REV 06.23.16 Frank Caiazzo p. 415-927-0677 | f. 415-927

Transcription

Celebrations | Business Meetings | Company Parties | Rehearsal Dinners | Bridal Showers
Frank Caiazzo p. 415-927-0677 | f. 415-927-3034 | [email protected]
507 Magnolia Avenue, Larkspur, CA 94939 | www.leftbank.com
REV 06.23.16
menu items subject to change based on seasonality and availability;
consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
HORS D’ŒUVRE
priced per dozen
for Cocktail Receptions, 4 pieces per person is recommended per hour
SMOKED SALMON TART 36.00
thin crust, herb goat cheese, piment d’Espelette, chives
MEDITERRANEAN TUNA 30.00
seared Ahi tuna, grilled baguette, tapenade
FRIED PANKO PRAWNS 36.00
romesco sauce
SALMON TARTARE 36.00
sweet pickled cucumbers
BEEF SIRLOIN 32.00
Parmesan and truffle oil polenta, rocket pistou, tomato confit
DUNGENESS CRAB QUICHE 36.00
piment d’Espelette, preserved lemon cream
STEAK TARTARE 32.00
chopped beef, capers, shallots, grilled baguette
CHICKEN LIVER MOUSSE 30.00
huckleberry chutney, grilled baguette
GOAT CHEESE TARTELETTE 27.00
herb goat cheese, sun dried tomato
MOROCCAN MEATBALLS 32.00
date and lemon yogurt
SPICED PORK BELLY 34.00
rice tuile, mint and apple salsa
BEET ROOT TATIN 27.00
balsamic glaze
FRIED EGGPLANT 27.00
tomato and chili coulis
BEETS AND GOAT CHEESE 27.00
cucumber cup
WILD MUSHROOM TARTELETTE 27.00
truffle oil drizzle
HORS D’ŒUVRE PLATTERS
priced per platter
serves 12 people
FRENCH CHEESES 55.00
croutons, seasonal fruit
CHARCUTERIE 58.00
selection of housemade pâté, smoked and cured meats
CRUDITÉS AND AÏOLI 42.00
chilled, roasted, and raw vegetables
SEASONAL FRUIT 30.00
LES HUÎTRES 36.00
one dozen raw oysters on the half shell,
mignonette, horseradish, cocktail sauce
SEAFOOD PLATTER 85.00
seasonal ceviche, oysters, tuna tartare
PETITE SANDWICHES 40.00
chicken, pork, or tuna Niçoise sliders
FAMILY STYLE SIDE DISHES
add 5.00 per person | add to any menu
choose one, 12 or more guests choose up to two, 20 or more choose up to three
SAUTÉED COKE FARM BROCCOLI DI CICCO
extra virgin olive oil
WHIPPED YUKON GOLD POTATOES
GREEN BEANS
sautéed shallots
FRENCH FRIES
VERSAILLES BRUNCH
25.00 per person
Served Seated or Buffet Style
~ APPETIZERS ~
BASKET OF BEIGNETS
housemade marmalades, seasonal jams
PARFAIT
Strauss Creamery organic yogurt parfait,
Marshall’s Farm honey, roasted almond granola
CHARCUTERIE MAISON
assorted housemade charcuterie,
whole grain mustard, pickled vegetables
OREGON SHRIMP CEVICHE
CleanFish Oregon shrimp salad ceviche
(additional 5.00)
~ MAIN COURSES ~
PASTRAMI HASH
aromatic vegetables, potatoes, hollandaise sauce,
two poached Glaum Ranch eggs
SMOKED SALMON CROQUE MADAME
house smoked salmon, pain de mie bread,
Emmenthal, fried egg, Béchamel sauce
TARTINE GOURMANDE
grilled levain bread, double smoked bacon,
tomato, artisan greens, fried egg
EGGS BENEDICT
poached eggs, English muffin,
Canadian bacon, hollandaise sauce
CLASSIC LUNCH
Appetizer and Main Course or Main Course and Dessert 20.00 per person
Appetizer, Main Course, and Dessert 25.00 per person
~ APPETIZERS FOR THE TABLE ~
HOUSEMADE RUSTIC COUNTRY PÂTÉ
croutons, cornichons, whole grain mustard
FRENCH BRIE PLATE
crostini, fruit chutney
MINI TARTE FLAMBÉE
caramelized onions, sautéed bacon, crème fraîche
~ MAIN COURSES ~
selection of three over 20 guests, selection of four over 12 guests
SEARED AHI TUNA NIÇOISE
green beans, capers, olives, tomatoes, fingerling potatoes, hard-boiled egg,
avocado, shallots, tapenade, anchovy, roasted red bell peppers
CHEESEBURGER
1/2 pound grass fed beef, cheddar cheese, French fries
CROQUE MONSIEUR
jambon de Paris, Emmenthal, Béchamel sauce,
white pain de mie bread, market greens
CHICKEN SALAD
butter lettuce, grilled chicken breast, fines herbs,
shallots, Dijon mustard vinaigrette
LAMB SANDWICH
sliced herb scented natural leg of lamb, basil,
roasted red peppers, aïoli, arugula salad
~ DESSERT ~
CRÈME BRÛLÉE
vanilla bean custard
SEASONAL LUNCH
30.00 per person
This menu reflects the current season and is subject to adjustments. Seasonal menus will change monthly.
