TRAY PASSED HORS D’OEUVRES
Minimum 25 Pieces Per Selection
from the farm
BACON WRAPPED BLUE CHEESE STUFFED DATE CHICKEN SATAY
with tropical fruit and serrano glaze SKIRTS ON FIRE BEEF SKEWER glazed with spicy soy reduction BEEF+CHORIZO MEATBALL with cranberry adobo
CRISPY TENDER PORK BELLY SKEWER with grilled pineapple, poblano pepper, pickled pearl onion
ROASTED LAMB LOLLIPOP with smoked tomatillo salsa ROASTED CHICKEN FLATBREAD
in tomatillo sauce, pico de gallo, jack cheese MELON AND PROSCIUTTO SKEWER
drizzled with lemon and mint syrup
$6 per piece
from the sea AHI TUNA TOSTADA with mango salsa DEVILED EGG
with chipotle crab and lemon preserve TIJUANA STYLE CEVICHE
with sole, lime, and pico de gallo on a crispy tortilla chip
SMOKED SALMON CROSTINI
with whipped cream cheese and preserved lemon GRILLED MEXICAN WHITE SHRIMP
marinated in orange chimichurri sauce CHIPOTLE CRAB SALAD
with avocado on a baguette CRISPY COCONUT SHRIMP with yuzu sauce
BLUE CRAB CAKE with spicy chipotle aioli
$7 per piece from the garden
GORGONZOLA, WALNUT AND FIG in phyllo tartelette
SWEET CORN SOUP SHOOTER with chili and cilantro oil
DEB’S FAMOUS PEPITA CRUSTED BRIE CROSTINI
with jalapeno jelly
GRILLED CHEESE+TOMATO SOUP SHOOTER SEASONAL VEGETABLE CRUDITÉ
with roasted pepper hummus and olive oil SPRING PEA PUREE
with mint, and manchego cheese on crostini MEXICAN GRILLED CORN
with cilantro aioli, lime and cotija cheese CAPRESE SKEWERS
of mozzarella, tomato and basil ROASTED BEET
with goat cheese in a phyllo tartlette
$5 per piece
premium OYSTER SHOOTER
with cocktail sauce and lemon wedge CAVIAR
with mexican crema on a toast point LOBSTER CANAPÉ
with prosciutto and crème fraiche OCTOPUS TOSTADA
with white bean puree and jalapeño melon salsa MINI LOBSTER ROLL
marinated in orange chimichurri sauce YELLOWTAIL CRUDO
with ponzu sauce SMOKED TROUT
with pomegranate on a potato pancake
$9 per piece
RECEPTION DISPLAYS
(25 Guests Minimum | 90 Minutes in Duration)
ARTISAN CHEESE BOARD
assortment of artisan cheeses with crackers, grilled baguette, nuts, fresh+dried fruit, marmalade, and whipped honey by the platter (serves 25 guests) | $300
add selection of 3 cured meats | $200
CHARCUTERIE BOARD
selection of 5 cured meats+pâtés with grain mustard, aioli, cornichons, olives, crackers, and grilled baguette by the platter (serves 25 guests) | $500
CALIFORNIA VEGETABLE CRUDITE
chef’s pick of local, seasonal vegetables with cilantro ranch, chimichurri, and sikil pak by the platter (serves 25 guests) | $200
MEDITERRANEAN ANTIPASTO
marinated olives, peppers, and tomatoes, tzatziki, roasted red pepper hummus, feta cheese, grilled eggplant spread, served with pita bread and pita chips
by the platter (serves 25 guests) | $200
CHIPS AND SALSAS | $6 per person
fire roasted salsa quemada, avocado tomatillo salsa, and pico de gallo with gluten free tortilla chips
GUACAMOLE | $10 per person
crushed avocado, tomato, red onion, cilantro, cracked pepper, cotija, lime, serrano served with house salsa, gluten free tortilla chips
add selection of salsas | $3 per person add a vegetable crudite | $4 per person
CEVICHE STATION | $17 per person (choice of 2 from the following)
mexican white shrimp aguachile - lime, and serrano cucumber broth white fish tj style - lime, cilantro, salt and pico de gallo
ahi tuna poke style - soy, sesame, ginger scallop ceviche – marinated in orange habanero broth
served with salsas, tostadas, and chips add an additional selection | $4 per person
SHRIMP COCKTAIL | $16 per person
peeled shrimp served with lemons and fire roasted cocktail sauce
MARISCADA SEAFOOD DISPLAY | $40 per person
