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Hosting a ~30 person event (info inside)

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There have been a lot of posts about looking for venues to host fairly large private groups. I had to go through this recently, and thought I'd share the info I was able to gather.

I needed a private room for a lunch for 25-35 people. I wanted the food to be good, the decor to be nice, and service to be solid. Because of the preferences of some attendees, a Chinese banquet type wasn't an option.

We ended up considering Perbacco, Absinthe, Prospect, Town Hall, and One Market, and eventually chose One Market. I will reply to this post with information on each.

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Perbacco
230 California St, San Francisco, CA 94111

Town Hall Restaurant
342 Howard St., San Francisco, CA 94105

One Market Restaurant
1 Market Street, San Francisco, CA 94105

Absinthe Brasserie & Bar
398 Hayes Street, San Francisco, CA 94102

Prospect
300 Spear St, San Francisco, CA 94105

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  1. Town Hall: Contact is Colleen Booth. She was polite and responsive.

    The private room Capacity for Seated Lunch – 40, Cocktail Reception - 80. $1,000 food and beverage minimum, non-inclusive of tax (9.5%) or gratuity (20%). Corkage: five bottle limit, $20 per 750ml bottle.

    The space was booked on the date I needed, so I didn't see it personally.

    Two menu options, at $35 per person, or $45 per person.

    Menu 1 @$35/person:
    Menu Option 1

    First Course – Please Select One

    Soup of the day

    Roasted baby beets with frisée, shaved fennel, goat cheese and champagne vinaigrette

    Butter lettuce salad with candied walnuts and blue cheese dressing
    Organic mixed greens with herbs, seasonal fruit and champagne vinaigrette

    Entrée – Please Select Two

    Town Hall’s sandwich of the day

    Roasted Atlantic salmon with corn maque choux, chanterelle mushrooms, sweet red pepper sauce
    Grilled chicken breast with jambalaya, collard greens and chicken jus
    Roast pork loin with Yukon gold potatoes, baby spinach, Manila clams and lemon parsley glaze

    Seasonal vegetable risotto, shaved parmesan and truffle oil

    Dessert – Please Select One

    Butterscotch and chocolate pot de crème
    Frozen peach soufflé with coconut pound cake and seasonal berries
    Chocolate and hazelnut frangipane tart with fig compote and chocolate balsamic gastrique
    Dish of seasonal ice cream with chef’s cookie selection

    Menu 2 @ $45/person:
    Menu Option 2

    First Course – Please Select Two

    Soup of the day

    Tuna tartare with fried green tomato and green onion Tabasco vinaigrette
    Roasted baby beets with frisée, shaved fennel, goat cheese and champagne vinaigrette

    Butter lettuce salad with candied walnuts and blue cheese dressing
    Organic mixed greens with herbs, seasonal fruit and champagne vinaigrette

    Entrée – Please Select Two

    Town Hall’s sandwich of the day

    Roasted Atlantic salmon with corn maque choux, chanterelle mushrooms, sweet red pepper sauce
    Grilled chicken breast with jambalaya, collard greens and chicken jus
    Roast pork loin with Yukon gold potatoes, baby spinach, Manila clams and lemon parsley glaze
    Seasonal vegetable risotto, shaved parmesan and truffle oil

    Dessert – Please Select Two

    Butterscotch and chocolate pot de crème
    Frozen peach soufflé with coconut pound cake and seasonal berries
    Chocolate and hazelnut frangipane tart with fig compote and chocolate balsamic gastrique
    Dish of seasonal ice cream with chef’s cookie selection

    -----
    Town Hall Restaurant
    342 Howard St., San Francisco, CA 94105

    1. Prospect: Contact is Naomi Smith. The Candace room has seated dinners of up to 50 guests and receptions of up to 65 guests. Free wi-fi and ipod hookup in room. Out of my price range, so I didn't see the space personally.

      Dinner: $2750 Food & Beverage Minimum (Minimum Guest Count of 30 on Fridays & Saturdays); Lunch: $2250 Food & Beverage Minimum.

      Dinner: 3 courses starting at $75
      Lunch: 3 courses starting at $62

      Hors d’oeuvres: $18 per person for a selection of 3 items before the meal
      Complimentary coffee & tea service, house filtered still & sparkling water.

      20% service. 8.5% tax. 4% Healthy San Francisco.

