Banquet Menu - Will`s Fargo Restaurant

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Banquet Menu - Will`s Fargo Restaurant
THE STORY
A visit to Will’s Fargo Steakhouse + Bar recalls a bygone era when the building served as
a roadhouse on the “milk run” between Monterey and Tassajara. In 1959, the former tea room
became Will’s Fargo Dining House, a dressed-up saloon that served the best steaks in the county.
Owner Will Fay merged the gracious aura of a Victorian parlor with a western “Fargo” way station, dressing
up the interior with antiques and collectibles. And Will’s became the center of life in the bucolic valley.
As time rolled on, Carmel Valley grew into a modern destination, with world-class wineries,
epicurean restaurants and visitors who desired a more elevated experience.
Thomas Lowder purchased Will’s Fargo in 2014, turning over operations to his daughter
Hunter Lowder and her husband Nick Elliott (they also manage the daily operations at nearby
Holman Ranch, a wedding and special event venue that also produces wine and olive oil).
The updated Will’s Fargo offers a traditional dining experience with a continental twist (from aged
steaks to local seafood to fresh, organic vegetables) — while still maintaining that old Carmel Valley
history and charm. The menu from French-born chef Jerome Viel appeals to both strict carnivores and
those who want a lighter, healthier meal. There are many vegetarian, vegan and gluten-free options.
The Lowders have continued Wills Fargo’s run as a favorite locals’ hangout, and have positioned
the property as a prime venue for special events such as banquets, corporate retreats, rehearsal
dinners, family reunions and more.
In the spirit of old and new, the Will’s Fargo family welcomes a unique blend of locals and
visitors into an establishment that celebrates both its unique history and an exciting new chapter.
LETTER FROM THE CHEF
It was a bit of a culture shock when I left Europe
in 1999 for small-town life in Carmel Valley.
Born in Brittany, France, I began studying
the culinary arts at the age of 15. Traveling
throughout Europe to study each region’s
specialties, I worked at many high-end
restaurants alongside some of the world’s
greatest chefs.
The truth is, I quickly fell in love with this
beautiful valley — and my future wife — and
we are raising a family in my adopted homeland.
For more than a decade I’ve taken my roots in
Continental cuisine and applied them to the
classic American steakhouse at Will’s Fargo
Steakhouse + Bar.
The food we create at Will’s is elegant but still
rustic, with a focus on quality meats and fresh
ingredients from local purveyors. But in this modern age not everyone eats the same, so
we try to create an experience that appeals to all tastes. Many people (including my wife)
embrace a vegetarian lifestyle, so at Will’s we serve food “From the Field” along with food
“From the Farm.”
Using seasonal, organic produce from our neighbors at Earthbound Farm, Will’s offers
a huge variety of salads and fresh veggies. We can cater to gluten free diners and many
meals on our private menus can be prepared vegan.
This level of accommodation makes Will’s Fargo the perfect venue for special events and
large banquets. From classic steaks and side dishes to inventive salads, fresh seafood and
braised comfort food, my team can adapt to any event, from a large rehearsal dinner to an
intimate corporate luncheon.
Discover a new kind of American steakhouse in the heart of Carmel Valley, where all of
our varied histories come together to help make your event truly memorable.
WE CAN ACCOMMODATE ANY REASON TO CELEBRATE!
We are happy to customize menus to meet your group’s needs.
