A delicious departure from routine.
There’s an epicurean buzz around every gourmet affair curated by Coastal Catering by Island Hotel. With a fresh take on local, seasonal cuisine and a masterful catering team who handles every detail from floral arrangements to entertainment, word is quickly spreading about our exceptional style. From the biggest corporate gala to the most intimate dinner parties, you’ll be partnered with the best. To contact Coastal Catering for your next event please contact us at 949-760-4926.
COASTAL LIFESTYLE | FLAWLESS EXECUTION | SEASONAL DISHES
We do Newport Beach social events like few can. Choose from one of our hotel’s grand coastal venues or intimate settings—even host hip, tableside mixology at Aqua Lounge. We have the best offsite locales too. Our Irvine Company-connections secure high-rise spots— from fashionable Fashion Island to retail spaces and more. You pick and we’ll bring the dream team.
CREATIVE VENUES | PERSONALIZED TOUCHES | SOPHISTICATED ELEGANCE
We can uniquely host an array of charity galas and accommodate guest lists of all sizes. Our culinary team will create a menu of imaginative delicacies to match your gala setting and theme perfectly. Executive Chef David Man will let seasonality drive the dishes, while you mingle and support the cause.
EVENT PLANNING SERVICES | INSPIRED MENUS | COLLABORATIVE APPROACH
Hosting a party at one’s home is wonderfully effortless with Coastal Catering by Island Hotel. We can transform a space with everything from art and lighting to florals and entertainment, or we can subtlety dress up a residence. Furthermore, your guests will be treated to a culinary experience that rivals Newport’s best restaurants.
CONTEMPORARY CUISINE | ARRAY OF VENUES | ADVANCED A/V TECHNOLOGY
Coastal Catering by Island Hotel is centered at the heart of Newport Beach’s business towers. We keep company with the area’s top corporations and know how to make serious business a catered breeze. Our corporate events always have a fresh culinary feel and are 180 degrees from any kind of banquet menu.
MEET OUR TEAM
David oversees all culinary operations for Island Hotel and off-premise events with Coastal Catering. With a local, farm-to-fire approach, he’s always driven by fresh flavors. “My cuisine allows the main ingredients to speak for themselves.”
There is simplicity to his dishes, but with globally inspired techniques and products. “I like classic dishes, but give them a California-coastal twist.” Executive Chef at the hotel for several years now, David truly brings a restaurant, foodie-type experience to every catered event.
DIRECTOR OF COASTAL CATERING
With more than 20 years of experience, Robbie Glowczwski operates with one goal: setting the standard for outstanding culinary experiences. His intimate knowledge of the local area and trending hot spots for off-site events affords him exclusive access to premier locations—from Newport high-rises to extravagant yachts—for events that rival Orange County’s top restaurants. His passion for food and wine translates into interactive culinary adventures with unique combinations of sights, sounds, entertainment and cuisine to delight all of the senses. The result? Extraordinary service far beyond what guests can imagine.
CLAM BAKE WITH A SOUTHERN CALIFORNIA FLAIR (BUFFET)SALADS: Organic Baby Greens
Chopped Summer Salad
Classic Caesar Salad
Chilled “Peel and Eat” Shrimp with Trio of Sauces
ENTREES: (ACTION STATIONS) Grilled New York Strip Loin with Sauce Vierge
Grilled Chicken Thighs and Pineapple Habanero BBQ Sauce
Steamed Clams, Mussels, Shrimp, Sausage and Lobster in Old Bay Broth
Roasted New Potatoes with Sea Salt and California Olive Oil
Corn on the Cob: So Cal Style with Aioli, Fresh Limes and Chile Limon
TO END THE EVENING:
California Strawberry Short Cake
Brownies and Blondies
S’mores Kits (build your own at the fire pits)
Summer Berry Cobblers
CUSTOM DINNER MENU FOR POLITICAL FUNCTIONTray Passed Hors d’oeuvres
Roasted Beet Salad with Drake Farms Goat Cheese
Candied Marcona Almonds, Organic Petite Lettuces
California Olive Oil and Sherry Gastrique
Baby Wedge and Dungeness Crab Salad
with Point Reyes Blue Cheese, Bacon Lardon, Cucumbers
Cream of Butternut Squash Soup
with Essence of Curry and Kettle Popcorn
Potato and Leek Soup
with Rock Shrimp and Truffles
THIRD COURSE: Red Wine-Braised Short Ribs on Potato Puree
Chilean Sea Bass on Herb Farro
Melange of Baby Root Vegetables and Kale
Petite Filet of Beef on Truffle Risotto
Roasted Black Cod on Mushroom Ravioli
Asparagus, Rainbow Carrots and Wild Mushrooms
Red Wine Pear Torte
Warm Molten Valrhona Chocolate Cake
with Peppermint Ice Cream
Tableside Coffee Service
Waiters to pour clients wine