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INFUSION LOUNGERedefining special occasions and events
COORDINATING EVENTS, MEETINGS, RECEPTIONS, LAUNCH, AND CELEBRATIONS
SOCIALLY DRIVEN CUISINE
DINING AT INFUSION
EVENTS AT INFUSION
Footsteps from Union Square, Infusion Lounge is redefining nightlife in San Francisco as the city’s newest ultra lounge. The Asian-inspired venue features East-meets-West decor, with crimson red columns and stylish lounging furniture.
We design one-of-a-kind events, from the most lavish affairs to private intimate occasions. We offer various seating arrangements and types of entertainment, as well as custom menu selection to refine your event to perfection. Whichever type of event you choose, we always offer the highest level of personal service and at-tention to detail. We know the many decisions that go into planning an event, and the Infusion staff is here to make it effortless for you. We look forward to working with you!
DINING AT INFUSION
We feature California cuisine with Asian influences that will entice guests with an array of delectable choices. Our executive chef and his team whole-heartedly embrace cooking as both a craft and a passion, creatively drawing on molecular gastronomy with a strong emphasis on seasonal, locally produced ingredients. We of-fer our guests an innovative and refined dining experience that is socially driven, meaning the food inspires guests to interact and enjoy themselves.
START YOUR DAY
MEETING & CONFERENCES
CONTINENTAL BREAKFAST
Fresh fruit juicesAssorted pastriesCubed fresh fruitFreshly brewed coffee and hot tea
BREAKFAST BUFFET
Assorted fresh fruit juicesAssorted pastriesCubed fresh fruit with seasonal berriesAssorted individual yogurtsChorizo scrambled eggs with pepper jack cheeseChef’s daily breakfast potatoesFreshly brewed coffee and hot tea
PAN-SEARED HAWAIIAN ALBACORE TUNA SALAD
Seared albacore tuna with shredded cabbage, julienne carrot, seaweed, and cilantro tossed in a soy-ginger vinaigrette
SALAD IS ACCOMPANIED WITH:Sous-Vide slow-cooked eggHouse-made 30-minute cucumber kimcheeHalved pickled red onion and gingerMung bean sproutsWatermelon RadishSliced Marcona almond waterMelon radishSingle scoop of sorbet
INFUSION LUNCH BOX
Vietnamese 36-hour sous-vide pork sandwich30-Minute kimcheeThai chicken larbCrispy shiitake mushroomShaved vegetable salad tossed in a soy-ginger dressingMiniature dessert
Guests can subsitute grilled iron steak or free range chicken for
sandwich.
LUNCH
MEETING & CONFERENCES
THREE COURSE TASTING
Crispy shitake mushroom salad
Miso-glazed Hawaiian walu, stir-fried escarole, cilantro-lime jasmine rice
Seasonal fruit sorbet with lemongrass-caramel-chile syrup
DINNER
BANQUETS & RECEPTIONS
THREE COURSE DINNER
Grilled lettuce with miso-date dressing, parmesan reggiano, and salmon dust
Pan-Roasted pork rib chop with winter squash puree, sautéed broccoli di ciccio, and miso-citrus jus
Seasonal fruit sorbet with lemongrass-caramel-chile syrup
DINNER
BANQUETS & RECEPTIONS
THREE COURSE DINNER
Complimentary single bite amuse
Roasted Red Curry-Lemon Grass Winter Squash Soup Or Crispy Shitake Mushroom & Vegetable Salad
Miso Glazed Hawiian Walu/Stir Fried Escarole/Cilantro-Lime Jasmine Rice
or
Grilled Kurobuto Pork Chop with Tamarind Barbecue Sauce/Escarole Garlic/Red Chiles/Crispy Winter Root
Vegetable Shoestring Frites
Seasonal Fruit Dessert
DINNER
BANQUETS & RECEPTIONS
HOT/COLD BUFFET DINNER $65
Crispy shiitake and shaved-vegetable salad with soy-ginger dressing
Stir fried broccoli di ciccio
Winter root vegetable gratin
Sautéed Chinese long beans
Sliced tamarind barbeque–glazed Kutobuto pork loin
Baked miso-glazed Hawaiian walu
Seasonal fruit dessert
(Guests can substitute sliced grilled iron steak for an additional charge)
FOUR-COURSE DINNER
Big-eye tuna tartare, yuzu, ginger, thai bird chile, bamboo rice, and sesame oil amuse-bouche
Seared hamachi “BLT,” bacon powder, lettuce sorbet, tomato gelee
Liquid-Center spring peas, spring pea consommé, lobster potsticker, truffle
Foie gras upside-down cake, cocoa nibs, sous-vide pineapple, five-spice
Grilled american Kobe beef tataki rolls, black lava salt, smoked dashi liquid gel
Lemon drop granite palatte cleansers
Dessert finale
BANQUETS & RECEPTIONSDINNER
PASSED HORS D’ OEUVRES AND FOOD STATIONS
Ahi tuna poke on crispy wonton chip
Grilled Louisiana Gulf prawn with avocado
Hog Island oysters with sake mignonette
Miniature Thai fish cakes with shoyu-li me aioli
Crispy vegetarian spring rolls
Green curry chicken satay
American Kobe beef tataki rolls
Dungeness crab rangoon with mango hot-n-sour
Wok-fried siracha hot wings
American Kobe beef sliders
Seared Sea of Cortez scallop ceviche with cilantro and yuzu
Grilled laughing bird Caribbean white shrimp crostini with edamame puree
Chinese water spinach and Laura Chenel goat-cheese-stuffed wonton rolls
Smoked salmon canapé with cilantro-miso mayonnaise and cucumber
