Banquet Menu

B A N Q U E T M E N U

B A N Q U E T M E N U

Customize Your Plated Dinner

PRICE INCLUDES THREE COURSES: SEASONAL SALAD, PRE-SELECTED ENTRÉE &DESSERT

Includes Rolls & Butter, Peet’s Organic Blend®Regular, Decaffeinated Coffee, Organic Hot Tea, Iced Tea.

FIRST COURSE

SECOND COURSE Entrée includes your choice of Protein, Sauce, Side & Seasonal Vegetable

SEASONAL SALAD

Duet Entrées and Vegetarian Entrees are Available Upon Request. Please Inquire with Your Catering Manager for Options and Pricing.

Dinner Buffets

SPRING: Strawberry Fields Forever, Organic Strawberries, Ricotta Salata, Arugula, Almonds, Spring Onions, Goat Cheese Fritter, Aged Balsalmic SUMMER: HeirloomTomato Salad, Burrata Cheese, Pickled Onion, Fried Capers, Basil, Aged Balsamic FALL | WINTER: California Citrus Salad, Organic Baby Lettuces, Marcona Almonds, Avocado, Shropshire Blue Cheese, Orange Poppy Seed Dressing

PROTEIN (Select one) o 6oz Prime Tenderloin | $115 o 10oz Prime NewYork | $125 o Sonoma Rack Of Lamb | $129 o Baked Chicken Breast | $90 o Wild King Salmon | $109 o Alaskan Halibut | $115 o Wild Seabass | $115

Includes Peet’s Organic Blend®Regular, Decaffeinated Coffee, Organic Hot Tea, Iced Tea.

A labor fee of $190 will be incurred for buffets with less than twenty-five (25) guests.

WESTERNCOOKOUT | $105 MixedGreen Salad, HouseMade RanchDressing, RedWine Vinaigrette

MEXI-CALI | $77 Hearts of Romaine, Cojtija Cheese, Pepitas, Crispy Tortillas, Creamy Cilantro-Lime Dressing Jicama &Cucumber Salad Refried Pinto Beans, Mexican Rice, WarmFlour Tortillas Pico de Gallo, Guacamole, Pickled Jalapeños, Radishes, Limes Dulce de Leche Cake, Cinnamon Churros ENTRÉES: (Select two) o Sliced Carne Asada, Fresh Lime, Cilantro o Yucatan Chicken, Achiote, California Citrus o Traditional Pork Carnitas o Sustainably-Sourced Salmon Calichi, Roasted Poblano Peppers, Crème Fraîche +$14 Chicken Tortilla Soup +$9 Parmesan Reggiano, Caesar Dressing Caprese Salad, Tomato, Mozzarella, Basil Antipasti, California CuredMeats, Cheeses, Olives, Roasted Peppers, Giardiniera Spinach & Ricotta Raviolis, Fresh Pesto Pasta Bolognese, Ground Beef, Tomatoes, Herbs Chicken Parmesan, Sauce Pomodoro Grilled Seasonal Vegetables Garlic Bread Traditional Tiramisu, Cannoli Shrimp Scampi, Fusilli Pasta, Parmesan Reggiano +$12 ITALIANBUFFET | $95 Classic Caesar Salad, Hearts of Romaine, Herb Croutons,

Tomato Cucumber Salad, Italian Vinaigrette Flank Steak, Bordelaise RedWine Sauce Barbecue Chicken, BBQ Sauce Sustainably-Sourced Salmon, Lemon Dill Beurre Blanc Cowboy Baked Beans Grilled Seasonal Vegetables Corn BreadMuffins Fruit Cobbler MONTEREY FISHERMAN’SWHARF | $132 Portola’s Signature ClamChowder Baby Iceberg Lettuce, Applewood Smoked Bacon, Carrots, Red Onions, Point Reyes Blue Cheese Dressing Grilled Castroville Artichokes, Garlic Aïoli Sustainably-Sourced Salmon, Lemon Piccata Seafood Pasta, Scallops, Prawns, Mussels, Tomatoes, Basil, Sauvignon Blanc Reduction NewYork Strip Steak, Green Peppercorn Sauce Sauté of Garden Vegetables Parsley Potatoes Brioche Rolls NewYork Cheesecake, Raspberry Puree

THIRD COURSE (Select one)

SAUCE (Select one)

SIDE (Select one)

o Bordelaise

o Whipped YukonGold Potatoes

NEWYORK CHEESECAKE Raspberry Puree

o WildMushroomRagout

o Au Gratin Potatoes o Creamy Polenta o Basmati Rice Pilaf

o Green Peppercorn o Horseradish Cream

CHOCOLATE ESPRESSOTORTE Raspberry Coulis MEYER LEMON TART GrahamCracker Crust, Whipped Cream

o Lemon Caper

SEASONAL VEGETABLE

SPRING: Asparagus

SUMMER: Haricot Verts

FALL | WINTER: California Ratatouille

Prices are subject to a 25% service charge and applicable local taxes. For a complete guide to the Hotel’s Policies and Information refer to page 22.

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