Depot Hotel Restaurant Sonoma - Rehearsal Dinners, Events and Celebrations . . . for Groups of 20 to 140 - Depot Hotel ...
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Depot Hotel Restaurant Sonoma
Custock Photography
Rehearsal Dinners,
Events and Celebrations
. . . for Groups of 20 to 140
Date of Publication
August 2021
1
ABOUT OUR VENUE
The historic DEPOT HOTEL RESTAURANT in Sonoma, with its romantic restaurant and garden, is the perfect setting for
social and business events. Just one hour north of San Francisco, one block from the historic Sonoma Plaza, the DEPOT
HOTEL RESTAURANT is one of the landmarks of the "Valley of the Moon" in California's wine country. Our venue
features charming Italian "country-inn" style décor, a lovely Mediterranean garden, with flower-filled terraces, a
reflection pool, and outdoor fireplace and Pergola.
Over the past 30 years, the Depot Hotel professional team has hosted many Birthdays, Showers, Corporate Meetings,
Rehearsal Dinners, and celebrations of all kinds. Our goal is to make the planning process, simple and straightforward.
Our in-house Event Manager enjoys planning unique, personalized weddings. The wait-staff is highly trained in
anticipating a guest’s wishes. Our team of culinary professionals is led by a Chef of remarkable skill, creativity, and
experience. Together with our waitstaff,, our event team provides elegance, thoughtfulness, and a level of
professionalism that is hard to match.
In this package:
Services 3
Availability & Capacity 4
Passed Hors d’oeuvres 5
Stationary Platters 6
Hors d’ Oeuvres Buffets 7
Plated Menus 8
Duet Menus 10
Buffets 11
Dessert Buffet 14
Beverages 15
Frequently Asked Questions 16
Contact Information
Gia Ghilarducci, Event Manager
Depot Hotel Restaurant
241 1st St. West
Sonoma. CA 95476
Email: gia@depotsonoma.com
Phone: 707 938 2980
Event Office is closed Monday and Tuesday
Tours: Wed-Sun. 9 am - 1 pm by Appointment
Please visit our website for many more images of our beautiful
venue www.depotsonoma.com/gallery.
Find many more pictures on Pinterest at
www.pinterest.com/depotsonoma
Map of Downtown Sonoma and the Depot Hotel Restaurant at link below
Link: http://www.depotsonoma.com/find-us/
2
Depot Hotel Restaurant Sonoma
OUR EVENT SERVICES
In order to assist you with your planning, all of our packages are as all-inclusive as possible. There is an evening buy out
fee when the entire venue is reserved, but no facility fees or rental fees.
Included in all our packages at no extra cost:
• White market umbrellas
• Votive candles in white chimneys.
• Dancing terrace.
• Tables and chairs, both indoors and outdoors.
• White linen tablecloths and napkins.
• European-style flatware, white china, and glassware
• Professional quality sound system throughout
• On-site Event Managers to assist you in coordinating your event.
• Professional service staff.
• European-trained Chef, supported by a trained team of culinary professionals.
• Set-up prior to the event.
• Clean-up after the event.
• Easy parking, in our private lot and two large free public lots directly across the street.
Not included:
• Flowers.
• Live music or DJ,
• Photography services.
Megan Clouse Photography
3
Depot Hotel Restaurant Sonoma
AVAILABILITY AND CAPACITY
The Restaurant is available for the groups of 20 to 140 guests, in private rooms or poolside garden terraces, weather,
and group size permitting. Groups may book just a room or a terrace without any additional costs, other than food,
beverages, tax, and tip. Rooms may also be combined to accommodate larger groups. Discuss your timing, season,
and group size considerations with the Event Manager. We have no Rental Fees. All our events always include insurance
and event coordination at no additional charge. Large groups are not usually accepted on weekend nights, unless the
entire venue is reserved for the group. Please discuss your prospective plans with the Event Manager.
Venue Maximum Number
of Guests
Recommended
Entire Facility 140
Pergola Terrace 50
North or South Pool Terrace 25
Fountain Room/Deck 30/50
Garden Dining Room 30
Main Dining Room 35
RESERVATION OF THE ENTIRE VENUE
Some groups are so large they either wish to, or because of their size must reserve the entire venue. In either case, both
guest minimums and an Evening Site Fee may apply, as shown below. There is 50-person adult guest minimum for food
and beverages, for private use of the venue at midday and on Wednesday and Thursday evenings. There is an 90-person
adult guest minimum for food and beverages, for private use of the venue on weekend evenings (Friday - Sunday.)
