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All parties of 15 or more require a set menu with no more than three (3) choices of entrees. Parties of 40 or more may be restricted to two (2) choices. |
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We can accommodate up to 110 people for use of the entire restaurant for lunch or dinner, using both our inside dining room and our enclosed patio. |
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Our inside dining room can facilitate up to 24 on one table and up to 30 using separate tables. |
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Our enclosed patio can accommodate up to 65 guests. |
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The following minimums shall apply for private use of the enclosed patio for lunch and dinner: |
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| Sunday...................................... |
$1,000 (lunch) |
$2,000 (dinner) |
| Monday - Thursday................ |
$700 (lunch) |
$2,500 (dinner) |
| Friday - Saturday..................... |
$700 (lunch); |
$4,500 (dinner) |
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We can accommodate up to 110 people for use of the entire restaurant for lunch or dinner, using both our inside dining room and our enclosed patio. |
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The following minimums are: |
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| Sunday - Thursday............. |
$1,500 (lunch); |
$4,500 (dinner) |
| Friday - Saturday.................. |
$1,500 (lunch); |
$6,500 (dinner) |
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"Minimum" refers to the dollar amount that must be spent on food and beverage. Tax, service charge and other incidental charges shall not apply towards meeting the required minimum. |
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Menu substitutions may be made but may affect the menu price. Lunch menus may not be served for dinner. |
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Prices are subject to change prior to final contracts being signed. We reserve the right to substitute menu items in the event that a product is unavailable or impractical to obtain. |
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All parties shall be subject to a mandatory 20% service charge. All charges for food, beverages, service charges and other fees are subject to California State Tax (Ref. California State Tax Law Regulation #1603 and annotation #550 and #780) |
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A corkage fee of $15.00 per bottle is required for any alcoholic beverages brought in by the host and/or guests, regardless of any promotional "no corkage fee" designated days unless otherwise stated in contract. |
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A fee of $2.00 per person will be applied for any dessert brought in by the Host. |
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All decorations and party favors must be removed at the end of the event or they will be discarded. No rice, confetti or birdseed is allowed. |
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A minimum 50% of the total expected cost of the event is required as deposit, along with a signed contract, in order to guarantee the reserved date. |
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Cancellations must be made 21 days prior to the event in order to receive a full refund of the deposit. Cancellations made 20 to 8 days before the event shall receive 50% of the deposit. Deposits shall be forfeited for cancellations made 7 days or earlier to the event. |
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All lunch events are limited to 3:30 PM. Dinner events are limited to four (4) hours but in no case later than 11:00 PM. A $75/hour charge shall incur for any portion of each additional hour after the given time limits. |
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Includes Tax and Gratuity
MAIN COURSE
choice of the following: |
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| Mediterranean Salad |
| European greens tossed with capers, Kalamata olives, tomatoes, artichoke hearts, asparagus spears, Gorgonzola cheese, olive oil and Balsamic vinegar |
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| Chicken Caesar Salad |
| Romaine lettuce tossed with aged Reggiano cheese and traditional Caesar dressing and topped with a grilled breast of chicken |
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| BEVERAGES |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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DESSERT
choice of the following: |
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| Lemonmesu |
| A light and fluffy tart lemon cake with a splash of raspberry-Grand Marnier sauce and topped with a crunchy caramelized sugar |
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| Charlotte au Chocolate |
| A decadent flourless chocolate cake served with a raspberry sauce |
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Includes Tax and Gratuity
MAIN COURSE
choice of the following: |
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| Grilled Tuscan Chicken Sandwich |
| A marinated boneless breast of chicken grilled and served on an onion roll with sun-dried tomatoes, fresh basil and Mozzarella cheese |
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| Salmon Crêpe |
| Chunks of seasonal salmon with sautéed leeks in a dill cream sauce |
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| BEVERAGES |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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DESSERT
choice of the following: |
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| Lemonmesu |
