DINNER
MONARCH PACKAGE
CHOICE OF:
One Appetizers
One Salad
One Vegetable
One Starch
One Chicken One Pasta
Includes: Dinner Rolls & Butter Coffee, Iced Tea & Citrus Water Station
$42.95 per person +++
+++: 20% Service Charge, 7.5% Harbor Tax and 8% California State Tax
BREAKWATER PACKAGE
CHOICE OF:
Two Appetizers
Two Salads
One Vegetable
One Starch
Two Entrees
One Pasta Item
Includes: Dinner Rolls & Butter
Coffee, Iced Tea & Citrus Water Station
$52.95 per person +++
VICTORIA PACKAGE
CHOICE OF:
Three Appetizers
One Display Station appetizer
Two Salads
One Vegetable
One Starch
One Chicken Entrée
Tri-Tip carving Station
One Pasta Item
Includes: Dinner Rolls & Butter
Coffee, Iced Tea & Citrus Water Station
$62.95 per person +++
ADDITIONAL SELECTIONS
When choosing items such as Jumbo Shrimp, Scallops, Halibut, Lobster
& Filet Mignon there will be an additional Market Price added per person.
(Butler Passed During Reception)
BREAKWATER SPECIALTY BEVERAGES
Martinelli’s Sparkling Apple Cider Toast.....$2.00 pp
California Sparkling Wine Toast.....$3.00 pp
Champagne Toast.....$5.00 pp
Classic California Table Wine Service
Classic Chardonnay & Cabernet.....$10.00 pp
ACCOMPANIMENT
RICE PILAF: Rice Pilaf with fresh Spinach and Mushrooms.
ROSEMARY ROASTED RED POTATOES: Red Potatoes tossed with Rosemary, Garlic and Olive Oil.
GARLIC MASHED POTATOES: Creamy, mashed Potatoes topped with crisp Onion straws.
MARTINI MASHED POTATO BAR STATION WITH 6 TOPPINGS
ARTICHOKE MUSHROOM PENNE: Penne Pasta tossed with Mushrooms, Artichoke hearts and sun-dried Tomatoes in a creamy Herb-Garlic sauce.
TWICE BAKED POTATOES: Creamy Potatoes, Cheese, Bacon, Butter and Chives then piped in a Potatoes shell and baked.
VEGETABLES
JULIANNE ZUCCHINI AND CARROTS: Zucchini and Carrots sautéed with Garlic butter topped with Parmigiana Cheese.
VEGETABLE MELODY: Broccoli florets, Cauliflower florets and baby Carrots simmered with Garlic Butter.
GREEN BEANS ALMANDINE: Green Beans sautéed with Butter and topped with slice Almonds.
GRILLED VEGETABLES: Grilled Zucchini, Mushrooms caps, Asparagus, Red peppers, Red Onion, and Yellow Squash topped with Balsamic reduction and Feta Cheese.
ASPARAGUS: Fresh Asparagus (when in season)
BREAKERS PASTA
LASAGNA AL FORNO: An original oven-baked Sicilian recipe featuring layers of fresh Pasta filled with spiced Italian Beef, Sausage, Ricotta cheese and Pomodoro sauce baked with Mozzarella and Provolone cheese.
FOUR CHEESE SPINACH LASAGNA: Layers of Pasta stuffed with sautéed Spinach baked with lots of Ricotta, Mozzarella, Provolone and Parmesan cheese.
MAMA’S BAKED ZITI: Ziti pasta tossed in Pomodoro sauce, fresh Basil and roasted Garlic baked with lots of Ricotta, Mozzarella, Provolone and Parmesan cheeses.
FOUR CHEESE RAVIOLI: Tender Pasta pockets stuffed with Ricotta, Asiago, Parmesan and Romano cheeses. Tossed in a fresh Spinach and blush sauce, topped with Plum tomatoes and a Gorgonzola crumble.
ANGEL HAIR PRIMAVERA: Fresh Snow Peas, Summer Squash, Zucchini, Red Peppers, Broccoli, Carrots and fresh Tomatoes.Sautéed with Olive Oil, Herbs, Garlic and fresh Basil.