      Sample menu:

      Passed Hors d’Oeuvres (Additional Charge - $18 per person for 3 selections)
      Arctic Char Crudo - seaweed rice cracker, cucumber, white miso
      Chiogga Beets - spicy mayo, cucumber & asian pear
      Hopper Prawns - spiced yogurt & roasted almonds
      Falafel Verde - herbed yogurt
      Fried Oyster - on toast with tasso aioli
      Goat Cheese Crostini - roasted hazelnuts and date purée
      Zabuton Beef Skewers - ranch dressing & crispy onions
      Arancini - seasonal vegetarian filling

      For the Table (Additional Charge - $8 per person)
      Crispy Pig Trotters - shaved pig’s head, roasted peanuts, crunchy shallots, chili vinaigrette, lime aioli

      3 Course Menu( $62 per person)

      Appetizers (1 selections)
      Green Goddess Salad - mixed lettuces, cucumbers, avocado, caper vinaigrette
      Golden Beets - di stefano burrata, deglet noor dates, arugula, crushed almonds

      Entrées (2 selections )
      Wild King Salmon - smoked corn cream, roasted corn, leeks, summer truffles, spigarello
      Pacific Ling Cod - manilla clams, cranberry & fava beans, olive oil -butter bean puree, chrysanthemum, tomato vinaigrette
      Petaluma Organic Chicken - bacon braised romano & yellow wax beans, almonds, mustard mashed potatoes, green beans
      Eden Farms Berkshire Pork Loin Chop - artisanal polenta, roasted belgian endive, roasted summer stone fruit
      Storm Hill Beef Ribeye (Additional Charge - $5 per person) - mashed potatoes, carrots, smoked trumpet mushrooms, beef jus

      *A vegetarian selection is available upon request*

      For the Table (Additional Charge - $10 per person)
      Cheese Course - chef’s selection

      Desserts (1 selection)
      Passion Fruit-Strawberry Tart - passion fruit cream, strawberry jam strawberry salad, toasted meringue
      Mississippi Mud Cake - chocolate caramel cream, white chocolate malt ganache, cocoa nib toffee, milk chocolate malt ice cream
      Griddled Peach Crepes - yellow peaches, honey caramel, cornmeal streusel, sweet corn ice cream
      Mixed Market Berries - blackberry sorbet, citrus tuile

      For the Table (Additional Charge - $3 per person for each selection)
      Ice Cream Sandwiches - white peach, raspberry caramel
      Caramel Popcorn - cacao nibs, salt

      1. Perbacco. Contact is Nicole Bautista. She was nice and responded quickly and appropriately, though I have to say that her professionalism was a bit more on the casual side, which I didn't prefer for this particular event.

        The Barbaresco room seats 40 guests or up to 65 guests for a standing reception. $2,600.00 food and beverage minimum for dinner, $1,000.00 for lunch, plus tax and service for both. Cake cutting is $2.50/person. Corkage is $20/bottle, no limit on bottles.

        I had had high hopes for Perbacco, but I did not like the Barbaresco room. It's upstairs, and your guests have to walk between regular tables to get to the room. The room is long, narrow, has only curtains instead of a real wall, and dark. Poor natural lighting. I was immediately disappointed in the space, which crossed it off the list.

        Sorry for the caps - copying and pasting from the RFP.
        Room info:
        BAROLO SEATING CAPACITY 18 GUESTS SEATED
        15 GUESTS SEATED WITH AUDIO VISUAL
        25 GUESTS STANDING RECEPTION
        BAROLO MINIMUM LUNCH: $500.00
        DINNER: $1,300.00

        BARBARESCO SEATING CAPACITY 40 GUESTS SEATED
        65 GUESTS STANDING RECEPTION
        BARBARESCO MINIMUM LUNCH: $1,000.00
        DINNER: $2,600.00

        Half the BARBARESCO room:
        BACK SEATING CAPACITY 24 GUESTS SEATED
        35 GUESTS STANDING RECEPTION
        BARBARESCO BACK MINIMUM LUNCH: $500.00
        DINNER: $1,300.00

        MEZZANINE SEATING CAPACITY 75 GUESTS SEATED
        120 GUESTS STANDING RECEPTION
        MEZZANIE MINIMUM LUNCH: $3,000.00
        DINNER: $6,000.00

