Toll-Free 855.314.2030
Navis Push to Talk to Gift Card page

Please indicate your interest(s) below:

Thank you!

A confirmation will be emailed to you shortly.

San Diego Meeting Event Sample Menus

Welcome to the Sample Menus Page

Sample Menus

The Grand Del Mar houses the finest team of culinary professionals that will create and personalize your dining experience to further enhance your event.

From tasting menus paired with selections from the award-winning wine collection to Mediterranean-inspired buffets incorporating this luxury San Diego resort’s exotic architectural style, an array of enticing options are available. For a comprehensive selection of menus, contact our sales team.

Select to view:

Breakfast Stations

Whether plated or buffet-style, our breakfasts are the perfect start for your meeting. Light Start and Healthy Choice buffets are among the continental breakfast options, and the following stations are a sampling of additional enhancements available.

  • Salmon Station
    Assorted New York Style Bagels, House Smoked Salmon, Pastrami Salmon, Citrus Gravlax, Shaved Red Onion, Sliced Tomatoes, Capers, Olive Ciabatta Chips, Whipped Chive and Plain Cream Cheeses, Whole-Grain Mustard Crème Fraîche
  • French Toast Station
    Wine-Walnut Sourdough, French and Brioche Breads, Seasonal Fruit Compotes, Flambéed Bananas, Warm Maple and Raspberry Syrups, Whipped Cream
  • Eggs Benedict Station
    Crab, Canadian Bacon, Smoked Salmon, Grilled Tomatillo, Traditional Hollandaise, Lemon-Basil Hollandaise, Chipotle Hollandaise, Porcini Hollandaise

Refreshments & Break Packages

Reward and revive your group with a break filled with foods to refuel or enticing conversation-starters.

  • Citrus
    Lemon Bars, Citrus Pound Cake, Lemon Cheesecake, Citrus Panna Cotta, Key Lime Meringue Tart, Old-Fashioned Lemonade and Iced Tea
  • Berry
    Blueberry Tarts, Raspberry Linzer Cookie, Mixed Berry Shortcake, Chocolate-Dipped Strawberries, Raspberry Smoothies, Blackberry Cobbler
  • Young at Heart
    Vanilla and Chocolate Cupcakes, Assorted Housemade Cookies, Chocolate Turtles, Blondies, Caramel Popcorn, Rice Krispy Squares, Lemonade

Lunch Buffet

From a seasonally inspired menu incorporating local and organic ingredients to the Barbecue on the Green, the resort offers a wide array of lunch buffets, in addition to plated and boxed lunches.

Sample Buffet Menu
  • Chef's Daily Soup Selection
  • Deli Style Cured and Smoked Meats, Cornichon, Assorted Mustards, Imported Olives, Sliced Baguettes, Lavosh
  • Lola Rosa and Baby Wild Arugula Salad, Baby Spinach Salad, Lotus Root and Celery Leaf Salad
  • Kuri Squash Ravioli, Baked Bass, Grilled Lemon Grass and White Soy-Marinated Chicken Breast, Wild Rice with Roasted Artichokes
  • Pastry Chef's Selection of Sweet Treats

Grand Reception

Whether welcoming guests for a grand gala or entertaining your esteemed colleagues, a cocktail reception with a collection of tempting hors d’oeuvres makes a grand statement.

Cold Hors d’Oeuvres
  • White Corn Ice, Candied Strawberry, Cracked Coriander
  • Sangria Seafood Ceviche, Dill, Golden Beet Juice Reduction
  • Heirloom Tomato Custard, Parmesan Crisp, Opal Basil
  • Fluke Sashimi, Chuka Salad, Grilled Green Onion, White Soy
  • Smoked Squab Breast Open-Faced "Club," Sliced Baby Heirlooms, Pesto Aïoli, Petite Arugula, Ciabatta Crostini

Hot Hors d’Oeuvres
  • Veal and Sage Brioche "French Toast," White Truffle Fontina Fondue
  • Open-Faced Oxtail "Sandwich," Pickled Watermelon Radish, Caramelized Blue Cheese
  • Sundried Tomato and Olive Risotto Bites, Carmelized Shallot Dipping Sauce
  • Amish Aged White Cheddar-Stuffed Castelvetrano Olives, Pineapple Gastrique
  • Roasted Artichoke Hearts, Goat Cheese, Pepper Tapenade
  • Lamb Meatballs, Pita Crisp, Red Pepper and Cucumber
  • Gourmet "Steak and Eggs," Slow-Roasted Tenderloin, Quail Egg, Saffron Hollandaise
  • Pork and Sauerkraut Roulade, Green Apple Cake
  • Harissa-Baked Cod, Sweet Corn Cake, Green Pepper Relish

Plated Dinner

The talented culinary team elevates the plated dinner with contemporary takes on traditional favorites that are inspired by the resort’s Mediterranean ambiance.

A choice of entrée may be offered on the night of the event when the four course option is selected.

  • Roasted Parsnip
    Duck Confit Raviloi, Wild Watercress
  • Mache and Popcorn Shoots
    Golden Beets, Cashews, Curry Vinaigrette
  • Cherry Wood-Smoked Hamachi
    Tart Cherry and Pasilla Jam, Sweet Potato Pommes Frites 
  • Chilean Sea Bass
    Grilled Tomatillos, Poached Celery Hearts, Grape Beurre Noisette
  • Roasted Venison Loin
    Baby Fennel, Brown Butter-Braised Strawberries, Pistachio and Mint Pesto
  • Meyer Lemon Angel Food Cake
    Blueberry-Bourbon Compote, Chevre Honey Gelato