a festive tour through the holidays from executive chef


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A FESTIVE TOUR THROUGH THE HOLIDAYS FROM EXECUTIVE CHEF JOHN HART 2018 HOLIDAY SEASON MENUS Lunch Buffet Plated Lunch Dinner Buffet Plated Dinner Afternoon Tea Reception The following menus are suggested items and pairings. We would be pleased to create a customized menu to suit your tastes and budgets. Prices are subject to 25% service charge and 8.50% sales tax. The hotel reserves the right to change prices due to current market conditions. All menus are accompanied by freshly brewed regular & decaf coffee and a selection of Tealeaves Signature Teas.

LUNCH BUFFETS LUNCH BUFFET MENU ONE $85 per person SALADS Coraline Endive Salad, Curly Mustard Greens, Dried Pears, Tangerine Crème Fraiche Spinach Salad, Grilled King Trumpet Mushrooms, Black Garlic, Parmesan Snow, Paprika Vinaigrette Quinoa & Buckwheat Salad, Pink Pacific Shrimp, Meyer Lemon Cumin Dressing MAIN COURSES Oven Roasted Turkey Pan Gravy & Cranberry Sauce Traditional Stuffing Swiss Chard Lemon Ricotta Ravioli, Roasted Onion Broth Yukon Gold Whipped Potatoes Roasted Root Vegetables DESSERTS Eggnog Cheesecake Dark Chocolate Mousse Pumpkin Pie Tiramisu Festive Cookies

LUNCH BUFFET MENU TWO $95 per person SOUP Winter Squash Soup, Fuji Apples, Crispy Shimeji Mushrooms, Mint Crème Selection Of Bread CHEESE Northern California Farmers Cheese, Point Reyes Original Bleu, Vintage Cheddar, Goat Cheese Nuts & Compotes Baked Artisan Breads, Crisps CHARCUTERIE Turkey Galantine, Tuscan Salami, Soppressata Salami, Rosemary Ham, Mortadella Pickles, Mustards, Grissini, Crackers, Fig Mustardo SEAFOOD Smoked Salmon, Prawns, Grilled Octopus Ceviche Cocktail Sauce, Lemon & Capers SALADS Coraline Endive Salad, Curly Mustard Greens, Dried Pears, Tangerine Crème Fraiche Spinach Salad, Grilled King Trumpet Mushrooms, Black Garlic, Parmesan Snow, Paprika Vinaigrette HOT SELECTION Oven Roasted Turkey, Turkey Gravy & Cranberry Sauce, Traditional Stuffing Braised Beef Short Rib, Roasted Toy Carrots & Crispy Onions Pumpkin Ravioli, Maple Acorn Squash, Brown Butter Chive Drizzle Herb Roasted New Potatoes Brussels Sprouts with Parmesan & Chili DESSERTS Mini Pumpkin Pie with Vanilla Chantilly Maple Pecan Cranberry Tart Fruits & Berries

PLATED LUNCHES PLATED LUNCH MENU ONE $75 per person FIRST COURSE Pumpkin Soup, Orange Zest, Parmiggiano Reggiano Toasted Pumpkin Seeds MAIN COURSE Oven Roasted Turkey Creamy Whipped Potatoes, Brussels Sprout & Bacon Lardons, Brown Sugar and Dill Glazed Baby Carrots Traditional Pan Gravy, Cranberry Sauce DESSERT Rum and Egg Nog Pot de Crème Chocolate Dipped Cranberry Shortbread

PLATED LUNCH MENU TWO $85 per person FIRST COURSE Red Endive & Frisée Salad Point Reyes Original Blue, Wine Pear, Smoked Candied Walnuts Champagne Vinaigrette MAIN COURSE Grilled Skuna Bay Salmon Carb Risotto, Grilled Leeks, Shiitake Mushrooms Chervil Cream DESSERT Pumpkin Pie Cheesecake Caramel, Hazelnuts, Vanilla Chantilly

