MENUS FOR SEATED TABLE SERVICE

LARGE GROUPS OF 50 TO 160

These special entrees have been designed for elegant service to larger groups and have been found to be extremely successful and well received when offered for this type of event. Other menus with different entrees, special appetizer courses, pasta courses, or special salad courses, may be designed to order. Most hosts offer a variety of hors d’oeuvres to be passed among the guests before a seated meal. Please see the list of possible hot and cold hors d’oeuvres on the following page.

Each entree price listed below includes the salad course, the entree course, and bread and butter.

FIRST COURSE-- Choose One

LOCAL BABY GREENS WITH HOUSE-MADE HERB VINAIGRETTE

CAESAR SALAD WITH HEARTS OF ROMAINE AND PARMESAN CURLS

SECOND COURSE – Choose Two

PENNE BOLOGNESE

Penne pasta tossed with our house-made tomato-meat ragú and Parmigiano Reggiano 25.

(For vegetarians, this dish may be served with tomato and basil 22.)

FARFALLE CON GAMBERONI

Butterfly pasta tossed with house-made tomato sauce, herbs, and large Gulf shrimp 27.

(For vegetarians, this dish may be served without the shrimp 22.)

BREAST OF CHICKEN SONOMA

Double boneless breast of chicken breast stuffed with prosciutto and Sonoma Jack cheese,

topped with a mushroom-tomato sauce, and served with pasta and seasonal vegetables 28.

BREAST OF CHICKEN MADEIRA

Double boneless breast of chicken stuffed with wild rice, served with a rich Madeira wine sauce

and two seasonal vegetables 30.

ROAST LOIN OF PORK WITH APRICOTS

Whole loin of pork, stuffed with apricots and grappa, roast until moist and tender,

served with a fragrant pork-grappa reduction, and potatoes with two seasonal vegetables 30.

FILETTO DI SALMONE MILLEFOGLIE

Fresh fillet of salmon topped with a fragrant mushroom duxelle, baked in a layer of flaky puff pastry, and served with a delicate white wine sauce and seasonal vegetables 35.

ROAST SIRLOIN WITH SAUCE BORDELAISE

Whole New York sirloin, roast to order, topped with a rich red wine reduction,

served with potatoes and two seasonal vegetables 35.

Each entrée price shown includes the salad, main course, bread and butter.

There is a guaranteed minimum number of 70 adult guests for food service on Saturdays and 50 adult guests for food service on Sundays, Mondays, and Tuesdays. Guests 12 years and up are full price. Children ages 5 through 11 years are half price.

“ Thank you so much for the wonderful reception you and your team provided. We could not have wanted for more. You have a special gift.”
Robin and Ken R—May 1997

“ I would like to express my appreciation to you for all the very fine arrangements for the party last Sunday. The Chef certainly received a lot of compliments, which I hope you will pass on to him. As did the service staff—they were so swift and skilled, many guests commented on that too. Everyone enjoyed the setting, and the privacy, and the whole ambiance of your restaurant. You contributed so much to our very happy celebration. Thank you so very much.
Candy F—August 1995

DINNER BANQUET INFORMATION

FOR SMALL AND LARGE REHEARSAL DINNERS,

SMALL EVENING WEDDINGS,

AND PARTY INFORMATION

GROUPS 10 TO 160 GUESTS

HOURS AND DAYS

PARTIES IN THE EVENING:

Wednesday through Sunday we accept groups of 10 to 70 guests in the evening, in private rooms or on the poolside terraces. The remainder of the Restaurant is open to the public.

Larger groups of 50 to 160 may choose to “buy-out” the entire Restaurant Wednesday -Sunday nights.

Typical First Service:

4:00 pm Arrival for Hors d'oeuvres

5:00 pm Dinner Service for 3 course dinner

7:00 pm Departure

Typical Second Service:

7:30 pm Arrival for Hors d'oeuvres

8:30 pm Dinner Service for 3 course dinner

10:30 - 11:00 pm Departure

(Other times are possible--discuss group size and days with the banquet manager . . .)

Check with the Banquet Manager also for information about Facility rental fees (usually none) and deposits.

FACILITIES:

Private garden terrace or dining room
Easy parking in our two parking lots
Tables and chairs
White linen tablecloths and napkins
Silverware, white china, and glassware
Table candles
Professional service staff for passed hors d'oeuvres and seated dinner service
Services of the banquet manager to plan the event
Personalized menus, on request

The Restaurant and the Garden may be viewed informally during any of the hours that we are open to the public, which are Wednesday through Friday for lunch, and Wednesday through Sunday for dinner. However, if a more in-depth visit is desired to discuss dates, timing, private reserved dining areas, and menus--please call for in advance for an appointment with Gia Ghilarducci, the Banquet Manager, so that she may give your prospective plans the attention they deserve. This is YOUR wedding. Tell us what you are looking for and we'll make it happen!