| A light and fluffy tart lemon cake with a splash of raspberry-Grand Marnier sauce and topped with a crunchy caramelized sugar |
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| Crème Brûlée |
| Creamy custard with fresh raspberries topped with a caramelized sugar |
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| SALAD COURSE: |
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| Bistro Salad |
| Our house salad served with a creamy vinaigrette dressing |
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MAIN COURSE
choice of the following: |
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| Chicken Crêpe |
| Sautéed chicken, mushrooms, leeks and tomatoes in a champagne cream sauce |
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| Linguini Puttanesca |
| Linguini pasta tossed with olive oil, garlic, fresh diced tomatoes, Kalamata olives, capers and fresh herbs |
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| DESSERT: |
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| Crème Brûlée |
| Creamy custard with fresh raspberries, topped with a caramelized sugar |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| SALAD COURSE: |
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| Bistro Salad |
| Our house salad served with a creamy vinaigrette dressing |
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MAIN COURSE
choice of the following: |
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| Capelli D'Angelo Abbondanza |
| Angel hair pasta with strips of chicken, mushrooms, asparagus and artichoke hearts with diced fresh tomatoes and basil |
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| Nouille Roulet |
| Sweet Italian sausage, mushrooms, spinach, Ricotta and Mozzarella cheese rolled in wide pasta, baked in a zesty tomato sauce and served with a rich cream sauce |
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| DESSERT: |
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| Crème Brûlée |
| Creamy custard with fresh raspberries, topped with a caramelized sugar |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| SALAD COURSE: |
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| Caesar Salad |
Romaine lettuce tossed with croutons, aged
Reggiano cheese and traditional Caesar dressing |
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MAIN COURSE
choice of the following: |
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| Salmon Crêpe |
| Chilled poached salmon served with watercress, European greens, tomatoes, cucumbers and a dill yogurt sauce |
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| Poulet Con Risotto |
| Tender lightly seasoned breast of chicken, thinly pounded and grilled, served with sun dried tomatoes, Cremini mushrooms, with a splash of sherry and finished with a touch of cream. Served with a generous portion of creamy mushroom risotto |
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DESSERT
choice of the following: |
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| Apple Tart |
| Fresh tart apples baked in a flaky crust topped with vanilla ice cream, caramel, raspberry sauce and fresh berries |
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| Charlotte au Chocolate |
| A decadent flourless chocolate cake served with a raspberry sauce |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
MAIN COURSE
choice of the following: |
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| Capelli D'Angelo Abbondanza |
| Angel hair pasta with pieces of chicken, mushrooms, asparagus and artichoke hearts with diced fresh tomatoes and basil |
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| Poulet Façon Yves |
| Spinach, mushrooms and Mozzarella cheese wrapped in a pounded breast of chicken and served with a Champagne cream sauce |
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| Nouille Roulet |
| Sweet Italian sausage, mushrooms, spinach, Ricotta and Mozzarella cheese rolled in wide pasta, baked in a zesty tomato sauce and served with a rich cream sauce |
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| SALAD COURSE: |
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| Bistro Salad |
| Our house salad served with a creamy vinaigrette dressing |
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DESSERT
choice of the following: |
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| Crème Brûlée |
| Creamy custard with fresh raspberries topped with a caramelized sugar |
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| Charlotte au Chocolate |
| A decadent flourless chocolate cake served with a raspberry sauce |
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Includes Tax and Gratuity
MAIN COURSE
choice of the following: |
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| Poached Salmon Salad |
| Chilled poached salmon served with watercress, European greens, tomatoes, cucumbers and a dill yogurt sauce. |
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| Poached Pear Salad |
| Mixed greens with thinly sliced Bermuda onions, poached pears, candied pecans and crumbled Gorgonzola cheese drizzled with our brandy maple vinaigrette and topped with a grilled chicken breast |
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| BEVERAGES |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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DESSERT
choice of the following: |
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| Apple Tart |
| Fresh tart apples baked in a flaky crust topped with vanilla ice cream, caramel, raspberry sauce and fresh berries |
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| Charlotte au Chocolate |
| A decadent flourless chocolate cake served with a raspberry sauce |
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Includes Tax and Gratuity