DINNER BUFFETS DINNER BUFFET MENU ONE $115 per person SOUP Great Northern Bean and Lacinato Kale Soup, Prosciutto Ham CHEESE Northern California Farmers Cheese, Point Reyes Original Bleu, Vintage Cheddar, Goat cheese Nuts & Compotes Baked Artisan Breads, Crisps CHARCUTERIE Turkey Galantine, Tuscan Salami, Soppressata Salami, Rosemary Ham, Mortadella Pickles, Mustards, Grissini, Crackers, Fig Mustardo SEAFOOD Smoked Salmon, Prawns, Grilled Octopus Ceviche Cocktail Sauce, Lemon & Capers SALADS Coraline Endive Salad, Curly Mustard Greens, Dried Pears, Tangerine Crème Fraiche Spinach Salad, Grilled King Trumpet Mushrooms, Black Garlic, Parmesan Snow, Paprika Vinaigrette HOT SELECTIONS Oven Roasted Turkey, Turkey Gravy & Cranberry Sauce, Traditional Stuffing Braised Beef Short Rib, Porcini Mushroom Jus Wild Caught Petrale Sole, Salt Point Mussels, Celery Root Saffron Fumé Swiss Chard Lemon Ricotta Ravioli, Roasted Onion Broth Brussels Sprouts with Parmesan, Chilies Crispy Fingerlings and Leeks Winter Roots Vegetables

DESSERTS

Fruits & Berries Pecan Cranberry Tart Eggnog and Rum Panna Cotta, Gingerbread Cookie Mini Pumpkin Pie with Vanilla Chantilly

DINNER BUFFET MENU TWO $135 per person SOUP Winter Squash Soup, Fuji Apples, Crispy Shimeji Mushrooms, Mint Crème Selection Of Bread CHEESE Northern California Farmers Cheese, Point Reyes Original Bleu, Vintage Cheddar, Goat cheese Nuts & Compotes Baked Artisan Breads, Crisps CHARCUTERIE Turkey Galantine, Tuscan Salami, Soppressata Salami, Rosemary Ham, Mortadella Pickles, Mustards, Grissini, Crackers, Fig Mustardo SEAFOOD Smoked Salmon, Prawns, Grilled Octopus Ceviche, Mussels, Clams Cocktail Sauce, Lemon & Capers SALADS Coraline Endive Salad, Curly Mustard Greens, Dried Pears, Tangerine Crème Fraiche Spinach Salad, Grilled King Trumpet Mushrooms, Black Garlic, Parmesan Snow, Paprika Vinaigrette Quinoa & Buckwheat Salad, Pink Pacific Shrimp, Meyer Lemon Cumin Dressing HOT SELECTIONS Oven Roasted Turkey, Turkey Gravy & Cranberry Sauce, Traditional Stuffing Braised Beef Short Rib, Porcini Mushroom Jus Wild Caught Petrale Sole, Salt Point Mussels, Celery Root Saffron Fumé Swiss Chard Lemon Ricotta Ravioli, Roasted Onion Broth Beluga Lentils, Sherry Vinaigrette, Candied Beets Bourbon Candied Garnet Yams, Charred Baby Marshmallows Roasted Heirloom Cauliflower, Kabocha Squash, Golden Raisins DESSERTS Fruit & Berries Pecan Cranberry Tart Warm Sticky Toffee Pudding Cake Pumpkin Pie, Vanilla Chantilly Eggnog and Rum Panna Cotta, Gingerbread Cookie