CONTENT PAGES
BRUNCH ................................... 1-3
LUNCH ..................................... 4-7
PICNICS.................................. 8-10
BREAK & REFRESHMENTS ......... 11
HORS D'OEUVRES ...................... 12
APPETIZERS .............................. 13
DINNER ................................. 14-18
AFTER PARTY ............................ 19
BEVERAGES .............................. 20
SPACES ...................................... 21
OFFSITE BARTENDING SERVICES .... 22
BRUNCH
$20 ++
20 PERSON MINIMUM
BUFFET
ASSORTED FRESH FRUIT
ASSORTED TOAST
APPLEWOOD SMOKED BACON
CHICKEN APPLE SAUSAGE
FRENCH TOAST & MAPLE SYRUP
SCRAMBLED EGGS
COUNTRY POTATOES
FRESHLY BREWED COFFEE, ORGANIC TEA, ORANGE JUICE
1
BRUNCH
$25 ++
20 PERSON MINIMUM
BUFFET
ASSORTED FRESH FRUIT
CROISSANT & PAIN AU CHOCOLAT
SMOKED SALMON & BAGELS, CREAM CHEESE, RED ONIONS, CAPERS
APPLEWOOD SMOKED BACON
CHICKEN APPLE SAUSAGE
FRENCH TOAST & MAPLE SYRUP
VEGETARIAN FRITTATA
COUNTRY POTATOES
FRESHLY BREWED COFFEE, ORGANIC TEA, ORANGE JUICE
2
BRUNCH
$30 ++
20 PERSON MINIMUM
BUFFET
ASSORTED FRESH FRUIT
CROISSANT & PAIN AU CHOCOLAT
SMOKED SALMON & BAGELS, CREAM CHEESE, RED ONIONS, CAPERS
TOMATOES AND MOZZARELLA, HOLMAN RANCH OLIVE OIL, BALSAMIC REDUCTION
APPLEWOOD SMOKED BACON
CHICKEN APPLE SAUSAGE
FRENCH TOAST & MAPLE SYRUP
CLASSIC EGGS BENEDICT
COUNTRY POTATOES
PRIME RIB, HORSERADISH, AU JUS
(PRIME RIB CAN BE ADDED FOR $5 PER PERSON ++)
FRESHLY BREWED COFFEE, ORGANIC TEA, ORANGE JUICE
3
CARMEL VALLEY BUFFET
$25
20 PERSON MINIMUM
EARTHBOUND FARM ORGANIC BEET SALAD
MIXED EARTHBOUND FARM ORGANIC GREEN SALAD,
HOLMAN RANCH RED WINE & OLIVE OIL VINAIGRETTE
BLACK ANGUS BEEF BURGERS
SLICED CHEDDAR, MONTEREY JACK CHEESE,
LETTUCE, PICKLES, ONIONS, TOMATOES,
KETCHUP, MAYONNAISE, DIJON MUSTARD
ASSORTED SAUSAGES
SEASONAL FRUIT SALAD
BROWNIES
COFFEE, TEA AND ICED TEA
$25.00 PER PERSON + SERVICE CHARGE AND TAX - 20 PERSON MINIMUM
4
DELI BUFFET
$28
20 PERSON MINIMUM
POTATO SALAD, CORNICHON, DIJON VINAIGRETTE, ARUGULA, RED ONIONS
CLASSIC CAESAR SALAD
ASSORTED GRILLED VEGETABLES
SLICED SALAMI, TURKEY BREAST, BLACK FOREST HAM & ROAST BEEF
ASSORTED SLICED CHEESES
ASSORTED BREAD BASKET
LETTUCE, RED ONIONS, ROMA TOMATOES,
HARD BOILED EGG SLICES, JALAPEÑOS
CHIPOTLE REMOULADE, MAYONNAISE,
DIJON MUSTARD, KETCHUP
ASSORTED CHIPS
SEASONAL PIE