| APPETIZER COURSE: |
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| Bruschetta |
| Diced tomatoes, Balsamic vinegar, goat cheese and spices on a crispy French bread |
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| SALAD COURSE: |
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| Bistro Salad |
| Our house salad served with a creamy vinaigrette dressing |
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| DESSERT: |
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| Small Soufflé |
| Grand Marnier or chocolate soufflé served with ice cream and a rich sauce |
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MAIN COURSE
choice of the following: |
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| Rigatoni Salcicia |
| A spicy, fresh tomato sauce with Italian sausage, peppers, onions and mushrooms |
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| Poulet Con Risotto |
| Tender lightly seasoned breast of chicken, thinly pounded and grilled, served with sun- dried tomatoes, Cremini mushrooms, with a splash of sherry and finished with a touch of cream. Served with a generous portion of creamy mushroom risotto |
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| Capelli D'Angelo Abbondanza |
| Angel hair pasta with pieces of chicken, mushrooms, asparagus and artichoke hearts with diced fresh tomatoes and basil |
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| BEVERAGES |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| SALAD COURSE: |
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| Caesar Salad |
Romaine lettuce tossed with croutons, aged
Reggiano cheese and traditional Caesar dressing |
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MAIN COURSE
choice of the following: |
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| Poulet Façon Yves |
| Spinach, mushrooms and Mozzarella cheese wrapped in a pounded breast of chicken and served with a Champagne cream sauce |
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| Grilled Salmon |
| Served with a hearty wild mushroom, tomato and caper sauce |
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| Rib-Eye Steak |
| An 8 oz prime cut Rib-eye served with wild mushroom Cipollini onions and a Pinot Noir reduction |
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DESSERT
choice of the following: |
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| Charlotte au Chocolate |
| A decadent flourless chocolate cake served with a raspberry sauce |
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| Lemonmesu |
| A light and fluffy tart lemon cake with a splash of raspberry-Grand Marnier sauce and topped with a crunchy caramelized sugar |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| SALAD COURSE: |
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| Bistro Salad |
| Our house salad served with a creamy vinaigrette dressing |
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MAIN COURSE
choice of the following: |
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| Poulet Façon Yves |
| Spinach, mushrooms and Mozzarella cheese wrapped in a pounded breast of chicken and served with a Champagne cream sauce |
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| Rigatoni Salcicia |
| A spicy, fresh tomato sauce with Italian sausage, peppers, onions and mushrooms |
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| Fettuccini Gorgonzola |
| Tender chicken sautéed with mushrooms, fresh garlic, asparagus, and tomatoes, tossed in a rich creamy Gorgonzola sauce |
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DESSERT
choice of the following: |
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| Charlotte au Chocolate |
| A decadent flourless chocolate cake served with a raspberry sauce |
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| Crème Brûlée |
| Creamy custard with fresh raspberries topped with a caramelized sugar |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| SALAD COURSE: |
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| Bistro Salad |
| Our house salad served with a creamy vinaigrette dressing |
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MAIN COURSE
choice of the following: |
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| Poulet Façon Yves |
| Spinach, mushrooms and Mozzarella cheese wrapped in a pounded breast of chicken and served with a Champagne cream sauce |
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| Capelli D'Angelo Abbondanza |
| Angel hair pasta with pieces of chicken, mushrooms, asparagus and artichoke hearts with diced fresh tomatoes and basil |
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DESSERT
choice of the following: |
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| Lemonmesu |
| A light and fluffy tart lemon cake with a splash of raspberry-Grand Marnier sauce and topped with a crunchy caramelized sugar |
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| Apple Tart |
| Fresh tart apples baked in a flaky crust topped with vanilla ice cream, caramel, raspberry sauce and fresh berries |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| APPETIZER COURSE: |
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| Yves' Bruschetta |
| Diced tomatoes, herbs, garlic, olive oil, Balsamic vinegar and goat cheese served atop a crisp French bread |
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| Calamari Fritti |
| Lightly breaded and deep fried. Served with marinara sauce and lemon wedges |
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| SALAD COURSE: |
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| Bistro Salad |
| Our house salad served with a creamy vinaigrette dressing |
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MAIN COURSE
choice of the following: |
