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Established 1984
Private Event Package
Marcos Luciano,President / Proprietor
Martin San Roman, Executive Chef
Email: [email protected]
Restaurant 619.231.6771
Marcos mobile 619.254.5430
Chef Martin mobile 619.289.6030
Fax 619.696.0861
956 Broadway circle San Diego, CA. 92101
www.DobsonsRestaurant.com
Experience Fine Dining in a Casual Atmosphere.
DOBSON’S, a hidden treasure in the Downtown/
Gaslamp Quarter of San Diego!
Owner Paul Dobson "works a room better than Sinatra", which
explains why this "local tradition" downtown remains, "after all
these years", a "high-powered, hobnob spot"; the Cal kitchen
"serves up delicious, innovative food, along with old standbys".
"Have the mussel bisque and think of heaven".
Zagat Survey
2004
Private and Semi-Private Dining available for groups from 18-65
People
Groups under 18 people can order directly from the existing menu
with a confirmed reservation
Exclusive use of Dobson’s Restaurant is available on select nights
based on approval;
food and beverage minimums and restaurant fees apply
Corporate Events:
We are only a short walk from San Diego’s
the Convention Center and a great location
for your group's business lunch or dinner
Social Parties:
Pre-Opera Dinners, Spreckels or Lyceum
Theatre Theme Parties
Special Occasions:
Rehearsal Dinners, Anniversary Parities, Retirement Dinners
Private Dining Includes the following special touches:
Personalized Menus Created Just for you!
Flowers Arrangements and Candles
Distinguished Dining Table
Tailored Dining Tables from 2 to 20 people
Private Servers and Attendants
Guests can order one the night of event from a Limited Hand Selected Menu
Owner Mr. Paul Dobson available on site
Private Event Menu # 1 $45.00 Per Person Applicable state sales tax and 20% service charge
Dobson’s Famous Sourdough Bread and Butter served butler style
Starters
Dobson’s mussel bisque en croûte Or
Mixed green salad citrus dressing
Entrees
Ravioli trio Wild mushroom, roasted vegetable, four cheese, tomato sauce
Or
Oven roasted salmon Honey lemon black pepper glaze, vegetable sauté
Or
Boneless Ribeye Steak 6 oz Bleu cheese, mushroom sauce, mashed potatoes, vegetables
Dessert
Vanilla Crème Brûlée Or
Homemade Chocolate Brownies with raspberry sauce and ice
cream
Private Event Menu # 2 $55.00 Per Person Applicable state sales tax and 20% service charge
Dobson’s Famous Sourdough Bread and Butter served butler style
Starters
Dobson’s mussel bisque en croûte Or
The original Caesar salad
Entrees
Fresh Red Snapper With tomato, capers and green olive sauce .Served over cilantro rice and roasted
eggplant Or
Breast of chicken Stuffed with manchego cheese and prosciutto, fresh herbs, with mushroom demi sauce
,side of green beans and rosemary potatoes Or
Braised Short rib With red wine, black olive and ancho chile sauce. Served over mashed potatoes, and
fresh vegetables
Dessert
Homemade Chocolate Brownies with raspberry sauce and ice
cream Or
Tiramisu cake with caramel sauce
Private Event Menu # 3 $65.00 Per Person Applicable state sales tax and 20% service charge
Dobson’s Famous Sourdough Bread and Butter served butler style
Starters
Dobson’s mussel bisque en croûte Or
Bibb salad With bacon, watercress, tomatoes and homemade ranch dressing
Entrees
Filet mignon With shallot demi sauce. Side of Mashed potatoes, and fresh vegetables
Or
Baked fresh salmon Stuffed with goat cheese and Crabmeat. Served over saffron Risotto and green beans,
champagne beurre blanc sauce Or
Shrimp wrapped in bacon With habanero Jack Daniel’s BBQ sauce and rosemary potatoes and green beans
Dessert
Homemade Cheese cake with raspberry sauce Or
Crepes with caramel sauce and walnuts
Vegetarian Entrée (applies to the 3 menus) upon request on advance
Fresh grilled vegetable lasagna with arrabiata sauce and cheese gratine
Specialty Reception Items
Imported and Domestic Cheese Display Elegantly displayed cheeses from around the world,
Fresh Fruit, Berries and Assorted Breads and Crackers
$9.00 per person
Avocado Hummus and pita chips $5.00 per person
Tray Passed Hors d’oeuvres (Minimum order 15 pieces of each)
Spoon with fresh salmon tartare
$2.25 each
Oyster shot with clamato $2.25 each
Mushroom stuffed with bleu cheese mousse and cranberry $2.25 each
Mini manchego and prosciutto quiche $2.25 each
Smoked salmon crouton with cream cheese and capers $2.25 each
Mini anchovies and cheese pizza $2.25 each
Cucumber and fresh fish ceviche $2.25 each