        Menu options:
        HORS D’OEUVRES - STATIONED
        MAY BE ADDED TO ANY MENU PACKAGE - $5 PER PIECE PER PERSON
        DATE AND CELERY SALAD, GORGONZOLA CHEESE AND HOUSE CURED COPPA
        FRUTTI DI MARE - SEASONAL SHELLFISH SALAD / CORONA BEAN CREMA
        PIASTRA SEARED PRAWN, SALSA VERDE AND HERB SALAD
        CRUDO – SASHIMI GRADE FISH, SERVED LIGHTLY MARINATED AND SERVED WITH A SEASONAL PREPARATION
        SUPPLI – WILD MUSHROOM RISOTTO CROQUETTES SERVED ON BLACK TRUFFLE AIOLI
        BATSOA – CRISPY PIGS TROTTER CAKE / HORSERADISH CREMA
        VITELLO TONNATO – SLOW COOKED LOIN OF VITELLONE WITH ALBACORE TUNA SAUCE AND CAPERS
        PROSCIUTTO DI SAN DANIELE AND SEASONAL FRUIT, CONDIMENTO BALSAMICO
        INSALATA RUSSA – CHILLED, POACHED VEGETABLE SALAD / TRUFFLE DRESSING

        COCKTAIL RECEPTION (PRICED PER PERSON): $25.00 HORS D’OEUVRES (6 ITEMS) $40.00 HORS D’OEUVRES (9 ITEMS) $50.00 HORS D’OEUVRES AND DESSERTS $150.00 SALUMI OR CHEESE STATION, SERVES UP TO 25 GUESTS (SUPPLEMENTAL CHARGE)

        A PRIVATE BAR CAN BE SET UP. A $75.00 BARTENDER FEE WILL APPLY.

        DINNER MENU PACKAGES (INCLUDES COFFEE):
        PACKAGE ONE – 3 COURSES $58.00 PER PERSON FIRST COURSE CHOOSE ONE ITEM FROM APPETIZER OR SALAD SELECTION
        MAIN COURSE CHOOSE UP TO TWO ITEMS FROM ENTREE SELECTION FOR YOUR GUESTS TO CHOOSE ONE
        DESSERT COURSE CHOOSE ONE ITEM FROM DESSERT SELECTION
        PACKAGE TWO – 4 COURSES $68.00 PER PERSON FIRST COURSE CHOOSE ONE ITEMS FROM APPETIZER SELECTION
        SECOND COURSE CHOOSE ONE ITEM FROM SALADS SELECTION
        MAIN COURSE CHOOSE UP TO TWO ITEMS FROM ENTREE SELECTION FOR YOUR GUESTS TO CHOOSE ONE
        DESSERT COURSE CHOOSE ONE ITEM FROM DESSERT SELECTION
        PACKAGE THREE – 5 COURSES $78.00 PER PERSON
        FIRST COURSE CHOOSE ONE ITEM FROM APPETIZER SELECTION
        SECOND COURSE CHOOSE ONE ITEM FROM SALADS SELECTION
        THIRD COURSE CHOOSE ONE ITEM FROM PASTA SELECTION
        MAIN COURSE CHOOSE UP TO TWO ITEMS FROM ENTREE SELECTION FOR YOUR GUESTS TO CHOOSE ONE
        DESSERT COURSE CHOOSE ONE ITEM FROM DESSERT SELECTION

        LUNCH MENU PACKAGES (INCLUDES COFFEE ):
        PACKAGE ONE – 2 COURSES $31.00 PER PERSON
        MAIN COURSE CHOOSE UP TO TWO ITEMS FROM ENTREE SELECTION FOR YOUR GUESTS TO CHOOSE ONE
        DESSERT COURSE CHOOSE ONE ITEM FROM DESSERT SELECTION
        PACKAGE TWO – 3 COURSES $39.00 PER PERSON FIRST COURSE CHOOSE ONE ITEM FROM APPETIZER/SALAD SELECTION
        MAIN COURSE CHOOSE UP TO TWO ITEMS FROM ENTREE SELECTION FOR YOUR GUESTS TO CHOOSE ONE
        DESSERT COURSE CHOOSE ONE ITEM FROM DESSERT SELECTION

