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Home	Breakfast Breakfast Table The kitchen table** Warm & comforting* Welcoming* Get up and go* Energizing* Plated Breakfast Farm fresh scrambled eggs with chives Cinnamon brioche french toast Chorizo and eggs
Breaks Morning Power break Morning coffee buzz The bake shop Re-energize Afternoon Chocolate to die for The ice cream parlor* Red hot The green apple The ice cream truck The concession stand The coffee buzz Lemonade stand Simple break	Lunch Chilled Lunch Table Favorite delicatessen** Picnic basket* Hot Lunch Table Best of season Roast Heirloom squash soup with brandied honey and toasted pecan dust Caesar salad, focaccia croutons, Mediterranean white anchovy, shaved pecorino romano, and our signature Caesar dressing Sheraton Grand's blend of baby greens, port wine poached pear, Point Reyes blue cheese, chili spiced pecans, and port wine dressing Brussel sprout and winter squash salad, with bibb lettuce, exotic mushrooms, bacon and tarragon dressing Choice of two entrees: Pan-seared California sea bass with orange smoked chili jus Herb baked chicken breast, poultry jus with braised mushrooms Grilled NY steak, caramelized onion, merlot demi glace Chile rubbed pork loin with sour cherry glaze Local potato mash Fresh steamed winter vegetables Miniature pastries, mini creme brulee, Chef's selection of cakes, bread pudding, vanilla ice cream Tuscan kitchen table Pacific Rim Almuerzo con amigos "lunch with friends" Backyard BBQ Comforts of Home Little Italy* Asian Express* Rendez vous* Baja Fiesta* Chilled Plated Lunch Starter: choose one Moroccan Chicken Salad Macadamia nut crusted California sea bass Sheraton grand caesar salad Upgrade from chicken to grilled new york steak Dungeness crab salad Thai shrimp salad Dessert: choose one Mocha cake with chocolate bavarian cream and espresso anglaise Flourless chocolate cake with caramel and chocolate sauces Tiramisu with coffee bean and caramel sauce Freshly baked granny smith apple tart with creme anglaise Hot Plated Lunch January - March 2010 Seasonal menu Starter: choose one Entrees Herb roasted chicken breast, mascapone polenta, poultry jus with braised mushrooms Grilled NY steak, yukon gold potato mash, carmelized onion and merlot demi glace Seared boneless breast of chicken, almond sage pilaf, blackberry currant glaze Pan-seared sea bass, orange smoked chili jus, herb roasted local potatoes Chicken breast filled with asian vegetables, ginger soy sauce, scallion steamed rice Chile rubbed pork loin with sour cherry glaze, roasted yams in pecan, cinnamon syrup Five cheese tortellini, braised mushrooms, oven roasted tomato basil coulis and shaved pecorino romano Portabella mushroom ravioli, gorgonzola cheese sauce, heirloom squash, toasted pine nuts Sauteed jumbo shrimp and scallops, roasted garlic cream, preserved meyer lemon risotto Dessert: Choose one Mocha cake with chocolate bavarian cream and espresso anglaise Flourless chocolate cake with caramel and chocolate sauces Freshly baked granny smith apple tart creme anglaise Tiramisu with coffee bean caramel sauce NY Cheesecake with champagne strawberry sauce Lemon raspberry cake with berry coulis Grab and Go Slow roasted striploin of beef Oven-roasted turkey breast Salami, mortadella, proscuitto Maple ham Southwestern chicken breast wrap Grilled vegetable wrap Salad selections Dessert selections
