Event Menus
Welcome to Mandalay Beach.
Inspired by the essence of the ocean and the sugary dunes that surround us, Zachari Dunes on Mandalay Beach is genuinely welcoming, effortlessly sophisticated, and authentically SoCal. Here, under the welcoming glow of the California sun, find exhilarating adventures, divine epicurean delights, and blissful relaxation Oxnard, California, known to many as the "Strawberry Capital" of the United States, is also home to many abundant crops including blueberries, avocado, onions, citrus, & artichokes
Fishing just off our coast, boasts ling cod, yellowfin, and rockfish, to name a few. Executive Chef, Damien Giliberti, has designed our event menus with our unique geography in mind, sourcing produce from nearby farms whenever available. Whether you require a simple mid-day snack, a pool side cookout, or an exquisite multi-course meal our "Experience Crafters" will partner with you to create and execute menus that will create a lasting impression on your guests
PUBLISHED PRICING VALID THROUGH SPRING 2025 Pricing does not include facility charge, gratuity and taxes that are applicable at the time of your event Current rates are listed in the in the Frequently Asked Questions portion of this magazine.
Zachari Dunes on Mandalay Beach, Curio Collection by Hilton | 2101 Mandalay Beach Road, Oxnard, CA 93035 (805) 984-2500
Executive Chef favorite things Damien Giliberti's
KITCHEN TOOL | The Vitamix It is the most versatile thing you can have in a kitchen You can make smoothies, soups, sauces and the most silky purees – a perfectly done puree is a great addition to any dish
COOK AT HOME MEAL | I call them “one pan wonders ” Grab a cast iron skillet, add fish or steak, potatoes and almost always cauliflower I love cooking with cauliflower, especially a puree
CONDIMENT | That’s tough because it depends on what I am eating, but a well-made Chimichurri finishes off almost any dish. I use parsley, chives, shallot, sometimes some basil. I like to keep it simple and easy. It is so fresh and flavorful. I also crave the Caribbean Blaze sauce from Spencer Mackenzie.
PIZZA TOPPING | My dad owned a pizza place in Jersey so he is going to disown me for this one but I’ll crush a pizza with pineapple, salami, pepperoni and sometimes ham Sorry Dad
SURF SPOT | No real surfer will ever give up their favorite surf spot I’d like to keep surfing overhead days sharing the water with only 10 other surfers Not giving that up
COFFEE ORDER | Always a Cortado
SUMMER PRODUCE | ALL the stone fruit I use a great local organic farm, Apricot Lane They are at the Ventura Certified Farmer’s market on Saturdays.
WINTER PRODUCE | Squash. Delicata is a favorite. And sweet potatoes. Roasted sweet potatoes are an unexpected side dish to a great steak, of course with some chimichurri.
BEATS | Sublime! 80’s metal and 90’s grunge. Pantera, White Zombie, Iration. Metallica was my favorite growing up Their old stuff Oh, and Hank Williams
SUNDAY ACTIVITY | Surf in the morning and then family all day Hopefully when she is older I can get our daughter Mabel into surfing
FOOD MEMORY | Hanging on my dad’s ice cream truck eating Screwballs or Lime ice-pops.
ABOUT THE VENTURA COUNTY COAST | The food diversity – great taco trucks and mom and pop restaurants are all over, the agriculture - some of the best farms are so close Harry’s Berries, Tutti Frutti, Apricot Lane I already mentioned, there’s always an abundance of produce in season around here Having lived in New Jersey and Florida I can say we have the greatest weather There is a relaxed local vibe too that you don’t find in most places And of course the surf
Chef Damien's chimichurri
INGREDIENTS
• ½ cup shallots
• 10 cloves garlic
• ½ cup chives
• 1 cup parsley
• 1 cup olive oil
• 1 cup canola oil
• ½ cup Sherry vinegar
• 2 Fresno chiles
CATCH CHEF AT THESE LOCAL FARMERS MARKETS
WEDNESDAYS | Midtown Ventura by the Pacific View Mall | 9am-1pm
SATURDAYS | Downtown Ventura, Main Street between Palm and the Mission | 8:30am –noon
SUNDAYS | Channel Islands Harbor | 10am2pm you can also buy fresh caught fish off the boats docked in the harbor
DIRECTIONS
All herbs must be cut fine 1.
Peel the garlic and finely dice 2
3
4
Destem the chile, removing seeds and the white pith
Finely dice the chile
Combine all the ingredients and stir well
Season with salt to taste 5
SOME NOTES
1
2
Olive oil – for this recipe use the good stuff if you have it, but extra virgin for sure
Make sure your herbs are fresh that is what creates the bright flavor This isn’t when you would use dried herbs
3
Do all the chopping by hand, using a blender or food processor doesn’t create as great of a texture and could turn into a mushy consistency
4
Sherry vinegar has the best flavor for this recipe but in a pinch you could use red wine vinegar or lemon juice, just not balsamic or plain white vinegar. But really, try to use Sherry vinegar. Trust me.
5.
This is a versatile condiment, sometimes I add basil. You could also use cilantro or oregano, amp up the heat or decrease it.It is up to you. Have fun with it!
6.
Makes a terrific marinade, delicious on seafood, chicken, even over vegetables.