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| Linguini Puttanesca |
| Linguini pasta tossed with olive oil, garlic, fresh diced tomatoes, Kalamata olives, capers and fresh herbs |
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| Nouille Roulet |
| Sweet Italian sausage, mushrooms, spinach, Ricotta and Mozzarella cheese rolled in wide pasta, baked in a zesty tomato sauce and served with a rich cream sauce |
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DESSERT
choice of the following: |
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Valrhona Chocolate Gelato
Blackberry Cabernet Sorbetto |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| SALAD COURSE: |
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| Orange Pecan Endive Salad |
| European greens tossed in a sweet orange vinaigrette dressing, topped with homemade candied pecans and crumbled Montrachet chevre cheese |
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MAIN COURSE
choice of the following: |
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| Poulet Façon Yves |
| Spinach, mushrooms and Mozzarella cheese wrapped in a pounded breast of chicken and served with a Champagne cream sauce |
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| Lobster Ravioli |
| Lobster stuffed raviolis tossed with a sherry cream sauce |
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| Grilled Salmon |
| Served with a hearty wild mushroom, tomato and caper sauce |
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DESSERT
choice of the following: |
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| Apple Tart |
| Fresh tart apples baked in a flaky crust topped with vanilla ice cream, caramel, raspberry sauce and fresh berries |
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| Lemonmesu |
| A light and fluffy tart lemon cake with a splash of raspberry-Grand Marnier sauce and topped with a crunchy caramelized sugar |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| SALAD COURSE: |
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| Caesar Salad |
| Romaine lettuce tossed with croutons, aged Reggiano cheese and traditional Caesar dressing |
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MAIN COURSE
choice of the following: |
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| Poulet Con Risotto |
| Tender lightly seasoned breast of chicken, thinly pounded and grilled, served with sun-dried tomatoes, Cremini mushrooms, with a splash of sherry and finished with a touch of cream, Served with a generous portion of creamy mushroom risotto |
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| Rib-Eye Steak |
| A very tender and savory blade chuck filet topped with a Cognac and mushroom demi-glace |
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| Grilled Salmon |
| Served with a hearty wild mushroom, tomato and caper sauce |
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DESSERT
choice of the following: |
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| Lemonmesu |
| A light and fluffy tart lemon cake with a splash of raspberry-Grand Marnier sauce and topped with a crunchy caramelized sugar |
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| Valrhona Chocolate Gelato |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| APPETIZER COURSE: |
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| Bruschetta |
| Diced tomatoes, Balsamic vinegar, goat cheese and spices on a crispy French bread |
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| Baked Brie |
| Topped with garlic butter & almonds. Served with fresh fruit and toast points. |
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| SALAD COURSE: |
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| Orange Pecan Endive Salad |
| European greens tossed in a sweet orange vinaigrette dressing, topped with homemade candied pecans and crumbled Montrachet chevre cheese |
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MAIN COURSE
choice of the following: |
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| Filet de Boeuf aux Champignons |
| Filet Mignon served with a Cognac and mushroom demi glace |
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| Fresh Fish |
| Seasonal fresh fish served with a calabrese sauce |
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| Grilled Pork Chop |
| Served medium and topped with a cranberry and red wine sauce |
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| DESSERT: |
| Soufflé |
| Grand Marnier or chocolate soufflé served with ice cream and a rich sauce |
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| BEVERAGES: |
| Coffee, Iced Tea, Hot Tea, Assorted Sodas |
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Includes Tax and Gratuity
| Choices of two entrées: |
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| MAIN COURSE: |
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| Chicken Strips & French Fries |
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| Linguini with Meatballs & Marinara |
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| Penne Pasta Marinara |
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| Cheese Tortellini Four Cheese Sauce |
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| Cheese Tortellini Marinara Sauce |
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| Cheese Pizza |
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| DESSERT: |
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| Yves' Ice Cream Sundae |
| A scoop of vanilla ice cream drizzled with chocolate sauce, topped with whipped cream and a cherry |
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| BEVERAGES: |
| Milk, Assorted Juices and Sodas |
| Go to Top |
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