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Grasing`s - Grasings
______________________________________________________________________________________ Grasing’s THE CARMEL RESTAURANT GROUP, INC. ______________________________________________________________________________________ ______________________________________________________________________________________ Thank you for considering Grasing’s for your private dining function. We serve the freshest California grown produce and local coastal favorites. Chef Grasing has worked in some of the finest restaurants in the world. His apprenticeship began at the Clift Hotel in San Francisco after which he refined his craft at Narsai’s in Berkeley, first as a saucier and then as chef. Later he worked at The Pierre Hotel in New York City as the Executive Sous Chef. In years that followed he joined the Three-Michelin star Le Gavroche in London and the Four Seasons in Boston, then left to open 231 Ellsworth in San Mateo in 1986 which was soon deemed one of the leading restaurants in California. Chef Grasing has developed a menu that reflects stylist simplicity by using ultra fresh ingredients gleaned from California’s Central Coast and Valley. Dishes are displayed in modest fashion that belie the intense combination of textures and flavors. Our award-winning wine list consists of wide-ranged selections at economical prices. It is our goal to provide you with an excellent dining experience and appreciate the opportunity to be able to host your special event. Please do not hesitate to contact us for any questions or special requests, we will be happy to assist you. Thank You, Kurt Grasing Chef & Proprietor Richard Peterson Executive Assistant Executive Chef PO BOX 2906 CARMEL BY THE SEA CA 93921 PHONE: (831) 624-6562 FAX: (831) 624-7431 ______________________________________________________________________________________ ______________________________________________________________________________________ PRIVATE DINING DETAILS & POLICIES ______________________________________________________________________________________ ______________________________________________________________________________________ The Setting Grasing’s, located in Carmel by the Sea, lies along the Pacific Coast in Central California in Monterey County. It is 120 miles south of San Francisco, 70 miles south of San Jose and 350 miles north of Los Angeles. It is a city in the forest. A one mile long pure white sandy beach, a cultural mecca for the performing and visual arts as well as superb dining and shopping experiences, it is a true story book setting! Our outstanding cuisine, professional service and casually elegant ambience affords all of our guests a truly memorable experience. Fancifully designed in warm hues and modern artwork, the restaurant sets the stage for entertaining that is at once festive and intimate. Grasing’s offers two separate dining rooms. The Main Dining Room can accommodate up to 55 guests and The Blue Room up to 35 guests. The courtyard patio, which adjoins The Blue Room, can also be used to enjoy wine and hors d’œurves preceding your luncheon or dinner event. The courtyard patio and The Blue Room combined, creates an ideal venue for wine tastings, birthday celebrations, wedding showers, rehearsal dinners and receptions. In November of 2011, Kurt revamped Grasing’s by constructing a new bar and lounge along with a whole restaurant makeover. The new warm hues and contemporary décor in the restaurant and bar gives Grasing’s an even more inviting atmosphere, giving it a whole new look with the same great food