Breakfast
BUFFETSERVICE
Allbuffetbreakfastsareservedwithfreshsqueezedorangeand grapefruitjuices,regular&decaffeinatedcoffeeandorganic teas,half&half,oatandsoyalternatives
Buffetsarepricedperpersonandbasedonaminimumof30 guests,foreventswith29orfewerguests,anadditional $10perpersonwillbeaddedtotheprice For10orfewer guestsinquireaboutOx&Oceanpreordermenus Maximumof60minutesofservice
KICKSTART|$42
bakerydisplay,creamerybutter,jam housegranola,Greekyogurt seasonalfreshfruitandberries
DAWNPATROL|$59
bakerydisplay,creamerybutter,jam seasonalfreshfruitandberries
Mains choiceof2 justscrambledeggs softscramblewithcreamcheese scrambledeggwhiteswithherbsandfeta+$4perguest farmer’sfrittata,greenonion,sundriedtomato,spinach,goat cheese classiceggsbenny tofuscramble,caramelizedonion,cherrytomatoes,charred salsaverde buttermilkpancakes,bananaorstrawberries,puremaple syrup,creamerybutter churroFrenchtoast,cinnamonandsugar,puremaplesyrup, creamerybutter,dulcedeleche
Sides choiceof1 herbedcrispypotatoes hashbrowns sweetpotatohashwithpeppers&onions whitecheddargrits roastedtomatoes
Proteins choiceof1 porksausagelinks smokedbacon turkeysausagepatties chickensausage plantbasedsausage
AMP IT UP
Additions to your continental or breakfast buffet, all priced per person except where noted, per person additions are charged for the full guarantee of guests
PARFAIT BAR | $15
Greek yogurt, house made granola, dried fruit, toasted pepitas, local honey, seasonal fruit compote
TOASTY | $20
assortment of bagels & sliced breads, creamery butter, house made jams, whipped cream cheese, almond butter, smashed avocado, house everything seaasoning
CHIA PUDDING | $11
oat milk, house strawberry jam, fresh blueberries, agave
CURED SALMON DISPLAY | $28
sliced heirloom tomato, red onion, capers, chives, house made everything seasoning, bagels & cream cheese
OATS OATS OATS | $12
steel cut oatmeal, brown sugar, raisins, dried cranberries, skim milk
TACO CART | $20 plus action station facility charge
scrambled eggs, chorizo, fajita style peppers & onions, charred salsa verde, pico, lime crema, queso fresco, warmed corn tortillas
CHILAQUILES | $20 plus action station facility charge
scrambled eggs, fresh corn tortilla chips, charred salsa verde, red pepper sauce, queso fresco, cilantro, pickled red onion & lime crema
EGGS ANY WAY | $30 plus action station facility charge scrambled, fried, or ask for an omelet
HANDHELDS | $168 per dozen
minimum 1 dozen per selection
breakfast burrito, scrambled eggs, Oaxaca cheese, onions, with or without chorizo, served with charred salsa verde
egg white wrap, chicken sausage, spinach, feta, herb aioli ham & egg, American cheese, salt & pepper brioche
scrambled egg, arugula, roasted tomato, herb aioli, toasted brioche
fried egg, smoked bacon, aged, croissant
HOLLYWOOD-BY-THE-SEA BRUNCH | $120
bakery display, sliced hearth breads, creamery butter, jam seasonal fresh fruit and berries
orange, grapefruit, fresh pressed carrot juices
beets, fennel, citrus, feta, crushed pistachio charcuterie board with California cheeses Greek yogurt parfaits crostini bar | beet cured salmon, whipped ricotta, pickled shallot, capers, cucumber, smashed avocado, tomato everything bagel seasoning, lemons
eggs to order, scrambled, fried, or ask for an omelet crispy potatoes grilled asparagus, hollandaise creamy parmesan polenta hint put an egg on it! smoked bacon, chicken sausage
carved to order choice of 1 catch of the moment, crispy leeks, caper beurre blanc salt and pepper prime rib, creamy horseradish, pan jus pork belly porchetta, pan jus, whole grain pear mostarda
brioche bread pudding chocolate pot de crème strawberry shortcake mason jars
regular and decaffienated coffee, organic hot teas
MORNING SIPS | $19 per drink
BLOODY MARY BAR
Ventura Spirits Haymakers Vodka, spiced tomato juice, olives, house pickled veggies, hot sauce, fresh horseradish, lemons & lime, spicy salt rim
MICHELADAS
Made West Standard, Golden Road Mango Cart, Modelo, house “michy” mix, tajin & chamoy, lemons & limes
BUBBLY
house sparkling wine, fresh orange & grapefruit juice, peach & pear purees, Ventura Sprits Amaro Angeleno, St Germain, fruit garnishes
FUN FACT:
By the mid-1920’s, the Hollywood brand was so strong that communities across Southern California were affixing it to their names Oxnard Beach became Hollywood-by-the-Sea in 1926 and was billed as a more affordable version of Malibu (the Un-Malibu) by the New York Times in 2007. Did you know Charlie Chaplin and Greta Garbo vacationed here and Rudolph Valentino owned a vacation house atop the leveled sand dunes of Hollywood-by-the-Sea?
