docFour Seasons Hotel Westlake Village, California
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Four Seasons Hotel Westlake Village, California
Westlake Village MENUS Discover the taste of California morning m i d d ay evening beverage taste c o n ta c t d e ta i l s California Golden sunshine, warm ocean breezes and cool canyon climates create the ideal scenario for a bounty of fresh produce throughout the year in Southern California. Our chefs work in tandem with local farms to develop menus that bring these flavors to life when combined with Pacific seafood and other signature entrees. morning m i d d ay evening beverage c o n ta c t d e ta i l s Continental Breakfast Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” A fresh start... Organic berries, melons, cherries and oranges are grown less than twenty miles away by the McGrath family, fourth-generation Oxnard farmers. Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks Morning morning m i d d ay evening beverage c o n ta c t d e ta i l s con ti n e n ta l br e a k fa st Continental Breakfast Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks Th e Vi ll ag e Co nti n e nta l $29 per person Freshly Squeezed Orange Juice & Grapefruit Juice Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Selection of Teas Homemade Granola & Selection of Breakfast Cereals Whole, Skim & Soy Milk Choice of one Choice of one Bakery Basket Butter & Chocolate Croissants Blueberry, Flax & Seasonal Mini Muffins, Cheese & Seasonal Fruit Danishes Seasonal Fruit Salad Locally Made Western Bagels® Sweet Butter, Fruit Preserves Plain Cream Cheese "Everything" Cream Cheese Coffee Shop Basket Apple-Cranberry Coffee Cake Scones (Plain, Current, Country Ham & Cheddar), Brioche Cinnamon Buns Greek Yogurt Parfait House-Made Granola Wildflower Honey, Pomegranate Seed & Blueberry morning m i d d ay evening beverage c o n ta c t d e ta i l s br e a k fa st bu ffets Continental Breakfast Co n e j o Va l l e y B r e a k fa s t B u f f e t $39 per person Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks Freshly Squeezed Orange Juice & Grapefruit Juice Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Selection of Teas Bakery Basket Butter & Chocolate Croissants Blueberry, Flax & Seasonal Mini Muffins, Cheese & Seasonal Fruit Danishes, Wild Flour Bakery® Sliced Bread, Sweet Butter & Fruit Preserves Seasonal Vine- & Tree-Ripened Fruits Sliced Melon & Pineapple Select one Scrambled Farm Fresh Eggs or Egg Whites Egg White Frittata Oven-Dried Tomato, Artichoke Spinach, Goat Cheese Select one Skillet Yukon Potatoes Caramelized Onion, Lime Zest Rosemary Select one Select one Applewood-Smoked Bacon, Willie Bird Turkey Bacon, Pork Sausage Chicken-Apple Sausage, Veggie Sausage, Roasted Tomato with Goat Cheese & Herb Crust Scrambled Farm Fresh Eggs or Egg Whites V e n t u r a Fa r m s B r e a k fa s t B u f f e t Eggs Benedict Canadian Bacon, Dried Tomato Chive Hollandaise, Poached Egg English Muffin $48 per person Freshly Squeezed Orange Juice & Grapefruit Juice Egg White Frittata Oven-Dried Tomato, Artichoke Spinach, Goat Cheese Select one Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Brioche French Toast Selection of Teas Served with Vermont Maple Syrup & Apple Compote Bakery Basket Butter & Chocolate Croissants Blueberry, Flax & Seasonal Mini Muffins, Cheese & Seasonal Fruit Danishes, Wild Flour Bakery® Sliced Bread, Sweet Butter & Fruit Preserves Seasonal Vine- & Tree-Ripened Fruits Sliced Melon & Pineapple Organic Steel-Cut Oatmeal Dried Cranberry, Toasted Walnut Brown Sugar, Milk Belgian Waffles Choice of one Skillet Yukon Potatoes Caramelized Onion, Lime Zest Rosemary Crisp Hash Browns Select two Applewood-Smoked Bacon, Willie Bird Turkey Bacon, Pork Sausage Chicken-Apple Sausage, Veggie Sausage, Roasted Tomato with Goat Cheese & Herb Crust Crisp Hash Browns Breakfasts Enhancements morning m i d d ay evening beverage c o n ta c t d e ta i l s br e a k fa st e n h a nce m e n ts Continental Breakfast Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks Th e I n cr e d i b le E g g Eggs “Your Way” $14 per person Chef Attendant required at $185 1 per 75 guests Mushroom, Tomato, Onion, Bell Pepper, Jalapeño, Scallion, Seasonal Vegetables, Cheddar, Swiss, Goat Cheese, Bacon, Country Ham Chorizo, Smoked Salmon Eggs Benedict $12 per person Canadian Bacon, Dried Tomato Chive Hollandaise, Poached Egg English Muffin The Malibu Benedict $14 per person Lump Crab, Spinach, Cilantro Hollandaise Poached Egg English Muffin Grilled Steak Benedict $14 per person Thinly Sliced Flat Iron Steak Roasted Tomato Hollandaise Poached Egg, English Muffin Egg White Frittata $10 per person Oven-Dried Tomato, Artichoke Spinach, Goat Cheese Breakfast Burrito $12 per person Scrambled Eggs, Poblano Pepper Cilantro, Chorizo, Pepper Jack Cheese or or Wild Mushroom, Arugula, Leek Fontina Cheese Scrambled Eggs, Oven-Dried Tomato Avocado, Country Ham, Cheddar Cheese Scramblers $10 per person The Denver: Country Ham, Bell Pepper Red Onion Served with House-Made Salsa & Sour Cream or The SoCal: Willie Bird Turkey Bacon Roasted Pepper, Cilantro Cotija Cheese Breakfast enhancements are offered in conjunction with continental breakfast and breakfast buffet menus. The enhancement provided must equal the number of guaranteed guests attending the function. Quiche $9 per person Smoked Salmon, Swiss Chard Egg White, Goat Cheese or Traditional Lorraine, Smoked Bacon Leek, Gruyère Cheese Scrambled Farm Fresh Eggs or Egg Whites $8 per person Breakfast Enhancements Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s br e a k fa st e n h a nce m e n ts Continental Breakfast Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks B r e a k fa s t Stap le s Brioche French Toast or Belgian Waffles $8 per person Vermont Maple Syrup Apple Compote Steel-Cut Irish Oatmeal $6 per person Dried Cranberry, Toasted Walnuts Brown Sugar, Milk Bagels & Lox $14 per person Santa Barbara Smoked Salmon, Sliced Tomato, Red Onion, Capers, Lemon Western Bagels®, Plain Cream Cheese "Everything" Cream Cheese House-Made Granola & Selection of Breakfast Cereals $6 per person Whole, Skim & Soy Milk F r u it & Yo g u r t Fruit Smoothie Shooters $6 per person "Going Green” Kale, Mango, Strawberry, Flax Berry Boost Blueberry, Banana, Almond Seasonal Fruit Salad $8 per person Pineapple-Melon-Strawberry Brochette $8 per person Greek Yogurt Parfait $8 per person House-Made Granola, Wildflower Honey, Pomegranate Seed & Blueberry Skillet Yukon Potatoes $4 per person Caramelized Onion, Lime Zest, Thyme or Individual Fruit & Plain Wallaby Organic® Yogurts $6 per person Traditional Hash Browns $4 per person Th e Ba k e ry Assorted Bakery Basket $6 per person Butter & Chocolate Croissants Blueberry, Flax & Seasonal Mini Muffins, Cheese & Seasonal Fruit Danishes, Sweet Butter & Fruit Preserves Apple-Cranberry Coffee Cake $6 per person Brioche Cinnamon Rolls $6 per person Locally Made Western Bagels® $6 per person Sweet Butter, Fruit Preserves Plain Cream Cheese "Everything" Cream Cheese Asparagus & Mushroom Ragout $5 per person Roasted Tomato $5 per person Goat Cheese & Herb Crust Breakfast staples and essentials are offered in conjunction with continental breakfasts and breakfast buffet menus. The enhancement provided must equal the number of guaranteed guests attending the function. B e ve r ag e S Bloody Mary Bar $22 per person, based on one hour Beverage Attendant required at $185 Wide Variety of Condiments Hot Sauces & Garnishes Ketel One Th e E s s e ntia l S i d e s Grey Goose Breakfast Meats $8 per person Applewood-Smoked Bacon Willie Bird Turkey Bacon Pork Sausage, Chicken