May - October
Guest Maximum Adult Guest Minimum Evening Site
Fee
Evening Events ~ Wednesday, Thursday 140 50 $1000
Evening Events ~ Friday, Sunday 140 90 $2000
Evening Events ~ Saturday 140 90 $3000
Midday Events ~ Wednesday to Sunday 140 90 None
November - April
Guest Maximum Adult Guest Minimum Evening Site
Fee
Evening Events ~ Wednesday, Thursday 50 50 $1000
Evening Events ~ Friday, Sunday 90 90 $2000
Evening Events ~ Saturdays 90 90 $2000
Midday Events ~ Wednesday to Sunday 50 50 None
4
Depot Hotel Sonoma
HOT AND COLD PASSED HORS D’OEUVRES
From the Land
Roasted Duck Breast, Pear and Cherry Compote, Belgian Endive 6.00
Garlic-Herb Meatballs with Bordelaise Sauce 5.00
Cadiz-style Meatballs with Sherry Sauce 5.00
Roast Pork Tenderloin on Crostini with Balsamic Caramelized Onions 5.00
Classic Devilled Eggs 4.50
Spiedini with Salami, Fresh Mozzarella and Pickled Vegetable “Giardiniera” 5.00
Fried Chicken Wings with Garlic, Rosemary, Sage and Balsamic Vinegar 5.50
Prosciutto wrapped Bosc Pears 6.00
Cantaloupe wrapped in Jamon Serrano 6.00
Italian Sausage, Picholine Olive and Fontina Spiedini 5.50
Tuscan Style Chicken Liver Crostini 4.00
Italian Sausage in Puff Pastry with Parmigiano-Reggiano 4.00
Pork Terrine with Dijon Mustard and Toasted Baguette 4.50
Mini Focaccia Sandwiches with Prosciutto, Provolone and Tomatoes 5.00
Filet of Beef Wellington Tartlettes, Mushroom Duxelles 7.50
From the Sea
Mushroom Caps Stuffed with Crab and Ricotta 5.50
Seared Scallops, Bacon, Roasted Cauliflower Spiedini 7.50
Chilled Gulf White Prawns with Cocktail Sauce 8.00
Littleneck Clams Casino with Bacon and Sweet Peppers 5.00
Sauteed Prawns with Garlic and Lemon 8.00
Grilled Maine Lobster Tail Spiedini, Grilled Leeks and White Truffle Beurre Blanc 14.00
Fried Prawns with Calabrian Chile Rouille 7.50
Cucumber Canapes with Smoked Salmon, Crème Fraiche and Capers 5.50
Belgian Endive with Herb Cheese and Shrimp 5.00
Fried Oysters with Caper and Shallot Remoulade 7.50
Gougere Cheese Puffs stuffed with Maryland Blue Crab 7.00
Crisp Potato Pancake with Creme Fraiche and Caviar 16.00
From the Garden
Belgian Endive with Mascarpone Cheese and Fresh Herbs 3.50
House-made Potato Chips with Fresh Chives and Black Truffle Dip 5.00
Tomato and Fresh Mozzarella Bruschetta with Basil Pesto 4.25
Tortilla Espana with Potatoes and Onions 4.00
Gruyere Cheese Gougere Puffs 3.50
Mushroom Caps stuffed with Ricotta, Mozzarella and Parmigiano-Reggiano 4.50
Artichokes and Romesco Sauce on Grilled Bread 4.50
Puff Pastry Bouchees with Point Reyes Blue Cheese and Quince Confit 4.00
Crostini with Taggiasca Olive Tapenade 3.50
Focaccia with Tomato, Black Olive, and Vella Jack Cheese 3.50
Rosemary, Parsley and Garlic Focaccia 3.00
Caramelized Onion and Point Reyes Blue Cheese Focaccia 3.50
Barquettes of Mushroom and Brie Cheese Fondue 4.50
Quantities are based on the presentation of 3 to 4 different appetizers served during 45 minutes of “cocktail” service
prior to a lunch or dinner service. Appetizer service is not designed to take the place of a meal or continue for several
hours. Prices are per person attending, for ages 12 and up. Children 11 and under are half price.
Due to market fluctuations, food prices are subject to change and are not guaranteed more than 4 months in
advance.