snow crab legs, shrimp, scallops, oysters on the half shell, mussels, clams, cilantro and chili marinated ahi tuna,
served with lemons, cocktail sauce, habanero mignonette add caviar | $7 per person
add lobster | $9 per person
PREMIUM PUSHCART* | $30 per person
traveling pushcart with your choice of 3 premium selections (1 serving of each per person) (select 3 of the following)
oyster shooters, shrimp cocktail, caviar, scallop ceviche, mexican white shrimp aguachile, lobster canapé, yellowtail crudo with ponzu sauce octopus aguachile marinated in orange habanero broth, smoked trout with pomegranate on a potato pancake
RECEPTION ACTION STATIONS
(25 Guests Minimum | 90 Minutes in Duration)
*All attended stations require one attendant per 150 guests, unless otherwise noted. Attendant fee is $150 per attendant.*
MEXICAN STREET CORN* | $11 per person
grilled corn on the cob served Mexican style with guajillo butter, lime, cotija, and cilantro
*attendant required
SALAD STATION | $12 per person (select 2 from the following)
CAESAR SALAD - romaine lettuce, anchovy, mustard garlic, lemon, black pepper and brioche croutons
COASTERRA SALAD - field greens, queso fresco, roasted corn, black beans, red onions, carrots, zucchini, and lemon vinaigrette LITTLE GEM LETTUCE SALAD - cherry tomatoes, avocado, smoked pepitas, cilantro ranch, pickled red onion, blue cheese WILD ROCKET ARUGULA & SPINACH SALAD - grilled pear, goat cheese, dried cranberries, balsamic vinaigrette
MACHO SALAD -crunchy farro, quinoa, kale, queso fresco black beans, avocado, jicama, roasted corn+tomato, pomegranate, smoked onion vinaigrette
COBB SALAD - jalapeño bacon, hard boiled egg, butter lettuce, romaine, monterey jack, avocado, tomato, chipotle ranch dressing +$2 SEAFOOD SALAD – bib lettuce, roasted tomatoes, black beans, corn, crab, shrimp, mussels, clams, and lemon vinaigrette +$10 served will dinner rolls and butter
SLIDER STATION | $18 per person (select 3 from the following)
BEEF SLIDER – with cheddar cheese, caramelized onions and butter lettuce BUFFALO CHICKEN SLIDER – with blue cheese crumbles and shredded lettuce BBQ PORK SLIDER – with cole slaw and crispy fried onions
CRIMINI MUSHROOM – with grilled onion, basil aioli and butter lettuce CARNITAS SLIDER – with shredded cabbage, jalapeños and pico de gallo ketchup, mustard and ranch dressing on the side
served with french fries
TACO STATION* | $17 per person (select 3 of the following)
tenderbelly farms pork carnitas chili rubbed carne asada
grilled swordfish marinated in red chili and lime grilled chimichurri shrimp
grilled chicken black bean and potato
mushroom, chili, spinach and corn
cotija, cilantro, crema, diced white onion, limes, pickled red onion, shredded cabbage, salsa verde, salsa macha served on the side
*attendant required
add one selection of mini quesadillas | $7 per person add two selections of mini quesadillas | $10 per person
MASHED YUKON GOLD POTATO STATION* | $14 per person
whipped yukon gold potatoes, served with toppings to include: roasted mushrooms, bacon bits, shredded cheddar cheese, sour cream, blue cheese crumbles, crispy onions, chives, sea salt and black pepper
*attendant required
SOUTHERN COMFORT | $20 per person
fried or bbq chicken, mashed potatoes, gravy, collard greens, corn on the cob, baked beans and biscuits
FAJITA STATION* | $25 per person (select 2 of the following)
filet mignon grilled with chimichurri butter octopus grilled with garlic and lemon lobster grilled with chili butter chili rubbed tri tip
tequila lime chicken
chimichurri marinated shrimp
with bell peppers and onions, served with mexican rice, black beans, and flour tortillas
