Events by

INFUSION LOUNGERedefining special occasions and events

COORDINATING EVENTS, MEETINGS, RECEPTIONS, LAUNCH, AND CELEBRATIONS

NIGHTLIFE DEFINED

EVENTS REFINED

SOCIALLY DRIVEN CUISINE

DINING AT INFUSION

EVENTS AT INFUSION

Footsteps from Union Square, Infusion Lounge is redefining nightlife in San Francisco as the city’s newest ultra lounge. The Asian-inspired venue features East-meets-West decor, with crimson red columns and stylish lounging furniture.

We design one-of-a-kind events, from the most lavish affairs to private intimate occasions. We offer various seating arrangements and types of entertainment, as well as custom menu selection to refine your event to perfection. Whichever type of event you choose, we always offer the highest level of personal service and at-tention to detail. We know the many decisions that go into planning an event, and the Infusion staff is here to make it effortless for you. We look forward to working with you!

DINING AT INFUSION

We feature California cuisine with Asian influences that will entice guests with an array of delectable choices. Our executive chef and his team whole-heartedly embrace cooking as both a craft and a passion, creatively drawing on molecular gastronomy with a strong emphasis on seasonal, locally produced ingredients. We of-fer our guests an innovative and refined dining experience that is socially driven, meaning the food inspires guests to interact and enjoy themselves.

START YOUR DAY

MEETING & CONFERENCES

CONTINENTAL BREAKFAST

Fresh fruit juicesAssorted pastriesCubed fresh fruitFreshly brewed coffee and hot tea

BREAKFAST BUFFET

Assorted fresh fruit juicesAssorted pastriesCubed fresh fruit with seasonal berriesAssorted individual yogurtsChorizo scrambled eggs with pepper jack cheeseChef’s daily breakfast potatoesFreshly brewed coffee and hot tea

PAN-SEARED HAWAIIAN ALBACORE TUNA SALAD

Seared albacore tuna with shredded cabbage, julienne carrot, seaweed, and cilantro tossed in a soy-ginger vinaigrette

SALAD IS ACCOMPANIED WITH:Sous-Vide slow-cooked eggHouse-made 30-minute cucumber kimcheeHalved pickled red onion and gingerMung bean sproutsWatermelon RadishSliced Marcona almond waterMelon radishSingle scoop of sorbet

INFUSION LUNCH BOX

Vietnamese 36-hour sous-vide pork sandwich30-Minute kimcheeThai chicken larbCrispy shiitake mushroomShaved vegetable salad tossed in a soy-ginger dressingMiniature dessert

Guests can subsitute grilled iron steak or free range chicken for

sandwich.

LUNCH

MEETING & CONFERENCES

DESIRE

TASTING

THREE COURSE TASTING

Crispy shitake mushroom salad

Miso-glazed Hawaiian walu, stir-fried escarole, cilantro-lime jasmine rice

Seasonal fruit sorbet with lemongrass-caramel-chile syrup

DINNER

BANQUETS & RECEPTIONS

THREE COURSE DINNER

Grilled lettuce with miso-date dressing, parmesan reggiano, and salmon dust

Pan-Roasted pork rib chop with winter squash puree, sautéed broccoli di ciccio, and miso-citrus jus

Seasonal fruit sorbet with lemongrass-caramel-chile syrup

DINNER

BANQUETS & RECEPTIONS

THREE COURSE DINNER

Complimentary single bite amuse

Roasted Red Curry-Lemon Grass Winter Squash Soup Or Crispy Shitake Mushroom & Vegetable Salad

Miso Glazed Hawiian Walu/Stir Fried Escarole/Cilantro-Lime Jasmine Rice

or

Grilled Kurobuto Pork Chop with Tamarind Barbecue Sauce/Escarole Garlic/Red Chiles/Crispy Winter Root