and first-rate service guests are accustomed to. Menu Planning & Development We will work closely with you to prepare a menu that is both exciting and satisfying. Starting with our seasonal Contemporary California cuisine, you may simply select your favorite items or choose to meet with us. We can help develop a menu catered to your individual taste. We’ll also help you select wines, cocktails and non-alcoholic beverage selections that nicely compliment your menu. The wine program at Grasing’s, regarded as one of the best in Carmel, boasts many unique and highly acclaimed selections to complement your dining experience. The menu changes frequently to reflect the freshest seasonal ingredients available. For groups with less than fifteen guests, our à la carte menu may be available. In advance of your event, we’ll provide a printed version of your menu for you to proof, and notify you of any seasonal substitutions that may be necessary. Please notify us of any allergies or dietary restrictions so that we may offer alternative dishes or menu items for your guests. Menu selections should be submitted fourteen (14) business days prior to your function. Menu selections submitted after are subject to availability. Personalized menus are also possible and the specific wording and spelling will be at your discretion. ______________________________________________________________________________________ ______________________________________________________________________________________ Menu Pricing Menu pricing will vary based upon your specific selections. Generally, three-course dinners range from $60.00 - $75.00 per person, whereas four or more courses range from $80.00 - $195.00 per person. You will find a list of menu options in this packet. Once a contract has been signed, there will be no fluctuation in the price of your menu proposal. In addition, special occasion desserts may be provided by the guest and will be served by our staff for a charge of $2.00 per guest. Wine & Liquor All beverages consumed, including beer, wine, liquor and non-alcoholic beverages, are charged on consumption. We do not offer volume or case discounts on wine purchases. If you elect to supply your own wine a standard corkage fee of $20.00 per 750mL bottle ($40.00 for large format bottles) plus 7.25% sales tax and 20% gratuity. You may also request wines that may not be on our menu. We will make every effort to source these items. All functions will have a hosted bar unless otherwise noted in the special instructions section of the event agreement. Food & Beverage Minimum The Food & Beverage minimum will include all food and beverage consumed on premises and is noninclusive of the 7.25% sales tax and 20% gratuity. If the food and beverage minimum is not met, the difference will be added to the final bill as a room charge. MAIN ROOM THE BLUE ROOM ROOFTOP Max: 55 Guests Max: 35 Guests Max: 20 Guests WEEKDAY1 WEEKDAY1 WEEKDAY1 Lunch: $2000 Dinner: $6500 Lunch: $1000 Dinner: $3800 Lunch: $500 Dinner: $2800 WEEKEND 2 WEEKEND 2 WEEKEND 2 Lunch: $2500 Dinner: $8500 Lunch: $1500 Dinner: $5800 Lunch: $1000 Dinner: $3800 1 SUNDAYS THRU THURSDAYS ARE CONSIDERED WEEKDAYS FOR PRIVATE FUNCTIONS FOR THE CARMEL RESTAURANT GROUP, INC. 2 FRIDAYS AND SATURDAYS ARE CONSIDERED WEEKENDS FOR PRIVATE FUNCTIONS FOR THE CARMEL RESTAURANT GROUP, INC. ______________________________________________________________________________________ ______________________________________________________________________________________ Bookings & Holds We require a valid credit or charge card (American Express, Visa, MasterCard