5Depot Hotel Sonoma
STATIONARY PLATTER DISPLAYS
Fresh Fruit and Selection of Artisanal Cheeses
A selection of fresh seasonal fruits, dried fruits and nuts, and imported and local artisan cheeses, displayed with
Basque Boulangerie baguettes
10.00 per guest
Pinzimonio
Tuscan-style platter of crudites, with seasonal raw and cooked vegetables served with aioli and traditional extra virgin
olive oil and sea salt
5.00 per guest
Salumi Display
Selection of Tuscan-style salamis, coppa, pates, and terrines served with house-cured olives and Ciabatta bread 8.00
per guest
Traditional Smoked Salmon Display
Served with capers, pickled onion, sour cream, and crisp baguette rounds
9.00 per guest
Italian Crostini Assortment
Our Chef's selection of grilled crostini, served with olivade dip, peperonata, and pesto aioli
5.00 per guest
Our recommendations:
Select 3 to 4 passed Hors d’oeuvres, or Stationary Platters for 45-60 minutes of “cocktail” service prior to the reception
main meal. Stage your hors d’oeuvres throughout the cocktail time, so that guests constantly have something “new” to
enjoy!
Prices are per person attending, for ages 12 and up.
Children 11 years and under are half price.
Due to market fluctuations, food prices are subject to change and are guaranteed no more than 4 months in
advance of the event.
6Depot Hotel Sonoma
HORS D’OEUVRES BUFFETS
50 TO 140 GUESTS
Hors d’oeuvres Buffet Menus are perfect for the event planner who is looking for a casual, non-traditional party…whether
it is a rehearsal luncheon, a family party, a professional event, or a holiday party. When designing a Hors d’oeuvres
Buffet, it is recommended to select at least 8 to 10 hors d’oeuvres from our list, selecting from the three categories of
Land, Sea, and Garden. This will give your guests an exciting and varied menu to enjoy that has meat, seafood, breads,
and vegetables...
These are served in more plentiful amounts for a dinner or lunch event, than the lighter amount that would be served if
several individual hors d’oeuvres were planned as appetizers before a two or three-course dinner… Since these are
Hors d’oeuvres Buffets intended to replace a Lunch or Dinner, they also include a dessert, as do all of our Buffets. There
is a 50 adult guest minimum required for the presentation of an Hors d’Oeuvres Buffet.
Wine Country Sampler
Pork Terrine with Dijon Mustard and Toasted Baguette
Filet of Beef Wellington Tartlettes, Mushroom Duxelles
Cucumber Canapes with Smoked Salmon, Crème Fraiche and Capers
Gougere Cheese Puffs stuffed with Maryland Blue Crab
House-made Potato Chips with Fresh Chives and Black Truffle Dip
Crostini with Taggiasca Olive Tapenade
Belgian Endive with Mascarpone Cheese and Fresh Herbs
Barquettes of Mushroom and Brie Cheese Fondue
$52.00
Tuscan Antipasti
Tuscan Style Chicken Liver Crostini
Prosciutto wrapped Bosc Pears
Italian Sausage in Puff Pastry with Parmigiano-Reggiano
Spiedini with Salami, Fresh Mozzarella and Pickled Vegetable “Giardiniera”
Mini Focaccia Sandwiches with Prosciutto, Provolone and Tomatoes
Mushroom Caps Stuffed with Crab and Ricotta
Tomato and Fresh Mozzarella Bruschetta with Basil Pesto
Focaccia with Tomato, Black Olive, and Vella Jack Cheese
Mushroom Caps stuffed with Ricotta, Mozzarella and Parmigiano-Reggiano
$56.00
Spanish Tapas Party
Cadiz-style Meatballs with Sherry Sauce
Cantaloupe wrapped in Jamon Serrano
Sauteed Prawns with Garlic and Lemon
Calamares con Aioli
Eggs with Olives and Anchovies
Mediterranean Tuna on Crostini with Piquillo Peppers
Manchego Cheese with Quince Paste
Artichokes and Romesco Sauce on Grilled Bread
Tortilla Espana with Potatoes and Onions
$62.00
Buffet Prices are per person for ages 12 and up. Children 11 and under are half price. Prices are guaranteed no
more than four months in advance of an event.
7Depot Hotel Sonoma
THREE-COURSE PLATED MENUS
Groups up to 39 Guests
Note that prices on this page are priced separately by each course…
First Course - Select two choices for the group
ORCHARD SALAD Organic Baby Lettuces, Seasonal Fruit, Marcona Almonds 12.
SONOMA SALAD Organic Baby Lettuces, Cherry Tomatoes, Cucumbers, Sherry Vinaigrette 12.
CHEFS SOUP Seasonal Soup of the Day 9.
CAESAR SALAD Romaine, Garlic Croutons, Parmigiano-Reggiano, Agostino Recca Anchovies 12.