COFFEE, TEA AND ICED TEA
$28.00 PER PERSON + SERVICE CHARGE AND TAX - 20 PERSON MINIMUM
5
PLATED LUNCH
SOUP DU JOUR
SALAD
(PLEASE SELECT ONE)
CARMEL VALLEY MIXED GREENS
BALSAMIC VINAIGRETTE, PARMIGIANO-REGGIANO, SHERRY TOMATO DRESSING
9
ICEBERG WEDGE
SMOKED BACON, CHIVES, TOMATOES, BLEU CHEESE DRESSING, RED ONIONS
10
EARTHBOUND FARM SPINACH SALAD
BALSAMIC VINAIGRETTE, DANISH BLEU CHEESE CRUMBLE, BACON, CANDIED PECAN
10
BUTTER LETTUCE
MEYER LEMON & HOLMAN RANCH VINAIGRETTE, BEETS, FETA CHEESE, TOASTED ALMONDS
10
CAESAR SALAD
BABY ROMAINE, CROUTONS, PARMIGIANO-REGGIANO, ANCHOVY
9
THE ORIGINAL COBB SALAD
DIJON VINAIGRETTE
12
6
ENTREES
(PLEASE SELECT TWO)
BBQ PORK CHOP
RED CABBAGE “A LA LILLOISE,” FRENCH FRIES
18
GOAT CHEESE RAVIOLI
GARLIC, TOMATO, PARMESAN CREAM SAUCE, SPINACH
15
GRILLED MARINATED NATURAL CHICKEN BREAST
POTATO GRATIN, SEASONAL VEGETABLE
18
GRILLED SALMON
HOLMAN RANCH OLIVE OIL, MEYER LEMON, GNOCCHI, SPINACH
18
PRIME TOP SIRLOIN (8 OZ)
FRENCH FRIES, SAUTÉED MUSHROOMS & CARAMELIZED ONIONS
22
BRAISED LAMB SHANK
SERVED OVER MOROCCAN COUSCOUS, RATATOUILLE
20
DESSERTS
(PLEASE SELECT ONE)
HOLMAN RANCH OLIVE OIL ICE CREAM
WITH MIXED BERRIES
6
SEASONAL PIE
VANILLA ICE CREAM, RASPBERRY COULIS
7.50
CHEVRE CHEESE CAKE
TOASTED ALMONDS, RASPBERRY COULIS
7
“FONDANT“ AU CHOCOLAT
VANILLA ICE CREAM, CARAMEL SAUCE
7.50
COFFEE CRÈME BRULEE
7
7
RANCH PICNIC
ASK ABOUT OUR EXCLUSIVE VINEYARD PICNIC SPOT
$20 ++
PER PERSON
CLUB SANDWICH
TURKEY, AVOCADO, MAYONNAISE, TOMATO, LETTUCE, BACON,
PROVOLONE CHEESE
OR
VEGETABLE SANDWICH
AVOCADO, MAYONNAISE, TOMATO, LETTUCE, GRUYERE
SEA SALT CHIPS
FRUIT SALAD
ASSORTED COOKIES AND A BOTTLE OF SPARKLING OR STILL WATER
UPGRADES:
BOTTLE OF RED, WHITE OR SPARKLING WINE, PICNIC BASKET,
FLOWERS, PICNIC BLANKET, PHOTOGRAPHY
8
FRENCH PICNIC
ASK ABOUT OUR EXCLUSIVE VINEYARD PICNIC SPOT
$30 ++
PER PERSON
QUICHE LORRAINE
SAUCISSON SEC, CORNICHONS, MOUTARDE DE DIJON
PÂTÉ A LA TRUFFLE NOIR
FROMAGE D’AFFINOIS
FRENCH BAGUETTE, BEURRE SALÉ
SALADE MESCLUN
MACAROON
PERRIER / EVIAN WATER
UPGRADES:
BOTTLE OF RED, WHITE OR SPARKLING WINE, PICNIC BASKET,
FLOWERS, PICNIC BLANKET, PHOTOGRAPHY
9
VALLEY PICNIC
ASK ABOUT OUR EXCLUSIVE VINEYARD PICNIC SPOT
$40 ++
PER PERSON
SMOKED SALMON, TOAST, LEMON CRÈME FRAICHE, CAPERS, RED ONIONS
PROSCIUTTO SAN DANIELE, SLICED APPLES, CORNICHON
GRILLED LOCAL ASPARAGUS
