231 Ellsworth | Private

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Thank you for your interest in 231 Ellsworth for your event.
Our years of experience in the restaurant business have led us to set forth these guidelines in order to best serve you and your guests.

Group Size:		Our private room is designed for groups of 15 to 28. With very close seating we can accommodate up to 32 guests on four round tables. Under no circumstances can we exceed this maximum guest count. For a private event in which your group secures the entire facility we can seat up to 120 guests.

Guaranteed Guest Count:		A guaranteed guest count with applicable entree counts is due one week in advance of your reservation date. Minimums for the private room Monday through Saturday are 15 guests and / or $1,200.00 in final check charges. No minimums are required for Lunch events. Charges for your event are based on the final guaranteed guest count.

Menu Options:		Please follow the directions regarding choices for each course. Menu selections should be submitted at least two weeks prior to your event.

Decorations:		We are happy to arrange for floral centerpieces, balloons, or other accessories in order to assist you in creating a more festive celebration.

Meetings:		Please let us know your audio or visual communication requirements at least seventy-two hours in advance.

Beverage Service:		We cannot accommodate a cash bar for private groups. However, we can customize a hosted bar and wine service to meet your requirements.

Facility Fees:		Our private room fee is $ 100.00. The entire facility can be rented for your private function (Wednesday through Saturday) for a fee of $1,000.00 and a minimum guarantee of $ 10,000.00. On Sunday through Tuesday, the entire facility may be reserved for a $ 650.00 fee and a minimum guarantee of $ 6,500.00

Deposits:		Private room reservations require a $500.00 deposit. The deposit for securing the entire facility is $ 2,500.00. If you must move your reservation date, then your deposit may be applied to the new date.Your deposit is refundable if your reservation is cancelled more than (30) thirty days in advance of your function date. All parties cancelled within the (30) thirty day period are not refundable unless a similar party can be booked on the date and time you have reserved. All deposits refunded by credit card are subject to a 3% processing fee.

SAMPLE MENU

(Your Heading Here)
December 1, 2011

1st Course
Wild Arugula Salad
Goat Cheese, Roasted Hazelnuts, Heirloom Tomatoes

2nd Course
Butternut Squash Soup
Local Honey, Crème Fraîche
-or-
Seared Diver Scallops
Roasted Beets, Slivered Almonds, Balsamic Reduction

Main Course
Wild California Sea Bass
Celery Root Purée, Beluga Lentils, Grape Confit, Scallion Coulis
-or-
Pepper-Rubbed New York Strip
Sunchokes, Salsify, Hen of the Woods Mushrooms, Spinach
-or-
Vegetarian Risotto
Roasted Fall Vegetables and Parmesan

Dessert
Valrhona Chocolate Fondant
Caramel Lime Sauce, White Chocolate Chantilly, Cocoa Sticks
-or-
Hazelnut Napoleon
Hazelnut Mousse, Blueberries, Blueberry Sauce

231 Ellsworth offers fully customized menus ranging from three to nine courses – from simple to extravagant – including vegetarian menus. Our 3-Course menus start at $ 49.00 per person. Please let us know your budget and we are happy to design a menu specifically for your group.

Our menus are based on local, sustainable and seasonal produce, seafood and game. Please contact us with any questions. We look forward to helping you plan an event to remember.

Contact Chris Templin 650-347-7231 or chris@231ellsworth.com

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Dinner Banquet Menu

ALL ITEMS SUBJECT TO SEASONAL CHANGES

3 Courses - $ 49

4 Courses - $ 65

5 Courses - $ 79

Choose from the sample items below to create your first course of a three course menu, two items for the first and second courses of a four course menu, or choose three items to complete your five course menu. Items in each category become more complex in descending order.

Soups & Pastas

Soup du Jour - Ask For Our Current Selections

Mushroom Agnolotti Puttanesca – Tomatoes, Capers,
Olives, Red Peppers, Anchovy, Garlic

Canneloni - The Chef's Seasonal Vegetarian Selection

Salads

Mixed Baby Greens - Balsamic Vinaigrette,
Tomatoes, Avocado & Toasted Pine Nuts

Wild Arugula Salad – Roasted Beets, Goat Cheese,
Toasted Pistachio, Shallot Dressing

Fried Calamari Salad – Cucumber, Carrots, Red Bell Peppers, Frisée

231 Caesar Salad – Maine Lobster, Romaine Lettuce,
Garlic, Anchovy, Parmesan

Middle Course

Seared Diver Scallops - Roasted Beets, Sliced Almonds,
Balsamic Reduction

Dungeness Crab Cake – Avocado,
Roasted Tomato Vinaigrette, Fried Shallots

Crispy Duck Confit – Parsnip Purée, Brussel Sprouts,
Pears, Green Peppercorn Gastrique

Braised Beef Short Ribs – Seasonal Preparation

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Dinner

Entrées

Please limit your entrée selections to two choices.
In addition, we are happy to accommodate any vegetarian requests.
If you require more than two choices or your group is larger than 28 guests, please supply us with a count of these choices prior to your event.

Half Roasted Bone-in Chicken – Winter Vegetables, Thyme Jus

Pepper-Rubbed New York Strip – Sunchokes, Salsify,
Hen of the Woods Mushrooms, Spinach
($ 5.00 upcharge for New York)

Roasted Filet of Beef - Whipped Yukon Gold Potatoes,
Seasonal Vegetables
($ 10.00 upcharge for Filet / $ 15.00 upcharge for American Kobe Wagu Beef)

California Sea Bass – Celery Root Purée, Beluga Lentils,
Scallion Coulis, Grape Gastrique

Columbia River King Salmon – Coriander Eggplant Mousse,
Garlic Purée, Fingerling Potatoes, Cauliflower

Local Black Cod - Miso Glazed, Wakame, Scallion Salad

Braised Short Ribs - Turnips, Roasted Potatoes, Glazed Carrots

Orgie Vegetal - Winter Roasted Vegetables, Goat Cheese Dumplings

Desserts
(Choose One)

Warm Chocolate Cake - Caramel-Lime Sauce,
White Chocolate Chantilly

Coconut Yogurt Cloud - Huckleberry Compote,
Coconut Lace Tuile

Hazelnut Napoleon - Lemon Mousse, Lavender-Lemon Sauce

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(November 22, 2011)

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($30.00 per dozen)

Squash Fritters, Pomegranate Molasses

Goat Cheese Parmesan Cups

Mushroom Duxelle Crostini

Seared Tuna, Fried Peppers, Carrot, Soy

BBQ Chicken Tea Sandwich

Lobster Bisque, Tarragon Oil

Beef Au Poivre, Chives, Crème Fraîche

"Twice-Baked Potatoes", Smoked Paprika

Cous Cous, Dried Fruit, Carrot Purée

Shrimp "Poppers" with Sweet Chile Sauce

Goat Cheese Canneloni

Scallop Ceviche

Smoked Salmon, Horseradish Crème Fraîche

Carrot or Basil cromesquis

(November 22, 2011)