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Flavorful Artistry, Inside Our Southern California Banquet Room Facilities
Energize your meetings with legendary catering from The Ritz-Carlton, Laguna Niguel. “Fine cuisine” assumes entirely new meaning within our distinctively appointed Southern California banquet rooms – designed to commemorate any occasion with a signature touch. Reserve our highly versatile Southern California banquet facilities for your next group function, and choose from a variety of customized menu options. Attendees will stay refreshed and satisfied from start to finish.
A variety of creative breaks are available.
SURF’S UP
Fresh Fruit and Wild Berry Smoothies
Whole Seasonal Fresh Fruit Selection
Granola Bars and Energy Bars
Homemade Mini Apple Raspberry and Banana Nut Muffins
THE BANANA BREAK
Fresh Fruit Smoothies – To include Banana and Strawberries
Tropical Banana Showpiece with Whole Bananas
Banana Date Bread
Homemade Raisin and Banana Nut Muffins
Chocolate Dipped Frozen Bananas
THE POWER BREAK
Freshly Squeezed Vegetable and Fruit Juices
Red Bull Energy Drink (Regular and Sugar-Free)
Assorted Granola and Energy Bars
Individually Bagged Mixed Dried Fruit and Nuts
Individually Bagged Unsalted Roasted Peanuts
THE SNACK ATTACK
M&M’s, Snickers, Butterfinger Bars
Chocolate Kisses, Red and Black Licorice Whips
Lemon Squares and Raspberry Tartlettes, Apricot Pistachio Cake
THE SPA BREAK
Sobe Essential Herbal Juices
Individual Vegetable Crudités with Dipping Sauce
Fresh Fruit Brochettes with Raspberry Sauce
Cucumber Tea Sandwiches, Zucchini Walnut Bread
THE SUNDANCE BREAK
Bowls of Dry Mixes and Nuts to include a variety of:
Pistachios, Almonds, Corn Nuts, Cashews, Walnuts, Sunflower Seeds,
Trail Mix, Spicy Trail Mix, Raisins, Golden Raisins and Wasabi Peas
MAKE YOUR OWN SUNDAE
Your Choice of Chocolate and Vanilla Ice Creams
Toppings of Sprinkles, Chopped Nuts, M&M’s, Crumbled Oreos, Butterfingers, and Heath Bars
Strawberry, Caramel and Chocolate Sauces
Cherries and Bananas
THE DO OR DIET
Vegetable Crudités with Assorted Dips
Bowls of Dried Banana, Apricot, Raw Cashews and Toasted Walnuts
Double Chocolate Brownies and Blondies
Iced Tea with Lemon Wedges and Chilled Milk Carafes
THE LIME-ON TREE
Lemon Bars
Key Lime Cookies
Miniature Lemon Meringue and Key Lime Tartlettes
Iced Tea with Lemon Wedges and Lemonade with Sugared Lime Wedges
THE CHOCOLATE LOVER’S BREAK
Double Fudge Brownies with Pecans
Chocolate Dipped Strawberries
Assorted Individual Chocolate Pastries
Chocolate Chip Cookies
Mini Chocolate Crème Brûlé
Bowl of Chocolate Mousse, Sable
Carafes of Ice Cold Milk
Iced Chocolate Mocha
SAY CHEESE
Selection of Cheeses served Hot and Cold
Marinated California Goat Cheese and Manchego Served on Grilled Panini with
Tomato, Sweet Garlic Confit
Assorted American Cheeses, Quince
Hazelnut Honey, Walnut Bread Toast and Sea Salted Butter
Gorgonzola Ramekins
Gruyere Fondue with Ciabatta Tartine
Pickled-Red Sweet Onions
Choose from a selection of unique breakfast buffets.
The Ritz-Carlton Breakfast Buffet
Freshly Squeezed Orange Juice and Grapefruit Juice
Assortment of Fresh Local and Tropical Fruits, Seasonal Berries
Display of Home-Baked Muffins, Coffee Cake and Danish Pastries
Toaster Stations with:
Assorted Bagels, Regular and Flavored Cream Cheeses
Butter and Preserves
The Finest Blend of Colombian Estate Coffee, Decaffeinated Coffee and Assorted Teas
Scrambled Eggs, Goat Cheese, Basil and California Sweet Peppers
Maple-Wood Smoked Bacon
Country French Pork Link Sausage
The Mediterranean Breakfast Buffet
Freshly Squeezed Orange Juice and Grapefruit Juice
Fresh Sliced Seasonal Fruits and Berries, Brown Sugar
Mascarpone Honey Dip, Maple Crème Fraiche
Display of Home-Baked Muffins, Croissants and Danish
Artichoke, Potato and Chive Frittata, Goat Cheese Tapenade served with Chicken Italian Sausage
The Finest Blend of Colombian Estate Coffee, Decaffeinated Coffee and Assorted Teas
Guests can select from a luncheon buffet or a plated lunch.