HEIRLOOM TOMATOES & MOZZARELLA, HOLMAN RANCH OLIVE OIL, BALSAMIC REDUCTION
CHOCOLATE DIPPED STRAWBERRIES
MACAROON
PELLEGRINO/ PANNA WATER
1 SPLIT OF CHANDON ROSÉ SPARKLING WINE
UPGRADES:
BOTTLE OF RED, WHITE OR SPARKLING WINE, PICNIC BASKET,
FLOWERS, PICNIC BLANKET, PHOTOGRAPHY
10
BREAK & REFRESHMENT
HUMMUS, HOLMAN RANCH OLIVE OIL, PITA BREAD
5 / PERSON
BABA GANOUSH, PITA BREAD
5 / PERSON
ASSORTED CHEESE & CRACKERS
10 / PERSON
CHARCUTERIE, CORNICHON, BAGUETTE
10 / PERSON
COUNTRY OLIVE MIX
10 / BOWL
ASSORTED COOKIES
14 / DOZEN
ASSORTED MACAROONS
24 / DOZEN
CHOCOLATE DIPPED STRAWBERRIES
22 / DOZEN
+ SERVICE CHARGE AND TAX
11
PASSED HORS D'OEUVRES
COLD
CLASSIC STEAK TARTARE, BRIOCHE
30 / DOZEN
TUNA TARTARE, WASABI CRACKERS
33 / DOZEN
SMOKED SALMON, CRÈME FRAICHE, CAPER, RED ONIONS AND TOAST POINT
33 / DOZEN
BELGIUM ENDIVE, FOURME D’AMBERT CHEESE, CANDIED PECAN
26 / DOZEN
COLD WATERMELON FRESCA SOUP
20 / DOZEN
ASPARAGUS & GOAT CHEESE WRAPPED IN PROSCIUTTO, POMEGRANATE GLAZE
28 / DOZEN
HOT
VEGETARIAN SPRING ROLLS, SOY& WASABI EMULSION
26 / DOZEN
STUFFED MUSHROOM, SPINACH, CARAMELIZED ONIONS, GOAT CHEESE, ALMONDS
26 / DOZEN
BBQ SHRIMP WRAPPED IN BACON
33/ DOZEN
MINI CRAB CAKE, CHIPOTLE REMOULADE
33 / DOZEN
WILD MUSHROOM RISOTTO BALL
26 / DOZEN
12
APPETIZERS
$8
FAMILY STYLE
(PLEASE CHOOSE TWO)
RELISH TRAY INCLUDED
STEAK BITES
SOY, GINGER, CUCUMBERS, BLACK SESAME SEED
SHRIMP COCKTAIL
FRIED CALAMARI
TARTAR & COCKTAIL SAUCE
STUFFED PORTOBELLO MUSHROOM
SPINACH, PINE NUT, FETA CHEESE, POMEGRANATE REDUCTION
SMOKED SALMON
LEMON CRÈME FRAICHE, CAPER, RED ONIONS, TOAST POINTS
$8.00 PER PERSON + SERVICE CHARGE AND TAX
13
DINNER-$38 ++
FIRST COURSE
(PLEASE SELECT ONE)
SOUP DU JOUR
OR
MIXED GREENS, BALSAMIC DRESSING, PARMESAN
ENTREE
(PLEASE SELECT TWO)
BAKED MONTEREY ROCK COD, HOLMAN RANCH OLIVE OIL
SAFFRON RICE PILAF, SEASONAL VEGETABLES
GRILLED FREE RANGE CHICKEN
POTATO GRATIN, SEASONAL VEGETABLES
ROASTED PORK CHOP
POTATO GRATIN, SEASONAL VEGETABLES
GRILLED PRIME SIRLOIN - (8 0Z)
POTATO GRATIN, SAUTÉED MUSHROOMS & CARAMELIZED ONIONS
CHEF VEGETABLE PLATE & GOAT CHEESE RAVIOLI
STUFFED PORTOBELLO WITH SPINACH, FETA CHEESE, PINE NUTS & SEASONAL VEGETABLES
DESSERT
(PLEASE SELECT ONE)
DUTCH APPLE PIE
VANILLA ICE CREAM, CARAMEL SAUCE CRÈME CARAMEL
BROWNIE, VANILLA ICE CREAM
FRESHLY BREWED COFFEE, ORGANIC TEA