MEDITERRANEAN TUNA
CHIKEN LIVER MOUSSE
huckleberry chutney, grilled baguette
MOROCCAN MEATBALLS
date and lemon yogurt
SPICED PORK BELLY
rice tuile, mint and apple salsa
SMOKED SALMON TARTE
leek compote, whipped fromage blanc
~ SOUP OR SALAD ~
add 5.00 to replace Appetizers or 10.00 for additional course
SOUP DU JOUR
Chef’s seasonal selection
RIVE GAUCHE
hand cut arugula, cherry tomatoes, olives, sherry vinaigrette
~ MAIN COURSES ~
selection of three over 20 guests, selection of four over 12 guests
SEARED AHI TUNA NIÇOISE
green beans, capers, olives, tomatoes, fingerling potatoes, hard-boiled egg,
avocado, shallots, tapenade, anchovy, roasted red bell peppers
LAMB SANDWICH
sliced herb scented natural leg of lamb, basil, roasted red peppers, aïoli, arugula salad
CHOPPED CHICKEN SALAD
Yolo County little gems, cucumbers, cherry tomatoes, radishes,
grilled chicken breast, parsley, mint and sumac vinaigrette
PEACH FARM HEIRLOOM TOMATO SALAD
mixed heirloom tomatoes, Rumiano smoked mozzarella, fleur de sel
~ DESSERT ~
CHEF’S SELECTION SEASONAL DESSERT DUO
BLUE ROCK DINNER
40.00 per person
add 5.00 per person
CHARCUTERIE PLATE
housemade rustic country pâté, chicken liver truffle mousse, and duck and pork confit
CHEESE FONDUE
melted brie, blue, and goat cheese, Madeira wine
STEAK TARTARE
raw chopped natural beef, capers, shallots, Dijon mustard dressing, quail egg
MOULES FLORENTINE
steamed mussels, spinach, white wine, Pernod garlic butter, shallots
~ SALAD ~
BUTTER LETTUCE SALAD
fines herbs, shallots, Dijon mustard vinaigrette
~ MAIN COURSES ~
RAINBOW TROUT
baby spinach, toasted almonds, brown butter, lemon, capers, parsley
HERB PARISIAN GNOCCHI
chanterelle mushrooms, Butte County sunburst squash, lemon, thyme
ROASTED ROCKY JR NATURAL CHICKEN
whipped Yukon Gold potatoes, market greens, jus de poulet
~ DESSERTS ~
CRÈME BRÛLÉE
vanilla bean custard
DUO OF SORBETS
raspberry and tangerine
CLASSIC DINNER
46.00 per person
add 5.00 per person
choose one, 12 or more guests choose up to two, 20 or more choose all three
CHARCUTERIE PLATE
housemade rustic country pâté, chicken liver truffle mousse,
duck and pork confit
FRENCH BRIE PLATE
crostini, fruit chutney
MINI TARTE FLAMBÉE
caramelized onions, sautéed bacon, crème fraîche
~ SOUP OR SALAD ~
SOUP DU JOUR
Chef’s seasonal selection
RIVE GAUCHE
hand cut arugula, cherry tomatoes, olives, sherry vinaigrette
BUTTER LETTUCE
~ MAIN COURSES ~
PAN SEARED RAINBOW TROUT
baby spinach, toasted almonds, brown butter, lemon, capers, parsley
CHEF’S SEASONAL VEGETARIAN PLATE
market inspired creation
ROASTED FREE RANGE CHICKEN
whipped Yukon Gold potatoes, market greens, jus de poulet
SKIRT STEAK
natural skirt steak, Bordelaise sauce, whipped Yukon Gold potatoes
~ DESSERT ~
CHEF’S SELECTION SEASONAL DESSERT DUO
SEASONAL DINNER
52.00 per person
This menu reflects the current season and is subject to adjustments. Seasonal menus will change monthly.
