The DEPOT RESTAURANT 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 EVENT. 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

 

 

HOT AND COLD HORS D'OEUVRES

PRIOR TO A DINNER EVENT

Garlic-herb meatballs in a Cabernet reduction 3.50

Swedish style meatballs with sour cream sauce  4.00

Spiedini with grilled sausage, Tuscan bread, and cherry tomatoes 3.50

Fried chicken wing “lollipops” 4.50

Prosciutto and pear spears 5.75

Frenched baby lamb chops  persillé  9.00

Sausage puffs with Parmigiano-Reggiano  3.50

Crispy bacon with pickled watermelon rind  4.00

Mushrooms caps stuffed with crab and cheese  5.00

Fried prawns with piquant cocktail sauce  6.00

Belgian endive spears stuffed with herb cheese and baby shrimp  4.75

Fried oysters, Sauce Rouille  5.50

Crab gougére puffs  5.00

Mini-blini with sour cream and caviar 7.50

Grilled lobster tail spiedini with Tuscan bread and cherry tomatoes  9.00

Chilled prawns with piquant cocktail sauce  7.00

Baby red potato halves stuffed with caviar cream 3.50

Mushroom caps stuffed with cheese  3.50

Mini pizza Margherita with tomato and basil 4.50

Puff pastry shell with blue cheese and quince  4.00

Cheese gougére puffs 3.00

Cherry tomatoes stuffed with black olive tapenade  3.50

Crostini with baby artichokes and Parmigiano Reggiano 3.50

Fresh herbed focaccia squares  2.00

Fluted cheese straws  2.50

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. Most items on this menu are intended as stand-up (passed) hors d’oeuvres to be easily eaten out of hand.  Prices are per person attending for ages 12 and up.  Children ages 5-11 are half price.  Ages 0-4 are no charge. 

SAMPLE BANQUET DINNER MENU

FOR SMALLER GROUPS

FOR GROUPS UP TO 30 GUESTS

Chef’s Fresh Soup of the Day

or

Field greens, Sherry Vinaigrette

~~

Roasted Double Boneless Breast of Chicken, Risotto, Seasonal Vegetables   34.

or

Orecchiette Pasta with Peas, Porcini Mushrooms, Mint  29.

or

New York Sirloin Steak Grilled, Red Wine Reduction   39.

~~

Tiramisu

or

Special Event cake

This is an example of the type of menu available for groups of 10 to 30 guests only.   Many planners love it just as it is--but there are other possibilities! Other special three and four choice menus may also be designed with completely different appetizers, a different salad, an additional pasta course, different entrees, and a different dessert.

If you like, check out our Restaurant menu. Click the button above that says "MENUS." There you can find some additional ideas for menu items you may enjoy. Chat with the Banquet Manager... 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.  We design and print special menus for each party--this service is complimentary.

Prices next to the entree 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. 

BANQUET DINNER MENU

FOR LARGER GROUPS OF 30-160

First Course --  Choose One

FIELD GREENS, TOMATOES, SHERRY VINAIGRETTE

CAESAR SALAD WITH HEARTS OF ROMAINE AND SHAVED PARMIGIANO REGGIANO

FIELD GREENS, GRAPES, CANDIED WALNUTS, BLUE CHEESE

CHEF’S FRESH SOUP OF THE DAY

Second Course – Choose Two *

VEGETARIAN SPECIAL Chef’s seasonal vegetarian pasta or risotto or seasonal vegetable array 28.

LASAGNA BOLOGNESE Fresh homemade pasta layered with ricotta, mozzarella, Parmigiana Reggiano, and ragú Bolognese  30.

PENNE CON GAMBERONI Penne pasta tossed with house-made tomato sauce, herbs, and large Gulf shrimp  32.

POLLO CON SALVIA Tuscan style chicken stuffed with sage, bread, and herbs and topped with a savory pancetta bacon and sage sauce, seasonal vegetables  32.

POLLO ALLA VENEZIANA Roasted double boneless breast of chicken stuffed with prosciutto and Vella cheese, with Venetian style green pea risotto 32.

ROAST LOIN OF PORK WITH APRICOTS Whole loin of pork, stuffed with apricots and Grappa, served with a fragrant Grappa reduction, potatoes and seasonal vegetables 38.

ARROSTO D’AGNELLO AI FERRI Boneless leg of lamb, brushed with rosemary, garlic, and extra virgin olive oil, slowly roast until tender, served with parsley pesto, Tuscan style herb roasted potatoes and seasonal vegetables  39. 

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   40.

NEW YORK SIRLOIN WITH SAUCE BORDELAISE New York sirloin topped with a rich red wine reduction, with potatoes and seasonal vegetables   43.

GRILLED FILET MIGNON STEAK Tender Filet Mignon steak, grilled and topped with green peppercorn sauce, with potato gratin and seasonal vegetables  45.

FILET ROTI EN CROUTE (BEEF WELLINGTON) Whole roast center cut Filet Mignon, topped with mushroom duxelle or foie gras, baked in a layer of flaky puff pastry, with truffle sauce, and seasonal vegetables  48.

Third Course--  Choose One  

WHITE CHEESECAKE WITH RASPBERRY SAUCE

TIRAMISU

DECADENCE (Chocolate Torte) WITH CARAMEL SAUCE AND TOFFEE

Each entrée price shown above includes the first course, main course, dessert, bread and butter.   Prices are per person for ages 12 and up.  Children ages 5-11 are half price.  Ages 0-4 are no charge.  An exact count of each entrée ordered is necessary seven days in advance. Most hosts or hostesses provide guest place cards that identify each guest’s entrée choice.  Alternatively, the banquet manager can provide the hostess with colored “entrée cards” that she may place at each guest’s place setting, so that the waiters may know where to place each of the two entrées. 

*Other first courses and other entrée choices are always possible!  Just talk to the Banquet Manager. 

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.

IN CONCLUSION...

The DEPOT RESTAURANT 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.