Main Course - Select three choices for the group
CARNAROLI RISOTTO Chef’s Vegetarian Selection 20.
CRISP POLENTA CAKE Seasonal Vegetable Ragout 20.
PENNE BOLOGNESE Penne Pasta , Ragú Bolognese 23.
SPINACH AND RICOTTA RAVIOLI Mushrooms, Tomatoes, Pecorino Cheese with Black Truffles 24.
ORECCHIETTE CON GAMBERONI Gulf Shrimp with Chef’s Seasonal Presentation 25.
CHICKEN VENEZIANA Venetian style Green Pea Risotto, Mushrooms, White Wine 26.
CHICKEN GENOVESE Pesto Pasta, Cherry Tomatoes, and Zucchini 26.
FRESH FISH OF THE DAY Our Chef’s Choice from the Fish Market AQ
VEAL MILANESE Capers, Brown Butter, Parsley, with Roasted Potatoes and Spinach 27.
GRILLED NEW YORK STEAK Sauce Bordelaise, with our Chef’s Seasonal Presentation 34.
Dessert Course – Select two choices for the group
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce 12.
TORTA CIOCOLATO Valrhona Manjari Chocolate Cake 12.
HOUSEMADE LIMONCELLO CAKE Mango Sauce 10.
SOUR CREAM CHEESECAKE Raspberry Coulis 12.
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest 10.
The menus on this page allow your guests to choose their first, main and dessert courses at the time they are seated
from a special menu. We design and print special menus for each party—a complimentary service. You may also design
your special menu with different appetizers, house-made terrines, salumi or antipasto platters. Chat with the Event
Manager. In collaboration with the Chef, she can help you design your own special menu from other items on the
current Restaurant menu. Prices are per person for ages 12 and up. Children 11 and under are half price.
Groups of fewer than 20 guests may also order directly from the Restaurant menu of the day, instead of from a set
menu such as the one above.
Due to market fluctuations, food prices are subject to change and are guaranteed no more than 4 months
in advance of any event.
8Depot Hotel Sonoma
Plated Menus ~ Groups 40 to 70 guests only
Prices on this page include all three courses…
First Course - Select one
ORCHARD SALAD Organic Baby Lettuces, Seasonal Fruit, Marcona Almonds
SONOMA SALAD Organic Baby Lettuces, Cherry Tomatoes, Cucumbers, Sherry Vinaigrette
CHEFS SOUP Seasonal Soup of the Day
CAESAR SALAD Romaine, Garlic Croutons, Parmigiano-Reggiano, Agostino Recca Anchovies
Main Course - Select three, with an exact advance count of guest selections
CRISP POLENTA CAKE Seasonal Vegetable Ragout 41.
CARNAROLI RISOTTO Chef’s Vegetarian Selection 41.
PENNE BOLOGNESE Ricotta, Mozzarella, Parmigiano-Reggiano, Ragú Bolognese 44.
SPINACH AND RICOTTA RAVIOLI Mushrooms, Tomatoes, Pecorino Cheese with Black Truffles 45.
CARNAROLI RISOTTO CON GAMBERONI Chef’s Seasonal Selection with Gulf Shrimp 46.
ORECCHIETTE CON GAMBERONI Gulf Shrimp with Chef’s Seasonal Presentation 46.
CHICKEN VENEZIANA Venetian style Green Pea Risotto, Mushrooms, White Wine 48.
CHICKEN GENOVESE Pesto Pasta, Cherry Tomatoes, and Green Beans 48.
ROAST LOIN OF PORK STUFFED WITH APRICOTS Grappa and Apricot Sauce, Potato Gratin 47.
PORCHETTA TOSCANA - Our Chefs specialty… whole roast Tuscan-style pork, with herbs,
garlic and spices, slow roasted whole until moist and golden 48.
ROAST SIRLOIN OF LAMB Parsley Pesto, Rosemary, Red Wine Jus, Braised Cannellini Beans 50.
SALMON FILLET IN PUFF PASTRY Mushroom Duxelle, White Wine Sauce 51.
ROAST NEW YORK SIRLOIN OF BEEF Bordelaise Sauce, Chef’s Seasonal Presentation 57.
FILET OF BEEF WELLINGTON Mushroom Duxelle, Puff Pastry, Truffle Sauce 58.
Dessert Course – your choice of one of the desserts below is included
Choice of one Dessert is also included
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
This menu option is available for small groups up to 80 guests only. Special diets must be requested 1 week in
advance.