Apple Sausage, Veggie Sausage Sparkling Cocktail Bar $22 per person, based on one hour Mimosa: Traditional, Tangerine Watermelon, Raspberry Bellinis: Peach, Strawberry Blackberry, Pear morning m i d d ay evening beverage c o n ta c t d e ta i l s pl at e d br e a k fa st Continental Breakfast Breakfast Buffets and Enhancements B e v er ag e s co nti n u ed Select one entrée The Right Start $36 per person The New American Scrambled Farm-Fresh Eggs, Yukon Potato Hash, Nueski’s Smoked Bacon, Organic Scarborough Greens Egg-White Frittata, Artichoke, Leek Mushroom, Goat Cheese, Baked Hash Browns, Oven-Roasted Tomato Tableside Choice of Freshly Squeezed Orange Juice & Grapefruit Juice Freshly Brewed Lavazza Regular & Decaffeinated Coffee ® Plated Breakfasts Breakfast “On the Run” Selection of Teas Bakery Basket Croissants, Mini Muffins, Danishes Select one starter Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks Seasonal Fruit Salad Pineapple-MelonStrawberry Brochette Greek Yogurt Parfait House-Made Granola, Wildflower Honey, Pomegranate Seed & Blueberry Eggs Benedict Canadian Bacon, Poached Egg English Muffin, Dried Tomato, Chive Hollandaise, Organic Scarborough Greens Brioche French Toast Vermont Maple Syrup, Apple Compote Candied Walnuts morning m i d d ay evening beverage c o n ta c t br e a k fa st “on t h e ru n ” Continental Breakfast Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” $38 per person Select one Individual Bottled Orange Juice or Grapefruit Juice Breakfast Burrito Scrambled Eggs or Egg Whites Smoked Bacon, Sautéed Peppers & Onions, Monterey Jack Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Station Selection of Teas To-Go Cups Provided “ R e a dy-To - G o B ox ” Includes Brunch Buffet and Enhancements Apple or Banana, or Individual Seasonal Fruit Salad Breakfast Bakery Items Coffee Breaks à la Carte Themed Coffee Breaks Served with House-Made Salsa & Sour Cream Ciabatta Breakfast Sandwich Scrambled Egg or Egg Whites Gruyère, Grilled Asparagus Grain Mustard Breakfast Croissant Scrambled Egg or Egg Whites Chicken Sausage, Tomato Aged Cheddar Greek Yogurt Parfait House-Made Granola, Wildflower Honey, Pomegranate Seed & Blueberry d e ta i l s morning m i d d ay evening beverage c o n ta c t d e ta i l s bru nch bu ffet Continental Breakfast Breakfast Buffets and Enhancements $65 per person Freshly Squeezed Orange Juice & Grapefruit Juice Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Selection of Teas Plated Breakfasts Breakfast “On the Run” Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks Bakery Basket Butter & Chocolate Croissants Blueberry, Flax, & Seasonal Mini Muffins, Cheese & Seasonal Fruit Danishes, Wild Flour Bakery® Sliced Bread, Sweet Butter & Fruit Preserves Seasonal Vine- & Tree-Ripened Fruit Sliced Melon & Pineapple Select two Pineapple-MelonStrawberry Brochette Greek Yogurt Parfait House-Made Granola, Wildflower Honey, Pomegranate Seed & Blueberry Individual Fruit & Plain Wallaby Organic® Yogurt Scarborough Farms Organic Greens Toybox Tomato, Shaved Cucumber, Candied Walnuts Champagne Vinaigrette The Village Caesar Salad Hearts of Romaine, Shaved Parmesan, Brioche Crouton Oven-Dried Tomato Kenter Canyon Arugula & Mozzarella Salad Tomato, Pickled Squash, Crisp Baguette, Ojai “EVOO” & Balsamic Vinegar Select two Scrambled Farm-Fresh Eggs or Egg Whites Egg White Frittata Wild Mushroom, Arugula, Leek Fontina Cheese Quiche Oven-Dried Tomato Rapini, Goat Cheese Brioche French Toast Caramelized Apple, Pecan Streusel Bourbon Anglaise Chicken & Waffles Crisp Chicken, Malted Waffles Cheddar Grits, Chard, Sage Gastrique Slow-Roasted Salmon Fennel, Navel Orange Caviar Emulsion Bacon-Crusted Cod Parsnip, Garnet Yam Hash Select two Applewood-Smoked Bacon, Willie Bird Turkey Bacon, Pork Sausage Chicken-Apple Sausage, Veggie Sausage Roasted Tomato with Goat Cheese & Herb Crust Select one Skillet Yukon Potatoes Caramelized Onion, Lime Zest Rosemary Crisp Hash Browns Roasted Pee Wee Potatoes Cippolini Onion Swiss Chard, Winter Squash & Mushroom Ragout Dessert Select three Tartlets Strawberry-Rhubarb, Chocolate & Caramel, Lemon Ricotta Flourless Chocolate Cake Raspberry-Thyme Compote Lemon Verbena Napoleon Grand Marnier Fromage Blanc & Berry Parfait Shortbread Apple Brandy Brûlée Salted Caramel Lemon-Almond Squares Burnt Meringue Éclairs Chocolate, Passion Fruit-Coconut Pistachio Brunch Enhancements morning m i d d ay evening beverage c o n ta c t d e ta i l s bru nch e n h a nce m e n ts Continental Breakfast Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks Co n e j o Va lle y Fa r m e r ’ s Ma r k e t Stan d $12 per person S u s h i & Ma k i $42 per person Based on five pieces per person Roasted Tenderloin of Beef $32 per person Truffle Jus Scarborough Organic Greens, Kenter Canyon Arugula, Hearts of Romaine Toybox Tomato, Cucumber, Shaved Market Vegetable Optional Sushi Chef at $350 1 Chef per 75 guests Whole Roasted Angus Strip Loin $28 per person Green Peppercorn Sauce Brioche Croutons, Candied Kalamata Olives, Toasted Almonds, Mohr-Fry Heirloom Beans, Organic Feta Cheese, Shaved Asiago, Point Reyes Blue Cheese, Seasonal Pickled Vegetables Fine Herbs Vinaigrette, Balsamic Vinaigrette, Grain Mustard Vinaigrette, Tarragon Dressing Ojai “EVOO” & Sherry Vinegar Select four Shrimp, Yellowtail Tuna, Salmon Snapper, Mackerel, California Rolls Served with Wasabi, Pickled Ginger Soy Sauce Cha rcu te r i e & Ch e e s e D i s p l ay $34 per person Assorted Local & Imported Cheeses All-Natural Salumi & Paté Ch i lle d S e a fo o d $42 per person Served with Dried Fruit Grain Mustard, Cornichon Crackers, Baguette Based on five pieces per person C a rvi n g Stati o n Pacific Coast Prawns, Crab Claws West & East Coast Oysters Served with Cocktail Sauce, Tarragon Mignonette, Jalapeño Aioli Horseradish, Lemon & Lime Wedges Chef Attendant required at $185 1 per 75 guests Slow-Cooked Prime Rib $30 per person Horseradish Crème, Natural Jus Bone-In Country Ham $20 per person Garden Rosemary & Maple Glaze Apple Compote Colorado Leg of Lamb $26 per person Mint Chimichurri, Natural Jus Slow-Cooked Diestel Turkey $20 per person Cranberry-Orange Compote Giblet Gravy Chestnut & Gingersnap Crusted Bass $26 per person Mulled Cider Vin Blanc Sustainable Salmon En Croute $22 per person Mushroom Duxelle, Spinach Black Truffle Beurre Blanc House-Smoked Salmon Gravlax $22 per person Traditional Garnishes Bagel Chips Toasted Pumpernickel mor n i n g m i dday evening be v erage co n tact deta i l s coffee br e a k s À l a c a rt e Continental Breakfast Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks B e v e r ag e s Lavazza® Coffee $70 per gallon Regular & Decaffeinated Coffee Selection of Teas Mineral & Spring Water $6 each Soft Drinks $6 each IZZE® Natural Sparkling Juice $7 each Energy Drinks $7 each Regular & Sugar Free Organic Iced Tea $55 per gallon Lemonade $40 per gallon Traditional or Arnold Palmer, Strawberry Freshly Squeezed Juice $70 per gallon Orange or Grapefruit Fruit Smoothie Shots $6 each Locally Made Western Bagels® $6 per person Sweet Butter, Fruit Preserves Plain Cream Cheese "Everything" Cream Cheese “Going Green” Kale, Mango, Strawberry, Flax Add Santa Barbara Smoked Salmon $10 per person Berry Boost Blueberry, Banana, Almond Scones $6 per person Plain, Currant, Country Ham & Cheddar Th e Ba k e ry Assorted Bakery Basket $6 per person Butter & Chocolate Croissants Blueberry, Flax & Seasonal Mini Muffins, Cheese & Seasonal Fruit Danishes Coffee Cake $6 per person Apple-Cranberry, Pecan Streusel Brioche Cinnamon Rolls $6 per person Devonshire Cream, Fruit Preserves Wildflower Honey Homestyle