signature dining - carlsbad restaurants · 1 ponto road, carlsbad, ca 2011 | chandlerscarlsbad.com...

SIGNATURE

DINING

PL ANNING YOUR NEXT GROUP CELEBRATION?

WHETHER INT IMATE OR GRAND, CHANDLER’S HAS EVERY THING YOU NEED FOR AN EVENT WORTH REMEMBERING. CAL IFORNIA CUIS INE, S IGNATURE COCKTAILS AND BREATHTAKING OCEAN

VIEWS - WE’VE GOT YOU COVERED!

FOR PARTIES BETWEEN 16 AND 40 GUESTS, ASK ABOUT OUR OPEN-AIR PATIOS WITH SWEEPING OCEAN VIEWS OR

OUR SUNSET TERRACE PERFECT FOR OUTDOOR ENTERTAINING.

BREAKFAST, LUNCH OR DINNER, YOUR NEXT EVENT WILL BE SURE TO IMPRESS. EACH MEAL IS HANDCRAFTED WITH

LOCAL PRODUCE, COASTAL FLAVORS AND DELICIOUSNESS IN EVERY BITE .

CONTACT US FOR MORE DETAILSABOUT SIGNATURE DINING:

[email protected]

O C E A N F R O N T D I N I N G


SIGNATURE DINING

1 P ONTO ROAD, CARLSBAD, CA 92011 | CHANDLERSCARLSBAD.COM | 760.683.5500

GF = GLUTEN-FREE UPON REQUEST. PRICING PER PERSON. PRICES ARE SUBJECT TO APPL ICABLE SALES TAX & 24% SERVICE CHARGE.

RECEP TION DISPL AYS

CHIPS & SALSA BARB L U E & W H I T E C O R N TO R T I L L A C H I P S

S E R V E D W I T H S I D E S O F G U A C A M O L E , S O U R C R E A M , S L I C E D j A L A P E ñ O A N D C OT I j A C H E E S E

$8 PER SERVING

FARMER ’S MARKET VEGETABLE BARG R I L L E D & R AW V E G E TA B L E C R U D I T é

S E R V E D W I T H TO A ST E D P I TA , A R T I C H O K E S P I N A C H D I P V E G E TA R I A N , G F

$19 PER SERVING

SLIDERSM I N I P O N TO B U R G E R S : A G E D C H E D D A R , L E T T U C E , TO M ATO , 1000 I S L A N D

S E S A M E S E A R E D A H I : C H I P OT L E C O L E S L AW , C U C U M B E R , G I N G E R S OY S A U C E

MINIMUM OF 20 SL IDERS PER ITEM SELECTION$8 PER SL IDER

BEACHSIDE STREET TACOSR O C K S H R I M P | C A R N E A S A D A

B OT H W I T H C H I P OT L E S L AW , C OT I j A , j A L A P E ñ O S , G R I L L E D L I M E

MINIMUM OF 15 TACOS PER ITEM SELECTION$8 PER TACO

JUMBO SHRIMP COCKTAILH O U S E M A D E C O C K TA I L S A U C E , L E M O N

MINIMUM OF 20 PRAWNSG F

$6 PER PRAWN

CHEESE + CHARCUTERIE LO C A L LY S O U R C E D C H E E S E A N D C U R E D M E ATS , H O N E Y D I j O N ,

LO C A L F R U I TS , WA R M E D A R T I S A N B R E A DG F

$16 PER SERVING

WHITE BEAN HUMMUSB L U E C O R N TO R T I L L A C H I P S , P I TA C H I P S , FA R M E R ’ S M A R K E T V E G E TA B L E C R U D I T é

V E G E TA R I A N , G F

$8 PER SERVING

HEIRLOOM TOMATO + BURRATAB A S I L P E STO , AV O C A D O , B A L S A M I C R E D U C T I O N


$10 PER SERVING


SIGNATURE DINING



FAMILY-ST YLE DINNERSELECT FROM ONE OF THE FOLLOWING:

