EFTA00407356.pdf

From: "Megan Hanoian" cci To: "1=1 Subject: RE: Contract and Detail Sheet-Spruce. Date: Fri, 03 Aug 2012 23:47:29 +0000 Thank you so much for your help. I am so sorry for the rush but as you know SF is crazy this week with the SF Chef weekend so almost all restaurants are preparing for the events downtown. Thanks Again! Megs From: [mailto: Sent: Friday, August 03, 2012 4:41 PM To: Me an Hanoian Cc: ; and Subject: Re: Contract and Detail Sheet-Spruce. Oh boy, it needs to be confirmed also. I know woody does not like squid and i saw that on there!! Sent from my iPhone On Aug 3, 2012, at 7:36 PM, "Megan Hanoian" > wrote: Yes, I have a meeting at 5:00pm and just called and let them know I will be late so I can wait until 5:00pm. Did the menu below work for you or is this a portion of what you are having approved? If so, I can at least call our purveyor and have them hold the items we will need. Thanks Megs From: [mailto: Sent: Friday, August 03, 2012 4:33 PM To: Me an Hanoian Cc: Subject: Re: Contract and Detail Sheet-Spruce. and Megan I am emailing, calling do all I can. Can you hang in for another 30 minutes or so?? And I have others trying!! EFTA00407356 If any on my front can get an answer please go direct to Megan and cc me! Sent from my iPhone On Aug 3, 2012, at 6:50 PM, "Megan Hanoian" wrote: Wonderful. Thank you! From: IM [mato: 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 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: Sent: Friday, August 03, 2012 3:01 PM To: M n 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: Hello Angela and EFTA00407357 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. D INNER-MENU 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 Vntrdat EFTA00407358 (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> EFTA00407359