Cookies $44 per dozen Chocolate Chip Peanut Butter White Chocolate-Pistachio Gluten-Free Oatmeal Harvest Coffee Breaks Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s coffee br e a k s À l a c a rt e Continental Breakfast Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks Double Fudge Brownies Rice Crispy Treats $30 per dozen Bite-Sized Bars $36 per dozen Lemon, Pecan, Almond Florentine Mini Cupcakes $32 per dozen Double Chocolate, Salted Caramel Key Lime Doughnuts $34 per dozen Spiced Apple, 70% Dark Chocolate, Maple Glazed F r u it & Yo g u r t Seasonal Vine- & Tree-Ripened Fruit $5 per person Sliced Melon & Pineapple $9 per person Pineapple-Melon-Strawberry Brochette $9 per person Greek Yogurt Parfait House-Made Granola, Wildflower Honey, Pomegranate Seed-Blueberry $6 per person Swe e t & Savo ry S n ack s Chocolate-Dipped Strawberries $46 per dozen Haagen Dazs® or Ben & Jerry's Ice Cream Bars $8 each IT'S IT Ice Cream Sandwiches $7 each Assorted Granola, Energy or Candy Bars $4 each Popcorn $5 per person Butter, Caramel, BBQ or Truffle-Parmesan Assorted Snack Bags $5 each Potato Chips, Pretzels, Cracker Jacks Roasted Tree Nuts $8 per person Corn Tortilla Chips, Pico de Gallo Salsa Verde & Guacamole $10 per person Local & Imported Cheese Display $18 per person Dried Fruit, House-Made Jam Crackers Add Charcuterie $10 per person Te a Sa n dwi ch e s Choice of four $18 per person Traditional Egg & Watercress, Smoked Salmon Cucumber, Vadouvan Chicken Unconventional Procuitto-Apple-Brie Quince-Manchego-Arugula Pesto Olive & Tomato morning m i d d ay evening beverage c o n ta c t d e ta i l s t h e m e d coffee br e a k s Continental Breakfast Breakfast Buffets and Enhancements Plated Breakfasts Breakfast “On the Run” Brunch Buffet and Enhancements Coffee Breaks à la Carte Themed Coffee Breaks Cr i s p S & D i p s $16 per person Corn Tortilla, Pita, Tera Root, Black Pepper-Parmesan Lavash, Pretzel Bread, Market Vegetables Dips: Charred Salsa, Hummus Smoked Avocado, Olive Jalapeño & Cheese Co f f e e & D o u g h n u t s $16 per person O ld Co n e j o Far m e r ’ s Mar k e t $22 per person Green Tea & Pomegranate Sorbet Individual Vegetable Crudités Green Goddess Dressing So c a l citr u s $16 per person Fruit Skewers Wildflower Honey Crème Frâiche Brie Cheese Mousse Blood Orange Marmalade California Pecan-Caramel Bars Grapefruit Cake Candied Peel Quince & Apple Tart Oat Crumble Spiced Apple Doughnuts Stap le ce nte r $20 per person Dark Chocolate Doughnuts 70% Dark Chocolate Crème Soft Pretzels Aged Cheddar Dip, Grain Mustard Maple-Cinnamon Glazed Doughnuts Kings Pizza Four Cheese & California Veggie Coffee Pot De Crème Hazelnut White Chocolate “Espresso Shot” Mascarpone Coffee Gelée, Crisp Chocolate Popcornotopia: Salted Caramel, White ChocolateTruffle, Dark Chocolate-Bacon Peanut & Cracker Jack Brittle Th e Ba ja B r e a k $22 per person G o i n g G r an o l a $18 per person Corn Tortilla Chips, Pico de Gallo Salsa Verde & Guacamole Cinnamon & Sugar Churros Build-Your-Own Trail Mix House-Made Sunshine Granola & Pretzel Granola, Dehydrated Fruits Toasted & Candied Nuts Pumpkin Seeds, Dark Chocolate Assorted Candies Mexican Chocolate Empanadas Guava Jam Individual Hummus & Vegetable Crudités Grilled Chicken & Black Bean Mini Quesadilla Oatmeal Harvest Cookies Lemon Madeleines & Macaroons Tangerine Crème Brûlée A M ad Te a Par t y $22 per person Tea Sandwiches Traditional & Unconventional Biscotti Marcona Almond & White Chocolate Thyme-Cranberry Pops Espelette Pepper-Chocolate Mousse Bacon Tuile Sliced Exotic Fruit break edu $30 per person Going Green, Berry Boost Dole Power Smoothies Whole Grain Kale Bread House Made Energy Bars Raw Peanut Butter, Blueberry Dark Chocolate, Almond Coconut Quinoa Financiere morning Lunch Buffets “Grab ‘n Go” Lunch Three-course Plated Lunch m i d d ay evening beverage c o n ta c t d e ta i l s Keeping it local. With an emphasis on “farm-to-hotel” cuisine, our chefs work with about 18 farms within 300 miles or less to showcase the best of California’s produce. Midday morning m i d d ay evening beverage c o n ta c t d e ta i l s lu nch bu ffets Lunch Buffets “Grab ‘n Go” Lunch Three-course Plated Lunch P otr e ro D e li $50 per person So u p Select one Butternut Squash Walnut, Four-Spiced Crème Celery Root & Apple Pomegranate Seed Relish Lentil Speck Ham Parmesan-Pumpernickel Croutons Tomato-Rosemary Cheddar Focaccia Sa l a d Select two Hearts of Romaine Brioche Crouton, Caper Berries Toybox Tomato, Parmesan Caesar Dressing Scarborough Farms Organic Greens Roasted Apple, Cucumber, Shaved Baby Turnip, Shaved Pecorino Shallot Vinaigrette Mozzarella Bocconcini Oven-Cured Tomato, Upland Cress Cilantro Pesto, Crisp Baguette White Balsamic Vinaigrette Organic Orecchiette Pasta Salad Broccoli Rabe, Castelvatrano Olive Oyster Mushroom, Cured Tomato Aged Sheep’s Milk Cheese Provincial Vinaigrette Line-Caught Albacore Tuna Salad Tuna Salad, Endive & Celery Slaw, Provolone Caper Aioli, Multi-Grain Roll Little Gem Lettuce “Wedge” Point Reyes Bleu Cheese, Tomato & Pepper Relish, Thyme Crouton Smoked Onion Dressing “The Italian” Capicola Ham, Genoa Salami Sun-Dried Tomato Aioli Pepperoncini, Iceberg Lettuce Oregano Vinaigrette, Rustic Roll Chicory & Quinoa Salad Roasted Heirloom Beets, Hearts of Palm, Ruby Red Grapefruit Banyuls Vinaigrette Grilled Chicken Salad Apple & Celeriac Remoulade Bibb Lettuce, Vadouvan Curry Aioli Ciabatta Co ld Sa n dwi c h Select two Chickpea Hummus Shaved Cucumber & Kholrabi Arugula, Organic Feta Cheese Whole-Wheat Lavash House Roast Beef Aged Manchego, Pickled Onion Wild Arugula, Horseradish Aioli Brioche Bun House-Roasted Turkey Breast Caramelized Onions, Boursin Cheese, Roasted Tomato Organic Greens, Rustic Roll Tomato & Mozzarella Marinated Tomato, Red Onion Shaved Fennel, Basil Pesto Watercress, Ciabatta Prosciutto & Brie Pickled Pear, Watercress, Ojai “EVOO” Mayo, Rosemary Focaccia The “BLT” Smoked Bacon, AruguLa, Tomato Jam, Avocado, Brioche Bun Lunch Buffets Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s Lu nch bu ffets Lunch Buffets “Grab ‘n Go” Lunch Three-course Plated Lunch P otr e ro D e li co nti n u e d D e s s ert H ot Sa n dwi c h Select three Select two Tartlets Strawberry-Rhubarb, Chocolate & Caramel, Lemon-Ricotta Grilled Chicken Spicy Cucumber & Carrot Slaw Red Onion, Cilantro-Jalapeño Aioli Toasted Baguette Decker Canyon Lunch Buffet $65 per person So u p Select one Flourless Chocolate Cake Raspberry-Thyme Compote Butternut Squash Walnut, Four-Spiced Crème Slow-Roasted Chicken Breast Turkey Bacon, Aged Cheddar Cheese, Roasted Tomato, Mustard Greens, Shallot Aioli, Focaccia PB&J Parfait Strawberry Jam, Peanut Brittle Celery Root & Apple Pomegranate Seed Relish Chocolate ‘Pops’ Salted Caramel, Espresso El Cubano Braised Pork, Country Ham, Gruyère Cheese, House-Made Dill Pickles Yellow Mustard Ciabatta Lemon-Almond Squares Burnt Meringue Lentil Speck Ham, ParmesanPumpernickel Croutons SoCal “Steak & Cheese” Sautéed Poblano Pepper & Onion Queso Fresco, Rustic Roll Traditional Reuben House-Made Corned Beef Jarlsberg Cheese, Sauerkraut Russian Dressing, Rye Bread House-Smoked Pulled Pork “Maverick” BBQ Sauce, Monterey Jack Cheese, Napa Cabbage Slaw Brioche Bun Éclairs Chocolate, Passion Fruit-Coconut Pistachio Assorted Homestyle Cookies & Brownies Included With All Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Selection of Teas Tomato-Rosemary Cheddar Focaccia Sa l a d Select two Scarborough Farms Organic Greens Farmers Market “Crudité” Pomegranate Seeds, Shaved Pecorino, Shallot Vinaigrette Hearts of Romaine Brioche Croutons, Pine Nuts Asparagus, Shaved Parmesan