Banquets

BANQUET MENU (LUNCH)RESERVATION CONFIRMATION FORM (LUNCH)

BANQUET MENU (DINNER)RESERVATION CONFIRMATION FORM (DINNER)


In order to hold your reservation, we will need you to fill out the Reservation confirmation” sheet and fax it to us at 415-421-4489.
We do not have a room charge, as long as minimum amount of guests or F&B are met.
The party information is here to help you make some decisions.
You need to decide which menu you wish to serve your guests ahead of time.
Your guests will decide  on the day of the event which entree they wish to to eat.
We can accommodate vegetarians, people with allergies and we do have a vegan selections if anyone wishes those. Please have your guest ask the waiter.
If you wish to receive our wine list, please request it by email at northbeachrestaurant@yahoo.com. 
Or call the restaurant at 415-392-1700.
It will be sent by e-mail only, it is too extensive to be faxed.

Grazie,



Enclosed are just a few samples of dinner menus for your consideration.
Prices might be subject to increase.
If you have a special request or a specific menu in mind, please feel free to discuss it with our maitre d’ and he will be happy to assist you.

We will have the the bar in the banquet room open upon your request and can make arrangements for a floral centerpiece for your tables.

Corkage fees are $30, $35 or $40, depending on the wine. 2 bottles maximum per party.
Cake cutting fee is $3.50 per person.

Following are some Hors d’oeuvres to compliment your meal and cocktails:

Breadsticks with prosciutto
Bruschetta
Chicken liver crostini
Crab crostini
Fried calamari
Fried zucchine and eggplant
Prawns on ice

You are welcome to come in anytime for a showing of our facilities or to discuss banquet planning and reservations.

The CIGAR ROOM accommodates parties from 14 to 22 people. (Available only for dinner)
Minimum Food & Beverage is $1,400.00. NOT including Tax and Tips.
Except during Holiday Season.

The WINE CELLAR accommodates parties of up to 50 people.
The Wine Cellar is available for lunch. Minimum F&B is $2,000.00. Not including Tax & Tip

The BACK HALF OF THE WINE CELLAR accommodates parties of up to 50 people.

The FRONT HALF OF THE WINE CELLAR accommodates parties of up to 40 people





PROSCIUTTO ROOM

Designed to seat 14 to 24 people, our PROSCIUTTO ROOM allows you to enjoy San Francisco's finest Tuscan cuisine from the Chef's Table created by artist Giorgio Umili – with all the intimate comforts of a private family dinner.
Enjoy our Chef's authentic home-cured Prosciutto & Melon as he creates a Special Menu for your Private Party, Business Meeting, or Wedding!








CIGAR ROOM

Our intimate CIGAR ROOM's Tuscan-style dining ambiance offers seating for 14 to 22 people and is Ideal for Small Parties.
Let our Chef create a Special Menu for your Private Party, Business Meeting, or Wedding!







Banquet Menu (LUNCH)

PASSED HORS D'OEUVRES
PIECES
Artichoke Hearts filled with Crab
$7.95 8
Breadsticks with Prosciutto
$15.50 4
Bruschetta
$14.50 8
Crostini with Carpaccio
$13.00 8
Crostini with Crab
$13.25 8
Crostini with Chicken Liver
$13.25 8
Scallops wrapped with Prosciutto
$14.00 8
PLATED HORS D'OEUVRES
PERSONS SERVED
Calamari Fritti
$17.50 3-4
Calamari Vinaigrette
$15.50 3-4
Crudite con Bagna Cauda
$18.00 10
Prawns alla Provinciale
$15.75 6
Prawns on Ice
$14.00 4
Ravioli Fritti
$17.25 8
Zucchine and Eggplant Fritte
$13.00 10-15



LUNCH MENU SELECTION # 1

Salads

PLEASE CHOOSE ONE

TUSCAN GARDEN SALAD
1/2 CAESAR SALAD

Main Course

PLEASE SELECT FIVE OPTIONS FROM LIST BELOW

PASTA PRIMAVERA
Fresh spring vegetables tossed in a sauce of sauteed garlic and EVOO

PENNE AL PESTO
A classic Italian sauce made with fresh basil, garlic, EVOO, pine nuts and Parmesan cheese.

RISOTTO PORCINI
Arborio Rice in a sauce of broth, white wine, garlic, herbs, wild porcini mushrooms
and Parmesan cheese.