14
DINNER-$48 ++
FIRST COURSE
(PLEASE SELECT ONE FAMILY STYLE APPETIZER)
FRIED CALAMARI
WILD MUSHROOM RISOTTO BALL
ASPARAGUS AND GOAT CHEESE WRAPPED IN PROSCIUTTO
SECOND COURSE
(PLEASE SELECT ONE)
CLASSIC CAESAR SALAD
TOASTED GARLIC CROUTON, ANCHOVY, REGGIANO-PARMIGIANO
ICEBERG WEDGE
CANDIED PECAN, BLUE CHEESE CRUMBLE, CARAMELIZED PEARS
FRENCH ONION SOUP
CROUTON, GRUYERE CHEESE
ENTREE
(PLEASE SELECT TWO)
GRILLED PRIME TOP SIRLOIN, “SAUCE MARCHAND DE VIN” (10 OZ)
TWICE BAKED POTATO AND SEASONAL VEGETABLES
GRILLED SALMON, MANGO SALSA
BASMATI & WILD RICE AND SEASONAL VEGETABLES
BRAISED SHORT RIB, SHALLOT SAUCE
POTATO GRATIN AND SEASONAL VEGETABLES
MONTEREY ARTICHOKE & FONTINA AGNOLOTTI
ROASTED GARLIC LEMON & CAPER SAUCE
SLOW ROASTED PRIME RIB (10 OZ)
FRENCH FRIES, CARAMELIZED ONIONS & SAUTÉED MUSHROOMS
ROASTED HALF FREE RANGE CHICKEN
POTATO GRATIN, SEASONAL VEGETABLES, TARRAGON SAUCE.
CHEF VEGETABLE PLATE
GOAT CHEESE RAVIOLI, POTATO GRATIN, TOMATO PROVENCAL,
STUFFED PORTABELLO WITH SPINACH, FETA & PINENUTS, SEASONAL VEGETABLES
DESSERT
(PLEASE SELECT ONE)
WARM TRUFFLE CAKE
VANILLA ICE CREAM, BOURBON CARAMEL SAUCE
“CHARLOTTE”
LEMON YOGURT MOUSSE, LADYFINGER, FRESH BERRIES
MADAGASCAR VANILLA CREME BRULEE
FRESHLY BREWED COFFEE, ORGANIC TEA
15
DINNER-$60 ++
FIRST COURSE
(PLEASE SELECT ONE FAMILY STYLE APPETIZER)
FRIED CALAMARI
WILD MUSHROOM RISOTTO BALL
ASPARAGUS & GOAT CHEESE WRAPPED IN PROSCIUTTO
BBQ SHRIMP WRAPPED IN BACON
SMOKED SALMON WITH CREME FRAICHE AND TOAST POINTS
SECOND COURSE
(PLEASE SELECT ONE)
DUNGENESS CRAB CAKE
CHIPOTLE REMOULADE, MICRO ARUGULA
HEIRLOOM TOMATO MOZZARELLA
HOLMAN RANCH OLIVE OIL, BALSAMIC REDUCTION, BASIL
ICEBERG WEDGE
CANDIED PECAN, BLUE CHEESE CRUMBLE, CARAMELIZED APPLES, SMOKED BACON
ARTICHOKE SOUP WITH WHITE TRUFFLE OIL
ENTREE
(PLEASE SELECT TWO)
GRILLED KANSAS CITY STEAK, “SAUCE AU POIVRE ” (10 OZ)
TWICE BAKED POTATO, CARAMELIZED ONIONS & SEASONAL VEGETABLES
GRILLED SALMON, “OLIVES, ROASTED TOMATO, BASIL”
SPINACH POTATO GNOCCHI, PARMIGIANO-REGGIANO, HOLMAN OLIVE OIL
GRILLED FILET MIGNON (8OZ) “BÉARNAISE”
FRENCH FRIES AND SEASONAL VEGETABLES
ROASTED QUAIL WITH RED WINE SAUCE
CARAMELIZED ONIONS, SAUTÉED MUSHROOMS, BLACK TRUFFLE MASHED POTATOES
CHEF VEGETABLE PLATE
POTATO GRATIN, GOAT CHEESE RAVIOLI, TOMATO PROVENCAL ,
STUFFED PORTABELLO WITH SPINACH, FETA & PINENUTS, SEASONAL VEGETABLES
