Pre-Fixe Dinner Menu
$92 Per Person (Plus Tax & Gratuity)

Please Note: All events selecting menus above $65 pp include a personal menu planning meeting with our Chef Tony Baker (subject on availability). He will be able to make seasonal suggestions and with the flow of your menu, often creating seasonal dishes just for your group using local ingredients available at the time of your event. In addition our in house wine expert will be able to work with Chef Tony to offer some incredible wine pairing suggestions. Montrio Bistro has an incredible wine list and has access to additional highly sought after wines that can be brought in just for your group to make it extra special.

Appetizers: Please select three from our A la Carte List
Hot Appetizers
  (Per Piece Price - Minimum order of 20 pieces)
-Crispy Watsonville Artichoke Hearts with Lemon Aioli.............................................. 2-
-Duck Confit Wrap with Roasted Garlic and Sea Salt................................................ 3-
-Crispy Calamari with Chile-Citrus-Basil Aioli.............................................................. 2-
-Oatmeal Crusted Crispy Brie with Red Current Citrus Dip....................................... 2-
-Broccoli Hummus on Foccacia with Oven Dried Tomatoes....................................... 2-
-Crispy Wontons
                                with Wild Mushrooms, Goat Cheese & Herbs........................... 2.5
                                with Ginger and Crab with Honey Dipping Sauce....................... 3-
-Dungeness Crab Fritters with Spicy Remoulade........................................................ 3.5
-Sesame Chicken Strips with Honey-Mustard Dipping Sauce...................................... 2-
-Crispy Polenta Points with Oven Dried Tomato Pesto................................................ 2-
-Eggplant, Mozzarella and Red Onion Cannelloni on Garlic Toast Points................ 2-
-Crispy Prawns wrapped in Pancetta with Rosemary
Lemon Vinaigrette                                                                                                           3.5
-Rosemary Skewered Marinated Lamb Tenders.......................................................... 3.5
-Mushroom, Proscuitto and Arugula Crostini with Parmesan.................................... 2-
-House made Pizzas of:
                                Tomato, Mozzarella and Fresh Basil............................................... 2-
                                Wild Mushrooms, Garlic, Apple Smoked Bacon
                                and Mozzarella.................................................................................. 2-

Cold Appetizers

(Per Piece Price - Minimum Order of 20 Pieces)
-Bruschetta of Tomato-Basil with Mozzarella.............................................................. 2.5
-(Platter) Grilled Vegetable Crudities with Rosemary Aioli........................................ 2.5
-Pacific Oysters on the half shell with Sherry-Cucumber Mignonette.......................... 3-
-Ahi Tuna Tartar Cones with Fennel Pollen (‘passed’ only)...................................... 3.5
-(Seasonal) Bosc Pear with Roquefort and Walnuts.................................................. 2.5
-Smoked Salmon Dill on Brioche................................................................................... 3-
-Local Goat Cheese, Oven Dried Tomato Vinaigrette on House Bread..................... 2-

-Cheese Display:  Point Reyes Blue, Laura Chennel Chevre, Tillamook Cheddar and Brie du Meaux with Assorted Breads & Crackers              6-

First Course: (Please Select One)
-Charred Fillet Mignon Carpaccio with Pickled Baby Vegetables
and a Ginger Anise Vinaigrette

-Foie Gras, Truffle and Pistachio Terrine Served with Toasted Brioche
 and Apple Pear Chutney

-Breast of Quail with Wilted Endive and a Chocolate Almond Jus

-Roasted Eggplant and Vegetable Terrine with
Goat Cheese Surrounded by Tomato Vinaigrette

Second Course: (Please Select One)
-Monterey Bay Red Abalone Pan Roasted and Served over a
Potato, Green Bean and Truffle Salad with Lemon Butter ($7.50 supplement, always harvested the day of your event, very special)
-Dungeness Crab and Lobster Tower with Scallion Pasta and Cherry Tomatoes
-Pan Roasted Diver Scallop served over a Truffle Corn and Potato Hash
-Seared Rare Ahi Tuna served over a Foie Gras-Pea Risotto with
Micro Celery and Veal Glaze

Intermezzo: (Please Select One)
-Cucumber Gin Sorbet with Juniper Tuille
-Strawberry, Pepper and Lime Sorbet
-Lemon Basil Sorbet with Black Pepper Tuille
-Red Wine Granite with Parmesan Chard

Entrée Choice: (Please Select Two)

-Pan Seared “Brick” of Prime New York served over a Seasonal Wild Mushroom and Fresh English Pea Risotto with a Madeira Reduction

-Grilled Filet Mignon topped with Hudson Valley Foie Gras served over
Braised Potato and Wilted Spinach with a Truffle Scented Reduction

-Natural Veal Rack Chop served over Sweet and Sour Cabbage with
Vande Rose Smoked Bacon and a Apple Gastrique

-Pan Roasted California Striped Bass served over Sweet Pepper Confit with a Lobster Broth and Saffron Potatoes

-Seared Rare Ahi Tuna served over Haricot Vert and
Butter Poached Yukon Potatoes with a Nicoise Olive Reduction

 

Desserts: (Please Select One)
-Triple Chocolate Tower with Hazelnut Crunch,
White Chocolate-Cocoa Nib Ice Cream with Salted Caramel Sauce

-Warm Bittersweet Chocolate Soufflé Cake with Fresh Mint Ice Cream and White Chocolate-Raspberry Anglaise

-Passion Fruit Baked Alaska with Toasted Coconut Meringue,
Vanilla Bean-Lime Infused Tropical Fruit Compote

-Vanilla Bean Vacherin with Spiked Raspberry Compote,

Bittersweet Chocolate Sorbet and Mango Coulis