THE WAVE, THE CREST OR THE SHORE

“ THE WAVE” FAMILY-ST YLE DINNER | $52SERVED WITH WARM ROLLS AND SALTED BUT TER

STARTERHOUSE GARDEN SAL AD

LOCAL GREENS, CUCUMBER, CHERRY TOMATO, CARROT, GARL IC CROUTON, BALSAMIC V INAIGRET TE G F

ENTRÉES//SELECT TWO//

SESAME SEARED AHIGARDEN PESTO

WILD KING SALMONLEMON CAPER BUT TER SAUCE

HERB ROASTED HALF CHICKENMUSHROOM PAN GRAVY

CIOPPINO WITH LINGUINETOMATO FENNEL BROTH

8OZ PRIME RIB EYERED WINE REDUCTION

SIDES//SELECT ONE VEGETABLE//

SEASONAL VEGETABLES

GRILLED ASPARAGUSAPPLEWOOD BACON

BEECH & OYSTER MUSHROOMSAUTEED SP INACH

GRILLED BROCCOLINI

//SELECT ONE STARCH//

ROASTED GARLIC MASHED P OTATOES

CHEDDAR WHIPPED YUKON P OTATO

ORGANIC R AINBOW QUINOA

SAFFRON RISOT TO

OVEN ROASTED RED P OTATO

DESSERTSPLEASE SEE PAGE 6 FOR DESSERT SELECTION & PRICING


SIGNATURE DINING



“ THE CREST” DINNER | $58FAMILY ST YLE OR INDIVIDUALLY PLATED

FIRST COURSE//SELECT ONE//

ORGANIC CAESARSHAVED PARMESAN, CROUTON, SUNDRIED TOMATO PESTO, CAESAR DRESSING G F

HOUSE GARDENLOCAL GREENS, CUCUMBER, CHERRY TOMATO, CARROT, GARL IC CROUTON, BALSAMIC V INAIGRET TE G F

SECOND COURSETOMATO BISQUE

PARMESAN CROUTON

ENTRÉES//SELECT THREE//


FENNEL DUSTED SEA SCALLOPARBOL CHIL I GASTRIQUE

MARKET LOCAL CATCHMARKET INSPIRED

WILD KING SALMONLEMON CAPER BUT TER SAUCE


PRIME RIB EYERED WINE REDUCTION

SIDES//SELECT ONE VEGETABLE//

SEASONAL VEGETABLES



GRILLED BROCCOLINI

//SELECT ONE STARCH//




SAFFRON RISOT TO




SIGNATURE DINING



“ THE SHORE” FAMILY-ST YLE DINNER | $72SERVED WITH WARM ROLLS AND SALTED BUT TER

FAMILY ST YLE APPETIZERS//SELECT TWO//

ENTRÉES//SELECT THREE//


STUFFED 4OZ MAINE LOBSTER

MARKET LOCAL CATCHMARKET INSPIRED


BR AISED SHORT RIBRED WINE REDUCTION

P ORCINI DUSTED SEA SCALLOPSWHITE WINE BUT TER SAUCE

8OZ PRIME RIB EYERED WINE REDUCTION

SIDES//SELECT THREE//

SEASONAL VEGETABLES



GRILLED BROCCOLINI




SAFFRON RISOT TO


AHI QUINOA P OKECUCUMBER, GINGER SOY, TOBIKO, WONTON CHIP

G F

JUMBO SHRIMP COCKTAILHOUSE MADE COCKTAIL SAUCE, LEMON

G F

HEIRLOOM TOMATO + BURR ATABASIL PESTO, AVOCADO, BALSAMIC REDUCTION


WHITE BEAN HUMMUSYOUNG CELERY + CARROTS, FETA, WARM P ITA CHIPS


STARTERS//SELECT ONE//

ORGANIC CAESARSHAVED PARMESAN, CROUTON, SUNDRIED TOMATO PESTO, CAESAR DRESSING G F

HOUSE GARDENLOCAL GREENS, CUCUMBER, CHERRY TOMATO, CARROT, GARL IC CROUTON, BALSAMIC V INAIGRET TE G F

BEET + CITRUS SAL ADLEMON RICOT TA, CRUSHED WALNUTS, SHALLOT F IG BALSAMIC REDUCTION G F



SIGNATURE DINING



FAMILY-ST YLE DESSERTSADD ON TO ANY OF THE FAMILY-ST YLE DINNERS

