All prices are per person and based on a 3-course meal
(Starter salad, Entrée and Dessert)
Coffee, Iced Tea, Lemonade and Fountain Sodas Included
Prices do not include 20% service charge and 8.25% tax
(All meals include freshly baked breads & rolls)
| FIRST COURSE SALADS |
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Please Select One (1) for entire group
- Organic Baby Greens
toasted almonds and imported sherry vinaigrette
or
- Caesar Salad
crisp romaine garnished with dry-aged
ricotta and chipped croutons
or
- Baby Spinach Salad
baby spinach with julienne apples,
jicama chips and roasted pecan dressing
or
- Warm Sonoma Goat Cheese Salad
on arugula with mission figs, cherry tomatoes,
candied walnuts, toasted hazelnut vinaigrette
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| SECOND COURSE ENTRÉE |
Select 3 Entrée choices for parties of 25 or less
Select 2 Entrée choices for parties of 40 or less
Select 1 Entrée choice for parties over 40
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- Mediterranean ½ Rotisserie Chicken
citrus-marinated chicken with gratin potatoes, red cabbage , spiced carrots and lemon butter
- Pork Chops
au gratin potatoes, baby carrots and asparagus with a maple-mustard glaze
- Angel Hair Pasta
with marinara and fresh basil
- Penne a la Vodka
Rock shrimp, asparagus, tomato and basil
- Seafood Linguine
shrimp, clams and fresh fish in a white wine tomato-herb sauce
- Argentina Steak
with avocado mashed potatoes, vegetable medley in a chimichurri sauce
- Duet of Bistro Steak & Salmon
with gratin potatoes, fresh vegetable medley and a ginger-shoyu glaze
- Pan Seared Sterling Salmon
with a sweet potato cake, sesame roasted long beans, black bean sauce and cilantro raita
- Artichoke Ravioli
stuffed with ricotta and fresh herbs, garnished with arugula, diced tomatoes and balsamic vinegar with rosemary cream sauce
- Bistro Steak
with gratin potatoes, fresh vegetable medley and roasted garlic aioli
- Seabass Vera Cruz
on a bed of new potatoes with cilantro-lime salsa
- Duet of New York Strip & Salmon
with port wine sauce and buerre blanc, chipotle mashed potatoes and asparagus spears
- Duet of Pepper Crusted New York Strip & Jumbo Shrimp
with garlic mashed potatoes & seasonal vegetables
- Grilled Swordfish
with garlic mashed potatoes, asparagus, heirloom tomato sauce and a pesto crust
- Pepper Crusted
New York Strip
with roasted red potatoes, grilled asparagus and marchand de vin butter
- Herb Crusted
Filet Mignon
on a potato leek gratin, served with port wine sauce and crumbled roquefort cheese
- Duet of Petite Filet Mignon & Jumbo Shrimp
with garlic mashed potatoes & seasonal vegetables
- Duet of Maine Lobster (6 oz. Tail) & Petite Filet Mignon
with garlic mashed potatoes and julienne vegetables
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| THIRD COURSE DESSERTS |
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Please select one (1) dessert for entire group
- Ice Cream and Jumbo Cookie
- Twin Palms Chocolate Box Cake
dark, rich chocolate cake layered with a smooth chocolate truffle cream coated with ganache and borderline butter cream
- Classic Crème Brulée
with a thin caramelized sugar crust
- A Rainbow of Sorbets and Fresh Berries
- Family Style Platters of French Pastries
Note: A cake may be substituted for special events at no additional charge with 72 hours notice |
| Special Event Cakes |
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- White Cake with Tahitian Cream & Fresh Berries
light and moist white cake layered with Tahitian cream and seasonal berries.
- Twin Palms Chocolate Box Cake
dark, rich chocolate cake layered with a smooth chocolate truffle cream
coated with ganache and borderline butter cream
- New York Cheesecake
served with fresh berries and raspberry sauce
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