Take a Break
BREAK PACKAGES
Breaks are priced per person and based on a minimum of 30 guests For events with 29 or fewer guests an additional $5 per person will be added to the price Packaged theme breaks are replenished for 30 minutes of service
CAFFEINATE ALL DAY | $35 for 8-5 service, $20 for 4 hours of service
regular & decaf coffee, house cold brew Half & Half, 2% milk, oat and soy alternatives, vanilla, hazelnut & cane sugar syrup
SALSA FESTIVAL | $33
charred salsa verde, pico, strawberry salsa and Cholula, guacamole, queso blanco, house made tortilla chips virgin margaritas
COCTEL DE FRUTAS | $31
jicama, watermelon, pineapple, cucumber, mango, Tajin, chili powder, salt, lime wedges, chamoy
Chef Vicente’s seasonal agua fresca
PARFAIT BUFFET | $31
Greek yogurt, house granola, dried and fresh fruits, shaved coconut, lemon curd, local honey, lavender lemonade
SEA SALT | $29
house potato chips, corn chips, pretzel sticks, pita chips caramelized onion dip, roasted red pepper hummus, buttermilk blue cheese, cucumber mint cooler
ARROYO VERDE TRAIL | $33
your guests will build their own trail mix bag with a selection of granola, cashews, honey roasted peanuts, sunflower seeds, spiced pepitas, M&M’s, golden raisins, dried cranberries, butterscotch chips, mini pretzel twists strawberry lemonade
SHORE BREAK | $34
beef jerky, house made granola bars, individual crudité with hummus & green goddess, assorted canned sparkling waters
GAME DAY | $31
soft pretzels, whole grain & honey mustard, corn tortilla chips, jalapeños, “ballpark” nacho cheese sauce, churros assorted canned sodas
ACCEPT ALL COOKIES | $33
Heath Bar crunch, chocolate chip, lemon cooler, sugar milk shots (for drinking and dunking!) and cold brew
MORNING TREATS
priced per dozen
muffins or scones | $65
seasonal fruit Danish | $65
croissants – plain or chocolate | $65
individual yogurts | $85
individual Greek yogurt parfaits | $92
whole seasonal fruit | $72
summertime stone fruit (in season) | $96
AFTERNOON TREATS
priced per dozen
fresh baked cookies | $65
fresh baked cookies (vegan) | $75
lemon bars, brownies or blondies | $65
French macaron | $60
individual bags of Kettle Chips or popcorn | $72
Luna or Clif Bars | $84
individually wrapped ice cream treats | $95
tea sandwiches | $84
candy bars | $68 fruit skewers, honey yogurt dip | $84
house spiced mixed nuts | $30 per pound
BOARD BREAKS | $300
each board serves up to 20 guests, prices are per board
local seasonal berries, sliced citrus and stone fruits (in season) farmer’s market crudité with hummus & green goddess our own Lunchables – salamis, cheese slices, Chef’s favorite crackers y y |
fresh squeezed orange or grapefruit juices | $95
spiced hot chocolate | $90
seasonal agua fresca | $100
per can or bottle, each kombucha | $12
fresh pressed juices | $12
apple and cranberry juices | $8
soft drinks | $7
Jarritos, assorted | $7
still water | $7
Jarritos Mineragua sparkling water | $7
Red Bull (regular & sugar free) | $7
Time for Lunch
BUFFET SERVICE
All buffets are priced per person for 90 minutes of service and include Tea Forte organic iced tea & water
Based on a minimum of 30 guests, for events with 29 or fewer guests an additional $10 per person will be added to the price Events with 10 or fewer guests, let’s chat about Ox & Ocean pre-order or Boardroom lunches
DAY OF THE WEEK LUNCHES | $70
To serve a day of the week lunch any day please add an additional $10 per person to the price
WAGON WHEEL MONDAY SPECIAL
garlic rolls
spinach salad, strawberries, Cotija, red onion, jalapeño
orange vinaigrette
cilantro lime slaw
grilled tri tip, pico and bbq sauce
lemon garlic marinated grilled chicken breast
four cheese mac pinquito beans, Santa Maria style
individual strawberry shortcakes
TUESDAYS ON BOULEVARD & 5TH
fresh cooked tortilla chips
elote salad, charred corn, Cotija, cilantro lime crema, smoked paprika
chicken tinga, fire roasted tomato
marinated carne asada, grilled & sliced
summer squash & rajas
corn tortillas, queso fresco, lettuce, pico, charred salsa verde, crema
Spanish rice, slow cooked spiced black beans
churros y chocolate
MERCOLEDI
flatbread & grissini, olive oil, aged balsamic, whipped ricotta
Tuscan ribollita soup
Little Gem & radicchio Caesar, torn croutons, oven dried tomato, shaved parmesan
roasted vegetables in season antipasti board parmesan and garlic roasted new potatoes
pan seared chicken Florentine, parmesan broth, creamy garlic spinach rigatoni, ricotta meatballs, plum tomato marinara
grated parmesan, chili flakes, parsley, olive oil
cannoli
THURSDAY – UMAI!