Vegetable Shoestring Frites

Seasonal Fruit Dessert

DINNER

BANQUETS & RECEPTIONS

HOT/COLD BUFFET DINNER $65

Crispy shiitake and shaved-vegetable salad with soy-ginger dressing

Stir fried broccoli di ciccio

Winter root vegetable gratin

Sautéed Chinese long beans

Sliced tamarind barbeque–glazed Kutobuto pork loin

Baked miso-glazed Hawaiian walu

Seasonal fruit dessert

(Guests can substitute sliced grilled iron steak for an additional charge)

FOUR-COURSE DINNER

Big-eye tuna tartare, yuzu, ginger, thai bird chile, bamboo rice, and sesame oil amuse-bouche

Seared hamachi “BLT,” bacon powder, lettuce sorbet, tomato gelee

Liquid-Center spring peas, spring pea consommé, lobster potsticker, truffle

Foie gras upside-down cake, cocoa nibs, sous-vide pineapple, five-spice

Grilled american Kobe beef tataki rolls, black lava salt, smoked dashi liquid gel

Lemon drop granite palatte cleansers

Dessert finale

BANQUETS & RECEPTIONSDINNER

PASSED HORS D’ OEUVRES AND FOOD STATIONS

Ahi tuna poke on crispy wonton chip

Grilled Louisiana Gulf prawn with avocado

Hog Island oysters with sake mignonette

Miniature Thai fish cakes with shoyu-li me aioli

Crispy vegetarian spring rolls

Green curry chicken satay

American Kobe beef tataki rolls

Dungeness crab rangoon with mango hot-n-sour

Wok-fried siracha hot wings

American Kobe beef sliders

Seared Sea of Cortez scallop ceviche with cilantro and yuzu

Grilled laughing bird Caribbean white shrimp crostini with edamame puree

Chinese water spinach and Laura Chenel goat-cheese-stuffed wonton rolls

Smoked salmon canapé with cilantro-miso mayonnaise and cucumber

Nori-wrapped hamachi sushi roll with avocado and chile rice wine dipping sauce

Maine lobster-shiso salad roll with seven spice–caper vinaigrette

“Surf-n-turf” gyoza with braised oxtail, bay scallop, and soy-sesame sauce

Barbequed honey-ginger pork riblets

Shanghai noodle salad with young coconut-peanut dressing, chile, and cilantro

BANQUETS & RECEPTIONSDINNER

DINNER DESSERTS

Chocolate grove mousse

Sweet fire mango marmalade with meyer lemon custard

Banana-jackfruit spring roll with coconut rum and lychee ice cream

SWEET BITES

White chocolate–passion fruit truffles

Orange blossom marshmallows

Flourless chocolate mini-cakes

Chocolate cream tartlettes

Almond meringue rochers

Meyer lemon diamonds

Matcha tea financiers

Caramel cream puffs

Rhubarb tartlettes

Mini basque cakes

SWEET BITES

BANQUETS & RECEPTIONS

RED MEDALLION

WINESIrony Cabernet, Hayman Hill Meritage, Batardier

Muscadet, Cape Mentelle Sauvignon Blanc, Cape Mentelle Semillon

BEERCorona, Heineken, Heineken Light, Anchor Steam

OTHERVoss bottled water, juices, sodas

SILVER MEDALLION

WINESMichele Chiarlo Barbera d’ Asti, Hayman Hill Mer-itage, Cape Mentelle Sauvignon Blanc, Cape Men-

telle Semillon, Franciscan Chardonnay

BEERCorona, Heineken, Heineken Light, Anchor Steam,

Tsing Tao, Sapporo

PREMIUM WELL LIQUOR 42 Below Vodka, Gordon’s Gin, Bacardi Rum, Cu-

ervo Blanco, Jim Bean, Grant’s Scotch, Sailor Jerry Spiced Rum

OTHERVoss bottled water/juice/sodas/Red Bull

GOLD MEDALLION

WINESMichele Chiarlo Barbera d’ Asti, Guenoc Petit Syrah, DeLoach Pinot Noir, Girard Sauvignon Blanc, Ferrari-

