EFTA00407331.pdf

From: "Megan Hanoian" To: "'Lesley Groff" <I Subject: RE: Contract and Detail Sheet-Spruce. Date: Fri, 03 Aug 2012 22:50:44 +0000 Wonderful. Thank you! From: Lesley Groff [mallto Sent: Friday, August 03, 2012 3:49 PM To: Megan Hanoian Subject: Re: Contract and Detail Sheet-Spruce. Let me get this word passes along ... I will try my very best!! Sent from my iPhone On Aug 3, 2012, at 6:34 PM, "Megan Hanoian" > wrote: Hi Lesley, Would it be possible to let me know by 4:30pm today as we are at SF Chef's all weekend and will not be able to finalize after this time. Thanks so much, Megs From: Lesley Groff [mailto: Sent: Friday, August 03, 2012 3:01 PM To: M an Hanoian Cc: < > Subject: Re: Contract and Detail Sheet-Spruce. Thank you Megan and Angela Let me pass along and will get back to you as soon as possible Sent from my iPhone On Aug 3, 2012, at 5:31 PM, "Megan Hanoian" < wrote: EFTA00407331 Hello Angela and Lesley, I have attached our contract and detail sheet for your groups event on Sunday. Once signed and sent back I will confirm your event. We do have move pretty quickly on finalizing your event so I have listed a suggested menu below for your consideration. I will look forward to hearing from you very soon. Most kindly, Megs Passed Hors D'oeuvre: If you would like passed hors d'oeuvre the list below is priced at 25.00 dollars per person. We can pass or place these on the table upon your guests arrival. Tuna Tartar Gougers(Cheese Puffs) Vegetarian Beet Chip, Goat Cheese, and Onion(Vegetarian) Fava Bean, Ricotta, De Padova Olive Oil Crostini (Vegetarian) Spruce French Fries (Vegetarian) Beef Tartar, Mustard, Cornichons The guests will have an option to select a First Course, Entrée, and All Guests will be served the Trio of Desserts and Beignets.$95.00 per person. I have listed the menu your guests will view below. ll ENNER- NIENIY First Course Selections (please select one) Lettuces and Herbs, Banyuls Vinegar, Goat Cheese Sweet Corn Soup, Coriander Cereal, Huitlicoche Heirloom Tomato Salad, Cornbread, Basil, Peppercress Carrot Veloute, Marcona Almond Puree, Date Streusel, Chrysanthemum Greens Golden Potato Gnocchi, Foraged Mushrooms, Blue Lake Beans, Pancetta, and Buerre Fondue Seared Scallops, Alliums, Okra, Roasted Garlic Veloute Pan Seared Veal Sweetbreads, Foraged Mushrooms, Onions EFTA00407332 Entrées (please select one) Pan Roasted Chicken Breast and Confit Leg,Salad Lyonnaise, Crispy Okra, Chanterelles Pan Roasted Liberty Farms Duck, Savory Bread Pudding,and Blueberries Brioche Crusted Halibut, Fava Bean Maro, Black Radish, Romano Beans, Roasted Vegetable Jus Roasted Black Cod, Sunchokes, Squid, Mushroom Consommé Wild King Salmon, SMIP Ranch Turnips, Heirloom Potatoes, Dill Grilled Bavette Steak, Duck Fat Potatoes, Bordelaise Slow Roasted Veal Breast, Young Turnips, English Pea's, Kolrabi, Confit Potatoes Charred Berkshire Pork Tenderloin, Crispy Pork Belly, Shelling Beans Vegetarian options are available verbally from our Server Desserts Trio of Desserts and Spruce Specialty Beignets Megan Hanoian Director of Special Events Spruce and Cafe Des Amis — Direct Line -Fax <08-05-12-Zagatpdf> EFTA00407333