PENNE ALLA VODKA
A cardinale sauce with finely shaved sweet onion and a shot of Stolichnaya Vodka

RIGATONI MARE CHIARO
Alfredo sauce with Bay Shrimp, diced tomatoes and dried Sicillian chili flakes

TORTELLINI CON PROSCIUTTO E PISELLI
Meat filled Tortellini, tossed in an Alfredo Sauce with house cured Prosciutto and garden peas.

PASTA DELLA CASA — a favorite of our guests since we opened in 1970
Alfredo sauce with ground veal, house cured prosciutto, slices mushrooms,
roasted garlic and diced tomatoes.

RIGATONI AMATRICIANA
Tomato sauce with sweet white onion, house cured pancetta (Italian bacon)

RIGATONI BOLOGNESE
The king of Italian pasta sauces, with tomatoes, celery, onion, garlic, carrots and ground beef.

Dessert

TIRAMISU
COFFEE or TEA

$35.00 plus tax and tip




LUNCH MENU SELECTION # 2

Salads

PLEASE CHOOSE ONE

TUSCAN GARDEN SALAD
1/2 CAESAR SALAD

Main Entree

PLEASE CHOOSE FOUR OFFERINGS FOR YOUR GUESTS FROM THE LIST BELOW
SERVED WITH SEASONAL VEGETABLES


EGGPLANT PARMIGIANA
Two thick slices of local eggplant sauteed in EVOO, topped with tomato sauce and oven finished with mozzarella cheese

PETRALE SOLE MUGNAIA
Fresh local line caught Petrale Sole sauteed with lemon, butter and white wine

BROILED SALMON OR HALIBUT
Local line caught, broiled and topped with a sautee of lemon, butter, garlic and white wine

CHICKEN BREAST SCALOPPINE TOSCANA
Scaloppine of chicken, oven baked with white wine, mushrooms, zucchine, carrots artichoke hearts and kalamata olives

VEAL PICCATA
Veal scaloppine sauteed with lemon, butter, white wine & capers

VEAL SORRENTO
Veal scaloppine sauteed with garlic, EVOO, topped with tomato sauce & melted mozzarella cheese

VEAL SALTIMBOCCA
Veal scaloppine topped with our house cured prosciutto and melted mozzarella cheese

OSSO BUCO
A House Specialty: Braised Veal Shanks stewed in a rich gravy of veal stock, red wine, vegetables, herbs and spices
ADDITIONAL OPTIONS AVAILABLE WITH A $15.00 SURCHARGE PER PERSON

LAMB CHOPS
Broiled with rosemary, garlic,EVOO, sea salt and butcher cracked pepper

U.S.D.A. PRIME NEW YORK SIRLOIN STEAK
Available plain broiled OR with a peppercorn sauce of cognac and cream OR
with a sauce of tomatoes, house cured prosciutto, mushrooms, bell peppers and onions


Dessert

TIRAMISU
COFFEE or TEA

$40.00 plus tax and tip




LUNCH MENU SELECTION # 3

Appetizer

COMBINATION OF:

TOMATOES WITH BURRATA
HOUSE CURED PROSCIUTTO WITH SEASONAL MELON

Pasta Course

PASTA ALLA VODKA
A cardinale sauce with finely shaved sweet onion and a shot of Stolichnaya Vodka

Main Entree

PLEASE CHOOSE FOUR OFFERINGS FOR YOUR GUESTS FROM THE LIST BELOW
SERVED WITH SEASONAL VEGETABLES


EGGPLANT PARMIGIANA
Two thick slices of local eggplant sauteed in EVOO, topped with tomato sauce and oven finished with mozzarella cheese

PETRALE SOLE MUGNAIA
Fresh local line caught Petrale Sole sauteed with lemon, butter and white wine

BROILED SALMON OR HALIBUT
Local line caught, broiled and topped with a sautee of lemon, butter, garlic and white wine

CHICKEN BREAST SCALOPPINE TOSCANA
Scaloppine of chicken, oven baked with white wine, mushrooms, zucchine, carrots artichoke hearts and kalamata olives

VEAL PICCATA
Veal scaloppine sauteed with lemon, butter, white wine & capers

VEAL SORRENTO
Veal scaloppine sauteed with garlic, EVOO, topped with tomato sauce & melted mozzarella cheese

VEAL SALTIMBOCCA
Veal scaloppine topped with our house cured prosciutto and melted mozzarella cheese

OSSO BUCO
A House Specialty: Braised Veal Shanks stewed in a rich gravy of veal stock, red wine, vegetables, herbs and spices
ADDITIONAL OPTIONS AVAILABLE WITH A $15.00 SURCHARGE PER PERSON