        Sample Lunch Menu:
        SALADS / APPETIZERS
        PIASTRA SEARED SQUID / CORONA BEAN PASSATO / PRESERVED LEMON / CHILI
        FARMER’S MARKET LETTUCES / PRESERVED LEMON VINAIGRETTE / SHAVED PAMRIGIANO REGGIANO
        ROASTED BABY BEETS / CIPOLLINE AGRODOLCE / TINY BEET TOPS / CONDIMENTO BALSAMICO
        STONE FRUIT SALAD / WHITE BALSAMIC VINAIGRETTE / RICOTTA SALATA / MARCONA ALMONDS
        SALUMI MISTI
        (SERVED FAMILY STYLE)
        HOUSE MADE CURED MEATS AND SALAMI SERVED WITH GRISSINI, PICKLED VEGETABLES AND MOSTARDA
        MAIN COURSES
        RISOTTO - SEASONAL WILD MUSHROOMS / PARMIGIANO REGGIANO
        AGNOLOTTI DAL PLIN FILLED WITH ROASTED VITELLONE / SAVOY CABBAGE/SUGO D’ARROSTO
        TRUFFLED HERB RICOTTA GNOCCHI / WILD MUSHROOM SUGO
        RAVIOLI FILLED WITH MEYER LEMON SCENTED RICOTTA / CHERRY TOMATOES / BASIL / OLIVE OIL
        CHEF’S CHOICE FISH SELECTION (CHOSEN THE DAY OF YOUR EVENT)
        SALAD OF LOCAL ALBACORE TUNA CONSERVA / SEASONAL BEANS AND FINGERLING POTATOES / HERB AIOLI
        ROASTED CHICKEN BREAST / SUMMER BEAN RAGOUT / BLACK OLIVE CONDIMENTO
        SUBRICH – PIEMONTESE MEATBALLS WITH APPLES / POTATO PURÉE / SPICED RED WINE JUS CAPICOLLO ARROSTO – SLOW ROASTED PORK SHOULDER / HAZELNUT POLENTA / SUMMER FRUIT MOSTARDA
        PAN ROASTED HANGER STEAK / SUMMER SQUASH SALAD / BASIL / PRESERVED MEYER LEMON VINAIGRETTE
        **A CHEF’S CHOICE SEASONAL VEGETARIAN OR VEGAN OPTION IS AVAILABLE UPON REQUEST
        ON TOP OF ENTRÉE SELECTIONS**
        DESSERTS
        WARM GIANDUJA CAKE
        FRUIT CROSTATA – ITALIAN FRUIT TART, SEASONAL PREPARATION
        PANNA COTTA – PIEMONTESE CUSTARD (FLAVOR CHANGES SEASONALLY)