*two attendants required
PASTA STATION* | $20 per person (select 2 of the following)
LINGUINI – with clams + mussels tossed in a white wine sauce PENNE – with beef bolognese
FARFALLE – with grilled chicken and broccoli tossed in creamy alfredo
FUSILLI – with peas, artichokes, and roasted mushrooms tossed in tequila marinara
BUILD YOUR OWN – select your pasta type (from: penne, fusilli, farfalle, linguini), pasta sauce (from: alfredo, pesto cream, tequila marinara, cheese sauce), up to 2 proteins (from: grilled chicken, shrimp, chorizo, bacon, mussels, clams), and any of the following (corn, roasted jalapeños, artichokes, broccoli, peas, sundried tomatoes, roasted mushrooms)
*live action will require one attendant per 50 guests
PAELLA STATION*
*requires one attendant per station
spanish style rice, saffron, tomatoes and garlic with SHRIMP, MUSSELS, CLAMS | $13 per person
SHRIMP, CHICKEN, CHORIZO, MUSSELS | $14 per person LOBSTER, MUSSELS, CHORIZO, SPRING PEAS | $17 per person
SPRING PEAS, GREEN BEANS, CIPOLLINI ONIONS, ROASTED MUSHROOMS | $12 per person
*attendant required
CARVING STATIONS*
*requires one attendant per station each served with rolls and butter
PORK LOIN - slow-cooked, achiote-marinated, with pineapple salsa | $14 per person TRI TIP – chili rubbed, with chimichurri | $16 per person
BEEF PRIME RIB - herb rubbed, served with horseradish cream and au jus | $18 per person PACIFIC SALMON – roasted with fennel, guajillo, and lemon | $16 per person
ROTISSERIE CHICKEN - garlic and herb rubbed | $16 per person
BEEF TENDERLOIN - herb rubbed, served with horseradish cream and au jus | $20 per person COLORADO RACK OF LAMB – macha salsa marinated with chimichurri | $20 per person NEW YORK STRIP LOIN – garlic and herb roasted | $18 per person
SIDES
whipped potatoes creamed polenta
roasted fingerling potatoes sweet potato mash garlic cilantro rice wild rice pilaf braised greens
sautéed seasonal vegetables one side | included
each additional side | $5 per person
PREMIUM SIDES
chorizo smashed potatoes scalloped potatoes
brussels sprouts with pancetta
roasted red skin potatoes with jalapeño bacon grilled asparagus with prosciutto and parmesan premium side | $3 per person
premium as additional side | $8 per person
DESSERT DISPLAY & ACTION STATIONS
(25 Guests Minimum | 90 Minutes in Duration)
*All attended stations require one attendant per 175 guests, unless otherwise noted. Attendant fee is $150 per attendant.*
ICE CREAM STATION* | $12 per person vanilla bean, plantain, and chocolate ice creams
scooped and sandwiched between two freshly baked chocolate chip or peanut butter cookies toppings on the side include: white chocolate, milk chocolate, dark chocolate, peanuts,
almonds, oreos, coconut, sprinkles, caramel sauce
MINI DESSERTS DISPLAY | $12 per person
assorted miniature desserts to include a selection of the following:
fruit tarts brownie bites cheesecake bites chocolate dipped strawberries
caramel budinos lemon bars
includes coffee, decaffeinated coffee and hot tea
HOT CHOCOLATE BAR + COOKIE BAR | $12 per person assorted cookies, mexican hot chocolate with cinnamon
served with toppings to include: marshmallows, whipped cream, chocolate sprinkles, caramel sauce
BANANAS FOSTER* | $14 per person
vanilla ice cream, bananas, with a sauce made from butter, brown sugar, cinnamon, dark rum
*attendant required add mini churros | $2 per person
ROOT BEER FLOATS* | $14 per person root beer poured over vanilla ice cream in a pint glass
*attendant required
add a selection of craft beers | $6 per person
CHURRO BAR | $10 per person fried dough coated in cinnamon and sugar