LAMB CHOPS
Broiled with rosemary, garlic,EVOO, sea salt and butcher cracked pepper

U.S.D.A. PRIME NEW YORK SIRLOIN STEAK
Available plain broiled OR with a peppercorn sauce of cognac and cream OR
with a sauce of tomatoes, house cured prosciutto, mushrooms, bell peppers and onions

Dessert

CHOICE OF:

CANNOLI, NY CHEESECAKE or TIRAMISU
COFFEE or TEA

$55.00 plus tax and tip




LUNCH MENU SELECTION # 4

Appetizer

COMBINATION OF:

TOMATOES AND BURRATA
HOUSE CURED PROSCIUTTO WITH SEASONAL MELON
SCAMPONI AGLIO E OLIO

Pasta Course

PASTA ALLA VODKA
A cardinale sauce with finely shaved sweet onion and a shot of Stolichnaya Vodka

Main Entree

PLEASE CHOOSE FOUR OFFERINGS FOR YOUR GUESTS FROM THE LIST BELOW
SERVED WITH SEASONAL VEGETABLES


EGGPLANT PARMIGIANA
Two thick slices of local eggplant sauteed in EVOO, topped with tomato sauce and oven finished with mozzarella cheese

PETRALE SOLE MUGNAIA
Fresh local line caught Petrale Sole sauteed with lemon, butter and white wine

BROILED SALMON OR HALIBUT
Local line caught, broiled and topped with a sautee of lemon, butter, garlic and white wine

CHICKEN BREAST SCALOPPINE TOSCANA
Scaloppine of chicken, oven baked with white wine, mushrooms, zucchine, carrots, artichoke hearts and kalamata olives

VEAL PICCATA
Veal scaloppine sauteed with lemon, butter, white wine and capers

VEAL SORRENTO
Veal scaloppine sauteed with garlic, EVOO, topped with tomato sauce & melted mozzarella cheese

VEAL SALTIMBOCCA
Veal scaloppine topped with our house cured prosciutto and melted mozzarella cheese

OSSO BUCO
A House Specialty: Braised Veal Shanks stewed in a rich gravy of veal stock, red wine, vegetables, herbs and spices
ADDITIONAL OPTIONS AVAILABLE WITH A $15.00 SURCHARGE PER PERSON

LAMB CHOPS
Broiled with rosemary, garlic,EVOO, sea salt and butcher cracked pepper

U.S.D.A. PRIME NEW YORK SIRLOIN STEAK
Available plain broiled OR with a peppercorn sauce of cognac and cream OR
with a sauce of tomatoes, house cured prosciutto, mushrooms, bell peppers and onions

Dessert

CHOICE OF:

CANNOLI, NY CHEESECAKE or TIRAMISU
COFFEE or TEA

$60.00 plus tax and tip




LUNCH MENU SELECTION # 5

First Course

ABALONE MUGNAIA AND SCAMPONI AGLIO E OLIO

Second Course

HOME CURED PROSCIUTTO WITH SEASONAL MELON

Third Course

PENNE ALLA VODKA
A cardinale sauce with finely shaved sweet onion and a shot of Stolichnaya Vodka

Palate Refresher

LEMON SORBET topped with Domaine Cameros Sparkling Wine

Main Entree

SERVED WITH SAUTEED SPINACH AND VEGETABLE OF THE DAY

COMBINATION OF:

VEAL SALTIMBOCCA
Veal scaloppine sauted and oven finished with our house curred prosciutto and melted mozzarella cheese

LOLLIPOP LAMB CHOPS
Broiled with rosemary, garlic, EVOO, sea salt and butcher cracked pepper

U.S.D.A. PRIME NEW YORK SIRLOIN STEAK

Served with a peppercorn sauce of cognac and cream AND
with a sauce of tomatoes, house cured prosciutto, mushrooms, bell peppers and onions


Dessert

ZABAGLIONE WITH STRAWBERRIES
COFFEE or TEA

$100.00 plus tax and tip

 
RESERVATION CONFIRMATION FORM (LUNCH)










Banquet Menu (DINNER)



DINNER MENU SELECTION # 1

Salads

PLEASE CHOOSE ONE

TUSCAN GARDEN SALAD
1/2 CAESAR SALAD

Main Course

PLEASE SELECT FIVE OPTIONS FROM LIST BELOW:

PASTA PRIMAVERA
Fresh spring vegetables tossed in a sauce of sauteed garlic and EVOO

