cheese, Tondo Balsamic Or Wild Mushroom Stuffed Mary s Chicken Autumn squash, grilled endive, roasted vegetables Sauce Perigourdine Or Macadamia Nut Crusted King Salmon Balinese black rice, jidori egg, nasturtium flower, kizami wasabi beurre blanc SWEET Salted Caramel Pot de Créme Whipped cream and pistachio biscotti Coffee and Tea $52 ($67.86 inclusive of service charge and tax)

5 The Ballet Menu Amuse A small delight prepared by our chef To Begin Soup of the day Served in a shot glass Appetizer Wild King Salmon Tartar Yukon potato salad scented with horseradish, wasabi tobiko, crispy potato & petit herbs Freshly baked Nikko breads with sweet butter Choice of Entrée: Numbers of each entrée are due 3 days in advance. Hotel will make place cards identifying each guest with their respective entree Grilled Berkshire Pork Tenderloin Garbanzo beans, Monterey squid, fall vegetables harissa vinaigrette Or Crispy Skin 38 North Duck Breast Black beluga lentils, tiny vegetables, raspberry vinegar Or Misoyaki Black Cod Edamame wontons. Shiitake mushroom, shaved leeks and carrots Ginger truffle dashi broth Sweet Laura Chenel Goat Cheese Cake Meyer lemon, huckleberry ice cream, candied marcona almonds Coffee and Tea $69 ($90.05 inclusive of service charge and tax)

6 The Family Style menu The following menu is designed to be shared at the table. Entrees and desserts are presented on a platter so that guests may enjoy their meal without having to choose a course in advance. The benefit is that guest will have more of a selection and the meeting planner will not have to collect each guest s meal choices in advance. Fountain Family Style Menu Amuse A small delight prepared by our chef First Soup du jour Served in a shot glass Late Harvest Salad Autumn squash, red and white endive, toasted pumpkin seeds, goat cheese Pomegranate Vinaigrette Freshly baked Nikko breads with sweet butter (The above are presented individually) All of the following main courses are served family style On platters Wild Mushroom Stuffed Mary s Chicken Autumn squash, grilled endive, roasted vegetables Sauce Perigourdine Butternut Squash Cavatelli Brussels sprouts, trumpet mushrooms, Grana Padano cheese, Tondo Balsamic Macadamia Nut Crusted King Salmon Balinese black rice, jidori egg, nasturtium flower, kizami wasabi beurre blanc Sweet Assorted petites fours, miniature cheese cake, French macaroon f Coffee and Tea $64 per person ($83.52 inclusive of service charge and tax)

7 The Family Style menu The following menu is designed to be shared at the table. Entrees and desserts are presented on a platter so that guests may enjoy their meal without having to choose a course in advance. The benefit is that guest will have more of a selection and the meeting planner will not have to collect each guest s meal choices in advance. The Deluxe Family Style Menu Amuse A small delight prepared by our chef Starter Titus Roll Spicy tuna, salmon, avocado, cucumber, lime, cilantro, jalapeno ponzu sauce Baby Beet Salad Dungeness crab, roasted and fermented beets, arugula, Preserved Meyer lemon and sesame crisps Freshly baked Nikko breads with sweet butter Mains Misoyaki Black Cod Edamame wontons. Shiitake mushroom, shaved leeks and carrots Ginger truffle dashi broth and Dry Rubbed Beef Onglet Steak Organic marble potatoes, cress, red kohlrabi Red wine jus and Butternut Squash Cavatelli Brussels sprouts, trumpet mushrooms, Grana Padano cheese, Tondo Balsamic (vegetarian) Sweet Assorted petite fours, miniature cheese cake, French macaroon Coffee and Tea $67 per person ($87.44 per person inclusive of service charge and tax)

8 The Best of ANZU This 7 course menu offers all our signature dishes. In some cases the portion size has been reduced to accommodate the number of courses being served. Amuse Spicy Tuna Poke Avocado, shallot, tomato, sesame cone Shell Hama Hama Oyster Smoked ikura, cucumber mignonette, micro wasabi Sushi Titus Roll Spicy tuna, salmon, avocado, cucumber, lime, cilantro, jalapeño, ponzu sauce Sizzled The Rock Thinly sliced Wagyu beef coulotte cooked tableside on a sizzling Japanese river stone Trio of sauces, Spicy Korean, Kizami carrot sauce, Cilantro pureé Poached Misoyaki Black Cod Edamame wontons. shiitake mushroom, shaved leeks and carrots Ginger truffle dashi broth Seared Crispy Skin 38 North Duck Breast Toasted farro, sun choke puree, celery, pinot noir recuction Sweet The Fog Dark chocolate cake, banana cream, butterscotch sauce Coffee and Tea $82 per person ($ per person inclusive of service charge and tax)