wonton chips, sriracha
mixed greens, rainbow carrot, ginger vinaigrette soba noodle salad, edamame, cucumber, shredded cabbage, peanut dressing
DIY lettuce wraps, seared ahi, bibb lettuce, herbs, charred chile jam, pickled daikon, limes
Japanese fried chicken aka Karaage, gochujang aioli
veggies in season stir fry kimchi fried rice
kaffir lime creme caramel
FIT FRIDAYS
turn this build your own grain bowl lunch into a fun interactive Chef action station + facility charge
base | farro, brown rice, lentils sautéed in avocado oil arugula, spinach, broccoli, rainbow cauliflower, sweet potatoes, roasted mushroom medley, seasoned tofu y g , , p
smoked bacon, herb grilled chicken breast, bay shrimp salad, chopped egg
strawberry champagne vin, avocado lime, herby ranch, balsamic & olive oil
lemon bars
SUNDAY‘S A WRAP
cucumber and watermelon salad, feta, basil vinaigrette
orzo salad, shallots, celery, parsley, sherry vinegar, roasted garlic aioli
display of wraps
roast turkey, bacon, provolone, spinach, pesto mayo
whole wheat
like a shrimp po boy, lettuce, tomato, chipotle tartar flour tortilla
roast beef, arugula, shaved red onion, cheddar, horseradish cream flour tortilla
grilled portobello, veggie, hummus. feta, organic greens, sun dried tomtato spinach wrap
house potato chips, sweet potato fries, dipping sauces brownies and blondies
Any day of the week | MANDALAY BEACH PICNIC
$72
served with Tea Forte organic iced tea, lemonade & water
choice of 1 soup
smokey tomato chicken and farro corn & poblano chowder
choice of 2 salads
simply greens with selection of dressings
old school potato salad, whole grain mustard, chopped pickles
cilantro lime slaw, chopped red onion, shredded carrot, red wine vinaigrette
grilled vegetable chop | peppers & squash in season, onion, feta, citrus vinaigrette
For groups 20-40, select 3 sandwiches
For groups over 40, select 4 sandwiches
California Club | smoked turkey, white cheddar, leaf lettuce, tomato, bacon, herb mayo, sourdough
Banh-mi | chicken breast, pickled carrot, radish & onion, cilantro, jalapeño, baguette
Italian Sub | salami, ham, sopresetta, provolone, lettuce, tomato, onion, oil & red wine vinegar, herb mayo, Italian roll
Roast Beef Torta | refried black beans, pepper jack, leaf lettuce, avocado, poblano mayo, crusty bread
Ham & Swiss | sliced ham, Swiss cheese, lettuce, tomato, onion, whole grain mustard, rye bread
Pan Bagnat | albacore tuna, hard-boiled egg, sliced tomato, olive & caper mayo, baguette
Fig & Brie | apple wedges, brie, arugula, caramelized fig & onion jam, croissant Eggless
Egg Salad | smashed chickpeas, chopped celery, green onion, Dijonaise, pickles, leaf lettuce, whole grain bread
Roasted Veggie | eggplant, portabella, sliced red onion, bibb lettuce, hummus, ciabatta
individual bags of Kettle chips & thick sliced dill pickles
fresh fruit salad & assorted cookies
BOARD ROOM LUNCHES
| $55
Designed for groups up to 30 to be offered as a working lunch Choice of 1
Art of Tea Organic iced tea and Lemonade offered tableside
grown up grilled cheese with house pickles & bacon, smokey tomato soup and a sweet treat from the Chef
cilantro lime slaw, Santa Maria style grilled tri tip sandwich, hoagie roll, pico and a sweet treat from the Chef
individual baked penne, mozzarella, shaved parm, garlic bread, black garlic Ceasar salad and a sweet treat from the Chef
Inquire with your Catering & Events Manager about Ox & Ocean pre-orders for groups up to 15
PLATED SERVICE
Pricing is per person and based on 3 courses – soup or salad and dessert For a 2-entrée selection the higher price will be charged to the full guest guarantee
Pricing is based on a minimum of 20 guests For events with 19 or fewer guests, an additional $10 per person will be added to the price
Served with bakery breads & rolls and creamery butter, Tea Forte organic iced tea, Ragamuffin Roasters coffee
Soups
smokey tomato soup, gruyere crouton, garlic crème fraiche
clam chowder, fire roasted corn, poblano chile
vegan pozole verde, julienne radish, tortilla strips
Salads
pear & Point Reyes Original Blue salad, bibb lettuce, candied pecan, thyme balsamic vinaigrette
Cali Caesar, little gem, spiced pepita, charred cherry tomato, creamy cilantro dressing, queso fresco
carrot salad, grilled heirloom carrots, carrot ribbons, arugula, puffed amaranth, preserved lemon vinaigrette
simply greens, cucumber, carrot, tomato, herby ranch, garlic croutons
Cold Entrées
grilled salmon panzanella salad, torn ciabatta, kale and arugula, cherry tomato, cucumber, red onion, parmesan, basil vinaigrette | $60
sesame seared ahi, greens, edamame, rainbow carrot, cucumber, nori seasoning, citrus miso vinaigrette | $64
grilled steak cobb, romaine Point Reyes Original Blue, cherry tomato, sliced egg, avocado, Neuske’s Bacon, herby ranch | $65
Hot Entrées
grilled herb chicken, shaved fennel & Valencia oranges, frisee, red quinoa, charred asparagus | $60
seared Pacific sea bass, caramelized cauliflower puree, charred carrots, lemon hollandaise, pickled shallot | $64
steak frites, 8oz grilled flat iron, seasoned fries, chimichurri, tomato salad | $70
Mediterranean stuffed bell pepper, Israeli couscous, tomato, feta, red onion, parsley gremolata, sautéed spinach | $55
crispy cacio e pepe gnocchi, foraged mushrooms, Pecorino Romano, sage | $60
Desserts
honey lavender crème brulee
Oxnard strawberry shortcake trifle, layers of lemon pound cake, strawberry compote, vanilla custard
Dunes Drumstick – crunched waffle cone, vanilla bean ice cream, magic shell, peanuts, dulce de leche drizzle
Snacks & Shareables
TRAY PASSED HORS D’OEUVRES
25 piece per item minimum
WARM | $9 per piece
vegetable samosa, tamarind glaze
caramelized pear + melted brie crostini, crushed pecan
white cheddar grilled cheese, tomato soup
mushroom tart, chive sour cream
buffalo cauliflower, blue cheese crema