served with salted caramel and chocolate sauces for dipping includes coffee, decaffeinated coffee, hot tea
MEXICAN LUNCH BUFFET
Available for Lunch Events Only
(25 Guests Minimum | 90 Minutes in Duration)
STARTERS
Corn Tortilla Chips and House-Made Salsas
GUACAMOLE – tomato, red onion, cilantro, cracked black pepper, cotija, lime, serrano CAESER SALAD – romaine, brioche croutons, parmesan, anchovy, lemon
FRESH SEASONAL FRUIT – jicama salad with tajin and lime dressing
ENTREES
(Select three of the following)
SEASONAL FISH VERACRUZ STYLE – olives, roasted tomatoes, peppers and onions CHICKEN ENCHILADAS - roasted chicken, tomatillo serrano salsa, pasilla chile adobo
CARNE ASADA - ranchero marinated skirt steak grilled with lime and sea salt
ENCHILADA DE LA HUERTA – chef’s choice of seasonal vegetables roasted in corn tortillas with jack cheese
SIDES
FRIJOLES NEGROS - black beans with pico de gallo and cotija cheese ARROZ MEXICANO – tomatoes and roasted garlic
DESSERT & COFFEE STATION
mini churros with caramel sauce brownie bites
fruit tarts
includes coffee, decaffeinated coffee and hot tea
$55 per person
SAN DIEGO BUFFET Available for Lunch Events Only
(25 Guests Minimum | 90 Minutes in Duration)
STARTERS
Rolls and Butter
CAESER SALAD – romaine, brioche croutons, parmesan, anchovy, lemon
WILD ROCKET ARUGULA AND SPINACH SALAD - grilled pear, goat cheese, dried cranberries, and balsamic dressing FRESH SEASONAL FRUIT – jicama salad with tajin and lime dressing
WRAPS
(Select two of the following)
BBQ CHICKEN WRAP – jack cheese, corn, black beans, romaine lettuce and lime ranch dressing
CHILI LIME CHICKEN WRAP – shredded cheese, lettuce, and mango avocado salsa
HUMMUS AND VEGGIE WRAP – hummus, shredded carrots, cucumber, bell pepper, tomato, lettuce and purple cabbage AVOCADO BEAN WRAP – avocado, black beans, shredded carrots, tomato, romaine lettuce
FLATBREADS
(Select two of the following)
CHICKEN ARTICHOKE FLATBREAD – grilled chicken, spinach, artichokes, diced tomato, mozzarella and parmesan CARNE ASADA FLATBREAD – carne asada, Mexican cheese blend, topped with pico de gallo and cotija cheese
MARGHERITA FLATBREAD – tomato, mozzarella, basil
PEAR AND BLUE CHEESE FLATBREAD – red wine poached pears, blue cheese, red onion, pomegranate molasses
DESSERT & COFFEE STATION
mini churros with caramel sauce brownie bites
salted caramel budinos
includes coffee, decaffeinated coffee and hot tea
$45 per person
MEXICAN DINNER BUFFET
(25 Guests Minimum | 90 Minutes in Duration)
STARTERS
Corn Tortilla Chips and Trio of House-made salsas
GUACAMOLE – tomato, red onion, cilantro, cracked black pepper, cotija, lime, serrano CAESER SALAD – romaine, brioche croutons, parmesan, anchovy, lemon
GRILLED CORN SALAD – corn, black beans, red peppers, jalapeno, lime ranch dressing, cilantro, cherry tomatoes, crispy tortillas FRESH SEASONAL FRUIT – jicama salad with tajin and lime dressing
ENTREES
SEASONAL FISH VERACRUZ STYLE – olives, roasted tomatoes, peppers and onions CHICKEN ENCHILADAS - roasted chicken, tomatillo serrano salsa, pasilla chile adobo
CARNE ASADA - ranchero marinated skirt steak grilled with lime and sea salt
ENCHILADA DE LA HUERTA – chef’s choice of seasonal vegetables roasted in corn tortillas with jack cheese
SIDES
FRIJOLES NEGROS - black beans with pico de gallo and cotija cheese ARROZ MEXICANO – tomatoes and roasted garlic
DESSERT & COFFEE STATION
mini churros with caramel sauce brownie bites
salted caramel budinos
mango mousse with serrano and coconut cream includes coffee, decaffeinated coffee and hot tea
$70 per person
CALIFORNIA BUFFET