To get information over the phone about the availability of a particular date, or to make an appointment to view the Restaurant and Garden, please call Wednesday through Sunday.

Address: 241 First Street West, Sonoma, California 95476

Directions: We are located one block north of the northwest corner of the historic Sonoma Plaza in the town of Sonoma, Sonoma County, California.

Driving times: One hour north of San Francisco, one and 1/2 hours north of San Francisco airport, one and 1/4 hours northwest of Oakland, 45 minutes south of Santa Rosa, one and 1/4 hours west of Sacramento.

CALL Gia Ghilarducci, Banquet Manager

• Telephone 707 938 2980

• Fax 707 938 5103

EMAIL: gia@depothotel.com

MENU SELECTIONS:

Menus on the following pages are priced between $22 and $42 per person for a three course menu.

Groups up to 30: Small Group Dinner Menu (four entrée choice, no advance count necessary)

Groups of 31 to 160: Large Group Dinner Menu (two entrée choices, when an exact count of entrées is given in advance)

BEVERAGES:

Wine, beer, champagne and soft drinks are to be purchased from the DEPOT HOTEL. We have an extensive award-winning wine list that features the excellent wines of Sonoma Valley, with prices ranging from $16 per bottle on up. Beers range between $3 and $4. Soft drinks are $2.00. We are not able to allow groups to bring in wine or beer purchased elsewhere for "corkage" wine service. Due to our wine and beer license, hard liquor is not available.

We also have "Beverage Packages" available that include unlimited wine, beer, champagne, and soft drinks for the duration of the event--priced from $10 to $26 per person. Ask the Banquet Manager for a current package.

HOT AND COLD PASSED HORS D’OEUVRES

PRIOR TO A SEATED DINNER

Mushroom caps stuffed with veal farci and topped with melted cheese 4.00

Mushrooms caps stuffed with crab and cheese 5.00

Mushroom caps stuffed with cheese 3.50

Prosciutto and pear spears 5.75

Garlic-herb meatballs in a Cabernet reduction 3.50

Swedish style meatballs with sour cream sauce 4.00

Fried prawns with piquant cocktail sauce 5.25

Belgian endive spears stuffed with herb cheese and baby shrimp 4.75

Smoked salmon and chilled cucumber rounds 5.00

Cherry tomatoes stuffed with herb cheese and baby shrimp 4.00

Chilled prawns with piquant cocktail sauce 7.00

Deviled eggs with black olive garnish 3.25

Baby red potato halves stuffed with sour cream and caviar 3.50

Baby red potato halves stuffed with black olive tapenade 3.25

Crostini with baby artichokes and Parmigiano Reggiano 3.50

Crostini with caponata of tomato, finely diced eggplant, and roasted red bell peppers 3.25

Fresh herbed focaccia squares 2.00

Fluted cheese straws 2.00

Most receptions begin with passed hors d’oeuvres. When guests first arrive from a church ceremony, or when the ceremony just ends if the ceremony is held here, most hosts and guests enjoy a time to socialize and congratulate the bride and groom (or honorees of the special event.)

The Chef has designed these hors d’oeuvres as light appetizers for service to a group from 50 to 160. His repertoire is very large—over 200 different items. Let us know if you have other ideas you would like to see offered.

BANQUET DINNER MENU

“FOUR CHOICE MENU”

FOR GROUPS UP TO 30 GUESTS ONLY

DINNER MENU

INSALATA VALERIANA

Local baby greens, herbs, butter lettuce, and romaine hearts tossed with

our special house herb vinaigrette and served with fresh tomato

POLLO SALTATI

Double boneless breast of chicken sautéed with pan-juices,

white wine, mushrooms, and fresh herbs 32.

FRUTTI DI MARE

Seafood special of the day—to be decided by the Chef 36.

PENNE AL POMODORO

Penne pasta in our homemade tomato sauce with fresh basil 26.

BISTECCA AI FUNGHI

Flavorful sirloin steak grilled and served with a red wine reduction

with domestic and Porcini mushrooms 36.

TORTA GIANDUIA

Delicate sponge cake sprinkled layered with hazelnuts and Mascarpone cream,

served with whipped cream and a swirl of caramel sauce

This is an example of the type of menu available for groups of 10 to 30 guests only. Prices include all three of the courses shown, but do not yet include the beverages, tax, or gratuity. Prices are per person for ages 12 and up. Children ages 5-11 are half price. Ages 0-4 are no charge. Other special four choice menus may also be designed with completely different appetizers, a different salad, an additional pasta course, differententrees, and a different dessert.

Ask for a copy of the Restaurant menu and we can help you design your own special menu. Ask about daily specials or fresh seafood. Since our seafood is always fresh—exact seafood may not be known until the day before, but a special menu can still be printed just for your party.