Caesar Dressing Grilled Portobello Mushroom Spaghetti Squash, Smoked Mozzarella Dried Tomato, Rapini Pesto Multi-Grain Roll Crispy Polenta Cake Pepper Jack Cheese, Pepper & Onion Slaw, Avocado Aioli, Ciabatta Lunch Buffets Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s Lu nch bu ffets Lunch Buffets “Grab ‘n Go” Lunch Three-course Plated Lunch Decker Canyon Lunch Buffet continued Bibb Lettuce “Wedge” Butternut Squash, Candied Pecan Bacon Lardons, Cheddar-Bleu Tarragon Dressing Kenter Canyon Arugula Baby Tot Soi, Roasted Apple Pickled Squash, Feta Cheese Cider Vinaigrette Chicory & Quinoa Salad Roasted Heirloom Beets, Hearts of Palm, Ruby Red Grapefruit Banyuls Vinaigrette Organic Orecchiette Pasta Salad Broccoli Rabe, Castelvatrano Olive Oyster Mushroom, Cured Tomato Aged Sheep’s Milk Cheese Provincial Vinaigrette Grilled Pork Tenderloin Bacon & Root Vegetable Hash Thyme Jus Flat Iron Steak “A La Plancha” Kale, Roasted Chili & Scallion Relish Grilled Tri Tip Chard, Green Peppercorn & Porcini Jus Cider-Braised Short Ribs Pickled Squash, Candied Pumpkin Seed S ta rc h e s Select two Roasted Fingerling Potatoes Cippolini Onion, Rosemary Sweet Potato Hash Roasted Chestnut Maple-Smoked Bacon Caramelized Brussels Sprouts Apple, Pickled Red Onion Rainbow Carrots Turnip, Herbs de Provence Winter Squash Spaghetti, Red Kuri, Butternut D e s s ert Select three Tartlets Bourbon-Pecan, ChocolateCranberry, Spiced-Pumpkin Candied Apple Cake Roasted Almonds Milk Chocolate Peppermint Parfait Cocoa Nib Tuile Crème puff Chocolate-Peppermint, HazelnutCranberry, Caramel-Chestnut Select two Garnet Yam Purée Cippolini Onion Toasted Goat Cheese Roasted Half Chicken “Coq au Vin” Smoked Bacon, Mushroom, Pearl Onion Yukon Potato Purée Crème Fraîche, Chive Pear-Caramel Chocolate Cake Spiced-Pear Compote Slow-Roasted Chicken Breast Parsnip, Cherry Moustarda Ancient Grain “Risotto” Butternut Squash, Dried Cranberry Borsin Cheese Assorted Homestyle Cookies & Brownies Entr Ee s Hazelnut & Herb-Crusted Cod Artichoke, Garlic Bagna Cauda Sustainable Salmon Cauliflower, Dried Fig, Caper Emulsion Baramundi Mohr-Fry Heirloom Beans, Chorizo PEI Mussel Broth V eg e ta b le s Cranberry Crème Brûlée Orange Crisp Included with all Select two Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Broccolini Shallot, Toasted Almond Selection of Teas Roasted Root Vegetables Kale, Crisp Sage Lunch Buffets Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s Lu nch bu ffets Lunch Buffets “Grab ‘n Go” Lunch Three-course Plated Lunch Mexico en el Conejo valley $65 per person So pa Tortilla Soup Slow-Cooked Chicken, TomatoGreen Onion Salsa, Lime Crema En sa l a da Clásica Organic Greens, Tomato, Pickled Carrot, Radish, Crisp Tortilla, Cotija Cheese, Spicy Lime Vinaigrette Escabeche Jícama, Zucchini Poblano Pepper, Shaved Cauliflower, Oregano Caesar Little Gem Lettuce, Charred Corn, Toasted Pepitas, Pasilla-Caesar Dressing Entr a da Oaxacan Carne Asada Ancho Marinated Flank Steak Cactus Salsa Bar Pico de Gallo, Salsa Verde, Roasted Chipotle, Guacamole, Pickled Vegetables, Corn Tortilla Chips “Tinga de Pollo” Braised Whole Chicken Tomato, Smoked Chile P os tr e s Chile Rellenos Stuffed Poblano Pepper Tomato-Cumin Ragout, Monterey Jack Cheese Tres Leches Cake Aco m pa ñ a m i ento Included with all Frijoles de Olla Slow-Cooked Pinto Beans Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Green Beans Oregano, Cotija Cheese Selection of Teas Cinnamon Churros Mexican Chocolate Caballeros Ricos Mexican Bread Pudding Almond Cinnamon Traditional Mexican Rice Sopes & Crispy Tostadas La Fortaleza® Tortillas Lunch Buffets Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s Lu nch bu ffets Lunch Buffets “Grab ‘n Go” Lunch Three-course Plated Lunch H i d d e n Va lle y $60 per person So u p Tomato Basil Bisque Cheddar Focaccia Sa l a ds Entr ée D e s s ert “Flat-Top” Burger Cheddar Cheese, Diced Onion Dill Pickle, Special Sauce Peach Cobbler Chantilly Cream Buttermilk Fried Chicken Braised Collard Greens, Pickled Red Onion, Rosemary Gastrique New York Cheesecake Strawberry Compote Mini Cupcakes Red Velvet, Vanilla, Chocolate Cobb Salad Romaine, Tomato Cucumber, Hard-Boiled Egg Smoked Bacon, Bleu Cheese House-Made Ranch Dressing Vegetable Lasagna Swiss Chard, Eggplant, Ricotta & Fontina Cheese House-Made Cookies Chocolate Chip, Oatmeal The “Black & White” Sides Included with all German Potato Salad Yukon Potato, Celery, Granny Smith Apple, Parsley, Grain Mustard Mashed Potatoes Yukon Potato, Crème Fraîche, Chive Freshly Brewed Lavazza® Regular & Decaffeinated Coffee “Broccoli & Cheese” Broccolini, Crisp Aged Cheddar Selection of Teas The Green Salad Organic Mixed Greens, Tomato Cucumber, Crisp Shallot Balsamic Vinaigrette Crisp Onion Rings mor n i n g m i d d ay eve n i n g bever a ge co n t a ct d et a i l s “gr a b ‘n G o” Lu nch Lunch Buffets “Grab ‘n Go” Lunch Three-course Plated Lunch B u i ld i n g th e B ox Lu n ch $38 per person Sa l a d Select one Napa Cabbage Slaw Butternut Squash, Carrot Celery Root, Pomegranate Seed Tarragon Dressing German Potato Salad Yukon Potato, Celery, Granny Smith Apple, Parsley, Grain Mustard Organic Orecchiette Pasta Salad Broccoli Rabe, Castelvatrano Olive Oyster Mushroom, Cured Tomato Aged Sheep’s Milk Cheese Provincial Vinaigrette Greek Salad Cucumber, Tomato Kalamata Olive, Feta Cheese Red Wine-Oregano Vinaigrette S n ack Select two Fuji Apple or Banana Natural Almonds Kettle Chips or Terra Chips Double Chocolate Brownie Chocolate Chip Cookie Sa n dwi c h Q u en c h Select two Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Selection of Teas $70 per gallon To-Go Cups Provided House-Roasted Turkey Breast Caramelized Onion, Boursin Cheese, Roasted Tomato Organic Green, Rustic Roll The “BLT” Smoked Bacon, AruguLa, Tomato Jam, Avocado, Ciabatta The Italian Capicola Ham, Genoa Salami Sun-Dried Tomato Aioli Pepperoncini, Iceberg Lettuce Oregano Vinaigrette, Rustic Roll Line-Caught Albacore Tuna Salad Tuna Salad, Endive & Celery Slaw Provolone, Caper Aioli Multi-Grain Roll Grilled Chicken Salad Apple & Celeriac Remoulade, Bibb Lettuce, Vadouvan Curry Aioli, Ciabatta Lemonade $40 per gallon Traditional, Arnold Palmer, Strawberry Soft Drinks $6 each Mineral & Spring Water $6 each Bottled Iced Tea $6 each Energy Drinks $7 each Regular & Sugar Free Bottled Juice $6 each morning m i d d ay evening beverage c o n ta c t d e ta i l s t h r ee -cou r se pl at e d lu nch Lunch Buffets “Grab ‘n Go” Lunch Three-course Plated Lunch Minimum of 10 guests Fowl $52 per person Fi s h $58 per person M e at $62 per person If two entrée selections are offered for guests to choose in advance of event, client to provide menu place cards indicating selections. Entrée counts must be confirmed to the Hotel five days prior to event. Menu pricing is based on higher priced entrée selection. Vegetarian meals are available upon request. App e tizers Soups Butternut Squash Spaghetti Squash, Pomegranate Seed Chestnut Crème Root Vegetable Minestrone Organic Pasta, Mushroom Fine Herb Pistou Potato & Leek Black Truffle & Potato “Salad” Carrot-Vadouvan Crème Fraiche Flan Pickled Raisin Relish Salads Organic Scarborough Greens Farmers Market “Crudité”, Black Pepper Goat Cheese, Pomegranate Seeds, Wildflower Honey Vinaigrette Little Gem “Wedges” Pickled Squash, Brussels Sprouts Leaves, Candied Pumpkin Seeds Cranberry, Tarragon & Four-Spice Dressing Wild Kenter Canyon Arugula Heirloom Beets, Shaved Baby Turnip Apple Butter, Crisp Potato Cider Vinaigrette Baby Red & Green Oak Cucumber, Red Onion, Poached Quince, Crisp Garbanzo Beans Ricotta Solata, Cumin-Lime Vinaigrette Entr ee s Slow-Roasted