PENNE AL PESTO
A classic Italian sauce made with fresh basil, garlic, EVOO, pine nuts and parmesan cheese

RISOTTO PORCINI
Arborio Rice in a sauce of broth, white wine, garlic, herbs, wild porcini mushrooms and parmesan cheese

PENNE ALLA VODKA
A cardinale sauce with finely shaved sweet onion and a shot of Stolichnaya Vodka

RIGATONI MARE CHIARO
Alfredo sauce with Bay Shrimp, diced tomatoes and dried Sicilian chili flakes

TORTELLINI CON PROSCIUTTO E PISELLI
Meat filled Tortellini, tossed in an Alfredo sauce with house cured Prosciutto and garden peas

PASTA DELLA CASA — a favorite of our guests since we opened in 1970
Alfredo sauce with ground veal, house cured prosciutto, sliced mushrooms, roasted garlic and diced tomatoes

RIGATONI AMATRICIANA
Tomato sauce with sweet white onion, house cured pancetta (Italian bacon)

RIGATONI BOLOGNESE
The king of Italian pasta sauces, with tomatoes,celery, onion, garlic, carrots and ground beef.


Dessert

TIRAMISU
COFFEE or TEA

$50.00 plus tax and tip




DINNER MENU SELECTION # 2

Salads

PLEASE CHOOSE ONE

TUSCAN GARDEN SALAD
1/2 CAESAR SALAD

Main Entree

PLEASE CHOOSE FOUR OFFERINGS FOR YOUR GUESTS FROM THE LIST BELOW
SERVED WITH SEASONAL VEGETABLES


EGGPLANT PARMIGIANA
Two thick slices of local eggplant sauteed in EVOO, topped with tomato sauce and oven finished with mozzarella cheese

PETRALE SOLE MUGNAIA
Fresh local line caught Petrale Sole sauteed with lemon, butter and white wine

BROILED SALMON OR HALIBUT
Local line caught, broiled and topped with a sautee of lemon, butter, garlic and white wine

CHICKEN BREAST SCALOPPINE TOSCANA
Scaloppine of chicken, oven baked with white wine, mushrooms, zucchine, carrots, artichoke hearts and kalamata olives

VEAL PICCATA
Veal scaloppine sauteed with lemon, butter, white wine and capers

VEAL SORRENTO
Veal scaloppine sauteed with garlic, EVOO, topped with tomato sauce & melted mozzarella cheese

VEAL SALTIMBOCCA
Veal scaloppine topped with our house cured prosciutto and melted mozzarella cheese

OSSO BUCO
A House Specialty: Braised Veal Shanks stewed in a rich gravy of veal stock, red wine, vegetables, herbs and spices
ADDITIONAL OPTIONS AVAILABLE WITH A $15.00 SURCHARGE PER PERSON

LAMB CHOPS
Broiled with rosemary, garlic,EVOO, sea salt and butcher cracked pepper

U.S.D.A. PRIME NEW YORK SIRLOIN STEAK
Available plain broiled OR with a peppercorn sauce of cognac and cream OR
with a sauce of tomatoes, house cured prosciutto, mushrooms, bell peppers and onions

Dessert

TIRAMISU
COFFEE or TEA

$60.00 plus tax and tip




DINNER MENU SELECTION # 3

Appetizer

COMBINATION OF:

TOMATOES WITH BURRATA
HOUSE CURED PROSCIUTTO WITH SEASONAL MELON

Pasta Course

PASTA ALLA VODKA
A cardinale sauce with finely shaved sweet onion and a shot of Stolichnaya Vodka

Main Entree

PLEASE CHOOSE FOUR OFFERINGS FOR YOUR GUESTS FROM THE LIST BELOW
SERVED WITH SEASONAL VEGETABLES


EGGPLANT PARMIGIANA
Two thick slices of local eggplant sauteed in EVOO, topped with tomato sauce and oven finished with mozzarella cheese

PETRALE SOLE MUGNAIA
Fresh local line caught Petrale Sole sauteed with lemon, butter and white wine

BROILED SALMON OR HALIBUT
Local line caught, broiled and topped with a sautee of lemon, butter, garlic and white wine

CHICKEN BREAST SCALOPPINE TOSCANA
Scaloppine of chicken, oven baked with white wine, mushrooms, zucchine, carrots, artichoke hearts and kalamata olives

VEAL PICCATA
Veal scaloppine sauteed with lemon, butter, white wine and capers

VEAL SORRENTO
Veal scaloppine sauteed with garlic, EVOO, topped with tomato sauce & melted mozzarella cheese

