Summer Menus

WELCOME

We are honored to have the opportunity to create a memorable dining experience for you and your guests.

Our summer menus on the following pages are examples of our chef’s elite capabilities.

EVENT SERVICES

Our planning staff will be delighted to provide assistance with every aspect of your special event. We can assist with menu planning, floral arrangements, specialty linens, table, chair and equipment rental as well as the many other services you may require to enhance or upscale your special event. Our professional event staff offer expert guidance and will gladly take care of ordering and organizing any rentals for your event.

WHAT’S INCLUDED

Plated meals include your choice of one salad, choice of up to three main entrées, and choice of one selected side entrée, in addition to the following: asparagus bouquet, artisan bread & butter, gourmet coffee The per person pricing for each meal includes all uniformed staff, service, chinaware, silverware, water/wine glasses, champagne flutes for your meal, and clean up.

SERVICE STAFF

We pride ourselves not only on our delicious cuisine but also our exceptional service. Attention to detail is apparent when your event is with A’Reve Event Production. We offer the highest level of service to ensure that you feel just as much of a guest as your friends and family will at your special event. Our uniformed staff is prepared to handle all catering aspects of your special event.

CUSTOM PROPOSAL

Please contact us for a custom proposal and to book your event. Proposed pricing is based on event type, logistics, services required, staffing and number of guests. A 21% operations fee is added to all events.

Plated Sample 1

Salad: Bagna Cauda Ribbon Salad

Entrée: Pistachio Crusted Halibut Drizzled with a Ginger White Wine Reduction

Side Entree: Cherry Tomato Orzo

Garlic Summer Squash Sauté

$59.95 per person

Plated Sample 2:

Salad: Beet Quinoa Salad with Apple Ginger Dressing

Entrée: Filet Mignon Medallion with Thyme Butter Sauce on a Bed of Garlic Spinach Sauté

Side Entrée: Asiago Polenta

$58.95 per person

Vegetarian Option

Wild Mushroom Risotto Topped with Roasted Summer Vegetables

$44.95 per person

Buffet Sample 1

Ribboned Garden Salad w/ Cucumbers, Cherry Tomatoes, Carrots, Shaved Red Onions tossed in Italian

Vinaigrette

Herb Roasted Chicken Breast

Chef Carved Tri-tip

Red Bell Pepper Couscous

Coriander Carrots and Asparagus

$53.95 per person

Buffet Sample 2

Spring Mix Salad with Balsamic Vinaigrette

Chef Carved New York with Green Peppercorn Bourbon Sauce

Blackened Salmon

Roasted Garlic Rosemary Fingerlings

Roasted Root Vegetable Medley

$55.95 per person

Ethnic Buffet Sample 3

Romaine Salad with Black Beans, Shredded Cheddar & Jack Cheese, Roasted Corn, Creamy Chipotle Dressing

Carne Asada with Fresh Pico de Gallo

Red Chili and Lime Grilled Salmon with Mango Tequila Salsa

Carnitas

Chicken Adobe

Arroz Mexicana con Lima y Cilantro

House Baked Pinto Beans

Warm Tortillas

$53.95 per person

Additional Catering Information

Final Count

A final head count is required 10 days prior to your event.

There will be no refunds or adjustments for cancellations once the final count has been provided.

Due to insurance and health regulations, we do not package left over food for clients to take home.

Increases can be accommodated.

Deposit

A 50% estimated catering deposit is due at the time of booking.

Remaining balance is due 10 days prior to event.

Deposit is non-refundable if date is cancelled at any time.

Babies and Children

There is no charge for babies that do not require a place setting.

A discount of 20% will be given to children 10 years old and under.

Service

Approximately 1 staff personnel per 20 guests is provided for plated service.

Approximately 1 staff personnel per 30 guests for buffet service.

All staff will be dressed in black and white formalwear.

Cake Cutting

Provided at no extra charge.

Pricing includes set up, uniformed staff, service, china, glassware, silverware, tear down.

*Tax & Operating Fee not included

Additional Catering Information

Final Count

A final head count is required 10 days prior to your event.
There will be no refunds or adjustments for cancellations once the final count has been provided.
Increases can be accommodated.
Due to insurance and health regulations, we do not package left over food for clients to take home.

Deposit
A 50% estimated catering deposit is due at the time of booking.
Remaining balance is due 10 days prior to event.
Deposit is non-refundable if date is cancelled at any time.

Service
Approximately 1 staff personnel per 20 guests is provided.
All staff will be dressed in black and white formalwear.

Pricing
*Tax and operations fee not included

 

Event Planner A'Reve Event Production Danville , CA

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