Chicken Breast Crushed Yukon Potato, Broccolini Carrot, Fennel, Sage Jus Thyme-Roasted Chicken Breast Aligot Potato Purée, Dino Kale Rainbow Carrot, Natural Jus Slow-Roasted Salmon Potato Latkes, Kabocha Pumpkin Purée, Baby Turnip, Haricot Verts Smoked Onion & Pomegranate Relish Walnut-Crusted Cod Baby Artichoke, Fennel, Hearts of Palm Orange Peel Purée, Upland Cress Three Course Plated Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s t h r ee -cou r se pl at e d lu nch Lunch Buffets “Grab ‘n Go” Lunch Three-course Plated Lunch Entr ee s co nti n u ed Grilled Baramundi Celery Root Purée, Braised Endive Mushroom, Ruby Red Grapefruit Caper Emulsion Slow-Roasted NY Strip Weiser Farm Pee Wee Potato Mustard Greens, Black Radish Tomato Raisins, Pink Peppercorn Jus Grilled Pork Chop Sweet Potato & Bacon Hash Cauliflower, Brussels Sprouts Cider Jus Braised Beef Short Rib Acorn Squash Purée Grilled Rapini, Cippolini Onion Pomegranate Seed Relish Vegetarian Anson Mills “Gnocchi” Red Kuri Squash Purée, Artichoke Sunchoke, Upland Cress & Olive Salad Swiss Chard & Mushroom Strudel Aged Goat Cheese & Leek Fondue Pear, Arugula Included with all D e s s ert Selection of Teas Cointreau Crème Brulee Orange Sable Cookie, Grand Marnier Candied Kumkuats Chocolate Tort Sea Salt Caramel, Praline Cream Roasted Meringue Pumpkin Tart Cranberry-Orange Compote Eggnog Ice Cream Bourbon Pecan Tart Pomegranate Seed Gelée, Roasted Plum Sorbet Pear Tarte Tatin Candied Almond, Compressed Bosc Pear, Spiced Red Wine Reduction Freshly Brewed Lavazza® Regular & Decaffeinated Coffee morning m i d d ay evening beverage c o n ta c t d e ta i l s Well seasoned. Fresh herbs from our own chefs’ Butler Passed gardens enhance the flavors of entree selections from the land and sea. Dinner Reception Stations Dinner Buffet Plated Dinner Evening morning m i d d ay evening beverage c o n ta c t d e ta i l s bu tl er pa sse d Butler Passed Dinner Reception Stations Dinner Buffet Plated Dinner Minimum of 25 pieces per selection Priced per piece Co ld Salmon Pastrami $6 per piece House-Cured & Smoked Salmon Grain Mustard Crème, Rye Crostini Ahi Tuna Tataki $7 per piece Edamame Tartare, Kaffir Lime & Ponzu Gelée, Crisp Sesame Melba White Gazpacho $5 per piece Marcona Almond, Apple, Terragon Crab “BLT” $7 per piece Smoked Bacon, AruguLa, Tomato Jam Walnut & Chive Quiche $6 per piece Crème Fraiche, Paddlefish Caviar Duck Confit “Taco” $6 per piece Pickled Cabbage Slaw Pomegranate Seeds Roasted Heirloom Apple $5 per piece Horseradish Crème, House-Made Bacon, Sourdough Crostini Cornets Candy-Striped Beet Tartare or Avocado $5 per piece Albacore Tuna Tartare $6 per piece Served with Meyer Lemon Crème Sesame “Sprinkles” Summer Rolls Winter Squash $5 per piece Maine Lobster or Crab $7 per piece Served with Scallion-Peanut Sauce Iberico Ham $6 per piece Pear Moustarda, Balsamic Gelée Olive Oil Crostini Bay Scallop Ceviche $6 per piece Charred Poblano Pepper, Mango Plantain Tostone Deviled Egg2 $5 per piece Black Truffle Deviled Egg & Chipotle Deviled Egg Chickpea Hummus $5 per piece Niçoise Olives, Cucumber Cup Candied Lemon Rind "Lasagna" $5 per piece Arugula Pesto, Ricotta Dried Tomato Tartar Beef Carpaccio $6 per piece Olio Nuevo, Caper, Shallot Jam Parsley Salad "Lox & Bagel" $6 per piece House-Smoked Salmon Gravlox Caper Crème, Red Onion Lemon Profiterole Butler Passed Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s bu tl er pa sse d Butler Passed Dinner Reception Stations Dinner Buffet Plated Dinner Wa r m Truffle Risotto Arancini $5 per piece Brie, Blood Orange Reduction Kobe Beef Sliders $6 per piece English Cheddar, Caramelized Onion Smoked Tomato Aioli, Grain Mustard Potstickers $5 per piece Pork, Shrimp, or Vegetable Served with Wasabi-Black Soy Sauce Artichoke & Spinach Tartlets $5 per piece Manchego, Nicoise Olive Vegetable Samosa $5 per piece Tomato-Masala Chutney Mushroom “Turnover” $6 per piece Smokey Blue Cheese, Lemon Créme Soy Bean “Falafel” $5 per piece Tzatziki Sauce "Spaghetti & Meatball" $6 per piece Spaghetti Squash, Pork & Sage Meatball, Crisp Garlic Bread Crab & Bacon Beignet $7 per piece Remoulade Sauce Torta al Pastor $6 per piece Slow-Cooked Pork, Grilled Pineapple Cilantro-Lime Aioli Four-Spiced Chicken Kabob $5 per person Apple Butter Crispy Short Ribs $5 per person Cornichon & Egg Aioli Spring Rolls $5 per piece Duck, Shrimp or Vegetable Served with Tamarind-Plum Chutney Chicken Empanada $5 per piece Charred Jalapeño, Salsa Verde Salmon & Quinoa Croquette $6 per piece Golden Beet Yogurt Shrimp Brochette $6 per piece Castelvantrano Olive, Chorizo Orange Zest morning m i d d ay evening beverage c o n ta c t d e ta i l s di n n er r ece p t ion stat ions Butler Passed Dinner Reception Stations Dinner Buffet Plated Dinner Minimum of five stations to be selected for dinner Pa s ta $24 per person Wild Mushroom Black Truffle, Salsify, Fontina Cheese Co n e j o Va lle y Fa r m e r ’ s M a r k e t $30 per person Optional Chef Attendant required at $185, 1 per 75 guests Served with Toasted Focaccia, Shaved Parmesan Select two Organic Bibb Lettuce, Weiser Farms Squash, Pomegranate Seed Feta Cheese, Four-Spice Vinaigrette Rigatoncini, Penne, Gemelli Orecchiette, Farfalle Paci f i c R i m S u s h i & Mak i D i s p l ay $40 per person Heirloom Baby Beets Camembert Cheese, Hazelnut Brittle Kenter Canyon Arugula Baby Carrot & Apple Crudité Pumpernickel “Soil,”Green Garlic Dip Baby Beet Tartar, Horseradish Mohr-Fry Chickpea Purée Pickled Pear, Crisp Pita Scarborough Farms Spinach “Veloute” Candied Bacon Relish Oyster Mushroom Bisque Pomegranate Seed Straus Creamery Yogurt Cha rcute r i e & Ch e e s e D i s p l ay $32 per person Assorted Local & Imported Cheeses Local All-Natural Salumi & Paté Served with Dried Fruit Grain Mustard, Cornichon Crackers, Baguette Whole-wheat & gluten-free options available upon request Based on five pieces per person Select two Shrimp, Yellowtail Tuna, Salmon Snapper, Mackerel, California Rolls San Marzano Tomato Marinara Pecorino Alfredo, Wild Mushroom Bolognese, Basil Pesto Garlic Bread, Shaved Parmesan Lobster Ravioli, Fresh Ricotta Spinach Ravioli, Squash Ravioli, Porcini Mushroom Ravioli Additional $5 per person Select Four Served with Wasabi, Pickled Ginger, Soy Sauce Dim Sum $32 per person Based On Five Pieces Per Person Select three R i sotto $28 per person Vegetarian or Pork Potstickers Optional Chef Attendant required at $185, 1 per 75 guests Chicken, Shrimp or Vegetables Dumplings Select two Shrimp or Peking Duck Won Ton Bay Scallop & Shrimp Arugula, Artichoke, Mascarpone Pork or Vegetarian Spring Rolls Winter Squash Celery Root, Tarragon Pomegranate Seed, Pecorino Cauliflower Duck Confit, Fromage Blanc, Rapini Lobster Chestnut, Tomato, Raisins, Parmesan Chicken Shumai BBQ Pork Bun Served with Soy Sauce Hoisin Sauce, Sweet Chili Sauce Spicy Garlic Chili Sauce Reception Stations Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s di n n er r ece p t ion stat ions Butler Passed Dinner Reception Stations Dinner Buffet Plated Dinner N o o d le s & R i ce $24 per person Lentil Salad Grilled Chorizo, Sofrito Vinaigrette Japanese Udon, Wood Ear & Enoki Mushroom, Sesame Napa Cabbage, Scallion Beef Empanada Saffron-Caper Aioli Shrimp Pad Thai, Rice Noodle Galangal, Bean Sprouts Toasted Peanut Vegetarian, Beef Sirloin or Chicken Fried Rice, Snow Peas, Carrots, Egg Baby Corn, Mushrooms R aw Ba r $42 per person based on five pieces per person Crab Claws Pacific Jumbo Shrimp East & West Coast Oysters Patatas Brava Spicy Tomato Sauce Braised Beef Short Rib Maverick BBQ Sauce, Napa Cabbage Slaw Select two Includes Fries & Onion Rings Shrimp