//SELECT TWO//

TRIPLE CITRUS CHEESECAKEC H O C O L AT E C O O K I E C R U ST , C I T R U S S A U C E , C A N D I E D L I M E

TAHITIAN VANILL A CREME BRULEEVA N I L L A C U STA R D , C A R A M E L I z E D S U G A R

G F

STR AWBERRY SHORTCAKEST R AW B E R RY M O U S S E , VA N I L L A C A K E , S W E E T B A S I L S A U C E , ST R AW B E R RY B A S I L C O M P OT E

G F

S ’MORES DOMES E M I S W E E T C H O C O L AT E M O U S S E . G R A H A M C R A C K E R S A B L E , TO A ST E D M A R S H M A L LO W

WARM BLUEBERRY RHUBARBB L U E B E R RY , R H U B A R B , S W E E T VA N I L L A B A K E D C U STA R D

PISTACHIO MATCHA SUNDAEM ATC H A I C E C R E A M , P I STA C H I O C A K E , P I STA C H I O C R U N C H , S E S A M E B R I T T L E

$10 PER PERSON


SIGNATURE DINING



INDIVIDUALLY PL ATED DINNERSD I N N E R S I N C L U D E S C H O I C E O F S O U P O R S A L A D , WA R M R O L L S A N D S A L T E D B U T T E R


HOUSE GARDEN SAL ADLOCAL GREENS, CUCUMBER, CHERRY TOMATO, CARROT, GARL IC CROUTON, BALSAMIC V INAIGRET TE G F

TOMATO BISQUEPARMESAN CROUTON

ORGANIC CAESARSHAVED PARMESAN, CROUTON, SUNDRIED TOMATO PESTO, CAESAR DRESSING - ADD $3 PER PERSON G F

ENTRÉES//SELECT THREE CHOICES//

12OZ RIB EYE - 52

8OZ PRIME FILET - 54

SESAME SEARED AHI - MP

CIOPPINO - 42ADD L INGUINE - 3

MARKET LOCAL CATCH - MP

HERB ROASTED HALF CHICKEN - 38

BR AISED SHORT RIB - 47

A D D O N S :P E P P E R C O R N S A U C E - 4 | T O M AT O F E N N E L M A R M A L A D E - 3 | N AT U R A L M U S H R O O M G R AV Y - 3 | L E M O N C A P E R B U T T E R S A U C E - 4

SIDES//SELECT TWO CHOICES TO BE SERVED WITH ALL ENTREES//


CHEDDAR WHIPPED YUKON P OTAT TO


SAFFRON RISOT TO


SEASONAL VEGETABLES



GRILLED BROCCOLINI


SIGNATURE DINING



INDIVIDUALLY PL ATED DESSERTSADD ON TO YOUR PL ATED BRUNCH, LUNCH OR DINNER

//SELECT TWO//

TRIPLE CITRUS CHEESECAKEC H O C O L AT E C O O K I E C R U ST , C I T R U S S A U C E , C A N D I E D L I M E

TAHITIAN VANILL A CREME BRULEEVA N I L L A C U STA R D , C A R A M E L I z E D S U G A R

G F

STR AWBERRY SHORTCAKEST R AW B E R RY M O U S S E , VA N I L L A C A K E , S W E E T B A S I L S A U C E , ST R AW B E R RY B A S I L C O M P OT E

G F

S ’MORES DOMES E M I S W E E T C H O C O L AT E M O U S S E , G R A H A M C R A C K E R S A B L E , TO A ST E D M A R S H M A L LO W

WARM BLUEBERRY RHUBARBB L U E B E R RY , R H U B A R B , S W E E T VA N I L L A B A K E D C U STA R D

PISTACHIO MATCHA SUNDAEM ATC H A I C E C R E A M , P I STA C H I O C A K E , P I STA C H I O C R U N C H , S E S A M E B R I T T L E