VEAL SALTIMBOCCA
Veal scaloppine topped with our house cured prosciutto and melted mozzarella cheese

OSSO BUCO
A House Specialty: Braised Veal Shanks stewed in a rich gravy of veal stock, red wine, vegetables, herbs and spices
ADDITIONAL OPTIONS AVAILABLE WITH A $15.00 SURCHARGE PER PERSON

LAMB CHOPS
Broiled with rosemary, garlic,EVOO, sea salt and butcher cracked pepper

U.S.D.A. PRIME NEW YORK SIRLOIN STEAK
Available plain broiled OR with a peppercorn sauce of cognac and cream OR
with a sauce of tomatoes, house cured prosciutto, mushrooms, bell peppers and onions

Dessert

CHOICE OF:

CANNOLI, NY CHEESECAKE or TIRAMISU
COFFEE or TEA

$75.00 plus tax and tip




DINNER MENU SELECTION # 4

Appetizer

COMBINATION OF:

TOMATOES AND BURRATA
HOUSE CURED PROSCIUTTO WITH SEASONAL MELON
SCAMPONI AGLIO E OLIO
Thumb sized sustainably sourced Lobster aols from Nova Scotia

Pasta Course

PASTA ALLA VODKA
A cardinale sauce with finely shaved sweet onion and a shot of Stolichnaya Vodka

Main Entree

PLEASE CHOOSE FOUR OFFERINGS FOR YOUR GUESTS FROM THE LIST BELOW
SERVED WITH SEASONAL VEGETABLES


EGGPLANT PARMIGIANA
Two thick slices of local eggplant sauteed in EVOO, topped with tomato sauce and oven finished with mozzarella cheese

PETRALE SOLE MUGNAIA
Fresh local line caught Petrale Sole sauteed with lemon, butter and white wine

BROILED SALMON OR HALIBUT
Local line caught, broiled and topped with a sautee of lemon, butter, garlic and white wine

CHICKEN BREAST SCALOPPINE TOSCANA
Scaloppine of chicken, oven baked with white wine, mushrooms, zucchine, carrots, artichoke hearts and kalamata olives

VEAL PICCATA
Veal scaloppine sauteed with lemon, butter, white wine and capers

VEAL SORRENTO
Veal scaloppine sauteed with garlic, EVOO, topped with tomato sauce & melted mozzarella cheese

VEAL SALTIMBOCCA
Veal scaloppine topped with our house cured prosciutto and melted mozzarella cheese

OSSO BUCO
A House Specialty: Braised Veal Shanks stewed in a rich gravy of veal stock, red wine, vegetables, herbs and spices
ADDITIONAL OPTIONS AVAILABLE WITH A $15.00 SURCHARGE PER PERSON

LAMB CHOPS
Broiled with rosemary, garlic,EVOO, sea salt and butcher cracked pepper

U.S.D.A. PRIME NEW YORK SIRLOIN STEAK
Available plain broiled OR with a peppercorn sauce of cognac and cream OR
with a sauce of tomatoes, house cured prosciutto, mushrooms, bell peppers and onions

Dessert

CHOICE OF:

CANNOLI, NY CHEESECAKE or TIRAMISU
COFFEE or TEA

$85.00 plus tax and tip




DINNER MENU SELECTION # 5

First Course

ABALONE MUGNAIA AND SCAMPONI AGLIO E OLIO

Second Course

HOME CURED PROSCIUTTO WITH SEASONAL MELON

Third Course

PENNE ALLA VODKA
A cardinale sauce with finely shaved sweet onion and a shot of Stolichnaya Vodka

Palate Refresher

LEMON SORBET topped with Domaine Cameros Sparkling Wine

Main Entree

SERVED WITH SAUTEED SPINACH AND VEGETABLE OF THE DAY

COMBINATION OF:

VEAL SALTIMBOCCA
Veal scaloppine sauted and oven finished with our house curred prosciutto and melted mozzarella cheese

LOLLIPOP LAMB CHOPS
Broiled with rosemary, garlic, EVOO, sea salt and butcher cracked pepper

U.S.D.A. PRIME NEW YORK SIRLOIN STEAK

Served with a peppercorn sauce of cognac and cream AND
with a sauce of tomatoes, house cured prosciutto, mushrooms, bell peppers and onions


Dessert

ZABAGLIONE WITH STRAWBERRIES
COFFEE or TEA

$125.00 plus tax and tip


RESERVATION CONFIRMATION FORM (DINNER)