DINNER BUFFET MENU THREE $155 per person SOUP Pumpkin soup, Orange Zest, Parmiggiano Reggiano Toasted Pumpkin Seeds SALADS Coraline Endive Salad, Curly Mustard Greens, Dried Pears, Tangerine Crème Fraiche Spinach Salad, Grilled King Trumpet Mushrooms, Black Garlic, Parmesan Snow, Paprika Vinaigrette Char Grilled Squid Salad. Fennel Root, Citrus and Zucchini Quinoa & Buckwheat Salad, Pink Pacific Shrimp, Meyer Lemon Cumin Dressing SEAFOOD Dungeness Crab Legs, Hot Smoked Salmon, Cold Smoked Salmon, Dill Cured Gravlax Chilled Prawns, Ahi Tuna Poke Cocktail Sauce, Capers, Pickled Onions, Citrus CHARCUTERIE & ARTISANAL CHEESES Turkey Galantine, Tuscan Salami, Soppressata Salami, Rosemary Ham, Mortadella Pickles, Mustards, Grissini, Crackers, Fig Mustardo Northern California Farmers Cheese, Point Reyes Original Bleu, Vintage Cheddar, Goat cheese Nuts & Compotes Baked Artisan Breads, Crisps MAIN COURSES Oven Roasted Turkey, Turkey Gravy & Cranberry Sauce, Traditional Stuffing Roasted Seabass, Chorizo, Rock Shrimp, Escarole Noilly Prat Sauce Swiss Chard Lemon Ricotta Ravioli, Roasted Onion Broth Yukon Gold Mashed Potatoes Brussel Sprouts, Spaghetti Squash, Toy Carrots, Scarlet Turnips Community Grain Polenta, Porcini Mushrooms, Scallions, Parmesan Chef Attended Live Carving Station Slow Roasted Prime Aged Rib Eye, Mustard Seed Rub Herb Roasted Rack of Lamb, Mint Jus DESSERTS Eggnog Cheesecake Dark Chocolate Mousse Pumpkin Pie Tiramisu Festive Cookies Seasonal Fruits

PLATED DINNER PLATED DINNER MENU ONE $115 per person FIRST COURSE Red Endive & Frisée Salad Point Reyes Original Blue, Wine Pear, Smoked Candied Walnuts Champagne Vinaigrette MAIN COURSE Oven Roasted Turkey, Traditional Stuffing Garnet Yam Purée, Glazed Winter Root Vegetables Pan Gravy, Cranberry sauce DESSERT Traditional Spiced Pumpkin Pie, Vanilla Chantilly

PLATED DINNER MENU TWO $135 per person FIRST COURSE Wild Arugula, Burrata Mozzarella, Charred Fenned, Grapefruit, Pistachios, Shallot Vinaigrette SECOND COURSE Pumpkin Soup, Orange Zest, Parmigiano Reggiano, Toasted Pumpkin Seeds MAIN COURSE Roasted Seabass, & Grilled Filet of Beef Yukon Gold Whipped Potatoes, Acorn Squash, Broccolini, Winter Mushroom Ragout, Rosemary Cabernet Jus Or Oven Roasted Turkey, Traditional Stuffing Garnet Yam Purée, Glazed Winter Root Vegetables Pan Gravy, Cranberry sauce DESSERT Pumpkin Pie Cheesecake Caramel, Hazelnuts, Vanilla Chantilly Or Gingerbread Cake Toffee Sauce, Vanilla Chantilly

AFTERNOON TEA MENU $70 per person PASTRIES Homemade Scones Assorted Mini Pastries Gourmet Selection of Tealeaves Teas FINGER SANDWICHES Poached Asparagus, Goat Cheese Crème, Violas, Sourdough Hot House Cucumber, Spinach Mousse, Radish, Sprout Smoked Salmon Horseradish Mousse, Sturgeon Caviar, Dark Pumpernickel Curried Chicken Banh Mi, Green Papaya Salad, Micro Basil, Mini Croissant Egg Salad, Upland Watercress, Lemon Aioli Elevate Your Experience to a Veuve Clicquot Champagne Tea - $86 per person