or Discover) on file for all booked events; however, we are able to hold one of our private rooms (to tentative events) for 72 hours without a card on file. After that time the room will be released to other inquiries. We will contact your party to offer first right-of-refusal should another party request the same date. Private dining events are scheduled within a time limit of 3 hours; events that exceed the allotted time period will be charged an overtime fee of $200.00 per hour over the time scheduled. Special Request Items, Rentals & Incidentals We are happy to assist you with any special request items or rentals that you may need, including Audio & Visual equipment, floral arrangements, cakes (we have an in-house pastry chef), candies, decorations etc. Our dining rooms are outfitted with standard tables; receptions or events requiring special tables (such as rounds or cocktail tables) will require rentals. We coordinate with our preferred rental company, and pass the expense on to your bill at no additional mark-up. Incidentals and decorations may be brought to the room, but we do not allow anything to be tacked, stapled, taped or glued to the walls, floors, furnishings or ceilings of rooms with nails, tape, staples or any other substances. We also do not allow confetti, glitter, or small decorations that may become lodged in the carpeting. Grasing’s uses Riedel stemware in the following styles: Whites, the Sangiovese; Burgundy & Rhone varietals’ the Nebbiolo and for Cabernets and Merlots, the Magnum. Equipment & Hardware If your function includes a presentation, Grasing’s has the following items available for rent to assist you in making an excellent impression. If additional Audio / Visual equipment is required, we will coordinate with our preferred rental company, and pass the expense on to your bill at no additional mark-up. Projector Projection Screen Wireless Microphone & Speaker $150.00 $100.00 $250.00 ______________________________________________________________________________________ ______________________________________________________________________________________ Service Charge Grasing’s assesses a 20% gratuity on all contracted functions. Additional gratuity may be added and distributed at your discretion. CALIFORNIA BOARD OF EQUALIZATION GRATUITY ON TAX Regulation 1603, Taxable Sales of Food Products, was recently amended to clarify how tax applies to tips. Tips or gratuities are not taxable if they are paid by customers on an entirely voluntary (optional) basis and are retained by the employees. Tips received by employees directly from customers without any prearrangement are considered voluntary. On the other hand, mandatory or required tips are taxable. Any amount added to the bill as a tip, gratuity or service charge is presumed to be mandatory and subject to tax, unless evidence is provided that the customer specifically requested and authorized the gratuity added to the amount billed. If a tip is negotiated with the customer in advance, i.e. catered or contracted events, then the tip is considered mandatory. When the tip is added without first obtaining the customer’s approval or allow the customer the option to write in the tip amount of his or her choice, the amount is taxable regardless of an statements on the menu that say the tip is “optional.” Event Stencil & Guarantees A stencil or estimate for your event will be provided at least two weeks prior to your event (unless booking is within the same week) for your review. It will include an estimated total cost based on your guest count and planned menu, as well as instructions to