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Home	BREAKFAST Breakfast Table St. Regis Continental European Breakfast Table American Breakfast Table Ultra-Luxe Hot Breakfast Table San Francisco Breakfast Table Japanese Breakfast Table Breakfast Table Stations Organic Cereal Bar Seasonal fresh fruit cut to order, assorted dry toppings, whole, 2%, skim, and soy milk Omelet and Eggs -"Your Way" Served with Cow Girl Creamery™ cheeses, Fra'Mani™ cured meats, Ferry Building seasonal market vegetables Plated Breakfast St. Regis North American Fresh Start Luxe Box Continental Brunch San Francisco Brunch Pacific Heights Brunch
TEA & COFFEE SERVICE Morning Living Well Fast Lane "T" Culture Afternoon T Culture Living Well Fast Lane	LUNCH Chilled Lunch Table Working Luncheon Table One Working Luncheon Table Two Hot Lunch Table Local Farmer’s Market/ A Taste of Summer Mexico/ Punta Mita BORA BORA/ PRINCEVILLE MALLORCA/ ROMA SINGAPORE/ BEIJING Chilled Plated Lunch SEASONAL STARTERS Frisée, strawberries, Humboldt Fog™ goat cheese, sherry vinaigrette Caesar salad, parmesan brioche crostini, pickled white anchovy, Caesar dressing Mâche, toasted walnuts, apple vinegar, honey, lemon olive oil Heirloom tomato gazpacho, lemon olive oil Seasonal Chilled Luncheon Seared red tuna salad, tatsoi greens avocado tempura, yuzu white soy vinaigrette Sushi and sashimi tasting~ six pieces San Francisco crab roll sandwich, garlic aioli, homemade sea salt potato chips Sweet Endings Collection Trio of chocolates: marquise au chocolate, Aztec "hot' chocolates Catalán cream and caramelized white chocolate rum cake Mango upside down cake, olive oil cake, hana haupia ~mango pudding~ brown sugar sauce Seasonal berry pudding, popovers, orange crème fraîche, macerated berries PB&J: Peanut butter mousse pie, angelfood toast points, concord grape panna cotta, grape gelée Strawberry Scottish shortbread, apricot fool, strawberries and apricot sous-vide St.Regis' 'Its It' oatmeal cookie, ice cappucino parfait, chocolate crème ganache Red velvet cake, red cocoa cake, cream cheese custard, chocolate drizzle Tropical ice box cake: chile-lime Bavarian creme, chewy coconut macaroon, mango and dragon fruit, tropical fruit compote Hot Plated Lunch Seasonal Soups Seasonal fresh shelling beans, tomato confit, marjoram, crispy Parma ham chip Sweet corn and fingerling potato soup, Duroc crispy pork belly, Italian parsley Roasted red bell pepper and heirloom tomato soup, smoked paprika, ciabatta garlic toast, cherry tomato Broccolini veloute, roasted pine nut, basil oil, fresh ricotta gnocchi Seasonal Salads Wild arugula, raspberry and heirloom tomato salad, Villa Manodori Aceto di Balsamico™, Humboldt Fog™ goat cheese Salad a la parisienne, poached lobster, Summer vegetables Haricot vert and yellow wax bean salad, Belvedere Farm™ organic goat cheese fromage blanc, fresh basil, Italian batard Frisee and mache salad, fennel bavarois, Point Reyes™ blue cheese, toasted hazelnut, anise vinaigrette Luncheon Main Course Butter poached halibut "pot au feu," young vegetables, micro green salad, preserved meyer lemon Grilled yellow tail jack, spicy eggplant and peach compote, lemon verbena butter sauce Red snapper filet, fresh white bean and kalamata olive minestrone, aniseed, Sicilian extra virgin olive oil Seared local white bass filet, summer squash and fennel, lemon butter sauce, Tahitian vanilla oil Local black cod, green curry sauce, warm avocado and baby bok choy salad Free range organic chicken breast, whole grain mustard, creamy polenta, seasonal vegetables, natural jus Roasted herb crusted rack of lamb, garbanzo fries, squash blosso filled with tomato confit and summer squash Braised flat iron steak, baby heirloom carrot, parmesan and potato pancake, Montpellier butter Grilled beef tenderloin, sauteed summer chanterelles, white corn and potato ravioli, bordelais sauce (optional: add shrimp) Grilled duck breast, charred jalapeno and green pea puree, sauteed snap pea, parmesan