~ FAMILY STYLE APPETIZERS ~
add 5.00 per person
choose one, both can be offered for 12 or more guests
MEDITERRANEAN TUNA
SMOKED SALMON TARTE
leek compote, whipped fromage blanc
~ SALADS ~
KNOLL FARMS ORGANIC FIG SALAD
toasted hazelnuts, spinach, citrus balsamic vinaigrette
~ MAIN COURSES ~
PAN ROASTED LOCAL KING SALMON
Dwelley Farm summer beans, fennel emulsion, lemon zest butter
DUCK AND FIGS
roasted natural duck breast, figs, Camargue red rice,
market greens, raspberry gastrique
HALIBUT
organic Persian cucumbers,
Comanche Creek tomatoes, basil, olive oil
~ DESSERT ~
CHEF’S SELECTION SEASONAL DESSERT TRIO
PARIS MENU
65.00 per person
~ APPETIZERS ~
STEAK TARTARE
raw chopped natural beef, capers, shallots,
Dijon mustard dressing, quail egg
BOUCHÉE AUX ESCARGOTS
puff pastry, spinach, parsley
MOULES FLORENTINE
steamed mussels, spinach, white wine,
Pernod garlic butter, shallots
~ SOUP OR SALAD ~
SOUP DU JOUR
Chef’s seasonal offering
BUTTER LETTUCE
~ MAIN COURSES ~
HALIBUT
organic Persian cucumbers,
Comanche Creek tomatoes, basil, olive oil
DUCK AND FIGS
roasted natural duck breast, figs, Camargue red rice,
market greens, raspberry gastrique
CERTIFIED ANGUS BEEF NEW YORK
Bordelaise sauce, market vegetables, mashed potatoes
~ DESSERT ~
CHEF’S SELECTION SEASONAL DESSERT TRIO
VERSAILLES MENU
Served Family Style or Buffet
45.00 per person
~ SALADS ~
choose one, over 12 guests choose two
ARUGULA SALAD
hand cut arugula, cherry tomatoes, lemon and extra virgin olive oil vinaigrette
~ ENTRÉES I ~
choose two, over 12 guests choose three
SEASONAL RISOTTO
ROASTED FREE RANGE CHICKEN
SLICED PORK LOIN
BEEF BOURGUIGNON
~ ENTRÉES II ~
add 7.00 per person
PAN ROASTED LOCAL KING SALMON
CARVED ROAST BEEF
~ SIDES ~
choose two, over 12 guests choose three
ROASTED HEIRLOOM POTATOES
MARKET VEGETABLES
SAUTÉED GREEN BEANS
POTATO GRATIN
~ DESSERT ~
CHEF’S SELECTION DESSERT TRIO
KIDS MENUS
KID’S MENU I ~ 12.95 per person
~ MAIN COURSE ~
choice of
MACARONI & CHEESE elbow pasta, cheddar cheese
or
GRILLED CHICKEN TENDERS French fries
~ DESSERT ~
VANILLA ICE CREAM SUNDAE chocolate sauce
KID’S MENU II ~ 15.95 per person
~ APPETIZER ~
ORGANIC GREENS cherry tomatoes, sherry vinaigrette
~ MAIN COURSE ~
choice of
SALMON FILET fresh vegetables
or
CHEESEBURGER cheddar cheese, French fries
~ DESSERT ~
JEAN-PAUL PROFITEROLE single cream puff, raspberry sorbet, chocolate
KID’S MENU III ~ 19.95 per person
~ APPETIZER ~
ASSORTED FRUITS seasonal selection
~ MAIN COURSE ~
choice of
GRILLED CHICKEN TENDERS French fries
or
CHEESEBURGER cheddar cheese, French fries
~ DESSERT ~
VANILLA ICE CREAM SUNDAE chocolate sauce
PRIVATE DINING ROOMS
SALLE DES AMIS
Our private dining room, the Salle Des Amis, is large enough for a party of 40, yet intimate enough for a smaller group
of ten or twenty. The sunny yellow walls, airy windows, warm mahogany accents and vividly colored French posters
make this the perfect setting for your special occasion. Fitted with a built-in projector screen,
the room is suited for any audio or visual presentation.
Host a casual luncheon, lively cocktail party, sumptuous buffet, or an elegant sit down dinner.
Our event coordinator will help your vision come to life, customizing your event no matter your group size or budget.