        Sample Dinner Menu:
        DINNER
        APPETIZERS
        VITELLO TONNATO – SLOW COOKED PASTURE RAISED VITELLONE / TRADITIONAL TUNA SAUCE / CAPERS / ARUGULA
        RAVIOLO ALL’ UOVO - SPINACH AND RICOTTA FILLED RAVIOLO / FARM EGG / TRUFFLE BUTTER
        PIASTRA SEARED PRAWNS AND SQUID / CORONA BEAN PASSATO / PRESERVED LEMON / CHILI
        BURRATA CHEESE / MARINATED HEIRLOOM TOMATOES / BASIL / EXTRA VIRGIN OLIVE OIL / CONDIMENTO BALSAMICO
        SALUMI MISTI
        (SERVED FAMILY STYLE)
        HOUSE MADE CURED MEATS AND SALAMI SERVED WITH GRISSINI, PICKLED VEGETABLES AND MOSTARDA
        SALADS
        STONE FRUIT SALAD / WHITE BALSAMIC VINAIGRETTE / RICOTTA SALATA / MARCONA ALMONDS
        FARMER’S MARKET LETTUCES / PRESERVED LEMON VINAIGRETTE / SHAVED PAMIGIANO REGGIANO
        ROASTED BABY BEETS / CIPOLLINE AGRODOLCE / TINY BEET TOPS / CONDIMENTO BALSAMICO
        PASTA COURSES
        PASTA COURSE CAN BE ADDED TO PACKAGE 1 AND 2 FOR AN ADDITIONAL CHARGE.
        AGNOLOTTI DAL PLIN FILLED WITH ROASTED VITELLONE / SAVOY CABBAGE/SUGO D’ARROSTO
        TRUFFLED HERB RICOTTA GNOCCHI / WILD MUSHROOM SUGO
        RAVIOLI FILLED WITH MEYER LEMON SCENTED RICOTTA / CHERRY TOMATOES / BASIL / OLIVE OIL
        MAIN COURSES
        RISOTTO - SEASONAL WILD MUSHROOMS / PARMIGIANO REGGIANO
        SEARED DAY BOAT SCALLOPS / SWEET PEA PASSATINA AND TENDRIL SALAD / ROASTED MUSHROOMS / RED WINE BUTTER
        CHEF’S CHOICE FISH SELECTION (CHOSEN THE DAY OF YOUR EVENT)
        PAN ROASTED LIBERTY FARM DUCK BREAST /SEASONAL STONE FRUITS AND ARUGULA / NATURAL JUS
        ROASTED CHICKEN BREAST / SUMMER BEAN RAGOUT / BLACK OLIVE CONDIMENTO
        CAPICOLLO ARROSTO – SLOW ROASTED PORK SHOULDER / HAZELNUT POLENTA / SUMMER FRUIT MOSTARDA
        FILETTO AL BAROLO – SEARED BEEF FILET MIGNON / TRUFFLE- POTATO CROQUETTES /
        GORGONZOLA BUTTER / HARICOTS VERTS / BAROLO REDUCTION
        STRACOTTO – BEEF SHORT RIB BRAISED IN RED WINE/ ROASTED CIPOLLINE / POTATO PURÉE / HORSERADISH GREMOLATA
        **A CHEF’S CHOICE SEASONAL VEGETARIAN OR VEGAN OPTION IS AVAILABLE UPON REQUEST
        ON TOP OF ENTRÉE SELECTIONS**
        DESSERTS
        WARM GIANDUJA CAKE
        FRUIT CROSTATA – ITALIAN FRUIT TART, SEASONAL PREPARATION
        PANNA COTTA – PIEMONTESE CUSTARD, SEASONAL PREPARATION

        -----
        Perbacco
        230 California St, San Francisco, CA 94111

        1. Absinthe. Contact is Vanessa Harris.

          3 hours in a totally private room, which has its own street entrance, own bar, own restroom, and own coat closet. It looked really nice inside, with warm, rich colors. Windows to the street can let in some light. I wasn't super keen on having the bathroom basically right next to the bar, and in the room, in full view of all the diners. Ipod sound system is set up, or the restaurant's music can be used instead. Up to 45 seated guests and up to 60 standing guests.

          The staff wasn't super duper professional in terms of dress or demeanor, with the more casually professional vibe which is both typical to our area and usually my preference. But given the attendees at this event, I needed a restaurant that would enforce a stricter dress code and service style than is Absinthe's style. I just needed something a bit more formal.
          Absinthe ended up in second place, but it was a close second.

          Food & Beverage minimum is $1500.00, + 20% service + tax (9.5%). Cake cutting is $5/person. Corkage is $30/bottle.

          Food and Beverage minimum for dinner, ranging from $1800 to $2500, applies. For brunch or lunch, the Food and Beverage Minimum ranges from $1000 to $1500

          On the plus side, unlike everywhere else, your guests get to choose between apps and desserts themselves on the menus below, instead of you picking one ahead of time for everyone.

          Sample Lunch Menu 1: Three Courses, @$43 per person
          First Course
          French onion soup gratinèe
          or
          Little Gem lettuce, shaved radish, cucumber, red wine vinaigrette

          Main Course
          Heirloom tomato grilled cheese, fresh mozzarella, arugula, macadamia nut pesto, malt vinegar chips
          or
          Roasted Mary's Chicken breast, mascarpone polenta, Swiss chard, sweet onion jus
          or
          Croque Monsieur
          Black Forest ham, gruyère, Dijon mustard, toasted levain

          Dessert
          Seasonal sorbet, sablé Breton cookie
          or
          Valrhona Nyangbo chocolate pot de crème, crème Chantilly

          Additional Sides
          (The side dishes are in addition to the per person price)
          Chef’s selection of seasonal vegetables
          Pommes frites, smoked tomato ketchup, sweet onion aïoli