crab cake, Old Bay aioli
shrimp hushpuppy, Cajun remoulade
panko breaded shrimp skewer, Thai basil aioli
bacon wrapped scallop, sweet sambal
chicken satay, charred chile jam
chicken confit, creamy polenta, black garlic
chipotle chicken quesadilla avocado crema
grilled flank steak skewer, chimichurri
albondigas, queso fresco + cilantro
pastor tostadita, charred pineapple
open faced pork belly BLT, tomato jam + micro lettuce
bacon wrapped date, goats cheese
lamb kofta, turmeric yogurt
CHILL | $9 per piece
watermelon + feta, tajin
beet poke, sesame + white soy
squash, red onion, bell pepper brochette, tapenade
grilled stone fruit in season, pancetta, blackberry gastrique
house ricotta crostini, crushed pistachio, lemon curd
burrata, tomato, toasted panko, kale pesto
spiced gazpacho shooter, house pickled green bean
house potato chip, pimento cheese + caviar
rock fish ceviche, avocado + lemon
tuna tartar wonton furikake + soy
tuna tataki, avocado puree, yuzu + togarashi
beet cured salmon, sliced cucumber, chive cream cheese, ranch cracker
shrimp salad in endive, saffron remoulade + chive
chicken pate, toast points, b+b pickle relish
beef tartar, caper, herb crumb, fermented chile aioli
deviled egg, crispy bacon + pickled shallot
STATIONS & DISPLAYS
Designed priced per person and based on a minimum of 30 guests For events with 29 or fewer guests an additional $10 per person will be added to the price Stations & Displays are to be ordered for the full guaranteed guest count and offered for 1 hour of service as a reception When ordering for dinner service a minimum of 4 stations and/or displays are required
CALIFORNIA CHEESES | $35
selection of 5 artisanal cheeses, handcrafted in the sunny state of California fresh & dried fruits, nuts, honeycomb, crackers & sliced breads
CRUDITÉ | $24
endive spears, tri-color carrot, celery, radish, baby peppers, cucumber, jicama, sugar snap peas buttermilk blue cheese dip, garlic hummus, green goddess
CHARCUTERIE | $37
selection of cured meats & salamis, mushroom pate, cornichon, olive mix, pickled peppers & onions, whole grain mustard crostini & Chef's favorite crackers
GRAZING DISPLAY | $50
Chef’s creation of a cheese, crudité and charcuterie board will be served with appropriate accompaniments and condiments
BRIE EN CROUTE | $200 each pear, honey, dried fruit, nuts
CEVICHE CREATION | $35
select 2
spicy tuna, aji Amarillo marinated local white fish , Meyer lemon langostino, shrimp aguachile, yuzu cured salmon
MEZZE | $36
lemon tahini chicken skewers, lamb kofta, grilled & chilled garlic shrimp, grilled pita charred baba ghanoush, hummus, tzatziki, tabbouleh olives, Calabrian chile, herbed feta, artichoke
NIGHT MARKET | $32
choice of 3 serves 5 pieces per person pork fried rice, Peking duck egg rolls, vegetable spring rolls, shrimp cozy, chicken karage, beef bulgogi skewer
soy sauce, chile garlic sauce, sweet & sour
SLIDERS | $32
choice of 3
classic cheeseburger, cheddar, lto, secret sauce braised beef short rib, pickled red onion fried chicken, brussels sprout slaw, b&b pickle carnitas, sliced ham, swiss, pickle, mustard shrimp po boy, lettuce, tomato, remoulade grilled shroom, mozzarella, tomato, basil mayo Korean bbq jackfruit, quick pickle slaw
WEDGE BAR | $28
garnish with red onion cucumber jalapeño fire roasted , , y , white balsamic mignonette, lemon wedges
iceberg quarters, bacon, Point Reyes Original Blue, cherry tomato, red onion, herby ranch
CHEFS IN ACTION
Action stations require 1 chef per 50 guests A $250 per station facility charge will be added to the final bill
HAIL CAESAR | $26
romaine lettuce, black garlic Caesar dressing, shaved parmesan, herb brioche crumb tossed to order then add in oven dried tomato, crispy speck, grilled chicken
TAQUERO | $29
choice of 2
pollo asado, carne asada, crispy pork carnitas, white fish in season, sauteed shrimp, cauliflower al pastor
corn tortillas, pico, charred salsa verde, escabeche, queso fresco, cilantro lime crema
+ $8 per person per additional selection
MAMA MIA | $34
pan tossed penne and cheese tortellini gluten free pasta options available on advance request
crimini mushrooms, roasted red peppers, spinach, sun dried tomatoes, pancetta
basil pesto, garlic cream and plum tomato marinara
garlic bread, shaved parmesan, red pepper flakes, extra virgin olive oil, chopped parsley
+ add $15 per guest to enhance with sautéed garlic shrimp and grilled herb chicken
CHEESE & PEPPER | $32
bucatini pasta, cracked black pepper, Pecorino Romano cream sauce
twirled in an aged parmesan wheel, herb brioche crumb sprinkle
MÁS PAELLA | $36
choice of 1
seafood - shrimp, mussels, clams
Valenciana - chicken thighs & Spanish chorizo
vegetarian – tri color peppers, artichoke hearts, shelling beans
all served with saffron rice and fresh parsley
POLENTA POUR-OVER | $30
creamy parmesan polenta with your choice of 1 slow braised short rib, red wine demi, cippolini onion balsamic roasted veggies in season, goat cheese, fresh herbs chimichurri shrimp
Italian sausage, plum tomato marinara
LATE NIGHT CRAVINGS | $30
choice of 2
chili cheese fries, queso blanco, onion, pickled things braised Wagyu street DAWG, mustard, ketchup, mayo, peppers chip & dip | house potato chips, crab pimento cheese
Spam fried rice, green onion wings, buffalo sauce, crumbled goat cheese
MISTER ROBATA | $37
choice of 2 proteins and 1 vegetable coconut yellow curry chicken miso salmon
bacon wrapped scallops
shrimp, fermented chile pesto sesame marinated flank lime marinated pork belly
shishito peppers
asparagus king trumpet mushroom squash in season
WOK ON | $30
choice of jasmine rice or chow mein noodles snow peas, king trumpet mushroom, sweet peppers, house kimchi, scallion, ginger, egg ground pork, marinated flank, tofu sesame, gochujang kewpie, soy
OXNARD
TACO TRAIL
