Private Dining Summer
Transcription
Private Dining Summer
Private Dining Summer Fits up to 16 people 1044 Wall Street La Jolla, CA 92037 P: 858.551.7575 | E: [email protected] Option 1 Family Style Starts at $50 per person Please Select: 3 Starter Courses, 2 Entrees, 2 Side Dishes, and 1 Dessert Menu Selections Starters Add ons available at an additional min $7pp per selection Wnl Summer Salad – Roasted Corn, Celery, Grapefruit, Parmesan & White Balsamic Vinaigrette Whisknladle Caesar Salad – Croutons, Garlic, Anchovy & Parmesan Suzie’s Far Salad – Mixed Greens, Marinated Beets, Goat Cheese & Pistachios Flatbread Pizza {can be vegetarian} – Fresh Ingredients of the Day Fritto Misto – Pickled Fresno Aioli Local Mussels – Seasonal Preparation Cutting Board (Add $5 PP) – Artisan Cured Meats & Cheeses, Mustard & Pickled Vegetables Heirloom Tomato Panzanella – Fried Bread, Basil & Buratta Sizzling catalan Shrimp (Add $5 pp) (GF) – Garlic & Chili Oil Charred Bone Marrow – Shallots, Lemon Zest, Parsley & Toast Blue Cheese & Bacon Wrapped Dates Menu Selections Entrees Add ons available at an additional min $10pp per selection 24 Hour Braised Beef Smoke Roasted Tri Tip (GF) Herb Roasted Chicken (GF) Buttermilk Fried Chicken (48 Hours’ Notice required) Pan roasted Local sword fish, Local Snapper or Local Grouper (GF) Shrimp “a la plancha” (GF) Salmon creek smoked pork (GF) Pasta Bolognese Confit Suckling pi (Add $20 PP) (GF) Vegetarian Options Chef’s Choice Menu Selections Side Dishes Add ons available at an additional min $5pp per selection Local Farm mixed veggies (VG,GF) Mashed Potatoes (GF) Salt Roasted Potatoes (VG,GF) Roasted Summer Squash (VG) Seasonal Risotto (VG) Wilted Bloomsdale Spinach (VG,GF) Wild roasted mushrooms (VG,GF) Farmhouse Cheddar mac & cheese (VG) Menu Selections Desserts Add ons available at an additional min $5pp per selection Flourless Chocolate cake – A decadent chocolate cake made with 68% Valhrona Chocolate, butter, egg, sugar, and cocoa powder. Very rich and smooth. Finished with powdered sugar and served with Chantilly cream New York style Cheese Cake – Classic cheese cake, with vanilla bean-sour cream topping and graham cracker crust served with seasonal fruit compote Chocolate & Salted Caramel Tartlets – Chocolate pastry shells filled with salted caramel & topped with a decadent truffle filling made from 68% Valhrona Chocolate. Topped with Maldon Salt Lemon Tartlets – Vanilla pastry shells filled with Meyer lemon curd & topped with whipped cream. Finished with candied Pistachios Seasonal Fruit Crisp– Seasonal fruit baked with a brown sugar and oat streusel topping, Served with Chantilly cream Option 2 Farm to Table A la Carte (For Parties of 12 or less only) Shared Appetizers: $15 Per Person Entrée & Desserts: Market Price Please Select: 3 Starters to share, & 4 Entrees for your guests to select from… Menu Selections Starters Add ons available at an additional $7 per person, per selection Wnl Summer Salad – Roasted Corn, Celery, Grapefruit, Parmesan & White Balsamic Vinaigrette Whisknladle Caesar Salad – Croutons, Garlic, Anchovy & Parmesan Suzies Farm salad – Mixed Greens, Marinated Beets, Goat Cheese & Pistachios Flatbread Pizza (Can be vegetarian) – Fresh Ingredients of the Day Fritto Misto – Pickled Fresno Aioli Local Mussels – Seasonal Preparation Cutting Board (Add $5 PP) – Artisan Cured Meats & Cheeses, Mustard & Pickled Vegetables Heirloom Tomato Panzanella – Fried bread, Basil & Buratta Sizzling Catalan Shrimp (Add $5 PP) (GF) – Garlic & Chili Oil Charred Bone MArrow – Shallots, Lemon Zest, Parsley & Toast Blue Cheese & bacon Wrapped Dates Entrée: Select (4) Proteins for your Guests Here at Whisknladle Hospitality we pride ourselves on upholding a true farm to table ethos, which means our a la carte menu is evolving on a seasonal basis. While the proteins that our dishes revolve around remain relatively constant, the way in which we prepare them and what we serve them with does not! Our menu changes both with the seasons and with the produce that our purveyors and suppliers want to highlight at a particular time of the year… Please select four proteins from the list below and they will be prepared seasonally with the freshest ingredients that San Diego’s Local farms have to offer. Chicken Beef Fish Pasta Vegetable RJ’s Mystery Dish* *Are you feeling Adventurous? Or maybe indecisive? Do you like to live life on the culinary edge? Fear not fair diners — RJ’s mystery dish is a special dish selected by our owner Chef/Partner, Ryan Johnston (RJ to his friends) From our current a la carte line up. This dish will often be outside the realm of the more traditional proteins mentioned above — a rack of lamb maybe, or some Cook’s Ranch pork belly, perhaps we even got our hands on some great scallops this week? Take the gamble and you won’t be disappointed… Dessert? Dessert can be selected individually or to share for the table from our current a la carte menu… Please ask your server if you would like suggestions or guidance! Private Dining Contract Terms and Conditions • • • • • • • Signed and Returned Terms and Conditions are required within 72 hours of booking in order to guarantee the reservation of the Private Dining Room. Guest shall pay a $500 food an d beverage minimum (before tax and 20% gratuity) for dinner reservations, $400 minimum (before tax and 20% gratuity) for all lunch reservations All F&B minimums are before the following charges: 20% Gratuity, 3% Service Charge, & San Diego Tax of 8% Guest agrees to the 72 hour cancellation policy. All cancellations thereafter will be subject to a 25% cancellation fee based on the food and beverage minimums. Any cancellation less than 24 hours in advance will be charged at 50% fee based on the food & beverage minimum. (minimum of $100 charge) Final guest count is required 5 days in advance prior to the event. If a guaranteed guest count is not given, the guest count on this signed contract will be used as the guarantee. There will be a charge of $25 per guest for all parties that do not reach their guest minimum. Final menu selections must be submitted to the Event Coordinator or Store Manager by email or telephone 5 days prior to the date of the event (OR by the date specified in the confirmation email). Due date availability and preparation times, menu items may change. Prepkitchen will make all attempts to inform the Guest of necessary changes should they occur. Credit Card Number________________________________________ Expiration_______________________ Guest Name__________________________________________ Time of Event _________________________ Date of Event ___________________________________ Total Guest Count __________________________ Signature ______________________________________________________ Date ___________________________ Please sign and return Terms and Condition s by emai l t o Whi sknladle: [email protected] & somahen@wn lhosp.com