          Sample Lunch Menu 2: Three Courses, @$48 per person
          First Course
          White asparagus soup, green garlic, brioche croutons
          or
          Hearts of romaine, garlic croutons, Parmesan, Caesar dressing

          Main Course
          Arctic char, lemon-vadovan brown butter, cauliflower purée,
          sautéed fennel, spinach
          or
          Roasted Mary's Chicken breast, mascarpone polenta, Swiss chard, sweet onion jus
          or
          Grilled steak frites, green peppercorn jus, mixed greens

          Dessert Choices
          Valrhona Nyangbo chocolate pot de crème, crème chantilly
          or
          Buttermilk panna cotta, roasted strawberries, basil meringue, pistachio crumble

          Additional Sides
          (The side dishes are in addition to the per person price)
          Chef’s selection of seasonal vegetables
          Pommes frites, smoked tomato ketchup, sweet onion aïoli

          Sample Lunch Menu 3: Four Courses @$53 per person
          First Course
          White asparagus soup, green garlic, brioche croutons
          or
          Hearts of romaine, garlic croutons, Parmesan, Caesar dressing

          Main Course
          Arctic char, lemon-vadovan brown butter, cauliflower purée,
          sautéed fennel, spinach
          or
          Spring onion risotto, macadamia nut-basil pesto, spring vegetables, wild mushrooms
          or
          Grilled steak frites, green peppercorn jus, mixed greens

          Cheese Course
          A selection of Artisan cheese served family style
          Tome du haut Languedoc with rose-petal jam
          (Languedoc, France)
          Raw goat’s milk, rustic, semi-hard, rich, grassy, earthy
          Agour marinated with olives
          (Pyrenees, France)
          Goat-sheep, semi-firm, smooth, mild flavor
          Colston Bassett Stilton with aged balsamic
          (Nottinghamshire, England)
          Cow, earthy, moist, minerally, fruity
          Brillat Savarin with red grapes
          (Normandy, France)
          Triple cream, sweet, slightly sour, buttery, smooth
          served with warm walnut bread

          Dessert
          Buttermilk panna cotta, roasted strawberries, basil meringue, pistachio crumble
          or
          Valrhona Nyangbo chocolate pot de crème, crème Chantilly
          or
          Tahitian vanilla crème brûlée, orange marmalade, sablé Breton cookie

          Additional Sides
          (The side dishes are in addition to the per person price)
          Chef’s selection of seasonal vegetables
          Pommes frites, smoked tomato ketchup, sweet onion aïoli

          Hors D’oeuvres
          $3-$5 per piece
          Choice of up to 3 Hors d’ oeuvres for sit down event
          Choice of 6 or more Hors d’ oeuvres for cocktail/wine reception
          (All items subject to seasonal availability)

          Fish/Seafood
          Oysters on the half shell
          Tuna tartare, poached egg, potato cake, olive relish
          Smoked salmon, hard cooked egg, crispy potato cake, Osetra caviar
          Smoked salmon, pickled cucumber, onion, chive crème fraîche, crostini
          Mini crab cakes, tabasco aioli

          Vegetarian
          Seasonal shots of soup
          Red wine-braised figs, goat cheese, crostini
          Peruvian purple potato spring roll, truffle aioli
          Soft garlic pretzels, Vermont cheddar Mornay
          Marinated mixed olives, citrus, Herbs de Provence
          Spicy fried chickpeas

          Meat
          Marin Sun Farms beef sliders, Gorgonzola, spicy onions
          Seasonal flatbread
          Beef tartare, violet mustard, green apple crostini
          Black Mission fig, Gorgonzola, prosciutto
          Mini croque monsieur

          Platters
          Chilled seafood platter
          Tsar Nicoulai Osetra caviar, warm belinis, traditional accompaniments
          Chef’s selection of Artisan cheeses’, traditional accompaniments
          Seasonal vegetables, bagna cauda

          Private Bar info:
          House Bar - $150.00
          Standard catering bar for spirit cocktails

          Classic Bar - $175.00
          House + up to 3 specialty cocktails of your choice from our list featured on a
          special menu that is displayed on the bar

          Citron Lemonade, Ginger Rogers, & Old Havana

          Premium Bar - $200.00
          House + up to 5 specialty cocktails of your choice from our list featured on a
          special menu that is displayed on the bar

          1. And the winner: One Market. Contact is Beth Brown. Professional, smooth, responsive, and helpful. This was the vibe I needed for this event.