SEARED KUROBUTA PORK TENDERLOIN
“POMME DAUPHINE”, SEASONAL VEGETABLES
GRILLED FREE RANCH CHICKEN “PIMENT D’ESPELLETTE”
MASHED POTATOES, FRENCH BEANS & MARSALA SAUCE
DESSERT
(PLEASE SELECT ONE)
CHOCOLATE TRUFFLE CAKE
“CHARLOTTE”
VANILLA ICE CREAM, BOURBON CARAMEL SAUCE
LEMON YOGURT MOUSSE, LADYFINGER, FRESH BERRIES
VANILLA CRÈME BRULEE, FRESH BERRIES
SEASONAL PIE
FRESHLY BREWED COFFEE, ORGANIC TEA
16
DINNER-$75 ++
FIRST COURSE
(PLEASE SELECT TWO FAMILY STYLE APPETIZERS)
FRIED CALAMARI
WILD MUSHROOM RISOTTO BALL
ASPARAGUS & GOAT CHEESE WRAPPED IN PROSCIUTTO
VEGETARIAN SPRING ROLLS
SMOKED SALMON WITH CREME FRAICHE AND TOAST POINTS
BBQ SHRIMP WRAPPED IN BACON
SECOND COURSE
(PLEASE SELECT ONE)
BUTTER LETTUCE
CHAMPAGNE VINAIGRETTE, GOAT CHEESE CRUMBLE, APPLE, PECAN
DUNGENESS CRAB CAKE
CHIPOTLE REMOULADE, MICRO ARUGULA
HEIRLOOM TOMATO MOZZARELLA
BALSAMIC REDUCTION, HOLMAN RANCH OLIVE OIL, BASIL
SALADE FRISEE
POACHED EGG, SMOKED DUCK BREAST, CROUTON, WALNUTS AND CHAMPAGNE VINAIGRETTE
LOBSTER BISQUE SOUP
THIRD COURSE
(PLEASE SELECT ONE)
ROASTED QUAIL, SAUCE MARCHAND DU VIN
SAUTÉED MUSHROOM & CARAMELIZED ONIONS
BAKED MONTEREY BAY BLACK COD
SPINACH POTATO GNOCCHI, MICRO ARUGULA
CRAB RAVIOLIS
TOMATO-GARLIC CREAM, PARMESAN
17
ENTREES
(PLEASE SELECT TWO)
GRILLED FILET MIGNON, BÉARNAISE SAUCE
(POTATO GRATIN), SEASONAL VEGETABLES
ROASTED RACK OF LAMB
FRESH MINT SAUCE, POLENTA, RATATOUILLE
BRAISED KOBE SHORT RIB
“POMME DAUPHINE”, SEASONAL VEGETABLES
SEARED DUCK BREAST “A L’ORANGE”
SPICED SWEET POTATO PUREE, ROASTED PARSNIPS
GRILLED HALIBUT “OLIVES, ROASTED TOMATO BASIL”
SPINACH, POTATO GNOCCHI, PARMIGINA-REGGIANO & HOLMAN RANCH OLIVE OIL
ROASTED MARY’S CHICKEN
BLACK TRUFFLE BUTTER, (POTATO GRATIN) & WILD MUSHROOMS
KANSAS CITY STEAK
TWICE BAKED POTATO, CARAMELIZED ONIONS & SEASONAL VEGETABLES
CHEF VEGETABLE PLATE
GOAT CHEESE RAVIOLI, POTATO GRATIN, TOMATO PROVENCAL, STUFFED PORTABELLO
WITH SPINACH, FETA & PINE NUTS & SEASONAL VEGTABLES
DESSERT
PETIT FOURS (SERVED FAMILY STYLE)
AND
(PLEASE SELECT
ONE)
“
“SYMPHONY”
SOFT HAZELNUT MERINGUE WITH CHOCOLATE MOUSSE, ESPRESSO MOUSSE, CARAMEL SAUCE
WARM TRUFFLE CAKE
WITH HOLMAN RANCH OLIVE OIL ICE CREAM
CHEVRE CHEESE CAKE
WITH TOASTED ALMONDS & RASPBERRY COULI
FRESHLY BREWED COFFEE, ORGANIC TEA
18
AFTER PARTY
WANT YOUR PERFECT EVENING TO NEVER END?