An exact count of the number of each of the three main-course choices is required three weeks in advance. We
request that the host/hostess of the event provide the Event Manager with guest place cards two days in advance that
clearly identify each guest’s main course choice using a large block letter symbol.
Prices are per person for ages 12 and up. Children 11 and under are half price.
9Depot Hotel Sonoma
Plated Duet Menus Groups of 40 To 140 guests
These menus allow for ONE double-entrée choice for the entire group.
Prices on this page include all three courses…
First Course - Select one
ORCHARD SALAD Organic Baby Lettuces, Seasonal Fruit, Marcona Almonds
SONOMA SALAD Organic Baby Lettuces, Cherry Tomatoes, Cucumbers, Sherry Vinaigrette
CHEFS SOUP Seasonal Soup of the Day
CAESAR SALAD Romaine, Garlic Croutons, Parmigiano-Reggiano, Agostino Recca Anchovies
Main Course - Select one double - entrée plate for the entire group
(Each duet dinner plate includes two entrées on the same plate)
ITALIAN SAUSAGE WITH POLENTA and Roasted Peppers
paired with GRILLED PRAWNS and Arugula, Orange, Almond Salad 47.
BRAISED PORK OSSO BUCO
paired with SEAFOOD PAELLA Chorizo, Clams, Mussels, and Prawns 48.
ROAST SIRLOIN OF LAMB with Artichokes, Garlic Confit, Rosemary, Yukon Gold Potatoes,
paired with BRAISED LAMB SHOULDER, Ghilarducci Cabernet Sauce 50.
ROAST LOIN OF BEEF with Creamed Spinach,
paired with PORCINI MUSHROOM LASAGNA, Sauce Bordelaise 55.
GRILLED PETIT MIGNON OF BEEF Potato Ragout with Taggiasca Olives, and Fennel
paired with ROULADE OF CHICKEN BREAST with Sweet Peppers and Jack Cheese 56.
GRILLED PETIT MIGNON OF BEEF Roasted Fingerling Potatoes, Spinach, Tomato Truffle Fonduta
paired with BUTTER-POACHED WILD GULF PRAWNS 59.
Dessert Course – your choice of one of the desserts below is included
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
Please make only one duet main course selection for all guests. Special diets must be requested at least 1 week in
advance. Prices are per person attending, for ages 12 and up. Children 11 and under are half price. Prices are
guaranteed no more than four months in advance of an event.
10Depot Hotel Sonoma
Buffet Menus Groups of 50 To 140
WINE COUNTRY BRUNCH BUFFET
(Served before 3 pm)
$48
Baked Niman Ranch Ham
Chicken and Ricotta Tortellini in a Delicate Cream Sauce with Parmigiano-Reggiano Cheese
French Quiche Lorraine with Bacon, Caramelized Onions, and Gruyere Cheese
Roasted Red Potatoes with Fresh Herbs
Seasonal Fruits in a Carved Watermelon
Smoked Salmon and Red Onion Focaccia with Dill Crème Fraiche
Assorted Sweet Rolls
Muffins
French Baguettes
Choice of one Dessert is also included
For $5 additional, we include a dessert buffet of all the desserts
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
SONOMA LUNCH BUFFET
(Served before 3 pm)
$50
Penne Bolognese with Beef and Pork Ragu, Tomatoes, Parmigiano-Reggiano
Roast Loin of Pork with Olive Tapenade
Orecchiette Pasta with Cherry Tomatoes, Corn, Chives, and Goat Cheese
House-made Focaccia with Tomato, Olives, and Melted Cheese
Orchard Salad with Organic Baby Lettuces, Seasonal Fruit, Marcona Almonds
Marinated Artichoke, Tomato and Red Onion Salad
Broccoli Salad with Black Olives and Garlic
Bread & Butter
Choice of one Dessert is also included
For $5 additional, we include a dessert buffet of all the desserts
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
11Depot Hotel Sonoma
TUSCAN GRILL BUFFET
$52
Pollo ai Ferri ~ Rotisserie Chicken with Garlic, Rosemary and Thyme
Arista di Maiale ~ Fennel Crusted, Slow-Roast Pork Loin, Shaved Fennel
Penne al Forno ~ with Ricotta, Tomatoes, and Olives (vegetarian)
Braised Cannellini Beans with Sage
Grilled Zucchini with Lemon and Thyme
Broccoli Salad with Olives and Garlic
Mixed Field Green Salad, Pinenuts, Zante Currants, Shaved Pecorino
Panzanella Salad ~ with Ciabatta, Tomatoes, Capers and Basil
Bread & Butter
Choice of one Dessert is also included
For $5 additional, we include a dessert buffet of all the desserts
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
