WEDDING EVENTS
SEATED DINNER CELEBRATION THE KNOT Three-Hour Hosted Bar Package (Call) Your Selection of Four Butler-Passed Hors d oeuvres Two Course Plated Dinner Choice of Soup or Salad Choice of Entrée Dessert Station Two Choices of Selected Wines during Dinner (House white & red) Champagne Toast $185 per person THE BANDS Three-Hour Hosted Bar Package (Call) Your Selection of Five Butler-Passed Hors d oeuvres Three Course Plated Dinner Choice of Soup Choice of Salad Choice of Entrée Dessert Station Two Choices of Selected Wines during Dinner (House white & red) Champagne Toast $210 per person THE DANCE Three-Hour Hosted Bar Package (Call) Your Selection of Six Butler-Passed Hors d oeuvres Four Course Plated Dinner Choice of Soup or Hot Appetizer Choice of Salad or Cold Appetizer Intermezzo Sorbet Choice of Entrée Dessert Station Two Choices of Selected Wines during Dinner (House white & red) Champagne Toast $255 per person AND JUST FOR YOU... A complimentary honeymoon suite complete with a romantic turndown service including rose petals, champagne, chocolate covered strawberries and a warm bubble bath.
COLD & HOT HORS D OEUVRES 30 Piece Minimum Per Selection, Maximum 4 Selections A 21% gratuity and 8.4% tax will be added to all food and beverage prices. We recommend 6 pieces per guest per hour or 3-4 pieces per guest for a pre-dinner reception. WATER Prawns in Spicy Tomato-Horseradish Sauce Potato Pancakes, in House Cured Salmon and Crème FraÎche Ahi Tuna Tartare with Red Chile Mayonnaise and Wasabi Waffle Cone Grilled Figs, Gorgonzola Dolce, Alto Adige Speck Ham (to) Prosciutto e Melone Skewer Spanish Octopus al Ajillo, Purple Potatoes, Parsley Snapper Ceviche with Cilantro, Lime and Serrano Chile Main Lobster Salad Shots with Mango Leche de Tigre FIRE Pork Belly, Steamed Buns with Hoisin Sauce, Green Apple & Scallions Mini Crab Cakes with Lemon AÏoli and Apricot Marmalade Thai Chicken Satay with Peanut Dipping Sauce Shrimp Dumplings with Citrus Ponzu Moroccan Spiced Lamb Kabob & Mint Yogurt Crispy Shrimp with Thai Sweet Chile Sauce Mini Burger on Brioche Bun, Havarti Cheese, Spicy Homemade Ketchup Crispy Pork and Scallion Pot Stickers with Ponzu Mini Beef Wellington with Porcini Mushroom Glaze Prosciutto and Mozzarella Mini Grilled Cheese VEGGIE Tomato-Cherry Gazpacho with Fresh Mozzarella and Basil Oil Viet Style Veggie Spring Rolls with Sweet-Spicy Dipping Sauce Chilled Melon and Cucumber Shooter with Red Chile Salt Rim Mexican Style Sopes with Black Beans, Rustic Salsa and Avocado Patatas Bravas: Spicy Potatoes, Roasted Garlic AÏoli, Tomato Sofrito (to) Roasted Gravenstein Apple and Brie on Ciabatta (to) Wild Mushroom Tartlets (to) Porcini and Smoked Mozzarella Arancini, Roasted Garlic AÏoli Manchego Quesadilla with Guacamole Spinach and Feta Cheese Spanakopita with Yogart-Mint Sauce Indian Samosas with Tomato Chutney
DINNER MENU SELECTIONS Served with a selection of breads, butter, coffee and hand crafted teas and herbal infusions. SOUPS Colorado Sweet Corn Soup with Warm Lobster Salad Chilled Asparagus Soup with Lemon Crème FraÎche and Parmesan Crisp Avocado Gazpacho with Citrus Crab Salad Lobster Bisque with Armagnac Whipped Cream and Tarragon Roasted Squash Soup with Vanilla Scented Oil and Caramelized Apples Wild Mushroom Soup, Brie Crostini and White Truffle Oil Cauliflower Soup, Toasted Almonds, Chervil and Lemon Agrumato Tomato and Saffron Soup with Crab Fritters and Fine Herbs Roasted Corn Chowder with Fine Herbs and Gremolata Caramelized Onion Soup with Gruyere Cheese and Forest Mushrooms Potato Leek Velouté with Black Truffle and Caviar Crème FraÎche Miso Soup with Green Onions, Hijiki, Enoki Mushrooms and Tofu Strawberry-Watermelon Gazpacho with Mint Cream COLD APPETIZERS Asparagus and Grilled Radicchio, Warm White Bean Salad and Thinly Sliced Prosciutto San Daniele Spinach and Ricotta Ravioli, Tomato Stew, Basil and Tuscan Olive Oil Main Lobster Martini, Avocado Purée and Tomato Vinaigrette (add $5) Dungeness Crab Tart, Herbed Mâche Salad, Chardonnay Vinaigrette Heirloom Tomato and Burrata Tart, Basil and Toasted Pine Nuts Caramelized Diver Scallop, Risotto Cake, Lobster Emulsion (add $5) SALADS Simple Garden Salad, Vine Ripened Tomatoes, Sourdough Wafer, Preserved Lemon Wild Arugula Salad, Strawberries, Marcona Almonds, Meyer Lemon, Parmigiano-Reggiano Warm Goat Cheese Croquette, Roasted Peach Purée, Baby Arugula and Purple Endives Heirloom Baby Beets, Humboldt Fog Cheese, Watercress, Walnuts and Honey Vinaigrette Hearts of Romaine, Endives, Brioche Croutons, Creamy Garlic Dressing Prosciutto San Daniele, Golden Melon, Wild Arugula, Aged Balsamic, Olive Oil Crostini Roasted Pear Salad, Candied Cashews, Tender Greens, Point Reyes Blue Cheese Grilled Calamari, Arugula and Tomatoes, Lemon, Spanish Olive Oil, Spicy AÏoli Colorado Red Quinoa Tabouleh, Roasted Beets, Goat Cheese and Citrus