Reception Reception Table Garden fresh vegetables Grilled and roasted vegetable presentation Antipasto Italiano Sundrenched fresh fruit North American cheeses Baked brie en croute California artisan cheese presentation Mashed potato bar Chilled fennel poached jumbo shrimp Snow crab claws Freshly shucked seasonal oysters on half shell Traditional Norwegian smoked salmon Don't be shellfish. Share Cold Canapés Canapés Balsamic marinated mushroom tapenade on flat bread with micro basil Smoked chicken salad in cucumber with chili spiced tortilla Zucchini pancake with sundried tomato mousse and chive Gorgonzola mousse with fig jam and crispy prosciutto on focaccia bread Tomato olive tapenade with basil and feta cheese on crostini House-made sushi, avocado, pablano aioli, pickled carrots, and cucumber Melon and Fra Mani toscana salame with blood orange Himalayan salt House-made sushi- Dungeness crab, smoked chili aioli, and avocado NY striploin on multi-grain crostini with lavender chevre and smoked sea salt Smoked salmon with lemon thyme cream and fried capers on cracker bread Ahi poke with sesame soy essence, golden tobiko caviar, and micro cilantro Fennel poached shrimp with lime essence cocktail sauce and fried won ton Spicy tuna in cucumber with toasted sesame seeds and nori Poached lobster salad with lemon dill creme fraiche Hot Canapés Canapés Pork potsticker with chili soy sauce Vegetable spring roll with sweet chili sauce Gourmet pizzas with assorted toppings Italian sausage and parmesan filled crimini mushrooms Panko artichoke heart filled with goat and cheddar cheese, red pepper aioli Baked brie with blue cheese, cranberries, and spiced pecans in phyllo Potato samosa (potato and peas with Indian curry) Roasted exotic mushrooms with boursin cheese in phyllo Ginger duck potsticker with spicy mango sauce Pancetta and gruyere risotto bites with lemon caper aioli Chorizo and cheese empanadas Coconut peanut chicken and oyster mushroom in asian soup spoon Tender beef medallions with duxelle in golden puff pastry, truffle demi Chicken curry in puff pastry Mint mustard rubbed lamb chop with port wine lamb sauce Butter panko jumbo shrimp with sweet garlic cream and fresh herbs Baked phyllo filled with brie cheese, bacon and onion confit Pan-seared dungeness crab cake with cajun remoulade Action Stations Whole roasted New York strip Roasted tenderloin of beef Whole roasted pesto crusted prime rib Sage brushed oven-baked boneless turkey breast Dijon & brown sugar glazed Virginia ham Sushi station Sushi and nigiri station Fajita station Truffle mac and cheese station Pasta station	Dinner Dinner Table Winter dinner table Menu served January - March 2010 Just for starters Entrees: choose three Dessert Comforts of Home Plated Dinner Winter dinner menu Menu served January - March 2010 Starter: choose one Entrees Pan roasted salmon filet with miso soy glaze and sake marinated Calrose rice Seared chicken breast with aromatic poultry jus and preserved Meyer lemon risotto Artichoke, mushroom, brioche filled chicken breast with artisan rice blend and apple cider poultry jus Oven roasted boneless half chicken with west coast mushroom sauce and herb roasted local potatoes Grilled NY steak with cabernet demi, roasted shallot, garlic ragout, and horseradish mashed potatoes Pan seared filet mignon with porcini demi cream and blue cheese potato galette Braised short rib with hoisin demi glace, ginger essence polenta Slow braised lamb shank with orange fennel lamb jus and pearl couscous Butternut squash risotto with exotic mushrooms, brussel sprouts, and roasted winter squash Polenta Napoleon layered with grilled vegetables and charred tomato cumin coulis Duet entrees Grilled NY steak with cabernet demi and chicken breast with tarragon poultry jus, Roasted heirloom potatoes with slow caramelized shallots Grilled NY steak with cabernet demi and sauteed pesto jumbo shrimp, Yukon gold potato mash with pancetta and chives Pacific sea bass and jumbo scallops with smoked chili buerre blanc and Preserved Meyer lemon risotto Dessert: choose one Raspberry mousse cake Mocha cake with chocolate bavarian cream and espresso anglaise Black forest cake with sour cherry coulis Chocolate decadence cake with crème anglaise and chocolate sauces