We are experienced in planning a wide variety of occasions, from baby showers, wedding festivities,
bar/bat-mitzvah's, and birthday parties to memorial services and business meetings.
Salle Des Amis
seats up to 40 guests
Salle Des Amis
GRAND SALON
Our largest indoor Private Dining room holds up to 95 guests for a sit down dinner.
It is a fantastic place for your next birthday celebration, business presentation, or holiday party.
Grand Salon looking into Salle Des Amis
Salle Des Amis looking into Grand Salon
LA TERRASSE
Relish the Parisian feel of dining al fresco in the comfort of our completely covered and heated patio.
Ideal for a reception or sit-down dinner, our patio wraps around the front of the restaurant on Magnolia Avenue
and Ward Street. This area accommodates 50 guests for dinner and 80 for a cocktail party.
Need a place to meet before your event?
Our beautiful bar area is conveniently located near the entrance to the restaurant
and is a wonderful place to act as a gathering space or cocktail area for your group
prior to your event in our Salle des Amis or Grand Salon.
Please note that seating at the bar is on a first come, first served basis.
BUY OUT
For very large groups, you may want to consider reserving
the entire restaurant for your event.
We would be happy to assist you in arranging a company party
or any large scale event that you might be planning.
We are pleased to offer event enhancements such as specialty linens,
flower arrangements, candles, cakes, and balloons.
Please contact our Private Events Coordinator
to make arrangements for a memorable dining experience!
Left Bank Brasserie in Larkspur
Event Details and Enhancements
Menus: Chef Fabrice Marcon has prepared several wonderful menus for your next Private Dining Event. Menu
selections should be chosen approximately 2 weeks prior to your event. If you have any guests with special dietary
needs, please inform your Events Coordinator prior to your event, and we will make sure those guests have a
wonderful meal. All menus are subject to change predicated on seasonality and availability
Room Charge / Food & Beverage Minimum: There is no additional fee for the use of one of our Private
Dining Rooms. There are certain Food & Beverage Minimums requirements that vary according to day, time and
size of room. Please contact your Events Coordinator directly for those specific amounts.
Beverages: Menu prices do not include beverage service. We do have a full bar and fantastic wine selection for
you and your guests to experience, and we would be more than happy to pair a few wines with your budget and
menu in mind. You are more than welcome to bring in your own wine with a $20 corkage fee per 750 ml bottle.
Dessert Fee: If you wish to provide your own cake or dessert, there is a $3.00 per person fee.
Guaranteed Guest Count: Your guaranteed guest count is required at least 48 hours prior to your event. This
will be the minimum number of guests that we must charge to the event. If no guarantee is given within the 48
hours, the original estimated guest count will be used as your guarantee. We reserve the right to have your event
in a more suitable room, if your guest count should vary from the original estimated number.
Event Coordination Fee, Suggested Gratuity, and Sales Tax: An Event Coordination Fee of 5% is added to
all Private Dining Checks. In addition, a suggested 15% gratuity and local sales tax.
Additional Hours: If a party continues after the restaurant is closed (please check operating hours with Events
Coordinator for specific date of your event), client will be billed $100 for each additional half an hour as a room
rental fee. These charges will start to accrue at the time the restaurant is closed and will not be refunded if the
time is not used in full. Local sales tax and Event Coordination Fee will be added to all charges.
Payment: A deposit is only required for Buy Outs of the entire restaurant. Payment for your party is due at the
time of your event. We accept cash, VISA, MasterCard, Discover, and American Express.
Tastings: If you would like to set up a tasting for your event, please contact your Events Coordinator. Tastings
will be paid in full upon completion; however, the total spent on tasting will be used as a credit toward your event.
Large Party Rentals: If your event size is larger than 40 guests, the restaurant might need to use a 3rd party
vendor to accommodate the table setting needs of your event. The Events Coordinator will discuss any additional
fees that may apply to your event prior to your event date.
Parking: Conveniently located directly across the street from the restaurant is free, two hour parking. Entrances
for the lot are located off of both Magnolia Avenue and Ward Street. There is also ample street parking
throughout downtown Larkspur.
PRIVATE DINING CONTRACT AND POLICIES (Page 1 of 2)
Name of Reserving Party
Date of Event
Arrival Time of Guests
Arrival Time of Hosts
Contact Person
Telephone Number
Email Address
Address (street, city, state)
Estimated # of Guests
(guaranteed minimum number of guests will be required 48 hours in advance)
Food and Beverage Minimum Agreed to (exclusive of tax and gratuity)
Menu Selection (can be TBD)
Wine Selection (can be TBD)
Room Configuration (can be TBD)
Additional Needs in Room?