VENETIAN BUFFET
$54
Pollastro Veneziana ~ Braised Chicken Venetian Style with Tomatoes and Exotic Spices
Seafood Salad Triestina ~ Prawns, Clams, Scallops, Calamari and Mussels
Risotto Risi Bisi ~ English Peas and Parmigiano Reggiano
Broccoli allo Zenzero ~ Ginger and Lemon Zest
Roasted Beet Salad ~ Goat Cheese, Arugula and Balsamico
Farro Salad ~ Tomatoes, Olives, and Pine Nuts
Rialto Salad ~ Radicchio, Fennel, and Oranges
Schiacciatta alle Uve ~ with Grapes, Rosemary, and Fresh Mozzarella
Bread & Butter
Choice of one Dessert is also included
For $5 additional, we include a dessert buffet of all the desserts
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
12Depot Hotel Sonoma
VALENCIA BUFFET
$58
Paella a la Valenciana ~ Saffron Rice, Prawns, Roasted Chicken, Chorizo Sausage,
Clams, and Prince Edward Island Mussels
Albondigas Gaditano ~ Meatballs in the style of Cadiz, with Sherry, Garlic, and Cumin
Spanish Torta ~ Potatoes and Caramelized Onions
Sevillian Orange Salad ~ Red Onions and Moroccan Olives in a Sherry Vinaigrette
Calamari Salad ~ Sweet Peppers and Pimenton
Marinated Baby Artichoke Salad ~ Tomatoes and Red Onion
Artisanal Cheese and Dried Fruits
Bread & Butter
Choice of one Dessert is also included
For $5 additional, we include a dessert buffet of all the desserts
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
FRENCH BISTRO BUFFET
$60
Coq au Vin ~ Chicken Braised in Red Wine with Mushrooms
Whole Roast Loin of Beef ~ Green Peppercorn Sauce
Ratatouille Provencal (vegetarian)
Herbed French Fries
Glazed Root Vegetables
Butter Lettuce Salad ~ Creamy Fines Herbes Vinaigrette
Fruits de Mer ~ Mussels, Prawns and Clams with Lemon, Olive Oil, and Thyme
Artisanal Cheeses and Dried Fruits
Bread & Butter
Choice of one Dessert is also included
For $5 additional, we include a dessert buffet of all the desserts
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
13Depot Hotel Sonoma
SAN FRANCISCO BUFFET
$64
Whole Roast Loin of Beef ~ Cabernet Sauvignon Sauce
Cold Poached Salmon ~Tarragon Sauce
Creamy Orecchiette ~ Crab, Lemon and Dill
Roasted Fingerling Potatoes ~ Garlic and Thyme
Cauliflower Gratin
Spinach Salad ~ Crisp Bacon, Cherry Vinaigrette
Romaine Salad ~ Radishes, Croutons, and Green Goddess Dressing
Artisanal Cheeses and Dried Fruits
Bread and Butter
Choice of one Dessert is also included
For $5 additional, we include a dessert buffet of all the desserts
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
CARNEROS BUFFET
$68
Whole Roast Loin of Beef ~ Cabernet Sauvignon Sauce
Cannelloni della Casa ~ Veal, Chicken and Ricotta
Roast Chicken with Lemon, Garlic, and Rosemary
Panko-crusted Prawns with Cocktail Sauce
Porcini Mushroom Risotto
Orchard Salad with Seasonal Fruit, Marcona Almonds, Blue Cheese
Caprese Salad ~ Buffalo Mozzarella and Basil
Roasted Beet Salad ~ Goat Cheese, Arugula and Balsamico
Bread and Butter
Choice of one Dessert is also included
For $5 additional, we include a dessert buffet of all the desserts
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
14Depot Hotel Sonoma
GRAND FRENCH BUFFET
$78
Poached Filet of Sole ~ Stuffed with Crab, Tarragon Sauce
Beef Wellington ~ Filet of Beef, Mushroom Duxelle in Puff Pastry, Black Truffle Sauce
Roast Sonoma Duck Breast ~ Sauce a l’Orange
House-made Terrines and Charcuterie
Fried Pacific Coast Oysters ~ Sauce Rouille
Potato Gratin Dauphinoise
French Green Beans Amandine or Asparagus in Season
Field Greens Salad ~ French Vinaigrette Dressing
Lavish French Cheese Display
Fresh Seasonal Fruit Cornucopia
Bread & Butter
Choice of one Dessert is also included
For $5 additional, we include a dessert buffet of all the desserts
TIRAMISU Belgian Chocolate, Espresso, and Dark Chocolate Sauce
TORTA CIOCCOLATO Flourless Valrhona Manjari Chocolate Cake
HOUSEMADE LIMONCELLO Cake Mango Sauce
SOUR CREAM CHEESECAKE Raspberry Coulis
CANNOLI Dark Chocolate, Candied Ginger, Orange Zest
For the above buffet packages, prices are per person attending, for ages 12 and up. Children 11 and under are half
price.