our service staff and any special requests or rental information. The estimate is non-binding. If you elect to change the number of guests in your event, notify Grasing’s five (5) business days before your event. You may increase this number but not lower it after 72 hours prior to your event (offsite catering guest counts are due ten (10) days in advance). We use this number to determine the amount of food and beverage to have on-hand for your group. We will be prepared to serve a maximum of 5% over this estimate. If no guarantee is received by Grasing’s 72 hours prior to your event, we will consider your last indication of expected guests to be your guarantee. If the number of guests exceeds the guarantee plus the 5% allowance, an additional charge of 1.5 times of the per person cost will be added to the final bill. We reserve the right to substitute other available food and services, if necessary, when the guarantee plus the 5% number of guests is exceeded. The final bill will be based on the guarantee or actual guest count; whichever is greater. There are a maximum number of guests that may not be exceeded due to the size of the room. ______________________________________________________________________________________ ______________________________________________________________________________________ Deposits & Cancellations Grasing’s requires 50% of the required food and beverage minimum or 50% of the estimated total cost on deposit, which is charged the day the event is confirmed. The deposit will be applied to the final bill at the conclusion of your event. Deposits can be paid by credit card, cash or company check, and are refundable within the following cancellation guidelines: Thirty (30) Days of More Twenty-Nine (29) Days to Fifteen (15) Days Fifteen (15) Days or Less 100% of Deposit Returned 50% of Deposit Returned Deposit is Forfeited You shall have the right to cancel this agreement for any reason with written notification sent by facsimile or certified mail to Grasing’s thirty (30) days prior to the event in order for a 100% deposit refund. This policy also applies to off-site catered functions. Payment Terms & Procedures Payment will be due in full the day of your event, unless other payment arrangements have been made. We will gladly prepare an invoice in advance (based on your estimate) should you require a purchase order to pay with a company check. We will bill any remaining food, beverage or gratuity charges. This must be arranged in advance. Otherwise, we gladly accept American Express, Visa, MasterCard, Discover, Cash and Personal or Company issued checks. Any added costs due to higher than minimum guaranteed guest counts, extra services or additional duration of services will be billed to the client within five (5) business days after the event and must be paid within twenty (20) business days after the event. ______________________________________________________________________________________ ______________________________________________________________________________________ PRIX FIXE SELECTIONS ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s SMOKED SALMON CRÊPE MONTEREY JACK CHEESE AND FRESH TOMATO RELISH GRILLED AND BREADED SAND DABS CHEF’S SEASONAL MARKET PREPARATION GRILLED SKIRT STEAK ROASTED YUKON GOLD POTATOES, SAUTÉED SPINACH AND HOUSEMADE CHIMICHURRI SEASONAL FRUIT CRISP SERVED WARM WITH TOASTED OATS AND VANILLA ICE CREAM WARM CHOCOLATE FUDGE BROWNIE CANDIED WALNUTS AND VANILLA ICE CREAM 55.