Nori-wrapped hamachi sushi roll with avocado and chile rice wine dipping sauce
Maine lobster-shiso salad roll with seven spice–caper vinaigrette
“Surf-n-turf” gyoza with braised oxtail, bay scallop, and soy-sesame sauce
Barbequed honey-ginger pork riblets
Shanghai noodle salad with young coconut-peanut dressing, chile, and cilantro
BANQUETS & RECEPTIONSDINNER
DINNER DESSERTS
Chocolate grove mousse
Sweet fire mango marmalade with meyer lemon custard
Banana-jackfruit spring roll with coconut rum and lychee ice cream
SWEET BITES
White chocolate–passion fruit truffles
Orange blossom marshmallows
Flourless chocolate mini-cakes
Chocolate cream tartlettes
Almond meringue rochers
Meyer lemon diamonds
Matcha tea financiers
Caramel cream puffs
Rhubarb tartlettes
Mini basque cakes
SWEET BITES
BANQUETS & RECEPTIONS
RED MEDALLION
WINESIrony Cabernet, Hayman Hill Meritage, Batardier
Muscadet, Cape Mentelle Sauvignon Blanc, Cape Mentelle Semillon
BEERCorona, Heineken, Heineken Light, Anchor Steam
OTHERVoss bottled water, juices, sodas
SILVER MEDALLION
WINESMichele Chiarlo Barbera d’ Asti, Hayman Hill Mer-itage, Cape Mentelle Sauvignon Blanc, Cape Men-
telle Semillon, Franciscan Chardonnay
BEERCorona, Heineken, Heineken Light, Anchor Steam,
Tsing Tao, Sapporo
PREMIUM WELL LIQUOR 42 Below Vodka, Gordon’s Gin, Bacardi Rum, Cu-
ervo Blanco, Jim Bean, Grant’s Scotch, Sailor Jerry Spiced Rum
OTHERVoss bottled water/juice/sodas/Red Bull
GOLD MEDALLION
WINESMichele Chiarlo Barbera d’ Asti, Guenoc Petit Syrah, DeLoach Pinot Noir, Girard Sauvignon Blanc, Ferrari-
Carano Chardonnay, Mumm Napa Sparkling Wine
BEERCorona, Heineken, Heineken Light, Anchor Steam,
Tsing Tao, Sapporo, Chimay
PREMIUM LIQUORGrey Goose, Ketel One, Stolichnaya, Johnnie Walker Black, Chivas Regal, Ten Cane, Bombay Sapphire,
Tanqueray, Patron Silver
OTHERVoss bottled water/juices/sodas/Red Bull/specialty
cocktails
ADDITIONAL UPGRADES
Patron Silver, Don Julio Silver, Macallan 12yr, Glenliv-et 12yr, Glenfiddich 12yr, Oban 14yr, Balvenie Double Wood, Belvedere, Chopin, Ultimat, Pearl, Don Julio Blanco, Don Julio Anejo, Cazadores Reposado, El
Tesoro Blanco, El Tesoro Reposado, El Tesoro Anejo, Hendricks, 209 Gin, Tanqueray Ten, Oronoco Rum
BEVERAGE PACKAGES
BANQUETS & RECEPTIONS
MAIN LOUNGE
At almost 4,000 square feet, the crimson and onyx interior creates a sense of luxury and refined style. Individual raised day
beds overlook the main bar, which features a life-sized geisha hologram. The DJ booth has a waterfall flowing into a pool with
dramatic LED lighting.
ROOM CONFIGURATION & FLOOR PLANS
VENUE
NORTH LOUNGE/PRIVATE DINING ROOM
A 2,000-square-foot private oasis can be reserved for intimate receptions or private dining. The North Lounge features a separate bar and DJ booth. Glass illuminated columns can be programmed to any desired color to set just the right mood. Beautiful hardwood floors set the perfect stage for dancing or networking.
NORTH LOUNGE/PRIVATE DINING ROOM
For Meetings, Fashion shows, private banquets, seminarsNorth Lounge 2000 square feet :: Dimensions 40X50 :: Ceiling Height 10’
Other configurations available upon request
ROOM CONFIGURATION & FLOOR PLANS
VENUE
Classroom 54 U Shape 30 Theater 80 Banquet 96 Fashion 84
VIP ROOM
Private dining or meeting space at its finest, the VIP room is secluded and unnoticed by most guests.
ELEVATED AREA
Plush Beds form a haven retreat in the 750 square foot elevated area. For the individual who wants to be seen. This location is the perfect setting for standing receptions or networking functions for groups of 30-40.
ROOM CONFIGURATION & FLOOR PLANS
VENUE
TECHNOLOGY
Lighting, sound, video, wireless internetOverhead projections at entryway and North Lounge
Podium and Stage (includes stage and podium setup, sound check, and wireless microphone)
OTHER SERVICES
Specialty LightingPhotographer
Flower arrangementsDecoratorSecurity
Ice sculpturesGraphic DesignerFlair bartending
Unique entertainmentLCD flat screen televisions
SERVICES
SPECIAL AMENITIES
MISCELLANEOUS FEES
Please add 18% Service charge and 8.5% California Sales tax to all food & beverage and corkage prices quoted.
GUARANTEE
A guaranteed guest count will be due seven working days prior to the scheduled event. After that date, Infu-sion Lounge can only accept increases in the guest count. Infusion Lounge will charge for the guaranteed
number of guests or the actual number of guests that attended, whichever is greater.
PAYMENT
Final payment is due upon completion of the event. Infusion Lounge accepts MasterCard, Visa, and American Express, certified check, or cash.
CANCELLATION
Deposits are non refundable in the event the client decides to cancel.
SIGNAGE:
Due to specially designed wall covering and décor, please discuss additional decoration needs with the Event Manager.
TASTINGS:
Tastings are provided complimentary for events of 100 guests or more.
FINALIZING YOUR EVENT
DETAILS