Meet by the sea.

Meetings and events at L'Auberge Del Mar are sure to exceed all of your expectations. Our dedicated event services staff caters to all of your needs, caring for each and every detail. Our fresh approach to banquet service means that long lines and generic plating are a thing of the past. Instead groups enjoy individually garnished servings placed in beautiful Villeroy and Boch china served on stunning display stations or a-la-minute elegant-plated meals. 

Personally tailored banquet menus created by Executive Chef Paul McCabe are guaranteed to entice, utilizing modern techniques with an emphasis on regional and seasonal organic ingredients from local farmers. Menus also feature free range meats and sustainable seafood, keeping with a focus on health-conscious fare. 

Chef Paul McCabe and renowned architect Michael Bonadies have designed a state-of-the-art kitchen equipped with 100% recycled vinyl/pvc flooring, energy efficient lighting and equipment to release significantly less pollutants from the exhaust hood. Additionally, Chef McCabe has instituted an aggressive recycling program. All used oil will be donated to be converted into Biodiesel fuel and the kitchen will exclusively use biodegradable to-go boxes.

 

 

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