Luncheon Buffet
Soup du Jour
Salad Bar:
Local Baby Lettuces, Vine-Ripened Tomatoes, Spicy Cress, Garlic Herb Croutons, Julienne of Red and Gold Peppers, Toasted Pinenuts, Carrot Salad, Sliced Cucumbers, Greek Mushrooms with French Feta Cheese, Cilantro-Red Wine Vinaigrette and Roquefort Dressing
Choice of Two Entrees:
Grilled Scottish Salmon, Lemon Grass and Roasted Garlic Sauce
Free-Range Chicken Breast, Peppered Honey-Vinegar Marinade
Beef Tenderloin Medallions, Essence of Wild Mushrooms
Roast Pork Loin, Cornichon Herb-Mustard Sauce
Fricassee of Garden Vegetables
Penne Pasta with Fresh Tomatoes, Garlic, Sweet Basil, Extra Virgin Olive Oil
or
Gratin of Truffled Macaroni and Cheese with Mild California Cheddar
Assortment of Freshly Baked Rolls
Baked Fruit Tarts
Strawberries, Brown Sugar and Freshly Whipped Cream
The Finest Blend of Colombian Estate Coffee, Decaffeinated Coffee and Assorted Teas
Plated Lunch
ONE
Tomato Basil Bisque, Black Pepper Crostini
TWO
Butter Lettuce with Marinated Artichokes, Crimini Mushrooms, Feta, Roasted Shallot Crepe Dressed in a White Balsamic Vinaigrette
THREE
Breast of Chicken stuffed with Goat Cheese, Pine Nuts and Fresh Herbs, Sun-Dried Tomatoes, Marsala Wine Sauce
Vegetarian Entrée will also be available
FOUR
Entrée served with Rolls and Breads Creamery Butter
GRAND FINALE
Vanilla Cream Brulee with Seasonal Berries
Dinner Menu One
F I R S T
Edamame Bean Bisque, Oyster Tempura
S E C O N D
Heirloom Tomato and Seafood Terrine, Avocado, Passion Fruit Emulsion
Intermezzi
Port Wine and Raspberry Sorbet
M A I N
Guests will be presented menu and asked for entrée selection on day of event
Grilled Prime Filet Mignon, Turnip-Apple Gratin, Glazed Root Vegetable, Calvados Demi Sauce
or
Seared Red Snapper, Bamboo Flavored Rice, Maitake Mushroom, Viognier Fume
or
Chef’s Selection of Vegetarian Entree
Rosemary Rolls, Kalamata Olive Rolls, Flat Breads, Baguettes and Creamery Butter
F I N A L É
House-Made Tiramisu & Southern Pecan Pie Drizzled with Orange Coulis
Dinner Menu Two
F I R S T
Scallop and Foie Gras Napoleon, atop Bisque of Butternut Squash
S E C O N D
A Bouquet of Tender Baby Lettuces, Heirloom Tomatoes, Aged Gorgonzola Terrine and Mission Fig drizzled with Balsamic Vinaigrette
Champagne Ritz Intermezzi
M A I N
Guests will be presented menu and asked for Entrée Selection on day of event
Sliced Filet Mignon, prepared “Au Poivre”, served with a Port Peppercorn Reduction
or
Filet of Chilean Sea Bass, Crusted with Pistachios and served with Lemon Grass Beurre Blanc
or
Herb Roasted Vegetable Strudel, Roasted Italian Red Pepper Sauce
Entrées are served with Potatoes Dauphinoise and a Medley of Fresh Local Vegetables
Rosemary Rolls, Kalamata Olive Rolls, Flat Breads, Baguettes and Creamery Butter
F I N A L É
A “Timbalé” of White, Dark and Milk Chocolate, Bitter Sweet Chocolate Gelato, Fresh Raspberries
Friandises
The meetings and special events managers will work with you to create a cocktail reception menu that is perfect for your event.
Butler-Passed Hors D’ Oeuvres
Coconut Shrimp with Soy Scallion Sauce
Grilled Baby Lamb Chops , Whole Grain Mustard and Rosemary Sauce
Parmesan Crusted Artichoke Hearts, Tomato Basil Sauce
Roasted Red Pepper & Goat Cheese Profiterole
Oysters Rockefeller
Maytag Blue Cheese Filled Profiteroles
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