and mint salad Vegetarian Main Course Summer mushroom ravioli, sauteed baby spinach and leek, vegetable broth, Italian parsley Confit summer vegetables napoleon, parmesan regiano tuille, basil puree Organic durum wheat orecchiette pasta, zucchini and basil coulis, tomato confit, black olives Sweet Endings Collection Summer berries gazpacho, petit beurre cookie, caramelized lemon custard Italian mascarpone and creme fraiche panna cotta, raspberries, candied lemon zest, almond orange tuile Manjari grand cru bittersweet warm chocolate cake, mocha ice cream, Tahitian vanilla sauce Warm bing cherry "clafoutis," Sicilian pistachio ice cream, dark cherry and Amarena coulis Almond dacquoise, organic apricot and almond marmalade, meyer lemon mousseline Crunch feuillantine and caraibe chocolate mousse, salted caramel sauce Frog Hallow Farm organic apricot upside down cake, lavender honey ice cream Grab and Go SOUTH OF MARKET BOX LUNCHEON
DINNER Dinner Table CUSTOMIZED COMBINATIONS Local Farmer's Market/ A Taste of Summer MEXICO / PUNTA MITA BORA BORA/ PRINCEVILLE MALLORCA/ ROMA Singapore/ Beijing Plated Dinner Dinner Starters Maine lobster ravioli, fennel and baby spinach, creamy shellfish broth infused with lemon grass, spicy red oil Sweet English pea risotto, morel and bibb lettuce, parmesan foam, parsley salt Sauteed potato gnocchi, confit cippolini onion, baby artichokes, garlic and sage butter Seared big eye tuna, sriracha emulsion SUMMER SOUPS Seasonal fresh shelling beans, tomato confit, marjoram, crispy Parma ham chip Sweet corn and fingerling potato soup, Duroc crispy pork belly, Italian parsley Roasted red bell pepper and heirloom tomato soup, smoked paprika, ciabatta garlic toast, cherry tomato Broccolini veloute, roasted pine nut, basil oil, fresh ricotta gnocchi SUMMER SALADS Wild arugula, raspberry and heirloom tomato salad, Villa Monodori Aceto di Balsamico, Humboldt Fog goat cheese Salad a la Parisienne, poached lobster, Summer vegetables Haricot vert and yellow wax bean salad, Belvedere Farm organic goat cheese fromage blanc, fresh basil, Italian batard Frisee and mache salad, fennel bavarois, Point Reyes blue cheese, toasted hazelnut, anise vinaigrette SUMMER MAIN COURSES Butter poached halibut "pot au feu," Summer vegetables, micro green salad, preserved meyer lemon Grilled yellow tail jack, spicy eggplant and peach compote, lemon verbena butter sauce Red snapper filet, fresh white bean and kalamata olive minestrone, aniseed, Sicilian extra virgin olive oil Seared local white bass filet, Summer squash and fennel, lemon butter sauce, Tahitian vanilla oil Local black cod, green curry sauce, warm avocado and baby bok choy salad Free range organic chicken breast, whole grain mustard, creamy polenta, seasonal vegetables, natural jus Roasted herb crusted rack of lamb, garbanzo fries, zucchini blossom filled with with tomato and confit and summer squash Braised flat iron steak, baby heirloom carrot, parmesan and potato pancake, Montpellier butter Grilled beef tenderloin, sauteed Summer chanterelles, white corn and potato ravioli, bordelais sauce (Optional: add shrimp) Grilled duck breast, charred jalapeno and green pea puree, sauteed snap pea, parmesan and mint salad SUMMER VEGETARIAN MAIN COURSES Summer mushroom ravioli, baby spinach and leek, Italian parsley broth Confit Summer vegetables napoleon, parmesan regiano tuile, basil puree Organic durum wheat orecchiette pasta, zucchini and basil coulis, tomato confit and black olives SWEET ENDING COLLECTIOn Summer berries gazpacho, petit beurre cookie, caramelized lemon custard Italian mascarpone and creme fraiche panna cotta, raspberries, candied lemon zest, almond orange tuile Manjari grand cru bittersweet warm chocolate cake, mocha ice cream, Tahitian vanilla sauce Warm bing cherry "clafoutis," Sicilian pistachio ice cream, dark cherry and Amarena coulis Almond dacquoise, organic apricot and almond marmalade, meyer lemon mousseline Crunch feuillantine and caraibe