ANGEL HAIR AL FRESCO: Fresh Garlic and Basil sautéed in Olive Oil, with chopped Italian Tomatoes.
FETTUCCINI ALFREDO: A velvety sauce of rich Cream, Butter, Parmesan and Romano cheeses.
SPAGHETTI: Your choice of Pomodoro (tomato), Arrabiatta (spicy) or Bolognese (meat).
LINGUINE CHICKEN TETTRAZINI: Tender Chicken Breast sautéed with fresh Mushrooms, Garlic and chopped Italian Tomatoes, served in a creamy Alfredo sauce topped with a toasted Parmesan-Romano crumble.
ARTICHOKE CHICKEN PENNE: Penne Pasta tossed with Mushrooms, Artichoke hearts and sun-dried Tomatoes in a creamy Herb-Garlic sauce and topped with a char-grilled Chicken Breast.
PENNE SAUSAGE AND PEPPER ARRABIATTA: Grilled Sweet Italian Sausage, sautéed Bell Peppers and hot Cherry Peppers tossed with spicy Arrabiatta Tomato sauce.
CAPELLETTI: Tender mini Pasta pockets filled with Mozzarella cheese tossed with Bruschetta Tomatoes, Basil and Blush sauce with baked Mozzarella cheese.
CHICKEN ITEMS
CHICKEN PIZZIOLA: Char-grilled Chicken smothered with our sautéed Tomato, Garlic and Herb Pizziola sauce and a touch of Gorgonzola cheese.
CALIFORNIA CHICKEN: Grilled Chicken with sliced Tomato, Avocado and melted Provolone cheese topped with a Béarnaise sauce.
ARTICHOKE MUSHROOM CHICKEN: Grilled Chicken topped with Artichoke hearts, Mushrooms and Tomatoes smothered in an Herb cream sauce.
CHICKEN MARSALA: Grilled Chicken Breast seasoned with cracked Black Pepper corns, sautéed with Mushrooms and Marsala wine.
CHICKEN PICATTA: Grilled Chicken Breast sautéed with fresh Lemon and White Wine, Capers, fresh Mushrooms and chopped Tomatoes.
BEEF ITEMS
SANTA MARIA STYLE GRILLED TRI-TIP: Seasoned to perfection and carved to order at buffet table. Served with BBQ sauce, creamed Horseradish, Au Jus and Mustard sauce on the side.
FILET MIGNON and PRIME RIB: Tender Beef seasoned and served with your choice of Mushroom or Béarnaise sauce. Add $10pp
Tender Beef seasoned and served with your choice of Mushroom or Béarnaise sauce.
TOP SIRLOIN: Topped with a Béarnaise Sauce, Artichoke Hearts and Bay Shrimp.
SEAFOOD ITEMS
GRILLED SALMON WITH TOMATO BASIL BUTTER: Fresh grilled Salmon topped with light Tomato-Basil Butter.
GRILLED SALMON WITH LEMON BUTTER SAUCE: Grilled Salmon topped with a Garlic and White Wine Butter sauce.
SHRIMP SCAMPI OREGANATO: Jumbo Shrimp baked with Garlic, Lemon- Caper Butter and baked with Herb Parmesan-Romano crumble.
STUFFED SHRIMP: Jumbo Shrimp stuffed with Shrimp and Crab.
GRILLED HALIBUT WITH SHRIMP SAUCE: Fresh grilled Halibut topped with Baby Shrimp, Mushrooms in an Herb-Lemon Butter sauce.
BLACKEN SALMON: Grilled Salmon Season to perfection with Cajun seasoning.
GRILLED HALIBUT: Mushrooms, Capers, Artichoke topped with a White Wine Butter sauce.
SHRIMP AND SCALLOPS: Marinated with Herbs and spices served over Rice Valencia topped with Herb-butter.
FILET OF SOLE: Topped with Picatta Sauce (Lemon, Capers, Tomatoes, Mushrooms with a splash of Worcester sauce).