Oxnard has the most tacos per capita in the U.S. In Oxnard, tacos aren’t just a menu item – they’re a culinary treasure. With dozens of taquerias, taco trucks and Mexican restaurants in town, tacos are the unofficial food of Oxnard (well, besides strawberries) Are you a #foodie on a mission to find the perfect taco? Here’s a map of our local’s top picks
CARVE IT
Carving stations require 1 chef per 50 guests A $250 per station facility charge will be added to the final bill Charges are per person unless otherwise indicated
salt and pepper prime rib, creamy horseradish, pan jus, dinner rolls | $1,000 each (serves 30)
roasted beef tenderloin, chimichurri, mushroom demi, dinner rolls | $600 each (serves 20)
Santa Maria style tri tip, pico, garlic rolls | $30
brined turkey, creamy giblet gravy, local citrus & cranberry chutney, dinner rolls | $21
leg of lamb shawarma, turmeric yogurt, pickled red onion, pita | $475 each (serves 20)
whole suckling pig, charred pineapple jam, five spice bbq sauce, King’s Hawaiian Rolls | $900 each (serves 30)
mojo marinated pork loin, orange marmalade | $380 each (serves 20)
togarashi seared tuna loin, charred chile jam, yuzu coconut cream | $40
grilled whole side of salmon, dill aioli, citrus gremolata | $27
ACCOMPANIMENTS | $7 per person per selection
roasted heirloom carrots, kale pesto
garlic ginger green beans
roasted brussels sprouts, yellow curry vin
roasted root vegetables in season
celery root puree
patatas bravas
country mashed potatoes
creamy polenta
chocolate chips, rainbow sprinkles, chopped nuts, crunched waffle cone, berries in season, whipped cream, chocolate and salted caramel sauces
BYO SHORTCAKE
lemon poppyseed cake, sponge cake, butter fresh local berries, berry compote, vanilla whipped cream
TARTS + TREATS
a fun display of cakes and pies and treats curated to satisfy everyone’s cravings
CHURROS Y CHOCOLATE
cinnamon sugar churros, dulce de leche, dark chocolate sauce, spiced whipped cream served with coffee and Abuelita
Evenings Together
DINNER BUFFET SERVICE
Based on a minimum of 30 guests For events with 29 or fewer guests an additional $15 per person will be added to the price Dinner buffets are served with regular & decaf coffee and organic teas
HERITAGE GRILL | $100
jalapeño corn bread and garlic rolls, creamery butter, Fillmore honey
butter lettuce, apple cider vinaigrette, blue cheese, shaved apple, pickled red onion
kale cabbage slaw, chipotle dressing
grilled marinated chicken, charred pineapple salsa slow cooked pork ribs, peach bbq, pickled shallots smoked tri tip, chimichurri
baked potato bar | sour cream, butter, green onion, cheddar cheese, chopped bacon
Santa Maria style slow cooked pinquito chili beans grilled vegetables in season lemon meringue mason jars, strawberry cobbler, fudge brownies
TUTTI A TAVOLA | $105
antipasti to share family style | olives, Calabrian chile, whipped ricotta grissini, flatbread
panzanella, grilled corn, tomatoes, sliced cucumber, shaved onion, red wine vinaigrette
tricolore salad, endive, arugula, radicchio, shaved parmesan, red wine vinaigrette
grilled chicken, kale pesto mornay
gemelli, fennel sausage, English peas, stewed grape tomatoes, garlic cream sauce
cioppino, Littleneck clams, mussels, white fish and shrimp, roasted tomato saffron broth
orzo risotto, foraged mushrooms, herbs
roasted cauliflower, lemon caper butter charred broccolini, Mediterranean salsa verde chocolate budino with crushed hazelnuts, tiramisu, fruit tarts
MANDALAY BEACH BAKE | $130
sourdough rolls, creamery butter
corn & poblano chowder
heirloom tomato salad, seasonal melon, mint, lime vinaigrette, cotija
seasonal shelling bean salad, grape tomato, chopped celery, Little Gem, herb garden vinaigrette
seafood boil pots | mussels, clams, shrimp, chorizo, corn cob
halves
grilled lemon, Old Bay
mojo marinated flank steak
grilled jerk chicken
seasonal vegetable brochettes
salt and pepper roasted peewee potatoes s’mores | jumbo marshmallows, Ghirardelli squares, honey graham crackers strawberry shortcake mason jars
BAJA ROAD TRIP | $110
shrimp and watermelon ceviche, jicama, chiles, cilantro, queso fresco, lime
The Original TJ Caesar optional action station
tortilla soup, garlic & onion crispy tortilla strips
Fish Taco Stand | wild caught fish a la plancha served with pico, cilantro crema, cabbage, escabeche, corn tortillas
chicken pipian verde, toasted pepitas, queso fresco adobo grilled skirt steak, chimichurri
street corn, chili garlic butter, queso fresco, cilantro Spanish rice
spiced refried black beans
Abuelita flan, churros, fresas con crema
CALIFORNIA FEAST | $125
preset on tables – hearth breads, herbed olive oil for dipping
Starters
Rancho Gordo white bean soup, kale and roasted garlic
grilled and chilled vegetable board, cracked black pepper, fresh parsley and Ojai olive oil
farro salad, market greens, Castelvetrano olives, crumbled
goat cheese, grape tomatoes, preserved lemon & herbs
Entrées
pan seared jidori chicken, mushroom demi
carved to order prime rib, red wine demi and chimichurri
seared salmon, sofritto
Sides
caramelized cauliflower, lemon caper butter
celery root puree
garlic smashed potatoes
Desserts
seasonal berry crisp, oatmeal cream pies, chocolate hazelnut
mousse
MARMETTA’S | $115
Hawaiian rolls, creamery butter
greens, radish, local citrus, sesame mango vinaigrette
ahi lomi lomi, cherry tomato, green onion, crispy wonton
mac salad, shaved heirloom carrot, pickle relish
Kalua pig, charred pineapple teriyaki, pickled cabbage
bulgogi beef short ribs, green onions, sesame
grilled local catch of the moment, pistachio pistou
Spam fried rice vegan or vegetarian on advance request garlic
ginger green haricot verts
sweet potato mash
pineapple upside down cake
banana pudding with chewy cookie crumble, whipped cream
mango coconut trifle mason jars
DID YOU KNOW?