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s TRUFFLE MAC AND CHEESE ACCENTUATED WITH WHITE TRUFFLE OIL, FRESH HERBS IN AN ARTISAN CHEESE BLEND DUCK & WILD MUSHROOM LASAGNA DUCK CONFIT AND SEASONAL WILD BIG SUR MUSHROOMS SHELTON FARMS HALF CHICKEN ROASTED YUKON GOLD GARLIC WHIPPED POTATO AND SAUTÉED SEASONAL VEGETABLES SERVED WITH A RED WINE DEMI GLAZE DUO OF SORBET CHEF’S SEASONAL SELECTION VANILLA CRÈME BRÛLÉE VANILLA INFUSED CUSTARD TOPPED WITH A LAYER OF HARD CARAMEL 65.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s CÆSAR SALAD SHAVED ASIAGO AND ANCHOVIES WITH OUR HOUSEMADE DRESSING HERB CRUSTED SEA BASS GREAT NORTHERN WHITE BEANS, BACON, SPINACH AND SHIITAKE MUSHROOMS WITH OVEN-DRIED TOMATOES AND ROASTED GARLIC CREAM SAUCE BRAISED LAMB SHANK SERVED OVER BARLEY RISOTTO WITH BACON WARM APPLE CARAMEL BREAD PUDDING WITH VANILLA ICE CREAM AND CIDER GLAZE WARM CHOCOLATE FUDGE BROWNIE CANDIED WALNUTS AND VANILLA ICE CREAM 65.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s WARM NAPA CABBAGE SALAD BACON, GARLIC AND POINT REYESE BLEU CHEESE SERVED WITH A DIJON VINAIGRETTE CHEF’S FISH DU JOUR FROM OUR DAY BOATS BRAISED PRIME SHORT RIBS HORSERADISH WHIPPED POTATOES AND GRILLED ASPARAGUS WITH A RED WINE DEMI GLAZE SEASONAL FRUIT CRISP SERVED WARM WITH TOASTED OATS AND VANILLA ICE CREAM CHOCOLATE CRÈME BRÛLÉE CHOCOLATE INFUSED CUSTARD TOPPED WITH A LAYER OF HARD CARAMEL 70.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s BUTTER LETTUCE SALAD POINT REYES BLEU CHEESE, CANDIED WALNUTS AND CARAMELIZED PEARS SERVED WITH A BALSAMIC VINAIGRETTE GRASING’S “PAELLA” PRAWNS, CLAMS, MUSSELS, ITALIAN SAUSAGE, FENNEL AND SAFFRON ORZO GRILLED CALIFORNIA LAMB CHOPS MOROCCAN MERGUEZ SAUSAGE AND MEDITERRANEAN COUSCOUS, GRILLED ASPARAGUS AND A CORIANDER SAUCE ALMOND CAKE WITH FRESH WHIPPED CREAM AND RASPBERRY COULIS WARM CHOCOLATE SOUFFLÉ CAKE VANILLA ICE CREAM AND RASPBERRY COULIS 75.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s ORGANIC BABY GREENS SALAD GREEN BEANS, SNOW PEAS, FETA CHEESE, FRESH TOMATOES AND MEDITERRANEAN COUSCOS WITH A LEMON-PESTO VINAIGRETTE DUNGENESS CRAB CAKES CUCUMBER AND RED ONION SALAD WITH BASIL AIOLI SEARED PEPPER AHI TUNA ROASTED FINGERLING POTATOES, MIYASHITA FARMS CHERRY TOMATOES AND ORGANIC PEA SHOOTS WITH A LIGHT WASABI CREAM SAUCE PRIME NATURAL NEW YORK ROASTED FINGERLING POTATOES AND GRILLED ASPARAGUS WITH A GREEN PEPPERCORN SAUCE WARM FUDGE BROWNIE CANDIED WALNUTS AND VANILLA ICE CREAM HOUSEMADE LEMON TART FRESH WHIPPED CREAM AND RASPBERRY COULIS 80.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s ORGANIC BABY GREENS SALAD GREEN BEANS, SNOW PEAS, FETA CHEESE, FRESH TOMATOES AND MEDITERRANEAN COUSCOS WITH A LEMON-PESTO VINAIGRETTE TRUFFLE MUSHROOM RAVIOLI DUCK CONFIT AND ASPARAGUS WITH A MARSALA CREAM SAUCE SEA OR CORTEZ PRAWNS WILD CAUGHT PRAWNS SERVED OVER ANGEL HAIR PASTA WITH KALAMATA OLIVES, FENNEL, ASPARAGUS AND BASIL IN A FRESH TOMATO SAUCE PETITE FILET MIGNON GRILLED USDA PRIME NEBRASKA STEAK SERVED WITH SAUTÉED BABY SPINACH AND ROASTED YUKON GOLD POTATOES WITH A GREEN PEPPERCORN SAUCE ALMOND CAKE FRESH WHIPPED CREAM AND RASPBERRY COULIS WARM CHOCOLATE SOUFFLÉ CAKE VANILLA ICE CREAM AND RASPBERRY COULIS 85.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s ORGANIC BABY GREENS SALAD GREEN BEANS, SNOW PEAS, FETA CHEESE, FRESH TOMATOES AND MEDITERRANEAN COUSCOS WITH A LEMON-PESTO VINAIGRETTE SEA BASS CARPACCIO AVOCADO AND FRESHLY SQUEEZED CITRUS JUICES WITH PICKELED WATERMELON RIND AND ORGANIC PEA SHOOTS PRIME NATURAL NEW YORK ROASTED FINGERLING POTATOES AND GRILLED ASPARAGUS WITH A GREEN PEPPERCORN SAUCE SEARED DIVER SCALLOPS THREE-CHEESE SPINACH RAVIOLIS, SEASONAL WILD MUSHROOMS, BABY BOK CHOY WITH A MARSALA CREAM SAUCE ARTICHOKE & WILD MUSHROOM LASAGNA SHEET OF HOUSEMADE PARSLEY PASTA FILLED WITH ARTICHOKE HEARTS, ROASTED GARLIC CLOVES AND SEASONAL BIG SUR WILD MUSHROOMS WITH A FRESH TOMATO SAUCE CHOCOLATE HAZELNUT & ESPRESSO SYMPHONY SOFT HAZELNUT MERINGUE, CARAMELIZED WALNUTS WITH CHOCOLATE AND ESPRESSO MOUSSE CHEESECAKE ICE CREAM CINNAMOM GRAHAM CRACKER CRUST WITH A WARM CHERRY COMPOTE 90.