chocolate mousse, salted caramel sauce Frog Hallow Farm organic apricot upside down cake, lavender honey ice cream	RECEPTION Reception Table Artisan Cheese Display Antipasto Display Sushi & Sashimi Display Chilled Seafood Table Finger Sandwich Display Farmer's Market Crudite Cold Canapés COLD CANAPE AND CRUDO COLLECTION Salt cured local halibut ceviche, preserved Meyer lemon, toasted poppy seeds Slow roasted black mission fig, Humboldt Fog goat cheese, roasted pine nuts Heirloom tomato gazpacho, compressed watermelon, Villa Monodori Aceto di Balasamico A taste of Summer wrapped in rissole Fresh Dungeness crap salad, peaches, Meyer lemon aioli, lemon blam and Thai chili salt Black peppercorn and fennel seed crusted tuna tataki, green zebra tomato marmalade "Foie gras au torchon," Blenheimapricot chutney, brioche toast Caramelized leek compote, tomato confit, chive, Point Reyes blue cheese Cold saffron risotto rollwrapped in Serrano ham, paella style Hot Canapés Hot Canapé Collection Mini Dungeness crab cake, smoked paprika, red bell pepper coulis Mac and cheese fritters, sriracha citurs emulsion Wagyu beef sliders, Hooks cheddar, fried quail egg, spicy Russian dressing Caramelized chicken wings with honey and Dijon mustard, shallot and Sarawak pepper chutney English pea soup, silken baby carrot tofu, toasted cumin tuile Oriental lamb kebab, confit eggplant, Ras el Hanout spice Grilled beef skewer, Thai basil, yuzu dipping sauce Alsatian "flammenkueche", chive, fresh summer truffle Summer mushroom dumpling, frangrant lemongrass broth Anchor Steam braised sauerkraut, shrimp, cumin wrapped in eggroll, English mustard dip Action Stations Sashimi DIM SUM PASTA OR RISOTTO BEEF MEDITERRANEAN PORCHETTA FISH SHRIMP CEVICHE VEGETARIAN Dessert Table Dessert Tables Petit fours collection ~based on 3 per guest~ Selection of assorted pastry cakes to include; sacher torte, opera, roulade, tiramisu, New York cheesecake, bombolonis ~based on 2 per guest~ Pastry chef's selections of homemade candies to include: soft caramel, Guimauve French style marshmallows, lollipops, rice crispy treats ~based on 3 per guest~ Miniature cupcake collection ~based on 2 per guest~ Chef Attended Dessert Tables St. Regis float and ice cream parlor, mini soda floats and mini ice cream cones, made with infused syrups and house made ice creams and sorbets ~based on 2 per guest~ Summer fruit shortcakes, shortcakes and angel food cake filled with seasonal fruit compotes, topped with infused whipped creams and sauces ~based on 2 per guest~
COCKTAIL SERVICE Host Bar St. Regis Luxe Collection St. Regis Ultra-Luxe Collection Cordials and Liquors Cash Bar St. Regis Luxe Collection St. Regis Ultra-Luxe Collection Specialty Bar Bloody Mary Specialty Bar The red snapper The bloody amigo The bloody sunshine The great wall bloody mary The capital mary The Marilyn Monroe The Golden Gate mary Saki Specialty Bar St. Regis Martini Collection Beer Collection from around the world Wines wine - white Sparkling Wine & Champagne Roederer Estate, Anderson Valley, L’Ermitage Brut, 2001 Mumm Cuvée, Blanc de Noir, Napa Valley, NV Iron Horse, Green Valley, Brut, 2004 Laurent Perrier, Grand Siècle, Reims, NV Bollinger Special Cuvée, Brut, Aÿ, NV Sauvignon Blanc Matanzas Creek, Sonoma Valley, 2007 Markham, Napa Valley, 2006 Drylands Sauvignon Blanc, New Zealand, 2007 Craggy Range Sauvignon Blanc, Martinborough, New Zealand, 2007 Ferrari-Carano Fumé Blanc, Sonoma County, 2007 Chardonnay Far Niente, Estate Bottled, Napa Valley, 2006 Mer Soleil, Central Coast, 2006 Landmark, Overlook, Santa Barbara County, 2006 Jordan, Russian River Valley, 2006 Ramey, Russian River Valley, 2006 Laird Family Estate, Carneros, 2005 Carpe Diem, Firepeak Vineyard, Edna Valley, 2006 Calera, Mount Harlan, Napa Valley, 2006 Flowers, Sonoma Coast, 2006 Baileyana, San Luis Obispo/Monterey, 2006 Grgich Hills, Napa Valley, 2006 Other White Varietals Conundrum by Caymus, California Blend, 2006 Laird Family Estate Pinot