Stuffed Piquillo Pepper Manchego, Marcona Almond Salsa Verde L a Taq u e r ia $36 per person Grilled Tequilla & Lime Chicken Grilled Calamari “Salad” Spicy Tomato-Chile Marinade Carnitas Crispy Slow-Cooked Pork G ro u n d & G r i lle d S li d e r S hack $32 per person Drunken Mexican Beans Optional Chef attendant required at $185, 1 per 75 guests Peruvian Scallop Ceviche Crab & Avocado Parfait Hawaiian Ono Tar Tar, Seaweed Salad Add $16 per person CAB Sirloin Cheddar, Tomato, Onion “Fancy Sauce” Select three Citrus Marinated Olives Toasted Hazelnut Romesco Dip Vegetable Crudité Carne Asada Chile Marinated Skirt Steak Chicken Brochette Cilantro Mojo Tarragon Mignonette, Habañero Aioli, Cocktail Sauce, Horseradish Lemon & Lime Wedges Tapa s $38 per person Carolina-Style Pulled Pork Caramelized Sweet Onion Cider Vinegar Au Jus Select three Turkey Turkey Bacon, Pickled Onion Mushroom, Gruyere Five-Farm Veggie Sweet Corn & Pepper Relish Avocado Smoked Beef Brisket Aged Cheddar, Jalapeño Jam Cilantro Aioli Sopes & Corn Tortillas Salsa Bar Pico de Gallo, Salsa Verde, Manuel's Charred Salsa, Guacamole, Pickled Vegetables, Cotija Cheese, Sour Cream, Cilantro, Corn Tortilla Chips C a rvi n g Stati o n Chef Attendant required at $185 1 per 75 guests Slow-Cooked Prime Rib $30 per person Horseradish Crème, Natural Jus Roasted Tenderloin of Beef $32 per person Truffle Jus Reception Stations Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s di n n er r ece p t ion stat ions Butler Passed Dinner Reception Stations Dinner Buffet Plated Dinner c a rvi n g s tati o n co nti n u ed Whole-Roasted Angus Strip Loin $28 per person Green Peppercorn Sauce Bone-In Country Ham $20 per person Garden Rosemary & Maple Glaze Apple Compote Colorado Leg of Lamb $26 per person Mint Chimichurri, Natural Jus Slow-Cooked Diestel Turkey $20 per person Cranberry-Orange Compote Giblet Gravy Chestnut & Gingersnap Crusted Bass $26 per person Mulled Cider Vin Blanc Sustainable Salmon En Croute $22 per person Mushroom Duxelle, Spinach Black Truffle Beurre Blanc House-Smoked Salmon Gravlax $22 per person Traditional Garnishes, Bagel Chips Toasted Pumpernickel Th e Vi e n n e s e Ta b le $30 per person Assortment of petite desserts to include: Tartlets Bourbon-Pecan, Chocolate Cranberry Spiced-Pumpkin, Pear Frangipane Cakes Chocolate Pear, Spiced Pumpkin Carmel Apple Financier Almond-Apple, Pistachio-Cranberry Hazelnut-Pear Pots de Crème Pumpkin-Ginger, Milk ChocolateHazelnut, Maple-Butterscotch, Plum-Verjus Crème Puffs Cranberry, Quince, Smoked Caramel White Chocolate-Espelette Cr e p e Stati o n $16 per person Chef Attendant required at $185 1 per 75 guests Choice of two Grand Marnier Orange-Cranberry Compote “Banana Foster” Brown Sugar Caramelized Banana Goat Cheese Candied Fig Nutella Bourbon-Pecan Sauce Milk Chocolate Spiced Ginger & Pear Quince Apple Amaretto-Caramel F r e s h s p u n g e l ato $18 per person Chef Attendant required at $185 1 per 75 guests Selection of Six Flavors Chocolate, Vanilla, Salted Caramel Cinnamon-Apple, Lemon, Carrot Build-Your-Own Gelato Sandwich Chocolate Chip & Oatmeal Icings: Chocolate Fudge, Vanilla Cream Cheese, Meringue Key Lime, Nutella Toppings Bar M&M’s, Oreo Cookies Peanut Butter Cups, Snickers Sprinkles Chocolate Curls, Roasted Rice Crispys Cocoa Nibs, Candied Peanuts Smoked Almond, House-Made Bacon Graham Cracker, BBQ Corn Nuts, Truffle Popcorn, Pretzel Granola Co f f e e & D o u g h n u t $16 per person Spiced Apple Doughnuts Dark Chocolate Doughnuts 70% Dark Chocolate Crème Maple-Cinnamon Glazed Doughnuts Coffee Pot De Crème Hazelnut White Chocolate “Espresso Shot” Mascarpone Coffee Gelée Crisp Chocolate morning m i d d ay evening beverage c o n ta c t d e ta i l s di n n er bu ffet $96 per person Butler Passed Dinner Reception Stations Dinner Buffet Plated Dinner So u p Select one Butternut Squash Walnut, Four-Spiced Crème Celery Root & Apple Pomegranate Seed Relish Potato & Leek Black Truffle Potato “Salad” Root Vegetable Minestrone Organic Pasta, Mushroom Fine Herb Pistou Sa l a d Select three Scarborough Farms Organic Greens Farmer's Market "Crudité" Pomegranate Seeds, Shaved Pecorino Shallot Vinaigrette Hearts of Romaine Brioche Croutons, Pine Nuts, Asparagus Shaved Parmesan, Caesar Dressing Bibb Lettuce “Wedge” Butternut Squash, Candied Pecan Bacon Lardons, Cheddar-Bleu Tarragon Dressing Kenter Canyon Arugula Baby Tot Soi, Roasted Apple, Pickled Squash, Feta Cheese, Cider Vinaigrette Upland Cress & Frisée Asian Pear, Grilled Fennel Crisp Prosciutto, Grated Egg Sherry Vinaigrette Organic Orecchiette Pasta Salad Broccoli Rabe, Castlevatrano Olive Oyster Mushroom, Cured Tomato Aged Sheep’s Milk Cheese Provincial Vinaigrette Entr ee Select three Roasted Half Chicken "Coq au Vin" Smoked Bacon, Mushroom Pearl Onion Slow-Roasted Chicken Breast Parsnip, Cranberry Moustarda Hazelnut & Herb Crusted Cod Artichoke, Garlic Bagna Cauda Sustainable Salmon Cauliflower, Dried Fig, Caper Emulsion Chicory & Quinoa Salad Roasted Heirloom Beet, Hearts of Palm, Ruby Red Grapefruit, Banyuls Vinaigrette Dinner Buffet Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s di n n er bu ffet $96 per person Butler Passed Dinner Reception Stations entr ee co nti n u ed Baramundi Mohr-Fry Heirloom Beans, Chorizo PEI Mussel Broth Dinner Buffet Grilled Pork Tenderloin Bacon & Root Vegetable Hash Thyme Jus Plated Dinner Beef Tenderloin Celeriac, Chestnut, Black Truffle Jus Grilled Tri Tip Chard, Green Peppercorn & Porcini Jus Cider-Braised Short Ribs Pickled Squash, Candied Pumpkin Seed Black Truffle Spaetzle Celery Root, Kale, Fontina Mornay Hazelnut Crisp Apple-Pecan, Cranberry-Oat Pear-Walnut V eg e ta b le s Clementine Hazelnut Cake Pomegranate Gelée Select two Broccolini Shallot, Toasted Almond Roasted Root Vegetables Kale, Crisp sage Caramelized Brussels Sprouts Apple, Pickled Red Onion Rainbow Carrots Turnip, Pomegranate Seed Lamb Osso Buco Tomato Raisins, Charred Lemon Gremolata Winter Squash Spaghetti, Red Kuri, Butternut S ta rc h e s Select three Select two Tartlets Bourbon-Pecan, ChocolateCranberry, Spiced Pumpkin Roasted Fingerling Potatoes Cippolini Onion, Rosemary Sweet Potato Hash Roasted Chestnut Maple-Smoked Bacon D e s s ert Kumquat Crème Brûlée Candied Almonds Garnet Yam Purée Four-Spiced Marshmallow Financier Almond-Apple, Pistachio-Cranberry Hazelnut-Pear Yukon Potato Purée Crème Fraîche, Chive Chocolate Mousse Tort Gingerbread Crisp Ancient Grain “Risotto” Butternut Squash, Dried Cranberry Borsin Cheese Praline Napoleon Persimmon Cream, Candied Hazelnut Included with all Freshly Brewed Lavazza® Regular & Decaffeinated Coffee Selection of Teas morning m i d d ay evening beverage c o n ta c t d e ta i l s pl at e d di n n er Butler Passed Dinner Reception Stations Dinner Buffet Plated Dinner Three Courses Four Courses Fowl $74 $84 Fi s h $82 $92 M e at $90 $100 D u o $92 $102 A tableside choice of two entrees plus a vegetarian option is available on a four-course dinner for $15.00 additional to the higher priced entrée. If two entrée selections are offered for guests to choose in advance of event, client to provide menu place cards indicating selections. Entrée counts must be confirmed to the Hotel ten days prior to event. Menu pricing is based on higher priced entrée selection. Vegetarian meals are available upon request. App e tizer Soup Butternut Squash Spaghetti Squash, Pomegranate Seed, Chestnut Crème Salad Organic Scarborough Greens Farmers Market “Crudité”, Black Pepper Goat Cheese, Pomegranate Seeds, Wildflower Honey Vinaigrette Little Gem “Wedges,” Pickled Squash, Brussels Sprouts Leaves, Candied Pumpkin Seeds Cranberry, Tarragon & Four-Spice Dressing Wild Kenter Canyon Arugula Heirloom Beets, Shaved Baby Turnip Apple Butter, Crisp Potato Cider Vinaigrette Upland Cress Baby Artichoke, Cara Cara Orange Humbolt Fog Goat Cheese Fennel Relish, Focaccia Crostini Shallot Vinaigrette Baby Red & Green Oak Cucumber, Red Onion, Poached Quince, Crisp Garbanzo Beans, Ricotta Solata, Cumin-Lime Vinaigrette Starter Root Vegetable Minestrone Organic Pasta, Mushroom Fine Herb Pistou D e lic at a S q u a s h R isot to Turnip, Aged Sheep’s Milk Cheese Sage, Blood Orange Reduction Potato & Leek Black Truffle & Potato “Salad” D u n g e n e s s Cra b S a l a d Celeriac Slaw, Passion Fruit Smoked-Avocado Purée, Mache Lobster Bisque Hazelnut Brûlée, Tarragon Macadamia- Nut Crusted Scallop Acorn Squash, Grilled Rapini Pear Pumpkin Oil Emulsion D u ck Co nf it “ C a s so ul et ” Mohr-Fry Heirloom Bean & Carrot Ragout, Crisp Fennel Sausage Kumquat, Baby Peppercress H o u se - M a d e R icot t a G n o cch i Shaved Brussels Sprouts, Fig Cauliflower, Arugula Pistou Entr ee Slow-Roasted Chicken Breast Braised Thigh & Parsnip Ragout Apple, Rapini, Pomegranate Jus Thyme-Roasted Chicken Breast Aligot Potato Purée, Kale Rainbow Cauliflower, Natural Jus Slow-Roasted Salmon Potato Latkes, Kabocha Pumpkin Purée, Baby Turnip, Haricot Verts Smoked Onion & Pomegranate Relish Walnut-Crusted Black Cod Baby Artichoke, Cauliflower Grapefruit, Brussels Sprouts Leaves Olive-Oil-Poached Sea Bass Garnet Yam Purée, Apple, Oyster Mushroom, Crisp Prosciutto & Chicory, Sparkling Cider Vin Blanc Plated Dinner Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s pl at e d di n n er Butler Passed Dinner Reception Stations Dinner Buffet Plated Dinner Entr ee co nti n u ed Slow-Cooked Filet of Beef Brown Butter Potato Purée, Salsify Brussels Sprouts, Black Truffle Jus Crisp Garlic & Celery Leaf “Salad” Grilled Lamb Rack Spiced Chickpea Purée, Braised Endive, Carrot, Persimmon Lamb “Bacon” Jus Braised Beef Short Rib Celery Root Hash, Maitake Mushroom, Broccoli Purée Horseradish & Pickled Onion Gremolata Vegetarian Cauliflower Risotto Kale, Current, Black Truffle Crisp Fine Herbs Anson Mills “Gnocchi” Red Kuri Squash Purée, Artichoke Sunchoke, Upland Cress & Olive Salad Swiss Chard & Mushroom Strudel Aged Goat Cheese & Leek Fondue Pear, Arugula D u o Entr ee Beef Tenderloin & Hazelnut-Crusted Cod Black Truffle Risotto, Kale, Salsify Cabernet Jus Slow-Cooked Filet of Beef & Salmon Brown Butter Potato Purée, Brussels Sprouts, Heirloom Carrot, Walnut & Grape Relish Braised Beef Short Rib & Seasonal Bass Delicata Squash Purée Pee Wee Potato, Mushroom Spaghetti Squash & Pomegranate Seed, Tarragon Jus D e s s erts Apple Crème Brûlee Candied-Apple Cake, Cognac Ice Cream Pumpkin Tart Spiced Anglaise, Cranberry-Orange Compote, Honey Ice Cream Chestnut Cheesecake Compressed Blackberry, Candied Hazelnuts, Praline Ice Cream Pecan Tart Pomegranate Gelée Persimmon-Orange Sorbet Hazelnut Chiffon Cake Roasted Pear, Hazelnut Toffee Milk-Chocolate Ice Cream Included with all Freshly Brewed Lavazza® Regular & Decaffeinated Coffee, Selection of Teas morning m i d d ay evening beverage c o n ta c t d e ta i l s Bar Selections White Wine Selections Red Wine Selections Bar Packages From the vine. Known for its sun and sand, Malibu is also home to nearly 50 vineyards planted in the canyons, near the crest of the Santa Monica Mountains or even within a few hundred yards of the beach. Beverage morning m i d d ay evening beverage c o n ta c t d e ta i l s ba r sel ect ions Bar Selections White Wine Selections Red Wine Selections Bar Packages D e luxe Ba r S e le cti o n s* Co r d ial s* B e v e r ag e s* $12 per drink $10 per drink Amaretto Absolut, Ketel One B&B Domestic Beer $6 each Bud Lite, Budweiser, Fat Tire Dewar’s Baileys Tanqueray Drambuie Jose Cuervo Gold Frangelico Bacardi Grand Marnier Jack Daniel’s Kahlua Courvoisier VS Sambuca Soft Drinks $6 each Port* Mineral Waters $6 each House Wine Sparkling Wine Imported and Domestic $13 per drink Fonseca Bin 27 P r e m i u m Ba r S e le cti o n s* $12 per drink Sandeman Founders Reserve Taylor’s 10 Year Old Tawney Belvedere, Grey Goose M ar ti n i Bar s* Johnnie Walker Black $15 per drink Bombay Sapphire Assorted Variety of Vodkas Patron Silver Made to Order 10 Cane Maker’s Mark Remy Martin VSOP House Wine Sparkling Wine Imported and Domestic “ S i g n atu r e ” Co ck tai l s* $15 per drink VeeV Vodka with Açaí Blueberry-Pomegranate Martini Pomegranate-Ginger Margarita Antioxidant Mojito Imported Beer $7 each Corona, Amstel Lite, Stella Artois Heineken, Newcastle House Wines by the Glass $12 each Juice $6 each Energy Drinks $7 each All beverages charged on consumption *Bartender Labor Fee $185 per bartender (per 100 guests), waived after $500 in beverage consumption morning m i d d ay evening beverage c o n ta c t d e ta i l s W HITE W INE sel ect ions Bar Selections White Wine Selections Cham pag n e Char d o n nay Flowers, Sonoma Coast . . . . . . . . $95 Louis Roederer Brut Premier NV . . . . . . . . . . . . . . $95 Stone Barn, Manteca . . . . . . . . . $40 Cakebread, Napa Valley . . . . . . . . $95 Sanford Santa Barbara County . . . . . . . . . $52 Grgich Hills, Napa Valley . . . . . . . $95 Veuve Cliquot, Ponsardin Yellow Label Brut NV . . . . . . . . . . $115 Handcraft, Manteca . . . . . . . . . . . $42 Red Wine Selections Veuve Cliquot, Ponsardin Rose . . . . . . . . . . . . . . . . . . . . . . . . $132 Vincent, Bourgogne Blanc Burgundy France . . . . . . . . . . . . . . $46 Brander, Santa Ynez . . . . . . . . . . . $42 Bar Packages Moët & Chandon Imperial Rose . . . . . . . . . . . . . . . . $132 JUSTIN, Central Coast . . . . . . . . . $52 Groth, Napa Valley . . . . . . . . . . . . $52 ZD, Napa Valley . . . . . . . . . . . . . . . $63 Duckhorn, Napa Valley . . . . . . . . . $63 Moët & Chandon Dom Perignon . . . . . . . . . . . . . . . $262 S pa r k li n g Wi n e Enza, Prosecco DOC, Treviso . . . $42 Chandon, Brut, California . . . . . . $52 Schramsberg Vineyards, Blanc de Blancs . . . . . . . . . . . . . . $90 Talley, Arroyo Grande Valley . . . . $63 Iconoclast Russian River Valley . . . . . . . . . . . $63 Summerland Central Coast . . . . . . . . . . . . . . . . . $63 Macrostie, Sonoma Coast . . . . . . $84 Far Niente, Napa Valley . . . . . . . . $95 Sau vi g n o n B l a n c Wither Hills, Wairau Valley . . . . . $42 Oth e r s Pinot Grigio Pighin, Fruili, Italy . . . . . . . . . . . . . $42 MORNING M I D D AY EVENING BEVERAGE C O N TA C T D E TA I L S R E D W I N E SEL ECT IONS C A B E R N E T SAU VI G N O N M E R LOT SY R A H Santa Luz, Central Valley . . . . . . $40 Santa Ema, Chile . . . . . . . . . . . . . . $38 White Wine Selections Hahn Winery, Central Coast California . . . . . . . . . . . . . . . . . . . . . $44 Candor, Paso Robles . . . . . . . . . . . $42 Alexander Valley Sonoma County . . . . . . . . . . . . . . . $42 Rutherford Hill, Napa Valley . . . . $42 Summerland, Paradise . . . . . . . . . $63 Red Wine Selections Alexander Valley Napa Valley . . . . . . . . . . . . . . . . . . . $44 Trefethen, Oak Knoll District . . . . $42 OTH E R S Duckhorn, Napa Valley . . . . . . . . . $84 Zifandel Lake Sonoma Winery, Dry Creek Valley . . . . . . . . . . . . . . $42 Bar Selections Bar Packages Katherine Goldschmidt Alexander Valley . . . . . . . . . . . . . . $46 Robert Mondavi, Napa Valley . . . $52 Franciscan, Oakville Estate Napa Valley . . . . . . . . . . . . . . . . . . . $63 P I N OT N O I R Flor de Campo Santa Barbara County . . . . . . . . . $45 Gloria Ferrer Carneros . . . . . . . . . $47 Iconoclast, Napa Valley . . . . . . . . $63 Simi, Sonoma County . . . . . . . . . $60 