RECEPTION STATIONS

All Reception Stations require a Chef Attendant

PRIME RIB $30 per person Garlic & Fresh Herbs Roasted Prime Rib Dijon Aioli, Brioche Rolls, Au Jus KRUSE BONE IN HAM $30 per person Apricot Honey Ginger Glazed Bone-InHam Gala Apples Cider Sauce, Creole Mustard Baby Biscuits SALMON EN CROUTE $30 per person West Coast Salmon filet perfectly baked in a puff pastry Caviar crème fraiche and tarragon béarnaise sauce TOM TURKEY $30 per person Sage & Garlic Brined Tom Turkey Classic stuffing, citrus cranberry sauce and black pepper roux gravy MASHED POTATO & NEW CROP BAR $27 per person Creamy Yukon gold, new crop marble potatoes, Smashed garnet yams Toppings: Crumbled Bacon, Point Reyes Original Blue Cheese, Tillamook Cheddar, Scallions, Sour Cream, Cinnamon maple butter, Crispy Garlic, Whipped butter, Sliced Jalapeno pepper BRUSSEL SPROUTS THREE WAYS $20 per person Caramelized in Port wine, toasted pecans and pancetta Tempura Lollipops, wasabi aioli Braised Butternut Squash & Brussels Sprout Soup, Cranberry Caramel Drizzle

RECEPTION STATIONS DIVER SCALLOPS & RAVIOLI $35 per person Red kuri squash, lemon ravioli , roasted chestnuts, Candied ginger, garden greens, white truffle nage RAW BAR $47 per person Jumbo Shrimp, Oysters on the Half Shell, Snow Crab Claws, Tuna Poke, Manila Clams, Salt Point mussels Served with Bourbon Remoulade, Cocktail Sauce, Sherry Mignonette,lemons HIMALAYAN HOT SALT ROCKS $35 per person Beef Tenderloin, Ahi Tuna, Mary's Ranch Chicken, Muscovy Duck Seared a la minute upon Himalayan Salt Rocks Tomato Olive Relish, Port Wine Reduction, Pineapple Pear Compote Smoke Paprika Sea salt, Fresh Ground Pepper, Focaccia Crisps Rosemary Olive Oil Brushes SEAFOOD PAELLA $35 per person Shrimp , Seabass, Mussels, Saffron Lobamba Rice Tiny Beans, Paquillo Peppers, Garlic Baguette, Leche Garlic Aioli Served in Giant Paella Pan FENNEL DUSTED PAN-ROASTED JUMBO PRAWNS $35 per person Salsify, Butternut Squash, Crispy Prosciutto, Smoked Tomato Aioli Carnaroli Citrus Risotto, White Truffle Chiabatta Crostini

SWEET STATIONS “Gingerbread, Lebkuchen, Piparkook, Le pain d'épices” $25 per person Gingerbread Spiced Cake, Cinnamon Icing Gingerbread Cookie Family Gingerbread Cupcakes PUMPKIN & PECAN $20 per person Pumpkin Pie Japanese Pumpkin “Kabocha” Mousse Dome Pecan Espresso Tartlet Sweet and Spicy Pecans MANY WAYS TO HOT CHOCOLATE $25 per person Hot Chocolate served in our favorite styles German Spice, “Nostalgic” Mexican, Light Chocolate, Dark Chocolate, San Francisco Ghirardelli, San Francisco Style “Almond Hot Chocolate Served with the Palace’s Pastry Shop House made Clouds, Dusted with Winter Snow or Chocolate Pixie Dust BARK, BARK, BARK $20 per person Peppermint Bark, Peanut Butter Chocolate Bark, Caramel, Chocolate & Marshmallow Bark Large Sheets of “Bark” presented on Butcher Paper with Individual Mallets to Break off Pieces ALL ABOUT THE APPLE $20 per person Apple Cider, Unfiltered Apple Juice, Spiced Hot Cider Warm Fresh Apple Sauce, House made Apple Pie Assorted organic apples in farmers’ wooden basket

PALACE HOTEL, A LUXURY COLLECTION HOTEL, SAN FRANCISCO 2 NEW MONTGOMERY ST SAN FRANCISCO, CA 94105 + 1 415 512 1111