$10 PER PERSON


SIGNATURE DINING



APPETIZERSADD ON THE FOLLOWING FAMILY-ST YLE APPETIzERS

TO YOUR PLATED LUNCH OR DINNEREACH SERVES 2 PEOPLE

AHI QUINOA P OKE - 18CUCUMBER, GINGER SOY, TOBIKO, WONTON CHIP G F

JUMBO SHRIMP COCKTAIL - 15HOUSE MADE COCKTAIL SAUCE, LEMON G F

LOBSTER & SHRIMP NACHOS - 16PEPPER JACK CHEESE, JALAPEÑO, COTI JA, CHORIZO CHIL I BEANS

WHITE BEAN HUMMUS - 13YOUNG CELERY + CARROTS, FETA, WARM P ITA CHIPS V E G E TA R I A N , G F

HEIRLOOM TOMATO + BURR ATA - 15BASIL PESTO, AVOCADO, BALSAMIC REDUCTION V E G E TA R I A N , G F

CHEESE + CHARCUTERIE - 19LOCALLY SOURCED CHEESE AND CURED MEATS, HONEY DI JON, LOCAL FRUITS, WARMED ART ISAN BREAD


SIGNATURE DINING



INDIVIDUALLY PL ATED LUNCHSERVED MONDAY THROUGH SATURDAY

L U N C H I N C L U D E S C H O I C E O F S O U P O R S A L A D , WA R M R O L L S A N D S A L T E D B U T T E R


HOUSE GARDEN SAL ADLOCAL GREENS, CUCUMBER, CHERRY TOMATO, CARROT, GARL IC CROUTON, BALSAMIC V INAIGRET TE G F

TOMATO BISQUEPARMESAN CROUTON

ORGANIC CAESARSHAVED PARMESAN, CROUTON, SUNDRIED TOMATO PESTO, CAESAR DRESSING

ADD $3 PER PERSON G F


P ONTO BURGER - 248OZ BEEF PAT T Y, AGED CHEDDAR, GRIL LED ONION, LET TUCE, TOMATO, HOUSE MADE 1000 ISLAND, BR IOCHE

ADD AVOCADO - 2, ADD BACON - 3

MAHI MAHI TACOS - 27BEER BAT TERED OR GRIL LED, GREEN CABBAGE, CHIPOTLE CREMA, SALSA, L IME

CHEF TERI’S GRILLED CHICKEN CLUB - 24SHAVED PROSCIUT TO, WHITE CHEDDAR, ASPARAGUS, MUSTARD AÏOL I , SALTED PRETZEL BUN G F

MARKET FISH + CHIPS - 24BEER BAT TERED, YUKON FRENCH FR IES, COLESLAW, HOUSE MADE TARTAR SAUCE

LOBSTER + ROCK SHRIMP TACOS - 28CHIPOTLE SLAW, SOUR CREAM, QUESO FRESCO, CI LANTRO, GUACAMOLE, GRIL LED L IME

SERVED WITH BLUE CORN TORTI L LA CHIPS

KING SALMON BLT - 30LET TUCE, RED ONION, BACON, SUN-DRIED TOMATO AÏOL I , C IABAT TA BUN G F

SOUP + SANDWICH - 22GRILLED 3 CHEESE SANDWICH ON SOURDOUGH SERVED WITH HEIRLOOM TOMATO BISQUE

PL ATED ENTRÉESSERVED WITH YOUR CHOICE OF YUKON MASHED POTATO OR SMOKED QUINOA AND SEASONAL VEGETABLES

SESAME SEARED AHI - MP | PRIME RIB EYE - 50 | HERB ROASTED HALF - 38

A D D O N S :P E P P E R C O R N S A U C E - 4 | T O M AT O F E N N E L M A R M A L A D E - 3 | N AT U R A L M U S H R O O M G R AV Y - 3 | L E M O N C A P E R B U T T E R S A U C E - 4