____________________________________________________________________
Greeting at Top of Customized Menu (if any)
______________________________________________________
Credit Card – Visa, M/C, Amex, Discover (circle one)
Card Number___________________________________________________
Expiration Date__________________
Charge to this credit card: Y______ N _________
Signature of Authorized Agent for Reserving Party
Date_______
Signature of Authorized Agent for Left Bank
Date_______
PRIVATE DINING CONTRACT AND POLICIES (Page 2 of 2)
In order better to serve our guests, we request that you carefully review the following policies and contract terms.
Left Bank’s receipt of this contract, executed by you, will confirm your reservation, on the terms set forth.
1.
Reservation Procedures Generally. Except where reservations for the entirety of the restaurant are involved, no cash deposit is required in making
a reservation. Payment is not due until the day of the event. However, Left Bank will require a suitable credit card (see paragraph 3) for purposes of
securing payment of cancellation or other subsequently-arising charges.
2.
“Buyout” Reservations. Reservations for the entirety of the restaurant (a “buyout”) require a deposit in immediately good funds in the amount
of 50% of the estimated Food and Beverage Minimum Charge, payable 60 days in advance of the event, or, if the booking occurs within 60 days
of the event, payable at the time of booking. Deposit is non-refundable.
3.
Payment in Full on Day of Event. Payment in full, of all sums then owing, is due on the day of the event. All charges must be applied to a single
account. Left Bank accepts cash, company checks, and Visa, MasterCard, American Express, and Discover credit cards. Left Bank does not invoice.
4.
Notice of Cancellation – November and December. For events scheduled for the months of November and December, notice of cancellation
must be received no later than 30 days prior to the event. Cancellation on less than that advance notice will incur a $500 cancellation charge;
and notice received less than 14 days in advance of the event will incur a charge equal to the Minimum Charges described in paragraph 6.
5.
Notice of Cancellation – Other Months. For events scheduled for the months of January through October, notice of cancellation must be received
no later than two weeks prior to the event. Cancellation on less than that advance notice will incur a $350 cancellation charge; and notice received less
than 72 hours or 3 business days (not including Saturday and Sunday) in advance will result in a charge equal to the Minimum Charges described in
paragraph 6. $300 of the late charges may be used as a deposit toward a future event, which must be completed within 60 days of the original cancelled
event.
6.
Food and Beverage Minimum Charge. All private dining reservations are subject to a Food and Beverage Minimum Charge (exclusive of tax and
gratuity). The amount of these charges varies depending on the size of the event and the particular space utilized. The Food and Beverage Minimum
Charge, specific space assigned, and estimated guest count will be set forth at the foot of this contract at the time of execution. Left Bank reserves the
right in its discretion to assign alternate space of similar suitability. If the food and beverage minimum is not met, the difference will be added to the
final check as an un-met commitment. The difference cannot be given in gift certificates or wine.
7.
Guaranteed Number of Guests. An estimated guest count must be provided at the time of the booking. A final minimum guest count is required 48
hours prior to the event. This figure may be increased, but not decreased, after this time. If no such updated guest count is given, the initially-provided
estimated guest count will be used. The host of the event will be financially responsible for the minimum number of guests committed to 48 hours in
advance on the day of the event.
8.
Event Coordination Fee, Suggested Gratuity, Sales Tax. All food and beverage charges are subject to a 5% event coordination fee, an
additional suggested 15% gratuity for service staff, and local sales tax.
9.
Corkage Fee, Dessert Fee, Other. A corkage fee in the amount of $20.00 per 750 ml. bottle of wine will be assessed on all customer-provided wine.
A dessert fee will be charged in the amount of $3.00 per person. A $100 set-up / re-set charge will be added for additional services that include
but are not limited to; in room bar, special seating or table design, mid event room change, etc. Discuss with the Event Coordinator to see
if this charge applies to your event.
10. Menu. Menu selections and prices are as listed in the information packet. Alternatively, Left Bank will be happy to create a custom menu for your
event. Due to matters of seasonality and market conditions, all menu items are subject to slight change.
11. Entertainment. No contract for entertainment should be entered into without the prior consent of Left Bank and upon such conditions
as imposed by Left Bank, and Left Bank may deny access to entertainment obtained in derogation of this prior-approval requirement.
I have read and understand the above conditions X
(Signature)
Thank you for choosing Left Bank! We look forward to your event!

REV 06.23.16 Frank Caiazzo p. 415-927-0677 | f. 415-927

Transcription

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