Marmetta, Santa Cruz Island, an occasional surf break on the south side of the island known to surfers throughout Southern California It is located to the west of Yellow Banks and breaks primarily during winter south swells In the early 1960’s, legendary Santa Barbara surfer and filmmaker, George Greenough, coined the name of the surf spot after his parents’ sailboat, Marmetta
PLATED SERVICE
Plated dinner pricing is based on 3 served courses, salad, entrée and dessert based on a minimum of 30 guests For events with 29 or fewer guests an additional $10 per person will be added to the price For a 3-entrée selection the higher price will be charged to the full guest guarantee, limited to 2 protein items and 1 vegetarian/vegan Groups from 10 to 30 - inquire about the Ox & Ocean Private Dining Experience
Served with hearth bread, rolls and creamery butter, coffee & organic teas
Starter
tortilla soup, crispy tortilla, scallion | $14
tuna crudo, yuzu, ajiamarillo, radish, cucumber, avocado puree | $25
caramelized cauliflower soup, basil oil, brioche crumb, chives | $16
burrata, carrot jam, charred broccoli, kale pesto, pepitas | $19
Salad
Little Gem, black garlic Caesar, toasted brioche, queso fresco
organic greens, sage white balsamic vinaigrette, herb crumb, grape tomato, radish, parmesan
Bibb lettuce, pickled shallot, jalapeño buttermilk, pepitas, cotija
arugula, lemon vinaigrette, ricotta salata, shaved carrot, pistachio
baby spinach, feta, local strawberries, candied pecan, strawberry Champagne vinaigrette
soffrito | $92
braised short rib, parmesan polenta, caramelized cipollini, root vegetables in season, red wine reduction, crispy shallots | $92
filet mignon, julienne potato pave, charred broccolini, shallot demi | $100
grilled New York strip, rainbow fingerlings, roasted crimini mushrooms, chimichurri | $97
grilled pork chop, sweet potato puree, apple bacon chutney, braised greens | $94
sautéed quinoa, market vegetables, braised greens, chimichurri | $82
sweet pea risotto, sugar snaps, goats cheese, parmesan, pea shoots | $84
eggplant osso bucco, mushroom ragout, braised tomato, ricotta salata | $85
duet - beef tenderloin and lump crab cake, bordelaise, bearnaise, creamy whipped potatoes with melted leeks, grilled asparagus | $127
Dessert
strawberry shortcake with macerated strawberries, mascarpone, tangerine curd
dark chocolate budino, marshmallow cream, graham cracker crumble
classic cheesecake, lemon curd, crushed pistachios, berries in season
fruits in season, puff pastry, sabayon
butterscotch pot de crème, candied pecans, whipped cream
Bar Sips
per 75 guests is provided
on bars a $750 minimum beverage revenue is $250 per bar charge will apply t to extend beyond 5 hours Per hour prices are rson and include beer, soft drinks and mixers
PACKAGES
ay Sapphire, 1800 Silver, Bacardi Superior, Jack it Bourbon, Johnnie Walker Black, Cordials Michelle Sparkling Brut, Daou Chardonay and udes below selection of beers
7 54 al hour - $12 per person per hour
nds
Hendricks, Casamigos Blanco, Ron Zacapa, Bourbon, Jameson, Glenmorangie 10 year mpagne Perrier Jouet, Iconoclast Chardonnay includes below selection of beers
5 63 al hour - $15 per person per hour
ra, Coors Light, Modelo Especial, Modelo one 805, Topa Topa Cheifs Peak IPA, Ventura g Rotating Selection ouse wines to include 2 Whites, 2 Reds and
8 al hour - $11 per person per hour
BY CONSUMPTION PRICING
Gold Brand Cocktails - $15
Platinum Brand Cocktails - $17
Beer Selections
Domestics
Michelob Ultra, Coors Light - $8
Premiums & Craft
Modelo Especial, Modelo Negra, Firestone 805 - $9
Topa Topa Brewing Cheifs Peak IPA, Ventura Coast Brewing Company Rotating Selection - $12
House Red and White - Per glass - $10
Soft Drinks & Bottled Water Per drink - $5
SPECIALTY COCKTAILS | $19 per drink
Up to 2 for your hosted bar enhancements, not available in conjunction with no host bars
My Paloma | Casamigos, Fresh Grapefruit juice, grapefruit bitters, fizzy water, tajin salt rim
Mezcal Mule | Joven Mezcal, Passionfruit, Fever Tree Ginger Beer, Fresh Lime
Adults Only Agua Fresca | Ventura Spirits Haymaker’s Vodka, Cucumber watermelon Agua Fresca made in house, mint
Patio Spritz | Ventura Spirit’s Amaro Angeleno, Sparkling wine, fizzy water, orange
Ox Old Fashioned | Bulleit, Muddled Strawberry, Simple Syrup, Bitters
Garden Smash | Ventura Spirit’s Wilders Gin, Muddled Blueberry, basil simple syrup, lemon, fizzy water
The Luchata | Ron Zacapa Rum, House Cold Brew, Horchata
GARDEN TO GLASS WITH VENTURA SPIRITS
While exploring the hillsides of Ventura County, one finds themselves immersed in the aromas of the native plants and awed by the beauty of the sprawling agricultural landscape that seems to run all the way to the ocean. As distillers here at the doorstep to the central coast, Ventura spirits strives to incorporate the coastal sages and roots that define the regions while utilizing the strawberries, citrus and more form the enormous agricultural bounty of our home They use that which surrounds us in a meaningful way Here at Zachari Dunes, we partner with our local brewers, vintners and distillers, such as Ventura spirits to offer our guests a taste of our region
Smile, There's Wine
PER BOTTLE
Bubbly
Mercat Cava Brut Nature, Spain - $38
Domaine Ste.Michele Brut, Washington - $75
Perrier Jouet, Champagne - $120
White
Zenato Pinot Grigio, Italy - $39
Scheid Sauvignon Blanc, Santa Ynez - $47
Daou Chardonnay, Paso Robles - $49
Rombauer Chardonnay, Carneros - $95
Red
Daou Cabernet, Paso Robles - $48
Kunin Pape Star Rouge Syrah, Santa Ynez - $85
Boen Pinot Noir, Russian River - $121
Justin Cabernet, Paso Robles - $85
FAQ's
FREQUENTLY ASKED QUESTIONS
1.WHAT
IS A BEO?