DESSERTSPLEASE SEE PAGE 6 FOR DESSERT SELECTIONS & PRICING


SIGNATURE DINING



SIGNATURE DINING PL ATED BRUNCHSERVED SUNDAY FROM 11:00AM - 2:30PM

GROUPS OF 20 GUESTS OR LESS

FAMILY-ST YLE APPETIZERS//SELECT ONE//

ASSORTED BAKED PASTRIES

HOUSE MADE TEA BREADSBANANA, ZUCCHINI & CARROT

SEASONAL SLICED FRUITADD $2 PER PERSON

CHIA COCONUT PARFAITADD $2 PER PERSON


HUEVOS R ANCHEROS - 23CRISP Y CORN TORTI L LA, BLACK BEANS, CHORIZO SAUSAGE, FR IED EGGS, SALSA G F

BELGIAN WAFFLES - 25GRILLED BANANA, BUT TERSCOTCH, CANDIED PECANS G F

CALI BREAKFAST BURRITO - 23SCRAMBLED EGG WHITES, FRENCH FR IES, SP INACH, AVOCADO, FETA, TOMATO G F

BEET + CITRUS SAL AD - 17LEMON RICOT TA, CRUSHED WALNUTS, SHALLOT F IG BALSAMIC REDUCTION

LOBSTER & SHRIMP TACOS - 27CHIPOTLE SLAW, SOUR CREAM, QUESO FRESCO, CI LANTRO, GUACAMOLE, L IME

SERVED WITH BLUE CORN TORTI L LA CHIPS AND SALSA G F

P ONTO BURGER - 248OZ BEEF PAT T Y, AGED CHEDDAR, GRIL LED ONION, LET TUCE, TOMATO, HOUSE MADE 1000 ISLAND, BR IOCHE

ADD AVOCADO - 2, ADD BACON - 3

LOBSTER & SHRIMP BENEDICT - 26 POACHED EGGS, CHIVE, HOLLANDAISE

CHEF TERI’S GRILLED CHICKEN CLUB - 25SHAVED PROSCIUT TO, WHITE CHEDDAR, ASPARAGUS, MUSTARD AÏOL I , SALTED PRETZEL BUN

DESSERTSPLEASE SEE PAGE 6 FOR DESSERT SELECTIONS & PRICING


SIGNATURE DINING



RECEP TION ST YLE BRUNCHSERVED SUNDAY FROM 11:00AM - 2:30PM

HOUSE MADE TEA BREADS & FRESH BAKED PASTRIESASSORTED SEASONAL FLAVORS

$32 PER DOZEN

SEASONAL FRUIT PL AT TER$6 PER SERVING

BEET + CITRUS SAL ADLEMON RICOT TA, CRUSHED WALNUTS, SHALLOT F IG BALSAMIC REDUCTION

G F$8 PER SERVING

CAPE’S COBB SAL ADGRILLED CHICKEN, GEM ROMAINE, D ICED EGG, BACON, TOMATO, CUCUMBER, FETA, AVOCADO CHIVE DRESSING

G F$7 PER SERVING

CALI BREAKFAST BURRITOSCRAMBLED EGG WHITES, FRENCH FR IES, SP INACH, AVOCADO, FETA, TOMATO

G F$11 PER SERVING

LOBSTER & SHRIMP TACOSCHIPOTLE SLAW, SOUR CREAM, QUESO FRESCO, CI LANTRO, GUACAMOLE, L IME

$13 PER TACO

CHEF TERI’S GRILLED CHICKEN CLUBSHAVED PROSCIUT TO, WHITE CHEDDAR, ASPARAGUS, MUSTARD AÏOL I , SALTED PRETZEL BUN

G F$9 PER SERVING


SIGNATURE DINING



SIGNATURE DINING BREAKFASTSERVED DAILY FROM 6:30AM - 11:00AM

FAMILY-ST YLE APPETIZERS//SELECT ONE//

ASSORTED BAKED PASTRIES

HOUSE MADE TEA BREADSBANANA, ZUCCHINI & CARROT

SEASONAL SLICED FRUITADD $2 PER PERSON

CHIA COCONUT PARFAITADD $2 PER PERSON