We can create and upscale menu upon request and we can plan your personal menu
or ideas with a meeting with the chef
All Food and Beverage Prices are subject to 20% Service Charge and State Sales Tax
Prices subject to change without notice
DOBSON’S Entire Restaurant:
Should you wish to utilize Dobson’s Restaurant exclusively for your event, the
following minimums and service fees apply:
The upper level of Dobson’s comfortably accommodates 42 people
Use of upper and lower levels will accommodate up to 62 people
Food and Beverage Minimums Monday-Thursday Evenings $1,500.00++
Friday and Saturday Evenings $2,000.00++
Sunday $2,500.0.00++
++Indicates applicable state sales tax and 20% service charge
Restaurant Rental Fee (This fee only applies to the complete buy-out of the restaurant)
Monday-Thursday $800.00
Friday and Saturday $1,000.00
Sunday $800.00
Celebrity Chef
Martin San Roman
Chef Martin San Roman brings
to Dobson's a vast array of
international culinary
experience and culinary
creativity. Born in Mexico City,
he graduated from L'Ecole
Lenôtre in Paris, France. His
experience in Fauchon and Le
Meridien Hotels in Paris, the
London Hilton and the San
Diego Westgate led him to his
role as chef owner of Tour de
France and Rincon San Roman,
both in Tijuana, Mexico. His
cooking show with the Televisa
Network ran for eight years
with a strong following on both
sides of the U.S. - Mexico
border. San Roman has
traveled the world representing
Mexican classic and modern
cuisine in Belgium, Canada,
Chile, Costa Rica, England,
France, Germany, Guatemala,
Japan, Russia, Singapore, Spain,
Switzerland, and the United
States, and he has received
more than 250 awards from 12 different countries. He was head chef in charge of gala dinners for
the Mexican Presidency at the World Economic Forum in Davos, Switzerland; a member of the
Mexico Culinary team in the Bocuse D'Or World Cuisine Contest, the "World Cup of Cooking
Competitions"; Guest Chef Instructor for the European Commonwealth chefs in Brussels, Belgium;
team adviser for the Culinary Olympics in Erfurt Germany. Chef San Roman is a member of
Mexico's Vatel Club; Academie Culinaire de France; Societe des Cuisiniers de Paris, and the
American Culinary Federation, he was spokesperson for Tijuana Inovadora 2012, and he is a Chef
Consultant for Restaurante Parilla Argentina El Diego supervising the successful opening of six
restaurants throughout Mexico City and Monterrey, Mexico. Chef Martin San Roman brings a
refreshing fusion approach to Dobson's California-French cuisine.
Dobson's Mezzanine 2nd level
209 208
210
207
Service 206
Area
212 Stairs
213 205
204
214
X
203
215
201
202
Dobson's Bar Area 1st level
Bar
Front Desk
Entrance
Our main dining room holds approximately 42 people.
It is a semi-private, open/loft-style mezzanine
Fees / Payment Terms Upon confirmation of your event date, Dobson’s requires a non-refundable $500 deposit to secure the date. A credit card authorization
form and contract will be created for the event. Both forms will need to be completed, signed and returned within seven (7) days to secure
the date.
Cancellation policy :
All cancellations must be made with Paul Dobson or Marcos Luciano. We require a 72-hour advance notice for all cancellations. In the event
of a cancellation made after the required 72-hour advance notice, the credit card on file used for confirmation will be charged 100% of menu
cost for contracted number of guests, 20% gratuity and room rental fee.
The balance is due in full on the day of the event. All payments are to be made by cash or
approved credit card.
Payment Information
Party name ________________________________________________
Card Type _________________________________________________
Card Number ______________________________________________
Expiry Date _______/__________/_________
Name on Card _____________________________________________
Method of Payment on Day __________________________________
Date _________/_____________/______________
Authorized Signature ________________________________________
I agree to the terms and conditions and quotation provided by Dobsons Bar & Restaurant.
SIGNATURE:………………………………………DATE:……………………..……. SIGNED
BY:…………………………POSITION (If applicable):………………………… Please sign and
complete the details above and fax to 619-696-0861 Should you need any further assistance please
contact: Administration Office on: 619-231-6771 option 2 (administration) or email