Grigio, Cold Creek Ranch, Sonoma, 2007 Trefethen, Estate Dry Riesling, Napa Valley, 2007 Haag Gewürztraminer, Alsace, France, 2003 Grüner Veltliner Smaragd, Steinwand Vineyard, Wachau, Austria 2007 Rosé Calera, Vin Gris of Pinot Noir, Central Coast, 2005 Dessert Wine (.375) Arrowood Late Harvest Riesling, Alexander Valley, 2004 Robert Pecota Winery, Late Harvest Moscato d’Andrea, Napa Valley, 2002 Raymond, Eloquence, Late Harvest Chardonnay, Napa Valley, 2005 wine - red Pinot Noir Robert Stemmler, Nugent, Carneros, 2005 Saintsbury, Carneros, 2006 Foley Estates, Santa Rita Hills, 2006 MacMurray Ranch, Russian River Valley, 2006 Artesa Pinot Noir, Estate, Carneros, 2006 Merlot Swanson Merlot, Oakville Estate, Napa Valley, 2005 St. Francis Reserve, Behler Vineyard, Sonoma Valley, 2003 Mantanzas Creek, Sonoma Valley, 2003 York Creek Vineyards, Spring Mountain, Napa Valley, 2002 Nickel & Nickel, Sori Bricco Vineyard, Diamond Mountain District, Napa Valley, 2005 Syrah and Zinfandel Laird Family Estate Syrah, Dyer Ranch, Napa Valley, 2003 Havens Syrah, Hudson Vineyard, Carneros, 2001 Nickel & Nickel Syrah, Dyer Vineyard, Carneros, 2003 Collier Winters Private Reserve Zinfandel, Dry Creek Valley, 2003 Titus Vineyards Zinfandel, Redwood Valley, Old Vines, Mendocino, 2006 Grgich Hills, Zinfadel, Estate Grown 2005 Cabernet Sauvignon & Blends Jordan, Sonoma County, 2004 Alexander Valley Vineyards, 2006 Lancaster Estate Meritage, Alexander Valley, 2003 Hess Collection, Napa Valley, 2005 Nickel & Nickel, Tench Vineyard Oakville, Napa Valley, 2005 Raymond, Napa Reserve, Napa Valley, 2005 Markham, Napa Valley, 2005 Newton, Unfiltered, Napa Valley, 2005 Artesa, Napa Valley, 2004 Stuhlmuller Vineyards, Estate, Alexander Valley, 2005 Truchard Vineyards, Estate, Carneros, 2003 Prevail, West Face, 2003	Specialty Menus Spring Spring Starters Spring Sampler Main Course Collection ~based on four courses St.Regis Sampler Two ~Crispy pork belly, celery root puree, fennel and orange slaw ~Seared Diver scallop, black truffle Jerusalem artichoke puree, brown butter vinaigrette St.Regis Sampler Three ~True Japanese kobe beef, matsutake mushroom ragout, tamari gelee ~Sous vide duck breast, English pea puree, foie gras, blackberry compote Spring Entrees Fulton Valley™ breast of chicken, roasted new potatoes, ramps, pancetta, sage broth Jumbo Shrimp, grass fed filet mignon, lemon thyme roasted green garlic potatoes Vande Rose Farms™ beef cheeks, celery root puree, jumbo asparagus, madeira jus Roasted lamb noisette, creamy polenta, chickpea, and picholine olive salad Spring Sweet Endings Summer Summer Starters Summer Entrees Summer Sweet Endings Fall Fall Starters Fall Soups Fall Salads Fall Main Course Collection Black cod fillet, roasted cauliflower with cardamom, wine grape and caper salad Fulton Valley™ breast of chicken, Jerusalem artichoke polenta, brown butter and guanciale Grass fed beef tenderloin, short rib and foie gras ravioli, brussels sprouts Kurobuta pork chop, vidallia onions, wasabi greens, beach mushroom risotto Fall Sweet Ending Collection Winter Winter Starters Winter Entrees Winter Sweet Endings Above and Beyond The St. Regis Wedding Tradition Appetizer course Sous vide poached jumbo prawn, fava beans, preserved lemon ~ ~ ~ Salad course Arugula, heirloom beets, pistachio, local goat cheese, black truffle vinegar ~ ~ ~ Entrée course Grass fed filet mignon, whipped young rutabaga, shelling beans, absinthe jus ~ ~ ~ Wedding cake course Custom crafted by pastry chef ~ ~ ~ Package pricing Including cold and hot canapes, three gourmet courses, wedding cake, Champagne toast, premium wines with dinner and four hour hosted luxe brand bar service Sustainable Options Breakfast Continental Table Breakfast table or plated Break Lunch Chilled Plated Lunch Hot Plated Lunch Reception Reception Passed Dinner Dinner Plated Planner's Edge Specialty Events Extraordinary Events Decor Entertainment


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