9 The ANZU Dinner Buffet Dinner buffets are available for full buy outs only and are designed to suit the tastes of each group. The following is a sample menu SOUP & SALADS Please select 4 of the following Cauliflower Velouté Silky cauliflower soup with preserved grapes, mustard seeds And pickled cauliflower Kale Caesar Salad Baby kale, crispy chickpeas, shaved parmesan, white anchovies, shaved radish Creamy lemon dressing Late Harvest Salad Autumn squash, red and white endive, toasted pumpkin seeds, goat cheese Pomegranate Vinaigrette California Roll Crab, avocado, cucumber SHELLFISH NEW ZEALAND GREEN LIP MUSSELS OYSTERS ON THE HALF SHELL AND PRAWNS Based on a total of 5 pieces per person from the above MAINS Wild Mushroom Stuffed Mary s Chicken Autumn squash, grilled endive, roasted vegetables Sauce Perigourdine Beef Filet Medallions Roasted parsnips, Chinese long beans, crispy beets, foie gras sauce Macadamia Nut Crusted King Salmon Balinese black rice, jidori egg, nasturtium flower, kizami wasabi beurre blanc Butternut Squash Cavatelli Brussels sprouts, trumpet mushrooms, Grana Padano cheese, Tondo Balsamic Freshly baked Nikko breads with sweet butter SWEETS Milk Chocolate Fountain, Petit Fours, Mini Cheesecakes, Tarts, an Assortment of Cakes Coffee and Tea $85.00 per person ($ inclusive of service charge and tax)

10 Signature Appetizers Smaller groups may prefer to order their entrees off of the regular menu. The following appetizers may be pre-ordered. They provide a variety for your guests to enjoy as well as giving the kitchen time to prepare the entrees in a timely and elegant manner. THE ROCK*pictured Thinly sliced Wagyu beef coulotte cooked tableside on a sizzling Japanese river stone trio of sauces - spicy Korean sauce, kizami wasabi mustard, cilantro pesto. One rock for every two guests **** Anzu Specialty Sushi Rolls (A total of 4 pieces per person from the following assortment) TITUS*pictured spicy tuna, salmon, avocado, cucumber, lime, cilantro, jalapeño, ponzu sauce YASAI (vegetarian) avocado, cucumber, inari, sprouts, yama gobo, lettuce, yuzu dressing $20 per guest

11 Private Party Enhancements Little Extras for the Table The following items may be pre-ordered to be at your table On arrival Your guests can enjoy a bite while they sip a cocktail and decide on their menu. Bowl of Mixed Nuts $6 One bowl is suggested for every 4 guests Bowl of Mixed Olives $6 One bowl is suggested for every 4 guests Assorted house pickled vegetables $5 One bowl is suggested for every 4 guests During the Meal Seasonal Sorbet Intermezzo $6 per person Cheese Course $9 per person After the meal Mignardises Tiny Sweets, Chocolates and Fruits $8.00 per person Specialty Coffee $10 Irish Coffee or Keoke Coffee

12 Anzu Hors d oeuvre Fall 2015 Cold Truffle Hamachi Crudo Yellow tail, truffle oil, tobiko caviar, onion, bonito flake, sprouts, yuzu vinaigrette Ceviche Trio Bay scallop, shrimp, octopus, fresh lime juice, jalapeno, tomatoes sudachi citrus aioli, sesame cone Baby Beet Tartar Roasted and fermented beets with Meyer lemon and sesame Grilled Wild Mushroom Bruschetta Wild mushroom, brie cheese, caramelized onions, togarashi aioli, crostini Hot Cauliflower Velouté Silky cauliflower soup with preserved grapes, mustard seeds, pickled cauliflower Cracked Pepper Filet Mignon Roasted parsnips, long beans, beet chips, foie gras sauce Crispy Skin 38 North Duck Breast Toasted farro, sun choke puree, celery, pinot noir reduction Oyster and Pork Belly Shaved horseradish, baby arugula, Cauliflower, mustard & caper sauce Mary s Chicken Lollipop Autumn squash, grilled endive, roasted vegetables Sauce Perigourdine Chicken & Waffles Fried chicken, homemade waffles, spicy maple aioli $7.00/per item 3-5 pieces per person are suggested prior to a meal 10-12pieces per person as a meal

13 The entire ANZU Restaurant may be reserved for a cocktail reception offering heavy appetizers as well as food stations. Carving Stations {Additional labor fee of $150 applies for each carving or chef attendant} Soft Dinner Rolls included with all carving stations Prime Rib Station Natural Beef Au Jus (serves 50) $ Panko Herb Crusted Beef Tenderloin Wild Mushroom Sauce (serves 25) $ Roasted Turkey Breast Tarragon Gravy, Cranberry Sauce (serves 25) $ Seared Pepper Crusted Pork Loin Pear and Apple Calvados Sauce (serves 35) $ ordered 5 days in advance of your function to ensure availability. For groups over 12 guests the numbers of each entrée are due 72 hours prior to your event. Place cards will be provided by the hotel.

