The Pebble Beach Resorts Catering & Conference Services team will work with you to customize exquisite menus to reflect the individual style, taste and size of your group.

The following pages offer a sampling of menus.

Please contact us for specific costs and options available for your consideration.

 

Please call (800) 654-9300, or Email sales@pebblebeach.com

 

 

 

 

 

Sample Brunch Menu 

 

Seasonal California Fruit and Local Berries

Freshly Baked Country Breads and Muffins

Wild Mushroom Panzanella and Mizuna

With Currant Tomatoes and Grana Cheese

Oak Grilled Asparagus

With Sauce Gribiche and St. Helena Olive Oil

Hot Smoked Bay of Fundi Salmon with Classic Garniture

Champagne Poached Prawns

Seared Sea Bass Medallions with Avocado Citrus Relish

Roast Prime Rib of Beef with Au Jus and Horseradish

Roasted Chicken Breast with Truffles under Crispy Skin

The Seasons Vegetables

Pastry Chef’s Temptations of Tarts, Cakes and French Pastries

Sample Luncheon Menu 

 

Castroville Artichoke Soup

Asparagus Flan

Grilled Frissee, Lemon Holandaise

Black Truffle Vinaigrette

Pan Seared California Salmon

Basmati Rice and Sautéed Spinach

Three Caviar Beurre Blanc

Watsonville Strawberry Shortcake

Pebble Beach Key Lime Pie

 

 

A Selection of Hors d'Oeuvres 

 

Dungeness Crab Cake with Lemon Aioli

Point Reyes Blue Cheese Popover

Porcini Mushroom Bisque with White Truffle Oil

Spict Lamb Riblets with Riata

Whestphalian Ham and Brie in a Savory Chive Biscuit

Maple Glazed Duck on Sweet Potato Gaufrette

Salmon Caviar Hearts

Chilled Seafood Display of Jumbo Prawns, Crab Claws and Oysters

Cocktail Sauce, Horseradish Sauce and Lemon

Blini with Sevruga Caviar and Crème Fraiche

Foie Gras Torchon with Carmelized Apples on a Brioche Crostini

Prime Beef Carpaccio with Fried Capers

Sample Dinner Menu 1 

 

Seared Diver Scallops with a Salsify Mousseline

Port Truffle Sauce and Fried Shallots

Belgian Endive and Watercress Salad

Warm Brie Crostini, Citrus Champagne Vinaigrette

Blood Orange and Tarragon Sorbet

Roasted Colorado Lamb Rack

Marinated in Fresh Herbs and Dijon Olive Oil, Cabernet Sauce

Roquefort Potato Gratin

Haricot Vert

Gianduja Torte

Flourless Chocolate Hazelnut Torte Glazed with Bittersweet Chocolate

Frangelico Anglaise

Roasted Banana Ice Cream

Sample Dinner Menu 2 

 

Wild Mushroom and Fresh Herb Fricassee
On Creamy Polenta

Organic Baby Greens with Fresh Pears, Spicy Pecans, Feta Cheese
Aged Balsamic Vinaigrette

Meyer Lemon Granite

Oven Roasted Honey Rosemary Marinated Game Hen
Thyme Infused Natural Juices
Striped Beets
Asparagus
Truffle Crusted New Potatoes

Kir Royale
Raspberry Sorbet served with Seasonal Berries
topped with Champagne Sabayon and Petite Cookies

Sample Dinner Menu 3 

 

Foie Gras and Black Truffle Consommé under Puff Pastry

Mixed Garden Lettuce

Grilled Butter Pears, Pomegranate Seeds

Spicy Walnuts and Warm Goat Cheese

Toasted Fennel Seed Vinaigrette

Champagne and Caviar Granite

Grilled Filet of Beef Medallion

Sweet Butter Braised Lobster on Baby Green Leeks

Crisp Potatoes and Asparagus Tips

Petite Fours

Grand Marnier Soufflé

Toasted Hazelnut Vanilla Crème Anglaise