Due to market fluctuations, food prices are subject to change and are guaranteed no more than 4 months in
advance.
We write menus to order all the time, so do not hesitate to ask, if changes or alterations to a Buffet Menu are preferred.
We can accommodate vegetarian and vegan requests, if arranged for at least one week in advance!
15EVENT SERVICE STAFF AND BEVERAGE PACAKGES
The DEPOT HOTEL RESTAURANT offers five different service staff/beverage packages:
The Platinum Package
Han Vodka Cocktails ~ Martinis, Cosmopolitans, Lemon Drops, and other signature vodka drinks.
Champagne, white and red wines ~ Wines included are Domaine Carneros Brut Rose, Lioco Sonoma County
Chardonnay, Catalina Sounds Sauvignon Blanc, Bedrock Zinfandel, Cline Cabernet Sauvignon.
Platinum level domestic and imported beers ~ Lagunitas IPA, Amstel Lite, Anchor Steam, Moretti.
Non-alcoholic beverages ~ soft drinks, lemonade, iced tea, ice water with lime, coffee, and hot tea.
$48 per guest over 21, for both service staff payroll and unlimited service of all beverages
The Gold Package
Han Vodka Cocktails ~ Martinis, Cosmopolitans, Lemon Drops, and other signature vodka drinks.
Champagne, white and red wines ~ Wines included are Gloria Ferrer Champagne, St Francis Chardonnay, Ghilarducci
Sauvignon Blanc, Cline Cabernet Sauvignon, and Allegrini Valpolicella.
Premium domestic and imported beers~ Lagunitas IPA, Amstel Lite, Anchor Steam.
Non-alcoholic beverages ~ soft drinks, lemonade, iced tea, sparkling cider, coffee, and hot tea
$44 per guest over 21, for both service staff payroll and unlimited service of all beverages
The Silver Package
Champagne, white and red wines ~ Wines included are Gloria Ferrer Champagne, St Francis Chardonnay, Ghilarducci
Sauvignon Blanc, Cline Cabernet Sauvignon, and Allegrini Valpolicella.
Premium domestic and imported beers~ Lagunitas IPA, Amstel Lite, Anchor Steam.
Non-alcoholic beverages ~ soft drinks, lemonade, iced tea, sparkling cider, coffee, and hot tea.
$36 per guest over 21, for both service staff payroll and unlimited service of all beverages
The Vintage Package
Champagne, white and red wines ~ Scarpetta Prosecco, Ghilarducci Sauvignon Blanc, La Quercia Montepulciano
d’Abruzzo.
Quality domestic and imported beers ~ Lagunitas IPA, Sierra Nevada, Amstel Lite.
Non-alcoholic beverages ~ soft drinks, lemonade, iced tea, sparkling cider, coffee, and hot tea.
$32 per guest over 21, for both service staff payroll and unlimited service of all beverages
A La Carte Package (Available for groups up to 50 guests only)
The host or hostess selects specific sparkling wines, red and white wine, and beer from our current wine list at least
three weeks in advance of the event. These beverages the host has chosen will be served to the guests on a by-the-
bottle basis. At the conclusion of the event, the total bottles used will be counted and billed accordingly. The cost of
the beverages for the event, including all soft beverages, depends on the beverages selected and how much the
group has consumed. The final bill may be more than, or less than, one of the unlimited service packages listed
above.
16Please see Beverage Notes on the following page…
Staffing and Beverage Package Notes:
Each group must select ONE of the above packages for the event. The package applies to all adult guests present, 21
years and over, the soft beverages for underage guests, and also the payroll for staffing for the duration for the event.
Pricing is per person on unlimited service packages for any event up to four hours. Additional hours will by pro-rated
by full hours of beverage service. Service staff and Beverage Package prices are guaranteed no more than four
months in advance of an event.
Unlimited Package Beverage service is unlimited only the within limits of California State Liquor Licensing Law and
commonsense. By State law, we are not allowed to serve persons who are clearly inebriated. Beverage service will
cease immediately if members of the party serve alcoholic beverages to underage guests. Last call at the bar is 15
minutes before the conclusion of any event.