FARMER ’S SUNRISE SCONE - 23FR IED EGG, CANDIED BACON, ARUGULA, AGED WHITE CHEDDAR, BACON SCALL ION BISCUIT

HUEVOS R ANCHEROS - 23CRISP Y CORN TORTI L LA, BLACK BEANS, CHORIZO SAUSAGE, FR IED EGGS, SALSA

BUT TERMILK PANCAKES - 23CARLSBAD STRAWBERRIES, BUT TER, MAPLE SYRUP V E G E TA R I A N , G F

CALI BREAKFAST BURRITO - 24SCRAMBLED EGG WHITES, FRENCH FR IES, SP INACH, AVOCADO, FETA, TOMATO

CINNAMON BROWN SUGAR CHALL AH FRENCH TOAST - 22GRILLED BANANA, BUT TERSCOTCH, CANDIED PECANS

LOBSTER & SHRIMP BENEDICT - 22 POACHED EGGS, CHIVE, HOLLANDAISE


SIGNATURE DINING



SIGNATURE DINING DETAILS

DEFINITE BOOKINGA S IGNED CREDIT CARD AUTHORIZATION FORM IS REQUIRED FOR AN EVENT TO BE CONFIRMED

AND CONSIDERED A DEF INITE BOOKING.

FOOD & BEVER AGE MINIMUMA MINIMUM AMOUNT IS REQUIRED TO BE SPENT IN FOOD AND BEVERAGE THAT VARIES DEPENDING ON DATE, T IME AND LOCATION. THE MINIMUMS ARE BASED ON CONSUMPTION AND DO NOT INCLUDE TAX AND SERVICE CHARGE.

MENU SELECTIONSWE REQUIRE PRE-ORDERED APPET IZERS OR A PRE-ORDERED F IRST COURSE.

ALL F INAL MENU SELECT IONS MUST BE MADE AT LEAST 72 HOURS PR IOR TO THE EVENT.

FINAL GUEST COUNTYOUR F INAL GUEST COUNT IS DUE NO LESS THAN 48 HOURS PR IOR TO THE EVENT.

PAYMENT GUAR ANTEES

WE KEEP YOUR COMPLETED CREDIT CARD AUTHORIZATION FORM ON F I LE TO BE USED AS PAYMENT FOR THE EVENT SHOULD NO OTHER FORM OF PAYMENT BE PROVIDED.

PAYMENTALL HOSTED ITEMS WILL BE COLLECTED ON TO ONE CHECK AND PRESENTED FOR VERIF ICATION

AND S IGNATURE AT THE END OF YOUR EVENT. A TOTAL SERVICE CHARGE OF 24%, AS WELL AS A LOCAL SALES TAX WILL BE APPL IED TO YOUR B I L L .

PARKINGVALET SERVICE IS AVAILABLE FOR YOUR GUESTS AT $5 PER VEHICLE, AS WELL AS COMPL IMENTARY SELF PARKING

(WITH VAL IDATION) IN THE CAPE REY CARLSBAD PARKING LOT.

WINE CORK AGEPLEASE LET US KNOW IN ADVANCE IF YOU PLAN ON BRINGING IN YOUR OWN WINE FOR YOUR EVENT.

WE HAVE A CORKAGE FEE OF $25 PER BOT TLE (750 ML) WITH A TWO BOT TLE L IMIT.

CANCELL ATIONSCANCELLAT IONS NEED TO BE MADE AT LEAST 72 HOURS IN ADVANCE OR A CHARGE OF 50%

OF THE FOOD AND BEVERAGE MINIMUM WILL BE APPL IED TO THE CREDIT CARD WE HAVE ON F I LE .

OUTSIDE CATERINGWE DO NOT ALLOW ANY OUTSIDE FOOD & BEVERAGE.

SUBJECT TO CHANGEOUR MENU ITEMS ARE SUBJECT TO CHANGE DEPENDING ON SEASON AND AVAILABIL IT Y.

signature dining - carlsbad restaurants · 1 ponto road, carlsbad, ca 2011 | chandlerscarlsbad.com...

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