The Grand Del Mar’s outstanding team of culinary professionals creates extravagant dining experiences to enhance your event.
From tasting menus paired with selections from the extensive cellar to Mediterranean-inspired buffets incorporating the resort’s exotic architectural style, an array of enticing options are available. For a comprehensive selection of menus, contact our catering team.
From a seasonally inspired menu incorporating local and organic ingredients to the Back Nine Barbecue, the resort offers a wide array of lunch buffets, in addition to plated and boxed lunches.
Sample Lunch Buffet
- Minestrone Soup
- Caesar Salad, Truffle Green Bean Salad, Heirloom Tomato Salad
- Grilled Vegetable and Fontina Panini, Portobello and Provolone Panini, Prosciutto and Mozzarella Panini
- Cannoli, Tiramisu, Amaretto Panna Cotta with Marinated Fruits in Port Wine
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
- Beef Carpaccio, Truffled Enoki Mushroom Salad, Crisp Caprese Skewer
- Gazpacho Shooters
- Butter-poached Lobster, Toasted Brioche
- Mini Tuna Niçoise, Tarragon Mayonnaise
- Peking Duck Summer Roll
- Smoked Salmon, Potato Blini, Crème Fraîche
- Sweet Pea Soup, Basil Lobster
Hot Hors d’Oeuvres
- Ahi Tuna Slider, Wasabi Mayonnaise
- Hazelnut-crusted Scallops, Truffle Aioli
- Mini Croque Monsieur
- Truffle Risotto Bites
- Mushroom Stuffed with Braised Short Ribs
- Seared Lamb Loin, Ratatouille, Olive Crostini
- Sweet Onion and Goat Cheese Tart
- Wild Salmon Cake, Fennel, Orange Salsa
Our culinary team elevates the plated dinner with offerings inspired by the resort’s Mediterranean ambiance and contemporary takes on traditional favorites.
Sample Four-course Dinner
- Butternut Squash Soup
Toasted Seeds, Clover Honey
- Arugula and Portobello Mushroom Salad
Shallot Confit, Shaved Parmesan
- Slow-roasted Rack of Veal
Sweet Potato Puree, Haricot Verts, Sage-Veal Jus
- Pistachio and Mascarpone Bavarian Mousse
Marbled Sauce
Showcasing The Grand Del Mar’s extensive wine program created by our award-winning wine director, customized selections offer the perfect pairing for a decadent meal.
Sample Five-course Dinner with Wine Pairings
- Seared Foie Gras with Brioche
Cipollini, Veal-Apricot Reduction
Chateau Raymond-Lafon, Sauternes, France, 1996
- Black Cod
Truffle Creamed Leeks
Chateau Montelena, Chardonnay, Napa Valley, 2000
- Roast Filet of Beef with Braised Short Ribs
Smoked Potato Puree, Haricot Verts, Red Wine Reduction
Heitz Cellars, Cabernet Sauvignon, “Trailside Vineyard,” Napa Valley, 2000
- California Goat Cheese and Poached Pear
Baby Arugula, Sage Honey
Veuve Clicquot, “Yellow Label,” Reims NV
- Gingerbread Baked Alaska
Pumpkin Ice Cream, Caramel Sauce
La Roncaia, Verduzo, Ramandolo, Friuli, Italy 2002