We make every effort to provide the exact wines discussed in every package on the day of the event. However, we
cannot control supplies available from wineries and distributors. In the event a wine becomes unavailable, we reserve
the right to substitute a wine of similar quality and price.
17Frequently asked questions
1. How much does an event at the DEPOT HOTEL cost?
Midday events are based on food, beverages, tax and tip, only. Evening events are the same, with the addition of an
Evening Site Fee (buyout fee.) There are no other fees or charges of any kind.
Rental fees None
Evening site fee (entire venue buyout only) $1000-$3000 (Refer to page 4 for details)
Banquet Service charge (tip) 20%
State sales tax 9%
All other services that we include (see page 3) are completely complimentary.
There are no additional costs.
By California State law, all food, beverages, evening site fees, and pre-set banquet service charges
(event gratuities) are taxable. Banquet service charges are based on 20% of food and beverages only.
2. What deposits are required?
All deposits are absolutely non-refundable unless the event is more than 6 months in advance of the event day.
A Reservation Deposit is required at the time an event is booked. The booking deposit is $10 per expected guest. This
is not an additional charge, but a down payment toward the final bill. The Evening Site Fee, when the host wishes to
reserve (buyout) the entire venue for the evening, is due 90 days in advance. Food deposits are due 60 days out.
3. When is the guest count and final payment due?
An accurate guest list is always the key to a successful event. A general estimate of the expected guest count is
requested 60 days in advance. This guest count may be adjusted by the host up until 14 days in advance of the event,
when the Chef begins to order the food products and the Wine Buyer begins to order wine. For groups greater than
40 guests, the final bill is usually settled at this point. Additionally, we require a credit card number on file, so that if
additional guests are added in the final week, or if they arrive unexpectedly at the event, a supplemental bill may be
prepared for the host and settled by this card on file. Groups smaller than 40 guests may pay the final bill the night of
the event.
18Frequently asked questions continued
4. What forms of payment are accepted?
Cash, local checks, PayPal, Master Card, Visa, American Express, Discover, and PayPal. Most hosts of groups over 39
guests pay the balance of the event 10 days in advance, when the final count is given, so that on the night of the event
they may relax and enjoy the event.
5. When may we visit the venue?
The venue is open for tours by appointment, mornings, Wednesday through Sunday. The Restaurant and the Garden
may be viewed informally during any of the hours that we are open to the public for lunch or dinner. However, if a
more in-depth visit is desired to discuss dates, timing, private reserved dining areas, and menus--please call in
advance to arrange an appointment with the Event Manager, so that she may give your prospective plans the attention
they deserve. Office Hours are 9 am to 1 pm, Wednesday through Sunday. Any email inquiries and questions are
welcomed and returned promptly.
6. Are music and dancing permitted?
Music and dancing are welcomed, when the venue is “bought out” or completely reserved for private use. Upon
booking an event, we are delighted to share our "Highly Recommended Vendors" list with you. It is an excellent
resource to assist in your planning process. However, there are County-wide sound ordinances to be met regarding
music. Please review these with the Event Manager.
7. What about audio-visual services?
If you would like audiovisual equipment for pre-recorded videotape or a microphone for speeches and
announcements, discuss your needs with the event manager. She has excellent local providers she will be glad to
refer you to. However, amplification is allowed only when the venue is bought out.
8. May a professional florist decorate?
You may wish to book a florist to decorate the tables. The florist may tour the Restaurant any open day to view the
area, if desired. The professional florist only may also have access to the Restaurant to set up flowers up to two hours
in advance of the event, by prior arrangement. We will be happy to order flowers from a florist for you, if desired. For
decorations other than flowers, please discuss these details with the Event Manager.
9. Is there a charge for cake service?
If cakes are brought in from an outside baker, there is a cake-cutting charge of $3.50 per guest. Please review all the
dessert we include that are entirely complimentary.
10. Do you offer a “tasting menu”?
It is generally not possible for us to reproduce an exact dish from our large group menus. There are two reasons for
this: Our menus in this package have been especially designed for large groups and are not easily scalable for 2-4
people. Seasonal products and accessing the highest quality local ingredients are also very important to us. Six
months in advance of your event, when doing the menu planning, the ingredients available for the season appropriate
to your event are often not available. If there are specific concerns or questions you have about our menu, please let us
know!
We do recommend, though, that you dine in our Restaurant, so that you can enjoy the quality and style of the Chef’s
cuisine.
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