JUSTIN, Paso Robles . . . . . . . . . . $63 Au Bon Climat Santa Barbara . . . . . . . . . . . . . . . . $63 Starmont, Napa Valley . . . . . . . . . $63 Jordan, Alexander Valley . . . . . . . $95 Groth, Napa Valley . . . . . . . . . . . $105 Silver Oak, Alexander Valley . . . . $115 Aldelsheim Willamette Valley . . . . . . . . . . . . . $74 Talley, Arroyo Grande Valley . . . . $74 Gary Farrell, Russian River . . . . . $84 Ken Brown, Santa Rita Hills . . . . . $84 Chianti, Rocca delle Macie . . . . . $42 morning m i d d ay evening beverage c o n ta c t d e ta i l s ba r pack age s Bar Selections White Wine Selections Red Wine Selections Bar Packages D e luxe Ba r Pack ag e P r e m i u m Ba r Pack ag e B e e r & Wi n e Pack ag e First hour: $22 per adult First hour: $26 per adult First hour: $16 per adult Each additional hour: $12 per adult Each additional hour: $14 per adult Each additional hour: $8 per adult BAR SELECTIONS BAR SELECTIONS Domestic and Imported Beers Absolut, Ketel One Belvedere, Grey Goose House Wines Dewar’s Johnnie Walker Black Sodas, Juices and Mineral Waters Tanqueray Bombay Sapphire Jose Cuervo Gold Patron Silver Bacardi 10 Cane Jack Daniel’s Maker’s Mark Courvoisier VS Remy Martin VSOP Domestic and Imported Beers Domestic and Imported Beers House Wines House Wines Sparkling Wine Sparkling Wine Sodas, Juices and Mineral Waters Sodas, Juices and Mineral Waters morning m i d d ay evening beverage c o n ta c t d e ta i l s From an executive dinner to an elaborate themed affair, our team of meeting and catering professionals can help you create an unforgettable celebration, or carry out the one you may already have in mind. Four Seasons Hotel Westlake Village, California Two Dole Drive, Westlake Village, California 91362, U.S.A. Tel.: 1 (818) 575-3000 Fax: 1 (818) 575-3100 Co n n e ct with us fourseasons.com/westlakevillage Created 10/2014 Design: t h ewo r k h o u s e .c a Contact morning m i d d ay evening beverage c o n ta c t d e ta i l s deta ils Food and Beverage All prices are per person unless otherwise noted. Beverages are based on consumption and thus may vary from initial estimates. We do have an on-site kosher kitchen. Please ask your Catering Manager for details on our glatt kosher catering and pricing. We also specialize in Indian and Persian events. The following are general pricing guidelines to assist you in planning. These prices will vary depending on your individual selections and exclude beverages, 15% service charge, 7% administrative fee and California State sales tax. Breakfast $28 – $44 Brunch $58 Lunch $42 – $55 Hors d’oeuvres $5 – $7 (per piece, minimum 25 pieces per selection) Dinner $72 – $98 Special Occasion Cake $15 per slice Beverages $6 – $15 per drink Buffets Banquet buffets offer a specific quantity of food. Food preparation is based on one serving per person. Additional servings may be purchased at appropriate prices. Banquet buffets are also designed for duration of up to two hours. Buffets scheduled for longer than two hours will incur additional charges. check and pre-approved credit cards. All events require a pre-approved credit card on file. Guaranteed Attendance The guaranteed number of attendees must be communicated to your Catering Manager not less than three full working days (Monday through Friday, excluding holidays), prior to the function. A 5% allowance in food preparation over the guaranteed number will be given on all events with 100 guests or more. Cancellation Off-site Catering The Hotel does provide catering for off-site events, including private residences and a variety of local venues. Please speak with your Catering Manager for pricing and further information. Notice of any cancellation must be received by the Hotel in writing, and any fee assessed is payable by the Patron no later than 30 days after being invoiced. The deposit made by the Patron will not be refunded if the event is cancelled, per contract. Decorations or displays brought into the Hotel by the Patron must be pre-approved through your Catering Manager. Items may not be attached to any stationary wall, floor, window, ceiling or chandelier with nails, staples, tape, or any substance, in order to prevent damage to the fine fixtures and furnishings. Vendors Outside Vendors’ set-up dates and times must be arranged with your Catering Manager. All Vendors must complete and sign our Vendor Code of Conduct Form, include a copy of their Proof of Liability Insurance and submit a production or load in/out schedule for approval. All necessary forms can be obtained from your Catering Manager. Billing A signed contract and non-refundable deposit will be required for all events. Final Payment: The final estimated balance is due in full ten (10) days prior to the event. Prepayments may be paid by cash, approved personal, certified or cashiers Decorations Complimentary Hotel decorations include existing hotel tables and chairs, Bernardaud China, gold-rim chargers, Four Seasons signature silverware, glassware, table numbers, white table/napkin linens with gold skirting, votive candles, staging and dance floor. Details Continued morning m i d d ay evening beverage c o n ta c t d e ta i l s deta ils con ti n u e d Additional Labor Overtime Labor Fee Administrative Chef Fee $185 per Attendant (per 50 guests) The fees are based on the total actual number of people and are per hour for each hour that your event continues past the contracted time. Administrative Sushi Chef Fee $350 per Attendant (per 75 guests) Bartender Labor Fee $185 per bartender (per 100 guests) This fee is waived once the bar revenue reaches $500. Communications Telephones, polycom speakerphones, fax machines, modems, laptops, and internet services are provided by the IT department and can be requested through your Catering Manager. Minimum Attendance Fee Charge for meals/events with fewer than 20 guests guaranteed is $150 per meal period. Overnight Setup Overnight set-up in function room is subject to availability and additional rental charges. Less than 249 people $700 per hour 250 – 499 people $900 per hour 500 or more people $1,200 per hour Parking Information Hosted valet parking for events is $8 per vehicle. Hosted self-parking is $5 per vehicle. Overnight parking for Hotel guests is $26 per vehicle for valet and $17 per vehicle for self-parking. Personalized Readerboards Readerboard screens are displayed in the lobby and will indicate the time and room location of your events, unless you wish to keep this information private. Additionally, there is a screen in front of each room. We will post the name of your meeting or function and/or a company logo on this screen for the duration of your event. *For an additional fee of $100, these screens may be personalized with a slideshow of your own photographs. Please ask your Catering Manager for details. Security The Hotel will not be responsible for the damage or loss of any equipment or articles left in the Hotel prior to, during or following a banquet function. Arrangements must be made in advance for security of exhibits, merchandise, valuables or articles set-up for display. Staff keys for office and storage rooms are available. Storage/Packages All incoming packages should be addressed with the name of your Catering or Conference Services Manager, name of the group or event, and the dates of the program. Please advise your Catering or Conference Services Manager of large shipments in advance, as it may be necessary to arrange offsite storage at the client’s expense. Shipping and Street Address: Four Seasons Hotel Westlake Village 2 Dole Drive Westlake Village, CA 91362 (818) 575-3000