Bar and Wine Host Premium Top shelf Cordials Domestic beer Imported beer Wine Soft Drinks Bottled Water Cash Premium Top Shelf Cordials Domestic Beer Imported Beer Wine Soft Drinks Bottled Water Specialty Bar Margarita Bar Martini Bar Mojito Bar Bubbles Champagne Bar Grand Finale Bar Wine wine - white Champagne and Sparkling Wine Wycliff Sparkling Wine, California Mumm Cuvee Napa Brut Domaine Chandon, Blanc de Noir, California Schramsburg, Blanc de Blanc, Napa Veuve Clicquot Yellow Label Brut, France Cuvee Dom Perignon, France Chardonnay Mirassou, Central Coast Bogle, Clarksburg Kendall Jackson, California Acacia, Carneros Robert Mondavi, Napa Sonoma Cutrer, Russian River Franciscan, Napa Artesa, Carneros Ferrari-Carano, Alexander Valley Cakebread, Napa Toasted Head, Dunnigan Hills BV Century Cellars, California Other White Riesling, KJ, Vintner's Reserve, California Gewurztraminer, Columbia Winery, Washington Sauvignon Blanc, Pepi, California Sauvignon Blanc, Benzinger, Carneros Sauvignon Blanc, Rancho Zabaco Res., Sonoma Pinot Grigio, Ecco Domani, Maso Canali Trentino Viognier, Pine Ridge, Clarksburg wine - red Cabernet Sauvignon Echelon Vineyards, Hames Valley Ironstone, Amador Louis Martini, Sonoma BV Signet, Central Coast Clos Du Bois, Alexander Valley Carmenet Dynamite, North Coast Robert Mondavi, Napa Simi, Alexander Valley Franciscan, Napa Beringer, Knights Valley Stonestreet, Alexander Valley Caymus Vineyards, Napa BV Century Cellars, California Mt. Veeder, Napa, 1/2 Bottle Merlot Frei Brothers Reserve, Sonoma De Loach Estate, California Clos Du Bois, Sonoma Rodney Strong, Sonoma Markham, Napa Ferrari-Carano, Sonoma Franciscan, Napa Rutherford Hill, Napa BV Century Cellars, California Other Reds Zinfandel, Ravenswood, Amador Petit Syrah, Bogle, California Shiraz, Penfolds Thomas Hyland, Australia BV Century Cellars, Pinot Noir, California	Packages The daily basics meeting package A fully energized meeting package
Specialty Menus Spring April - June 2010 Seasonal lunch table Soups Salads Entrees (choice of two) Accompaniments Desserts Summer July - September 2009 Seasonal lunch table Soup Salads Entrees (Choice of Two) Desserts Fall October - November 2009 Seasonal lunch table Soup Salads Entrees (choice of two) Desserts Winter January - March 2009 Seasonal lunch table Soup Salads Entrees (choice of two) Desserts Above and Beyond A taste of California Holiday Chilled selections Warm selections Soup or salad Pan-seared salmon filet Chicken breast Grilled new york steak Herb roasted boneless half chicken Pan-seared grouper filet Grilled pork chop Seared tenderloin of beef Mint mustard crusted Colorado lamb rack Portabella mushroom risotto timbale Polenta napoleon Seared filet of beef and poached lobster tail Grilled petite New York Steak and herb roasted chicken breast Grilled New York steak and seared salmon Marinated chicken breast and grouper filet Tenderloin of beef wtih Colorado lamb rack Tenderloin of beef and shrimp Chef's selection of winter vegetables Assortment of breads & butter Ingulgences Buffet #1 Buffet #2 Sustainable Options Breakfast Simply organic continental breakfast Plated breakfast The organic kitchen table Break Morning break Afternoon break Lunch Plated lunch Organic lunch table Reception California artisan cheese collection Grilled vegetable display Carving Station Action station Dinner Plated dinner Entrees Oven roasted Petaluma boneless half chicken, Dijon poultry jus, roasted heirloom fingerling potatoes Pan-seared scallops with dungeness crab risotto, smoked chili buerre blanc Cilantro ginger crusted grouper with miso dashi glaze and calrose rice with nori Korabuta porkloin with port wine glaze and persimmon compote Indulgence The California Organic Dinner Planner's Edge Specialty Events Extraordinary Events Decor Entertainment	Weddings Simple elegance Journey together dinner table
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