A Sampling of Menu Options
The Grand Del Mar’s outstanding team of culinary professionals creates extravagant dining experiences to enhance your event.
From tasting menus paired with selections from the extensive cellar to Mediterranean-inspired buffets incorporating the resort’s exotic architectural style, an array of enticing options are available. For a comprehensive selection of menus, contact our sales team.
Whether plated or buffet-style, our breakfasts are the perfect start for your meeting. Continental, Power, and The Grand breakfast buffets are among the options, and the following stations are a sampling of additional enhancements available.
- Waffle and Pancakes
Hot Waffles, Silver Dollar Pancakes, Fruit Compote, Berries,
Toasted Nuts, Cinnamon Butter, Whipped Cream and Warm
Maple Syrup - French Toast Station
French Baguettes, Challah and Raisin Breads
Fruit Compote, Caramelized Bananas, Warm Maple Syrup and Whipped Cream - Eggs Benedict Station
Crab, Canadian Bacon, Smoked Salmon, Avocado, Tomato
Basil, Dill and Citrus Hollandaise
Reward and revive your group with a break filled with foods to refuel or enticing conversation-starters.
- Renaissance
Berry Skewers, Fruit Yogurts, Vegetable Crudités, Energy Bars, Trail Mix, Dried Fruit, Sunflower Seeds, Vegetable Juices and Naked Juices - Limoncello
Lemon Bars, Citrus Pound Cake, Lemon Cheesecake, Lemon Meringue Tart, Old-fashioned Lemonade and Lemon Iced Tea - Young at Heart
Assorted Cookies, Miniature Chocolate Cupcakes, Assorted Brownies, Rice Krispy Squares and Hot Chocolate
From a seasonally inspired menu incorporating local and organic ingredients to the Back Nine Barbecue, the resort offers a wide array of lunch buffets, in addition to plated and boxed lunches.
Sample Lunch Buffet
- Minestrone Soup
- Caesar Salad, Truffle Green Bean Salad, Heirloom Tomato Salad
- Grilled Vegetable and Fontina Panini, Portobello and Provolone Panini, Prosciutto and Mozzarella Panini
- Cannoli, Tiramisu, Amaretto Panna Cotta with Marinated Fruits in Port Wine
Whether welcoming guests for a grand gala or entertaining your esteemed colleagues, a cocktail reception with a collection of tempting hors d’oeuvres makes a grand statement.
Cold Hors d’Oeuvres
- Beef Carpaccio, Truffled Enoki Mushroom Salad, Crisp Caprese Skewer
- Gazpacho Shooters
- Butter-poached Lobster, Toasted Brioche
- Mini Tuna Niçoise, Tarragon Mayonnaise
- Peking Duck Summer Roll
- Smoked Salmon, Potato Blini, Crème Fraîche
- Sweet Pea Soup, Basil Lobster
Hot Hors d’Oeuvres
- Ahi Tuna Slider, Wasabi Mayonnaise
- Hazelnut-crusted Scallops, Truffle Aioli
- Mini Croque Monsieur
- Truffle Risotto Bites
- Mushroom Stuffed with Braised Short Ribs
- Seared Lamb Loin, Ratatouille, Olive Crostini
- Sweet Onion and Goat Cheese Tart
- Wild Salmon Cake, Fennel, Orange Salsa
Our culinary team elevates the plated dinner with offerings inspired by the resort’s Mediterranean ambiance and contemporary takes on traditional favorites.
Sample Four-course Dinner
- Butternut Squash Soup
Toasted Seeds, Clover Honey - Arugula and Portobello Mushroom Salad
Shallot Confit, Shaved Parmesan - Slow-roasted Rack of Veal
Sweet Potato Puree, Haricot Verts, Sage-Veal Jus - Pistachio and Mascarpone Bavarian Mousse
Marbled Sauce
Showcasing The Grand Del Mar’s extensive wine program created by our award-winning wine director, customized selections offer the perfect pairing for a decadent meal.
Sample Five-course Dinner with Wine Pairings
- Seared Foie Gras with Brioche
Cipollini, Veal-Apricot Reduction
Chateau Raymond-Lafon, Sauternes, France, 1996 - Black Cod
Truffle Creamed Leeks
Chateau Montelena, Chardonnay, Napa Valley, 2000 - Roast Filet of Beef with Braised Short Ribs
Smoked Potato Puree, Haricot Verts, Red Wine Reduction
Heitz Cellars, Cabernet Sauvignon, “Trailside Vineyard,” Napa Valley, 2000 - California Goat Cheese and Poached Pear
Baby Arugula, Sage Honey
Veuve Clicquot, “Yellow Label,” Reims NV - Gingerbread Baked Alaska
Pumpkin Ice Cream, Caramel Sauce
La Roncaia, Verduzo, Ramandolo, Friuli, Italy 2002