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s COLD WATER LOBSTER COCKTAIL FRESH MANGOES, AVOCADO AND MIYASHITA FARMS HEIRLOOM TOMATOES WITH AN ORANGE MOUSSELINE GRILLED CASTROVILLE ARTICHOKE DUNGENESS CRAB SALAD WITH A LEMON VINAIGRETTE SERVED WITH LEMON-THYME AIOLI HERITAGE PORK MEDALLIONS SERVED OVER CREAMY POLENTA WITH SHIITAKE MUSHROOMS, BACON AND FRESH PEAS WITH A RED WINE REDUCTION MILK-FED VEAL CHOP GRILLED USDA PRIME NEBRASKA STEAK SERVED WITH SAUTÉED SEASONAL VEGETABLES AND ROASTED YUKON GOLD POTATOES WITH A GREEN PEPPERCORN SAUCE CHOCOLATE HAZELNUT & ESPRESSO SYMPHONY SOFT HAZELNUT MERINGUE, CARAMELIZED WALNUTS WITH CHOCOLATE AND ESPRESSO MOUSSE TRIO OF HOUSEMADE SORBET CHEF’S SEASONAL SELECTION 90.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s CHILLED ICEBERG WEDGE WITH BEETS AND POINT REYES BLEU CHEESE DRESSING AHI TUNA TARTARE CAPERS AND RED ONIONS LIGHTLY SEASONED WITH WASABI AND SOY GRILLED KUROBUTA BONE-IN PORK LOIN ROASTED FINGERLING POTATOES AND SAUTÉED GREENS WITH A BLACK PEPPER PLUM-PORT REDUCTION MAPLE LEAF DUCK FRESH CHERRIES AND GREEN PEPPERCORNS SERVED WITH A TAWNY PORT REDUCTION PETIT POT DE CRÈME AU CHOCOLATE MONTEREY SEA SALT AND DARK CHOCOLATE LATTICE WITH GRAND MARNIER MARINATED SANTA MARIA VALLEY STRAWBERRIES PETITE GOAT CHEESE & MASCARPONE TART CINNAMON-BLUEBERRY COMPOTE AND TOASTED ALMONDS 95.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s MIYASHITA FARMS HEIRLOOM TOMATO SALAD OREGON COAST BAY SHRIMP WITH A LEMON-PESTO VINAIGRETTE CLAMS À LA MINUTE YUKON GOLD POTATOES, LEEKS AND BACON GRILLED ALASKAN HALIBUT ROASTED SUMMER CORN AND ARBORIO RICE RISOTTO, ROASTED RED BELL PEPPERS, ASPARAGUS AND FENNEL WITH A LOBSTER CREAM SAUCE GRILLED CENTER CUT PRIME NEBRASKA RIB-EYE YUKON GOLD WHIPPED POTATOES AND GRILLED ASPARAGUS SERVED WITH A BLACK PEPPER TAWNY PORT COMPOUND BUTTER PETIT POT DE CRÈME À LA VANILLE PISTACHIO COOKIE CRUMBLE AND STRAWBERRY-RHUBARB COMPOTE WITH A DARK CHOCOLATE LATTICE MASCARPONE CHEESECAKE “CRÈME BRÛLÉE” HOUSEMADE ALMOND BISCOTTI CRUST WITH SANTA MARIA VALLEY STRAWBERRIES MARINATED IN FARETTI BISCOTTI LIQUEUR 100.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s GAZPACHO WITH DUNGENESS CRAB CHEF’S TRADITIONAL MAKET PREPARATION ABALONE FARM-RAISED MONTEREY BAY RED ABALONE PREPARED DORÉ STYLE WITH THE SEASONS’ FRESHEST HARVEST PAN SEARED ALASKAN SOCKEYE SALMON BIG SUR WILD MUSHROOM RISOTTO AND SAUTÉED SEASONAL VEGETABLES WITH A MARSALA CREAM SAUCE GRILLED KANSAS CITY STEAK ROASTED YUKON GOLD POTATOES, GRILLED ASPARAGUS SAUTÉED CHANTERELLE MUSHROOMS WITH A PINOT NOIR COMPOUND BUTTER TRIPLE CHOCOLATE MOUSSE CAKE FRESH WHIPPED CREAM AND RASPBERRY COULIS WITH A CHOCOLATE FILLED ROLLED WAFER NEW YORK STYLE CHEESECAKE WITH A SEASONAL BERRY COMPOTE 125.