Private Dining

Thank you for considering El Nido for your special event.

Whether you are interested in a semi-private gathering, or something that requires the entire restaurant, El Nido is happy to customize our rooms, menu and pricing to your needs.

We can provide your group with a set menu or a menu with several selections from which to choose.  If you would like more information please leave us your contact information in the form below and we will call you back.

Our Kiva Room is intimate and can seat up to 16.  Our covered outdoor patios are seasonally available. For larger parties we will use our elegant dining room with expedition kitchen.


Sample Menu #1

$110 per person

First Course (Choose One)

POACHED PEAR SALAD

arugula, endive, candied walnuts, gorgonzola, pomegranate vinaigrette

ROASTED BONE MARROW

tomato jam, crostini

Potato & Leek Soup

chives, crème fraiche

Second Course (Choose One)

PRIME RIB

roasted garlic mashed potato, grilled broccolini, au jus, horseradish cream

HALIBUT

poblano risotto cake, butter braised leeks, beurre rouge

KUROBUTA PORK CHOP

roasted sweet potato, walnuts, poached rennel, chimayo red chile

CHILE RELLENO

rarro, maitake mushrooms, leeks, chevre, butternut squash puree

Third Course (Choose One)

RED VELVET CAKE

chocolate ganache

BOURBON BREAD PUDDING

apricot compote, vanilla ice cream

LEMON TART

toasted meringue, pomegranate coulis


Sample Menu #2

$150 per person

Supplemental Caviar Service

$110

caviar, eggs, chives, crème fraiche, blini

Optional Wine Pairing

$65

First Course (Choose One)

LOBSTER BISQUE

lobster claw, chives

HAMACHI CRUDO

lemon puree, pickled fresno pepper, grapes

PINE NUT ENCRUSTED WARM CHEVRE SALAD

butterleaf lettuce, belgium endive, dried figs, pomegranate vinaigrette

Wine Pairing

FAILLA CHARDONNAY

sonoma coast, california 2018

Second Course (Choose One)

ELK TENDERLOIN

boursin mashed potato, baby turnips, apricot chutney

RED SNAPPER

green onion and black pepper risotto, fennel, aji amarillo beurre blanc

DUCK BREAST

farro, braised red cabbage, cherry and port demi-glace

MUSHROOM, RICOTTA & SPINACH RAVIOLI

parmesan cream, herbs, white truffle

Wine Pairing

FRISCHENGRUBER FEDERSPIEL GRUNER VELTLINER

wachau, austria 2018

RENE LEQUIN-COLIN LA COMME

santenay, france 2019

Third Course (Choose One)

TRIPLE CHOCOLATE MOUSSE CHEESECAKE

almond tuille, pomegranate coulis

MEYER LEMON TART

candied orange peel, macadamia and anise brittle

Wine Pairing

JORGE ORDONEZ VICTORIA #2

malaga, spain 2018

FONSECA 20 YEAR PORT

douro valley, portugal nv