HOT APPETIZERS & PASTAS Tortellini, Main Crab Meat, Cured Tomatoes, Grilled Local Corn Potato Gnocchi, Forest Mushrooms and Pecorino Romano Wild Mushroom Quiche, Herbed Baby Salad, Preserved Lemon Vinaigrette Dungeness Crab Cake, Red Chile AÏoli, Peach Compote (seasonal) Crab Beignets, Lemon Mayonnaise, Watercress Salad Asiago Ravioli, Broccoli Rabe, Parmesan Cream Truffle Macaroni and Cheese with Local Camembert and Bread Crumbs Ceppo Pasta with Oven Tomatoes, Fava Beans and Pecorino Toscano Quiche Tartlet with Leeks, Gruyere and Herb Salad Spinach and Ricotta Ravioli, Tomato Stew, Basil and Tuscan Olive Oil INTERMEZZO SORBET SELECTION Cranberry Port Peach Champagne Raspberry Hibiscus Lemon Mint Lime Basil Vanilla Grapefruit FROM THE SEA Miso Glazed Salmon, Bok Choy, Enoki Mushrooms, Spicy Mustard Broth Herb Marinated Mahi Mahi, Soft Polenta, Orange Thyme Sauce Seared Barramundi, Fennel, Artichokes, Roasted Peppers Stew and Smoked Tomato Broth Crispy Striped Bass, Potato Gnocchi, Forest Mushroom Broth Citrus Poached Salmon, Couscous, Golden Raisins and Pine Nuts Pan Seared Halibut with Potato Gnocchi and Spring Pea Nage Tuscan Style Grilled Striped Bass with Roasted Vegetable Pastina, Tomato Fennel Jus Steamed Salmon with Rice Noodles, Wok Tossed Vegetables, Lime and Curry Broth Cioppino Seared Scallops, Mussels, Manila Clams, Calamari, Shrimp in Tomato Saffron Ahi Tuna & Crispy Pork Belly, Green Apple, Celery Root Purée Black Cod with Roasted Corn and Saffron Risotto, Bouillabaisse Emulsion Seared Nantucket Sea Scallops, Broccoli, Corn Purée, Maple Bacon Vinaigrette Scallop & Tuna with Salsa Verde, Potato Confit, Lemon Oil
FARM & FOREST Lemon Roasted Chicken Breast, Green Beans Almondine, Whipped Potatoes, Pearl Onions Crispy Chicken Breast, Potato Gnocchi, Broccoli Rabe, Mushroom Jus Slow Roasted Colorado Rack of Lamb, Mascarpone Polenta, Ratatouille, Spicy Merguez Beef Tenderloin, Baby Carrots, Rosemary Fingerling Potatoes, Madeira Demi-Glaze Pork Belly and Main Lobster, Celeriac Purée, Organic Watercress, Vanilla-Port Demi (add $6) Slow Braised Short Ribs, Pommes Robuchon, and Baby Mirepoix Cabernet Braised Veal Cheeks, Truffle-Potato Au Gratin, Glazed Turnips Pepper-Crusted Beef Tenderloin, Mushroom Lasagna, Green Beans, Glazed Shallots Braised Beef Short Ribs, Gnocchi, Peas, Pecorino and Roasted Tomatoes Harris Ranch Beef Chateaubriand, Haricot Verts, Black Truffle Whipped Potatoes Pistacchio Crusted Venison Loin with Mostarda, Sweet Potato and Braised Red Cabbage Veal Osso Buco with Ratatuille and Soft Parmesan Polenta Heritage Chicken with Gnocchi, Fava Beans, Wild Mushrooms, Thyme Jus DESSERTS CHOCOLATE Chocolate Hazelnut Bar, Hazelnut Brittle, Praline Ice Cream Chocolate Caramel Tart, Cocoa Reduction, Bourbon Ice Cream DECADENT Toffee Bread Pudding, Butter Rum Sauce, Buttermilk Ice Cream Warmed Blackberries, Goat Cheese Cream, Toasted Brioche FRUIT Meyer Lemon Tart, Salted Caramel, Blonde Chocolate Sorbet Peach Cobbler Verrine, Peach Compote, Vanilla Ice Cream LIGHT Mango-Pineapple Salad, Orange Flower Jelly, Opalys Egg White Mousse Ginger Poached Pears, Reisling Sorbet, Rosemary BITES (SUPPLEMENTAL $8 PER PERSON) Selection of Sebastian Signature Chocolates and Petite Fours
MENU TASTINGS Menu tastings may be arranged through your Catering/Conference Services Manager with the following stipulations: The tasting menu will be done after the contract has been signed. The panel may be no larger than four guests. The tasting must be requested fourteen (14) days prior to the desired date for the tasting, and is subject to Chef s availability. Salads, soups, entrées and desserts from our Banquet Menus are available for tasting, and a maximum of two selections per course will apply. Hors d oeuvres are not available for sampling. Certain charges may apply, please ask your Catering/Conferences Services Manager for more details.