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ Grasing’s GOAT CHEESE & TOASTED ALMOND SALAD FRESH BABY SPINACH AND ORGANIC BABY GREENS WITH CITRUS SEGMENTS AND AN ORGANIC AGAVE NECTAR VINAIGRETTE ABALONE FARM-RAISED MONTEREY BAY RED ABALONE PREPARED DORÉ STYLE WITH THE SEASONS’ FRESHEST HARVEST GRILLED BACON WRAPPED PRAWNS JALAPEÑO JACK CHEESE AND ASIAN SLAW SERVED WITH OUR HOUSEMAD BBQ SAUCE GRILLED AUSTRALIAN LOBSTER TAIL ROASTED FINGERLING POTATOES, PEARL ONIONS AND GRILLED ASPARAGUS WITH A LEMON-PAPRIKA DRAWN BUTTER BLACK PEPPERCORN CRUSTED BONE-IN RIB-EYE TRUFFLE WHIPPED POTATOES WITH A CABERNET COMPOUND BUTTER PETIT POT DE CRÈME AU CHOCOLATE MONTEREY SEA SALT AND DARK CHOCOLATE LATTICE WITH GRAND MARNIER MARINATED SANTA MARIA VALLEY STRAWBERRIES PETIT POT DE CRÈME À LA VANILLE PISTACHIO COOKIE CRUMBLE AND STRAWBERRY-RHUBARB COMPOTE WITH A DARK CHOCOLATE LATTICE 195.00 GRASING’S WILL PROVIDE MENU SUBSTITUTIONS FOR GUESTS ON A VEGETARIAN DIET. CURRENT MENU PRICING IS A PER PERSON COST AND IS SUBJECT TO A 7.25% SALES TAX AND 20% GRATUITY. MENU IS SUBJECT TO CHANGE TO REFLECT THE FRESHEST SEASONAL INGREDIENTS. ______________________________________________________________________________________ ______________________________________________________________________________________ RECEPTION SELECTIONS ______________________________________________________________________________________ ______________________________________________________________________________________ Butler Passed Selections Cold Hors D’œuvres SMOKED SALMON CANAPÉS OVER TOASTED WONTONS WITH A WASABI AIOLI FOIE GRAS CANAPÉS WITH BRIOCHE TOAST POINTS GOAT CHEESE & RATATOUILLE TARTLETS FOIE GRAS CANAPÉS WITH BRIOCHE TOAST POINTS BEEF CARPACCIO WITH DAIKON, SCALLIONS AND BLACK OLIVE TAPENADE GRILLED SHIRMP & CUCUMBER SALSA SERVED ON HERBED FOCCACIA CRISP Hot Hors D’œuvres TRUFFLE MAC ‘N CHEESE ON PETITE PASTRY SPOON KURT’S FOUR ONION TARTLET WITH AN AGED BALSAMIC GLAZE PANCETTA WRAPPED GULF PRAWNS PRIME SHORT RIB TARTLETS WITH CHICKPEA PURÉE AND HOUSEMADE CHIMICHURRI GRILLED CALIFORNIA LAMB FLAT BREAD WITH HOUSEMADE CHIMICHURRI GRILLED CHEESE BITES EMMENTALER AND GINGER-CHERRY COMPOTE HERBED DUNGENESS CRAB SALAD HERBED DUNGENESS CRAB SALAD WITH AVOCADO ON PETITE PASTRY SPOON WITH AVOCADO ON PETITE PASTRY SPOON PROSCIUTTO DI PARMA WITH SEASONAL MELONS AHI TUNA TARTARE ON PETITE PASTRY SPOON CAPRESE SKEWERS CHERRY TOMATOES, CUBED FETA CHEESE AND BASIL *OYSTERS ON A HALF SHELL (SEASONAL, PLEASE INQUIRE ON AVAILABILITY) POTATO CROQUETTES WITH POINT REYES BLEU CHEESE HERITAGE FARMS PULLED PORK SLIDERS GRATED IRISH CHEDDAR ON TOASTED BRIOCHE ROLLS DUCK CONFIT SLIDERS HOISIN GLAZE ON TOASTED BRIOCHE ROLLS KOBE SLIDERS AGED WHITE CHEDDAR ON TOASTED BRIOCHE ROLLS $30.00 PER PERSON FOR SIX (6) PASSED HORS D’ŒUVRES FOR 45 MINUTES $45.00 PER PERSON FOR SIX (6) PASSED HORS D’ŒUVRES FOR 1 – 2 HOURS $50.00 PER PERSON FOR EIGHT (8) PASSED HORS D’ŒUVRES FOR 45 MINUTES $60.00 PER PERSON FOR EIGHT (8) PASSED HORS D’ŒUVRES FOR 1 – 2 HOURS $20.00 PER PERSON FOR EACH ADDITIONAL HOUR *$7.00 PER PERSON SUPPLEMENT ______________________________________________________________________________________ ______________________________________________________________________________________ Additional Reception Items Chef Stations PAELLA CHEF GRASING’S SIGNATURE DISH WITH PRAWNS, MUSSELS, CLAMS AND ITALIAN SAUSAGE WITH SAFFRON ORZO THE BLINI DOMESTIC OR IMPORTED CAVIAR SERVED WITH BUCKWHEAT BLINIS AND CRÈME FRAÎCHE THE GRILL PETITE SLIDERS TO INCLUDE DUCK CONFIT, KOBE BEEF AND PULLED PORK BRUSCHETTA BAR CHEF’S TRADITIONAL MARKET PREPARATION Static Displays FROMAGES A SELECTION OF FINE IMPORTED AND DOMESTIC SEASONAL CHEESES WITH FRESH AND DRIED FRUITS, SLICED FOCCACIA AND HERB CROSTINI CRUDITÉS ASSORTED CRUDITÉS AND WHOLE FRESH VEGETABLES SERVED WITH DILL, TARRAGON AND TOMATO DIPS PÂTÉ TRAYS OF ASORTED GOURMET PÂTÉS AND TERRINES WITH ASSORTED BREAD AND BAGUETTES SHRIMP DISPLAY SAUCE OSCAR AND FRESH LEMONS ______________________________________________________________________________________