14 Reception Buffet Specialties Whole Baked Brie Puff Pastries Baked Brie Roasted Garlic, Assorted Dried Fruits (serves 25) $ Nikko Sushi Display Assorted Nigiri & Makimono Rolls Pickled Ginger, Wasabi, & Soy 5 pieces per person $22 Sushi & Sashimi Deluxe Assortment of Specialty Rolls Dragon, Titus, ANZU, Yasai Pickled Ginger, Wasabi, & Soy 5 pieces per person $27 Local Artisan Cheese Board Assorted Mixed Nuts, Dried Fruit, Sliced Baguettes & Crackers $15 per person Mediterranean Platter Roasted Tomato Tapenade, Sun Dried Tomato Hummus, Goat Cheese Sliced Pita, Cracker Assortment $10 per person All food and beverage is subject to 20% service charge and 8.75% sales tax Groups of 20 or more guests require a set menu ordered 5 days in advance of your function to ensure availability. For groups over 12 guests the numbers of each entrée are due 72 For group events please contact Marcia Striffeler /2015

15 Seasonal Vegetable Crudités Maytag Blue Cheese, Creamy Pesto, Chive Sour Cream $9 per person Grilled Vegetable Platter Squash, Zucchini, Asparagus, Eggplant, Mushrooms, Peppers Balsamic Vinaigrette, Grilled Foccacia Bread $12 per person Cambridge Smoked Salmon Platter Cream Cheese, Capers, Sliced Tomatoes, Red Onions Assorted Crackers and Toasted Rye Bread $17 per person Antipasto Coppa, Mortadella, Genoa Salami, Prosciutto, Calamari Balsamic Marinated Artichokes, Bell Pepper, Pepperoncini Provolone, Smoked Cheddar Cheese Herbed Foccacia Bread and Sticks $16 per person Dessert Station Cakes and Tarts Chocolate Fondue with Fresh Fruit Petit Fours $20 per person All food and beverage is subject to 20% service charge and 8.75% sales tax Groups of 20 or more guests require a set menu ordered 5 days in advance of your function to ensure availability. For groups over 12 guests the numbers of each entrée are due 72 For group events please contact Marcia Striffeler /2015

16 The Bar in ANZU has a full complement of spirits, wines, sakes, and beers. Luxury items are priced accordingly You may elect to limit your bar to the following items: ANZU Banquet Well Per drink Cocktail/Martini $14.00 House Wine by the Glass $11.00 House Sparkling Wine/Glass $11.00 Imported Beer $7.00 Domestic Beer $6.50 Soft Drinks and Mineral Waters $4.50 Suggested Wines per bottle White Silverado Sauvignon Blanc, Miller Ranch, Napa California $48 Domaine Chandon Chardonnay, Carneros, California $64 Au Bon Climat Pinot-Blanc, Santa Barbara County, CA $56 Red Hahn Pinot Noir, Monterey County, California $55 Oberon Cabernet Sauvignon, Sonoma, Ca $64 Cain Cuvee NV7 Napa, Ca $80 A complete wine list is available All food and beverage is subject to 20% service charge and 8.75% sales tax Groups of 20 or more guests require a set menu ordered 5 days in advance of your function to ensure availability. For groups over 12 guests the numbers of each entrée are due 72 For group events please contact Marcia Striffeler /2015

17 An Exclusive Group Event in ANZU The Winemaker Dinner Your guests will enjoy a wine tasting followed by a multi course dinner designed to pair with the wines selected by local Winemaker, Vineyard Owner or Wine Executive. Once we know the date of your event we will contact our friends in the wine industry to see who is available. You will have the opportunity select the cellar and the menu will be designed to pair with the chosen wines. The Winemaker Dinner is available for groups of guests and is based on the availability of both the chef and the winemaker. The cost per person is determined by the menu, wine selection and usually ranges from $225-$450 per person. This price includes the meal, wine, custom printed menus, service charge and tax. All food and beverage is subject to 20% service charge and 8.75% sales tax Groups of 20 or more guests require a set menu ordered 5 days in advance of your function to ensure availability. For groups over 12 guests the numbers of each entrée are due 72 For group events please contact Marcia Striffeler /2015

18 The Restaurant Layout All food and beverage is subject to 20% service charge and 8.75% sales tax Groups of 20 or more guests require a set menu ordered 5 days in advance of your function to ensure availability. For groups over 12 guests the numbers of each entrée are due 72 For group events please contact Marcia Striffeler /2015