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Plated Dinner

Entrée prices include your choice of 2 additional courses (soup, salad, starter, cheese, or dessert). Includes fresh bread, sweet butter, & regular and decaffeinated coffee and LOT 35 TEAS. Add $20 for choice of entrée at time of seating (per guest). Add $15 for each additional course (per guest). For choice dinners, please select two entree choices (vegetarian option will be offered).

$5,000 food and beverage minimum, exclusive of tax and service charge for all off-site catering. A 24% service charge and 8.125% tax will be added to all food and beverage. All prices are in US dollars and are valid for events through December 31, 2019. Menu items may contain nuts and nut by-products.

Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D

Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)

Salads

Baby greens, golden raisins, brie croutons, black fig vinaigrette

Point Reyes blue cheese, toasted walnuts, crisp onions, champagne vinaigrette

Sautéed brioche croutons, Sonoma organic greens, 50-year aged sherry-shallot vinaigrette

Wild arugula, straus organic yogurt, resort-harvested honey vinaigrette

Straus organic fromage blanc Sonoma olive oil

Poached hen egg, shallot pinot noir vinaigrette

Soups

Butternut squash, “brunoise” micro greens

Gruyere crouton

Truffle mousse

Starters

Curry oil, citrus salad

Ahi tuna, Hamachi, blue prawns, California caviar cream

Asparagus, hearts of palm timbale, fresh herb emulsion, American caviar

Poached asparagus, frissŽe mache, lettuces, sauce gribiche

Porcini, parmesan reggiano and basil emulsion

Tomato-sage concasse

Daikon slaw, Thai-coconut vinaigrette

Organic pasta, black truffle, vella dry jack cheese

Sebastopol organic mushroom, corn, pancetta ragout

Caramelized onion, green apple, balsamic syrup

Foie gras, roasted butternut squash, tarragon vinaigrette

Intermezzo

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Entrées

93

Shallot chardonnay beurre blanc, Bloomsdale spinach, Sebastopol organic mushroom ragout

93

Saffron risotto, Half Moon Bay clam, parsley fume

92

Blue lake green and heirloom corona bean, saffron crème reduction

93

Ratatouille niçoise, basil emulsion

90

Coconut milk vegetable stew, garlic turmeric infused fried tofu

90

Porcini and pearl onions

90

Flamed tomato concasse, basil emulsion

90

Grilled vegetable napoleon, tomato coriander, fresh herb coulis

97

Sauce périgourdine, potato dauphinoise, wild mushroom and blue lake bean fricassée

97

Cabernet demi-glace, roasted fingerling potatoes, Brussel sprouts

103

Parsnip puree, braised collard greens, natural jus

97

Chickpea puree, fennel fondue, muhammara sauce

117

Yukon gold mashed potatoes, seasonal vegetables, cabernet demi-glace

125

Potato dauphinoise, farmer’s market vegetables

108

Mashed potatoes, broccoli rabe

92

Sebastopol mushroom risotto

93

Braised greens, Anson mills grits, natural duck jus

92

Mashed potatoes, vegetable fricassée, rosemary jus

93

Polenta, white corn ragout, basil emulsion

93

Lentils du puy, hobbs lardon, braised pearl onion

Desserts

Strawberry coulis, fruit dusted white chocolate

Match crème anglaise, honey whipped crème fraiche

Mascarpone crème, espresso soaked lady fingers, whipped cream, caramel drizzle, cocoa dust

Balsamic glazed strawberries, cocoa nib tuile

Hazelnut dacquoise, grand marnier reduction, croquait

Brown butter caramel sauce, cardamom cream

Swirled trio of sauces

Praline feuillantine crisp, orange confit

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Oriado minted pot de crème, andoa hazelnut crémeux, dolce flourless torte, caramelia salted mousse napoleon

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Red wine macerated berries, fresh mint

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Contact

1-800-441-1414

RFP-SMI@fairmont.com

100 Boyes Blvd.
Sonoma
CA 95476
USA

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