(25 Guests Minimum | 90 Minutes in Duration)
STARTERS
LITTLE GEM LETTUCE SALAD - cherry tomatoes, avocado, smoked pepitas, cilantro ranch, pickled red onion, blue cheese
ANCIENT GRAINS SALAD - quinoa, farro, brown rice with smoked onion vinaigrette, snap peas and baby carrots
SPICY GREENS - wild rocket arugula and watercress with grilled apple, candied walnuts, lemon vinaigrette, and parmesan cheese TOMATO AND MOZZARELLA SALAD - cherry tomatoes, balsamic vinaigrette, basil, and arugula
ENTREES
BEEF TENDERLOIN – slow-cooked, braised greens, roasted mushrooms, red wine demi glace SEASONAL WHITE FISH – coconut and macadamia nut crusted, black rice, yuzu sauce
ROASTED CHICKEN - baby bok choy, polenta, apple cider reduction VEGETARIAN – chef’s choice
DESSERTS & COFFEE
cheesecake bites brownie bites salted caramel budino
mini fruit tarts
Includes Coffee, Decaffeinated Coffee and Hot Tea
$85 per person
PLATED LUNCH MENU
FIRST COURSE
Served with dinner rolls + butter
Select one of the following to be served to your guests
CAESAR SALAD
chopped crisp romaine lettuce, anchovy,
mustard, garlic, lemon, black pepper and brioche croutons
TOMATO AND AVOCADO SALAD
drizzled with balsamic reduction and chili infused olive oil and sliced red onion and basil
MACHO SALAD
crunchy farro, quinoa, kale, queso fresco black beans, avocado, jicama, roasted corn+tomato, pomegranate, smoked onion vinaigrette
GRILLED CORN SALAD
black beans, red peppers, grilled corn, jalapeno, lime ranch dressing, cilantro, cherry tomatoes, crispy tortilla strips
COASTERRA SALAD
field greens, panela cheese, roasted corn, black beans, red onions, carrots, zucchini and lemon vinaigrette
WILD ROCKET ARUGULA AND SPINACH SALAD grilled pear, goat cheese, dried cranberries, and balsamic vinaigrette
LITTLE GEM LETTUCE SALAD
cherry tomatoes, avocado, smoked pepitas, cilantro ranch, pickled red onion, blue cheese
BOSTON BIB LETTUCE WEDGE
bacon crumbles, diced tomatoes, blue cheese and chipotle ranch
SECOND COURSE
Served with Chef’s choice of seasonal vegetables and starch Select up to three entrees
when choosing multiple options, final counts of each entrée are due 5 business days prior to event
ENTRÉE SELECTIONS
MACADAMIA CRUSTED SEASONAL WHITE FISH recommended sauce pairing: yuzu beurre blanc
PAN SEARED CRISPY SKIN SALMON
recommended sauce pairing: lemon butter and capers sauce BRAISED BEEF SHORT RIB
recommended sauce pairing: mole or red wine demi-glace ACHIOTE PORK SHANK
recommended sauce pairing: achiote SLOW COOKED DUROC PORK LOIN recommended sauce pairing: mezcal beurre blanc
ROASTED JIDORI CHICKEN BREAST
recommended sauce pairing: tequila lime sauce or mushroom cream sauce FILET MIGNON
recommended sauce pairing: red wine demi-glace NEW YORK STRIP STEAK
recommended sauce pairing: walnut chimichurri
VEGETARIAN SELECTIONS
ARTICHOKE PASTApenne pasta with lemon, roasted tomato, basil, garlic, black olive and parmesan cheese BALSAMIC MARINATED PORTABELLA MUSHROOM STACK
with ancient grains, seasonal vegetables, basil pesto MUSHROOM RAVIOLI
with a mushroom and white wine cream sauce CALABACITAS
queso fresco, corn, mushrooms, summer squash, tomato, polenta, epazote
DESSERT & COFFEE SERVICE
Select one of the following to be served to your guests oreo cookie crust cheesecake
key lime tart - with meringue
potted brownie - dark chocolate glaze, orange zest whipped cream butter cake - with roasted plantain whipped cream, caramel sauce
fresh seasonal fruit tart - with cardamom whipped cream tres leches cake - with dulce de leche and fresh berries
$55 per person
PLATED DINNER MENU
FIRST COURSE
Served with dinner rolls + butter
