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| - Private Party Price List - Private Room Prices - Menu - Additional Private Party Price List |
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| Private Party Price List 2008 | |||
| Four course menu* | $70.00 | ||
| Appetizer Salad Choice of two entrees Dessert |
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| Four course menu | $115.00 | ||
| Same
as above and includes: Chef's choice of fine California wines with dinner 7.75% California sales tax 20% gratuity |
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| Six course V.I.P. menu | $130.00 | ||
| Six
course dinner including Champagne toast and Hors d'oeurves Chef's choice of fine California wines with dinner 7.75% California sales tax 20% gratuity |
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Please Note: |
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| ~
Menu ~ Appetizers ~ Salads ~ Entrees ~ Fish ~ Dessert |
| ~ Appetizers ~ |
| Cannelloni
di Casa Homemade tubes of pasta filled with a rich mixture of imported cheeses and sausages, baked in an ethereal tomato tinted cream sauce |
| Charred
Chilies With Four Cheeses Roasted and skinned local Ortega peppers filled with four imported cheeses and grilled with a fresh tomato salsa |
| Poached
Salmon With Champagne and grapes |
| Homemade
Potato Gnocchi With truffle mushroom essence |
| Carpaccio
of Beef Paper thin tenderloin of beef with virgin olive oil, Parmesan cheese and pistachios |
| Grilled
Shrimp Grilled jumbo shrimp with Champagne and fresh herbs |
| Boneless
Golden Trout Toasted almonds and browned butter |
| Dungeness
Crab Cakes Sweet, fresh Northern crab encased in an herb crust sautéed with roasted red pepper Hollandaise |
| Vongole
Possillipo Succulent, tender clams steamed in Pinot Grigio, with hot peppers and herbs |
| Spicy
Corn Chowder With chives and crackled bacon garnish |
| Silky
Chicken & Wild Mushroom Soup Made with organic free-range chicken |
| Artichoke
and Grilled Eggplant Soup Lemon, garlic and white wine |
| Scallop
& Mushroom Bisque With white wine and cream |
| Maine
Lobster Bisque Made from fresh, tender, sweet Maine lobster garnished with shrimp and sherry |
| ~ Salads ~ |
| Casa
Salad Butter soft red & green leaf lettuces with an imported Gorgonzola vinaigrette and toasted walnuts |
| Melange
of Field Greens Mixed field greens with raspberry vinaigrette and Sonoma goat cheese croutons |
| Beet
& Belgian Endive With a Dijon vinaigrette dressing |
| Hearts
of Palm Tender hearts of palm with roasted pepper vinaigrette |
| Warm
Potato & Herbs Shredded and crisply sautéed potatoes layered onto a bed of mixed greens and fresh herbs |
| Roasted
Peppers Roasted and skinned red and yellow peppers with a Dijon shallot vinaigrette |
| Salad
Verde Mixed organic field greens with garden vegetables, hard cooked eggs in a Dijon shallot vinaigrette |
| Glazed
Salmon Salad With ginger, soy and honey |
| Caesar
Salad Romaine lettuce with our homemade traditional Caesar dressing and fresh shaved Parmesan cheese |
| Grilled
Portabella Mushroom Salad Marinated, grilled and sliced Portabella mushroom over organic field greens with baby tomatoes dressed in an aged balsamic vinaigrette |
| ~ Entrees ~ |
| Strip
Loin of Beef Roast strip loin presented with a Bordelaise sauce,(or béarnaise or mushroom essence) topped with crisply fried slivered onions |
| Tenderloin
of Beef Roast tenderloin of prime beef presented with a Bordelaise sauce, (or béarnaise or mushroom essence) topped with crisply fried slivered onions |
| Rack
of Lamb Rack of Colorado lamb rolled in a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace |
| Roast
Loin of Veal Milk-fed veal loin with fresh thyme, capers and lemon |