START TIME
10:30PM
END TIME
AS LATE AS 1:30AM
CHOOSE FROM THE FOLLOWING LATE NIGHT SNACKS
BEEF SLIDERS
CHICKEN TENDERS
BACON WRAPPED SHRIMP, BBQ SAUCE
GOURMET GRILLED CHEESE
ASSORTED COOKIES
ASSORTED MACAROONS
CHOCOLATE DIPPED STRAWBERRIES
VEGETABLE TRAY
ASSORTED CHEESE & CRACKERS
ASK US ABOUT OTHER OPTIONS, IF THERE IS SOMETHING THAT YOU WOULD LIKE TO SERVE!
CASH BAR OPTIONS AVAILABLE
BEVERAGE PACKAGES AVAILABLE
JOIN US DOWN AT WILL’S FARGO STEAKHOUSE + BAR
FOR YOUR REHEARSAL DINNER, FAREWELL BRUNCH, BRIDAL SHOWER,
WELCOME DINNER AND AFTER PARTY
19
BEVERAGE PACKAGES
(PER PERSON & PER HOUR CHARGE, 20 GUEST MINIMUM)
SPARKLING AND STILL BOTTLED WATER
SOFT DRINKS INCLUDED IN ALL PACKAGES
BEER/WINE BAR $10
HOUSE WINE
SPARKLING WINE
DOMESTIC & PREMIUM BEERS
SALOON BAR $14
DELUXE WINES
SPARKLING WINE
DOMESTIC & PREMIUM BEER
DELUXE LIQUORS
FARGO BAR $18
SPECIALTY COCKTAIL SERVED FOR FIRST HOUR
HOLMAN RANCH ESTATE WINE SELECTION
SPARKLING WINE
DOMESTIC AND PREMIUM BEER
PREMIUM LIQUORS
SPECIALTY BARS: MIMOSAS, BLOODY MARY, MARTINIS
HOSTED/CASH BAR: BASED ON CONSUMPTION, SUBJECT TO TAX AND SERVICE CHARGE
20
SPACES
PUBLIC & PRIVATE SPACES AVAILABLE
BACK PATIO
60 PEOPLE SEATED, 75 PEOPLE STANDING
FRONT PATIO
30 PEOPLE SEATED
BUTCHER ROOM
10 PEOPLE SEATED
DINING ROOM
75 PEOPLE SEATED
TOTAL RESTAURANT (INDOOR AND OUTDOORS)
140 PEOPLE
CORKAGE: $25 PER 750 ML BOTTLE
21
OFF SITE BARTENDING SERVICES
BEER & WINE
HOUSE WINE, DOMESTIC BEER, IMPORTED BEER
$28PP (3 HOURS)
$32PP (4 HOURS)
$36PP (5 HOURS)
WELL BAR
$32PP (3 HOURS)
$36PP (4 HOURS)
$40PP (5 HOURS)
CALL BAR
$36PP (3 HOURS)
$41PP (4 HOURS)
$46PP (5 HOURS)
PREMIUM BAR
$41PP (3 HOURS)
$48PP (4 HOURS)
$55PP (5 HOURS)
BAR SET UP FEE $100 PER BAR
20% SERVICE CHARGE AND SALES TAX WILL BE ADDED TO ALL FOOD AND BEVERAGES.
GLASSWARE CAN BE PROVIDED FOR AN ADDITIONAL COST.
JUICES, MIXES, SODA, GARNISHES, HOUSE WINE, DOMESTIC BEER, ICE TEA AND COFFEE INCLUDED
22