BANQUET DINNER MENU

“TWO ENTRÉE CHOICE MENU”

FOR LARGE GROUPS OF 31-160 GUESTS

First Course -- Choose One

LOCAL BABY GREENS WITH HOUSE-MADE HERB VINAIGRETTE

CAESAR SALAD WITH HEARTS OF ROMAINE AND PARMESAN CURLS

Second Course – Choose Two

PENNE BOLOGNESE

Penne pasta tossed with our house-made tomato-meat ragú and Parmigiano Reggiano 32.

(For vegetarians, this dish may be served with tomato and basil 29.)

FARFALLE CON GAMBERONI

Butterfly pasta tossed with house-made tomato sauce, herbs, and large Gulf shrimp 34.

(For vegetarians, this dish may be served without the shrimp 29.)

BREAST OF CHICKEN SONOMA

Double boneless breast of chicken breast stuffed with prosciutto and Sonoma Jack cheese,

topped with a mushroom-tomato sauce, and served with pasta and seasonal vegetables 35.

BREAST OF CHICKEN MADEIRA

Double boneless breast of chicken stuffed with wild rice, served with a rich Madeira wine sauce

and two seasonal vegetables 37.

ROAST LOIN OF PORK WITH APRICOTS

Whole loin of pork, stuffed with apricots and grappa, roast until moist and tender,

served with a fragrant pork-grappa reduction, and potatoes with two seasonal vegetables 37.

FILETTO DI SALMONE MILLEFOGLIE

Fresh fillet of salmon topped with a fragrant mushroom duxelle, baked in a layer of flaky puff pastry, and served with a delicate white wine sauce and seasonal vegetables 42.

ROAST SIRLOIN WITH SAUCE BORDELAISE

Whole New York sirloin, roast to order, topped with a rich red wine reduction,

served with potatoes and two seasonal vegetables 42.

Third Course-- Choose One

WHITE CHEESECAKE WITH SEASONAL BERRIES OR IMPORTED AMARENA CHERRIES

TORTA GIANDUIA (Hazelnut Torte)

TIRAMISU

VALENTINO (Chocolate Torte)

ADDITIONAL SERVICES AVAILABLE

THROUGH OUR BANQUET MANAGER

SPECIAL ORDER FLOWERS

If you would like table flowers for your dinner banquet, please discuss arrangements with the Banquet Manager. Costs vary according to the type of flowers involved and the size of the group. Generally speaking, bud vase arrangements for the tables range between $12 and $20 each. Larger flower arrangements range between $30 and $100 each.

SPECIAL EVENT CAKES

We have worked with several excellent local bakers over the years and would be happy to arrange for the delivery of a special cake for birthday, anniversary, small weddings, retirement, etc, with advance notice. Prices in general range between $4.00 and $6.00 per person, including delivery and set up.

PHOTOGRAPHY AND VIDEOGRAPHY

We have a photographer and videographer available if those services are desired for your event. Let us know if you would like arrangements to be made for these services.

AUDIO VISUAL EQUIPMENT AND MICROPHONE SET UP

If you would like audiovisual equipment for pre-recorded videotape or a microphone for speeches and announcements, discuss your needs with the banquet manager. Equipment is priced as follows: Soundcraft sound system with wireless lapel and wired microphones $72. TV/VCR setup with 25" TV and stand $60.

PROPANE HEATERS FOR THE PATIO

Many times of the year the patio temperature is perfectly comfortable all evening. At other times, some guests may find it preferable to have heaters provided in the later part of the evening. The host of the party may arrange in advance for the rental of patio heaters with the Banquet Manager. Two heaters are advisable for a group 20-34 that is using one terrace, four heaters are advisable for a group 35-70 that is using both poolside terraces: $30 per heater. A decision about heater rental can be made midweek, when a good weather temperature prediction is possible.

MUSIC

Over the years the Banquet Manager has established a relationship with many musical groups and individuals. Different types of music (classical/romantic guitarist, keyboard, harpist, chamber music, jazz, big band, even mariachi or accordion) are available. Rates depend on the group or individual and the number of hours. If live music is desired, discuss your preferences with the Banquet Manager.

Note: None of the above services are subject to sales tax or a required gratuity. However, most musicians and DJs do expect a separate gratuity, at the discretion of the party host.

The DEPOT HOTEL has had the honor of hosting many weddings, receptions, and special events. We take great pride in the high quality of our food and wine, as well as the smooth service and attention to detail that experience and time have given us. Over the years, we have become familiar with many excellent local bakers, florists, photographers, and musicians. (A list of highly recommended auxiliary wedding services is available when an event is booked.) At your request, we will be glad to refer them to you and to coordinate our activities with theirs, so that the reception is as effortless, relaxed, and pleasurable as possible for the wedding party and their guests.

No matter how many weddings, receptions, and special events we do, we always remember that these are very special events in the lives of our guests and we take every care to make every aspect of the event as perfect as we would want our own to be. If there is anything we could do to make the arrangements easier, or the day more perfect for you, please let us know.