A BEO is a Banquet Event Order, a secondary contract outlining your final food and beverage selections, set up specifications, event and agenda details Your Catering or Event Manager will create your BEOs and send to you for review on or before 21 days prior to the date of your arrival For extensive set ups or on request a diagram will be created and sent in conjunction with your BEOs BEOs will be sent to you for an e-signature via Sertifi and are to be returned no later than 7 business days prior to arrival BEOs are sent out to our Banquets and Culinary teams so they can execute a flawless event
2.WHEN
DO I SEND IN MY GUEST COUNT?
Preliminary guest counts are submitted 10 days prior to your arrival The final guest count guarantee is due 4 business days prior to your event by 10 am If the guarantee is not submitted to the hotel by 4 business days prior we will charge the amount indicated as the “AGR” number on your BEO The guaranteed guest count cannot be reduced after the 4day deadline. For your convenience, we will set up the venue and prepare food for 3% over the final guaranteed number of guests. Additional guests above the guarantee will be billed to your master account. Additional details regarding guarantees can be found in the Terms & Conditions of the Sales or Event Agreement.
3.WHAT
ARE THE ADDITIONAL CHARGES?
Food, beverage and meeting room/venue rental are subject to a 24% taxable facility charge/gratuity. A portion of this charge (18%) will be fully distributed to team members as a gratuity The remaining portion (6%) is being used to pay for administrative costs associated with the event Facility charges for food station or bar set ups are charges added to your event which will pay for costs incurred by the hotel in connection with additional equipment, administration and staffing for the event These charges are solely retained by the hotel and are not distributed to employees Food station facility charges are $250 per station and bar/cash bar facility charges are $250 per bar We require 1 bar per 75 guests Sales tax is currently 9 25% Additional charges may apply for changes made to your event less than 72 hours in advance or for extensive changes made after the room/venue has been set.
4.MAY I BRING OUTSIDE FOOD OR BEVERAGE TO MY EVENT?
Due to our licensing outside alcoholic beverages are prohibited in the resort’s event space Outside food and/or non-alcoholic beverages may not be brought into the hotel, with the exception of approved wedding or celebration cakes Limited exceptions require advance approval, in writing, via your Sales, Catering or Event Manager
5.WHAT IF MY GUESTS HAVE FOOD ALLERGIES OR DIETARY RESTRICTIONS?
We are able to accommodate Vegan, Vegetarian and Gluten Free meals with advance notice Many of our buffet menus have been created with a variety of diets in mind Should any of your guests have food allergies please inform your Catering or Event Manager the name of the guest and the nature of their allergies so our culinary team can make the necessary arrangements. On request, we can provide full details on the ingredients of items served to your guests.
6.WHEN CAN I SET UP FOR MY EVENT AND HOW LONG DO I HAVE TO CLEAN UP AT THE END?
Venues will be held for your use exclusively based on the time/s outlined within your Sales Agreement and therefore, alternate events may be scheduled prior to and/or after your event. Teardown is to begin immediately following the event’s conclusion based on your Sales Agreement. Hotel does not assume any responsibility of items left in public areas or function rooms The function area shall be left in the same condition you found it or clean up charges may apply Should additional set-up and/or tear-down time be needed please notify your Sales, Catering or Event Manager at the earliest opportunity In the event of availability, prevailing additional facility fees may apply
7.ARE THERE ANY RESTRICTIONS TO HOW WE DECORATE THE ROOM?
9.CAN I BRING IN MY OWN AUDIO VISUAL EQUIPMENT?
We have partnered with AV Masters to provide onsite services for our meetings and events, including wired and wireless internet access. Should you decide to hire an outside company or bring in your own Audio Visual equipment, liaison fees will apply to your final bill.
EVENT ENHANCEMENTS
VIP Meeting set up (pads, pencils, candies) - $10 per guest stage riser - $300 per day dance floor - $5 per section ($80 for 12x12/$180 for 24x24) market umbrellas - $100 each plus delivery charges heaters - $150 each plus delivery charges floor-length linen - $10 per table
Any other questions please ask! Our team is here to help you create a memorable event for you and your guests