Select one of the following to be served to your guests
CAESAR SALAD
chopped crisp romaine lettuce, anchovy,
mustard, garlic, lemon, black pepper and brioche croutons
TOMATO AND AVOCADO SALAD
drizzled with balsamic reduction and chili infused olive oil and sliced red onion and basil
MACHO SALAD
crunchy farro, quinoa, kale, queso fresco black beans, avocado, jicama, roasted corn+tomato, pomegranate, smoked onion vinaigrette
GRILLED CORN SALAD
black beans, red peppers, grilled corn, jalapeno, lime ranch dressing, cilantro, cherry tomatoes, crispy tortilla strips
COASTERRA SALAD
field greens, panela cheese, roasted corn, black beans, red onions, carrots, zucchini and lemon vinaigrette
WILD ROCKET ARUGULA AND SPINACH SALAD grilled pear, goat cheese, dried cranberries, and balsamic vinaigrette
LITTLE GEM LETTUCE SALAD
cherry tomatoes, avocado, smoked pepitas, cilantro ranch, pickled red onion, blue cheese
BOSTON BIB LETTUCE WEDGE
bacon crumbles, diced tomatoes, blue cheese and chipotle ranch
SECOND COURSE
Served with Chef’s choice of seasonal vegetables and starch Select up to three entrees
when choosing multiple options, final counts of each entrée are due 5 business days prior to event
ENTRÉE SELECTIONS
MACADAMIA CRUSTED SEASONAL WHITE FISH recommended sauce pairing: yuzu beurre blanc
PAN SEARED CRISPY SKIN SALMON
recommended sauce pairing: lemon butter and capers sauce BRAISED BEEF SHORT RIB
recommended sauce pairing: mole or red wine demi-glace ACHIOTE PORK SHANK
recommended sauce pairing: achiote SLOW COOKED DUROC PORK LOIN recommended sauce pairing: mezcal beurre blanc
ROASTED JIDORI CHICKEN BREAST
recommended sauce pairing: tequila lime sauce or mushroom cream sauce FILET MIGNON
recommended sauce pairing: red wine demi-glace NEW YORK STRIP STEAK
recommended sauce pairing: walnut chimichurri
VEGETARIAN SELECTIONS
ARTICHOKE PASTApenne pasta with lemon, roasted tomato, basil, garlic, black olive and parmesan cheese BALSAMIC MARINATED PORTABELLA MUSHROOM STACK
with ancient grains, seasonal vegetables, basil pesto MUSHROOM RAVIOLI
with a mushroom and white wine cream sauce CALABACITAS
queso fresco, corn, mushrooms, summer squash, tomato, polenta, epazote
DESSERT & COFFEE SERVICE
Select one of the following to be served to your guests oreo cookie crust cheesecake
key lime tart - with meringue
potted brownie - dark chocolate glaze, orange zest whipped cream butter cake - with roasted plantain whipped cream, caramel sauce
fresh seasonal fruit tart - with cardamom whipped cream tres leches cake - with dulce de leche and fresh berries
$85 per person
ADD A 3-HOUR HOSTED BAR
BAR TIPICO |
$38 per personrancho alegre (100%) blue agave tequila, matuselam rum, benchmark bourbon, beefeater gin, svedka vodka, dewars scotch
select draft and/or bottled beer Coasterra house wine
BAR ESPECIAL |
$41 per personel silencio mezcal, olmeca altos silver reposado tequila, absolut vodka, beefeaters gin, light bacardi rum, makers mark bourbon,
johnny walker black scotch, jameson irish whiskey select draft and/or bottled beer
Coasterra select wine
BAR SUPREMO |
$48 per personel silencio mezcal, casa noble blanco and reposado tequila, grey goose vodka, tito’s vodka, bombay sapphire gin, malahat silver rum,
makers mark bourbon, jack daniels whiskey, jameson irish whiskey, johnny walker black scotch, grand marnier liquer
select draft and/or bottled beer Coasterra premium wine
**Bar selections are subject to change based on availability and season**
Shots and multi-liquor beverages are not included in bar packages
All menu prices are subject to the current service charge and applicable sales tax.