| Grilled
Quail With Truffled Polenta Semi-boneless in its natural juices |
| Roast
Loin of Pork Infused with prunes and apricots |
| Muscovy
Duck Breast With dried cherries and cognac |
| Chicken
Florentine Oven roasted boneless breast of free-range bird, encasing sautéed onions, spinach, truffled mushrooms and apple wood smoked bacon, sliced then layered on a Champagne demi glace |
| Chicken
"Grand Mere" With bacon, pearl onions, chanterelles and peas |
| Poussin Free-range baby chicken lined with spinach, bacon, onions and wild mushrooms with a truffle mushroom essence |
| ~ Fish ~ |
| Grilled
John Dory With pineapple hollandaise |
| Sautéed
Brook Trout With a puree of seedless red grapes |
| Sautéed
Golden Trout Encrusted with almonds, sautéed with brown butter and lemon |
| Grilled
Salmon With fresh orange hollandaise |
| Baked
Swordfish New Orleans Fresh filet of local swordfish napped with a Creole honey-mustard and toasted pecans |
| Sautéed
Scallops With mushrooms, tarragon and white wine |
| Grilled
Swordfish Black beans and aged sherry wine vinegar with a fresh tomato and lime salsa |
| Presidential
Whitefish Lake Superior whitefish on a bed of mashed potatoes and sautéed spinach with Pommery hollandaise |
| ~ Dessert ~ |
| Caramelized
Apple Tart Tart slivered apples on a crisp pastry crust in a pool of caramel sauce |
| Trilogy
of Mousse Imported milk, dark and white chocolate in a pool of raspberries |
| Caramelized
Pineapple Tart Chunks of fresh pineapple and whipped cream encased in a puff pastry floating in caramel sauce |
| Fresh
Berry Crème Brulee Rich custard studded with fresh seasonal berries and a caramelized sugar crust |
| Fresh
Lemon Tart With raspberry Coulis and fresh cream |
| Fresh
Berries & Ice Cream In a hand-made tulip shell |
| Belgian
Dark Chocolate Pate A sinfully rich slice of decadence floating on a vanilla and raspberry crème anglaise |
| Pear
Almond Tart Fresh Bartlett pears baked in a sweet pastry shell with marzipan filling |
| Tiramisu
"Lift Me Up" Traditional northern Italian dessert of homemade lady fingers, rum soaked espresso and layered with marscapone and shaved chocolate |
| Apple
Dumpling Encased in puff pastry with cinnamon and pecans. Served with vanilla bean ice cream |
| Mocha
Crème Brulee Rich cappuccino custard crowned with a layer of Belgian bittersweet chocolate |
| Warm
Gingerbread With spiced pears and cream Chantilly |
| Tropical
Fruit Warmed with Grand Marnier and served with vanilla bean ice cream in a hand-made tulip shell |
| Flourless
Chocolate Cake Espresso crème Anglaise |
| Additional Private Party Price List | ||
| Dining tables are set with white linens and napkins. Jillian's provides a cachepot with a fresh flowering seasonal plant and two or three votive candles. The following is a list of additional table decorations. | ||
| Floral Arrangements | Starting At | |
| Small for table
seating 2/4 Medium for table seating 4/6 Large for table seating 8/10 |
$65.00 $75.00 $95.00 |
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| Candles | ||
| 3" Pillar
Candle 6" Pillar Candle 9" Pillar Candle Additional votives Tapers |
$ 6.00 $ 8.00 $10.00 $ 1.00 $ 2.50 |
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| Linens | Price Varies | |
| A variety of styles and colors | ||
| Menus | Price Varies | |
| A menu is printed and presented in a beautiful menu card. We can customize the menus using personal photographs scanned into our computer using various upgraded card stock. | ||
| Place Cards | $2.50/Card | |
| Seating cards and table numbers can be arranged with 48 hours prior notice. | ||
| Mirrors | $5.00 | |
| Rental fee per round mirror | ||
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