            One Market has several private dining options - the huge Bay room, the Atrium room, and another room whose name I forget. The Atrium and Other rooms are actually the same room, dividable by heavy folding doors. The Atrium room has a wall of windows into the interior atrium of the building, while the Other room has a nice looking wet bar against one wall. Modern, classic decor, and a really cool lighting fixture with lots of bare branches.

            The food and beverage minimum for the Atrium or Other room is $1000. 20% service, 9.5% tax.

            Corkage is $20/person, not bottle. Cake cutting is $3/person. They also worked with us to do the $45/person lunch menu and instead of app/entree/dessert, because we are bringing cake, they are offered to do app/entree/ and another savory. We could have had soup and salad courses, but decided to go with a small hors d' instead. These little flexibilities pushed One Market into the winning spot.

            Sample Lunch menu, @$45/person (pick one app, two entrees, one dessert ahead of time)
            Appetizers
            Bradley’s Caesar Salad romaine lettuce, garlic-parmesan croutons, shaved parmesan
            Farmer’s Market Salad seasonal greens, vegetables, sherry vinaigrette
            Seasonal Soup changes frequently, please inquire
            Hand-picked Dungeness Crab Salad (supplement $7)
            green apple water, jalapeño, cilantro
            Beet Carpaccio radishes, chevre, sherry vinaigrette
            Star Route Farms Salad point reyes blue, shaved apples,
            candied walnuts, mustard seed vinaigrette
            Seasonal Risotto vegetables, parmesan

            Main Courses
            Petaluma Three Egg Open-Faced Omelette chevre, squash blossoms, basil
            Grilled Mahi Mahi bamboo rice, shiitake mushrooms, spinach, coconut milk nage
            Ahi Tuna Burger seared rare, mizuna & shaved fennel salad, saffron aioli
            Natural Angus Flat Iron Steak bay leaf marinated, seasonal vegetables
            Hamburger & “Tots” cole slaw, port dijon, sweet onions, roquefort
            Roasted Half-Chicken seasonal vegetables, cipollini onions
            Pan-seared Alaskan Halibut savoy cabbage, parsnips,
            applewood-smoked bacon, juniper berry

            Desserts
            Duo of Market Fruit Sorbets seasonal fresh fruit, almond tuile
            Valrhona Chocolate Soufflé Cake raspberry compote, mascarpone cream
            New York Cheesecake berry sauce
            Apricot Tart vanilla bean ice cream
            Duo of Crème Brulee tiny cookies

            Reception Prior to Lunch or Dinner
            $15 per guest, choose 3 items
            for each additional item, add $5 per person
            Cocktail Reception
            $30 per guest, choose 4 items
            passed for 1 1/2 hours
            add $10 per guest for each additional 30 minutes.
            for each additional item, add $5 per person

            Prawn ‘Cocktail ’
            citrus foam

            Roasted Butternut Squash
            chevre, pumpkin seeds

            Boneless Chicken Wings
            chipotle chili glaze

            House Smoked Idaho Trout
            potato cake, horseradish

            Ahi Tuna Tartare
            lemon oil & radish sprouts

            Pulled Beef in Potato Skins
            horseradish

            Twicebaked Creamer Potato
            creme fraiche, caviar

            Seared Tuna on Housemade Potato Chip
            pickled pepper

            Dungeness Crab ‘Tacos’
            jalapeño mayo, shiso

            Liberty Farms Duck Liver Mousse
            coco nibs

            Parmesan Risotto Bites
            saffron aioli

            Chick Pea “tots”
            red pepper compote, black olive

            Mini Chicken Club Sandwich

            MiniBurgers
            house-made sesame buns
            choose from:
            Beef with Cheddar & Caramelized Onions
            Tuna with Basil Crisps & Sweet Chili Sauce
            Portobello Mushrooms with Pesto Sauce

            Little Nibbles
            $5 per guest
            Habanero Cheddar “ Its ”
            Warm Marinated Olives

            Cheese
            Three Selections
            Chef’s Choice
            $10 per guest
            Includes
            Nuts,
            Seasonal Fruit,
            Bread

            -----
            One Market Restaurant
            1 Market Street, San Francisco, CA 94105