Carano Chardonnay, Mumm Napa Sparkling Wine

BEERCorona, Heineken, Heineken Light, Anchor Steam,

Tsing Tao, Sapporo, Chimay

PREMIUM LIQUORGrey Goose, Ketel One, Stolichnaya, Johnnie Walker Black, Chivas Regal, Ten Cane, Bombay Sapphire,

Tanqueray, Patron Silver

OTHERVoss bottled water/juices/sodas/Red Bull/specialty

cocktails

ADDITIONAL UPGRADES

Patron Silver, Don Julio Silver, Macallan 12yr, Glenliv-et 12yr, Glenfiddich 12yr, Oban 14yr, Balvenie Double Wood, Belvedere, Chopin, Ultimat, Pearl, Don Julio Blanco, Don Julio Anejo, Cazadores Reposado, El

Tesoro Blanco, El Tesoro Reposado, El Tesoro Anejo, Hendricks, 209 Gin, Tanqueray Ten, Oronoco Rum

BEVERAGE PACKAGES

BANQUETS & RECEPTIONS

INFUSION LOUNGE FLOOR PLAN

ROOM CONFIGURATION & FLOOR PLANS

VENUE

MAIN LOUNGE

At almost 4,000 square feet, the crimson and onyx interior creates a sense of luxury and refined style. Individual raised day

beds overlook the main bar, which features a life-sized geisha hologram. The DJ booth has a waterfall flowing into a pool with

dramatic LED lighting.

ROOM CONFIGURATION & FLOOR PLANS

VENUE

NORTH LOUNGE/PRIVATE DINING ROOM

A 2,000-square-foot private oasis can be reserved for intimate receptions or private dining. The North Lounge features a separate bar and DJ booth. Glass illuminated columns can be programmed to any desired color to set just the right mood. Beautiful hardwood floors set the perfect stage for dancing or networking.

NORTH LOUNGE/PRIVATE DINING ROOM

For Meetings, Fashion shows, private banquets, seminarsNorth Lounge 2000 square feet :: Dimensions 40X50 :: Ceiling Height 10’

Other configurations available upon request

ROOM CONFIGURATION & FLOOR PLANS

VENUE

Classroom 54 U Shape 30 Theater 80 Banquet 96 Fashion 84

VIP ROOM

Private dining or meeting space at its finest, the VIP room is secluded and unnoticed by most guests.

ELEVATED AREA

Plush Beds form a haven retreat in the 750 square foot elevated area. For the individual who wants to be seen. This location is the perfect setting for standing receptions or networking functions for groups of 30-40.

ROOM CONFIGURATION & FLOOR PLANS

VENUE

TECHNOLOGY

Lighting, sound, video, wireless internetOverhead projections at entryway and North Lounge

Podium and Stage (includes stage and podium setup, sound check, and wireless microphone)

OTHER SERVICES

Specialty LightingPhotographer

Flower arrangementsDecoratorSecurity

Ice sculpturesGraphic DesignerFlair bartending

Unique entertainmentLCD flat screen televisions

SERVICES

SPECIAL AMENITIES

MISCELLANEOUS FEES

Please add 18% Service charge and 8.5% California Sales tax to all food & beverage and corkage prices quoted.

GUARANTEE

A guaranteed guest count will be due seven working days prior to the scheduled event. After that date, Infu-sion Lounge can only accept increases in the guest count. Infusion Lounge will charge for the guaranteed

number of guests or the actual number of guests that attended, whichever is greater.

PAYMENT

Final payment is due upon completion of the event. Infusion Lounge accepts MasterCard, Visa, and American Express, certified check, or cash.

CANCELLATION

Deposits are non refundable in the event the client decides to cancel.

SIGNAGE:

Due to specially designed wall covering and décor, please discuss additional decoration needs with the Event Manager.

TASTINGS:

Tastings are provided complimentary for events of 100 guests or more.

FINALIZING YOUR EVENT

DETAILS

p. 415.421.8700f. 415.421.1887

124 Ellis Street San Francisco CA 94102