You assume full responsibility for your guests. All guests are subject to show legal identification upon request. Our service staff assumes the right to refuse service to anyone. Patrons who appear to be overly intoxicated will not be served, and may be asked
to leave the premises should they become disruptive to other patrons, the staff, or management team.
COASTERRA RULES AND REGULATIONS
SERVICE CHARGE & SALES TAX
All items are subject to a 22% taxable service charge and the prevailing sales tax, currently 7.75%.
SERVICE TIMES
Food stations and buffets are serviced for 90 minutes in duration.
Extended service time will result in additional fees.
GUARANTEE
Final guarantee for guest count and menu selections are due no later than five (5) business days prior to the event date. Once the guarantee has been given, you may have the opportunity to increase the guarantee, but may not reduce the guarantee. When selecting more than one entrée for plated meals, individual entree counts are required no less than five (5) business days prior to the event as well. During your event, should the number of attendees present exceed the guarantee provided, charges will be based on the actual guest attendance. The contracted expected guest count will be used as a default if a guarantee has not been provided.
OUTSIDE FOOD & BEVERAGE
COASTERRA does not permit outside food and/or beverage to be brought into the facility. Should special consideration be
permitted, prior written consent from COASTERRA Management must be obtained. Certain fees may apply.
CORKAGE FEE
If authorized, wine not carried by COASTERRA may be brought in to use as part of the event beverage service, and is subject to a corkage fee of $20++ per bottle, plus service charge and sales tax.
Quantity of bottles may be limited.
BAR SERVICE
Shots and multi-liquor beverages are not included in bar
packages. You assume full responsibility for your guests. All guests are subject to show legal identification upon request. Our service staff assumes the right to refuse service to anyone. Patrons who appear to be overly intoxicated will not be served, and may be asked to leave the premises should they become disruptive to other patrons, the staff, or management team.
LABOR FEES
Food Station Attendants - Attendants may be required on certain stations. One attendant is needed per 175 Guests, and each attendant is $150 plus tax.
Coat Check Attendants – Coat check attendants can be made available upon request at the rate of $150 plus tax, per attendant.
Bartenders – One bartender is supplied per 75-100 guests.
Additional bartenders can be supplied at the rate of $150 plus tax, per bartender.
Furniture Removal – A furniture removal fee will apply should the removal of furniture from the venue be requested. Fee ranges from $200-$2000 based on the amount of furniture needing to be removed.
PARKING
Our parking lot is valet only after 4:30pm. Valet service can be arranged for events commencing earlier than 4:30pm. Event parking may be hosted at the rate of $7 per car, per event, or non- hosted and guests will pay for valet on their own. Rates are subject to change.
VENUE ACCESS TIME
The contracted venue space will be accessible 1.5 hours prior to your event start time. Ten (10) days prior to your event, we may honor an earlier access time, based on availability.
SECURITY
COASTERRA does have a preferred security vendor. Please speak with your Catering Manager to inquire if your event requires security, and for assistance with coordinating security services.
VENDOR POLICIES AND GUIDELINES
COASTERRA Vendor Policies are not intended to be an exclusive list of policies and procedures. COASTERRA and its staff reserve the right to put in place additional and potentially more restrictive policies and procedures as they see fit, without prior notice in order to preserve and protect the building and its surroundings.
Please note Coasterra requires all outside vendors to provide a valid copy of their certificate of insurance to have on file, and the client is responsible for supplying Coasterra with the copy of the certificate of insurance. Vendors are required to have a minimum of $1,000,000 in aggregate coverage, and have the following listed as the Additional Insured/Certificate Holder:
Kirschcohn, Inc.
2225 Hancock Street San Diego, CA 92110
Candles - All candles used anywhere on the property must be enclosed in a container and the flame must be below the top of the container.
Adhesive Tape - Tape of any kind is not allowed on the floors or walls anywhere within the premises of COASTERRA. All exposed wires, cords or cables require a cable cover or mat to cover the exposed wires, cords or cables.
Miscellaneous Decor - The use of sparklers, glitter, confetti, silly string or any items of this nature is PROHIBITED on this property.
Birdseed and rice are also prohibited.
Please discuss your specific electrical power requirements with the Catering Manager for your Event.
