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Printable Page
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: |
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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.
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Guaranteed
Guest Count: |
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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.
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| Menu Options: |
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Please follow the directions regarding choices for each course. Menu
selections should be submitted at least two weeks prior to your event. |
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| Decorations: |
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We are happy to arrange for floral centerpieces, balloons, or other
accessories in order to assist you in creating a more festive celebration. |
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| Meetings: |
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Please let us know your audio or visual communication requirements
at least seventy-two hours in advance. |
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| Beverage Service: |
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We cannot accommodate a cash bar for private groups. However,
we can customize a hosted bar and wine service to meet your requirements. |
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| Facility Fees: |
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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
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| Deposits: |
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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)
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231 South Ellsworth Avenue, San Mateo, CA 94401
Phone 650.347.7231 Fax 650.347.7329
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