Tablescape overlooking the mountains with candles, greenery and plates set for a dinner party

 
WHO WE ARE

Crowd Pleasing Events &
Offsite Catering


Our mission at Trust Restaurant Group is to work closely with you on crafting the food and beverage experience that’s right for you and your guests. We focus on the details because we know that is what makes a wedding, corporate event, or private party stand apart from the rest. We offer a variety of options from casual lunch to tray passed hors d’oeuvres, a Santa Maria-style BBQ, interactive stations, or a plated meal.



 
WHO WE ARE

Crowd Pleasing Events &
Offsite Catering


Our mission at Trust Restaurant Group is to work closely with you on crafting the food and beverage experience that’s right for you and your guests. We focus on the details because we know that is what makes a wedding, corporate event, or private party stand apart from the rest. We offer a variety of options from casual lunch to tray passed hors d’oeuvres, a Santa Maria-style BBQ, interactive stations, or a plated meal.


Plated Sample Menu


FIRST COURSE OPTIONS
winter citrus salad
spicy almond meringue, whipped goat cheese

little gem salad
danish blue dressing, onion, pear, pepita crunch

burrata + fig mostarda
brioche crouton, candied walnuts, arugula
SECOND COURSE OPTIONS
marinated ahi tuna
avocado olive smash, sesame tuile, radish, grapefruit

rigatoni bolognese
grana padana, fresh herb

maine lobster salad
butter lettuce, pickled celery heart, challah crouton
black truffle vinaigrette

THIRD COURSE OPTIONS
herb stuffed gonestraw chicken airline
braised torpedo onion, king trumpet mushroom, whipped potato, sherry herb jus

wood grilled bone in pork tenderloin
charred fennel purée, pickled gala apple,
charcoal roasted fingerlings

14oz ribeye
oven dried tomato, green onion creamers, rainbow chard, vincotto

wood grilled duck breast
ancient grain stir fry, snap pea, marinated kohlrabi, soy, grilled green onion

5 day miso marinated sea bass
pickled baby carrots, cabbage slaw, red onion, lime

wood grilled salmon
curry rice, wild leek emulsion, spinach, cilantro

Plated Sample Menu


FIRST COURSE OPTIONS

winter citrus salad
spicy almond meringue, whipped goat cheese

little gem salad
danish blue dressing, onion, pear, pepita crunch

burrata + fig mostarda
brioche crouton, candied walnuts, arugula
SECOND COURSE OPTIONS
marinated ahi tuna
avocado olive smash, sesame tuile, radish, grapefruit

rigatoni bolognese
grana padana, fresh herb

maine lobster salad
butter lettuce, pickled celery heart, challah crouton black truffle vinaigrette

THIRD COURSE OPTIONS
herb stuffed gonestraw chicken airline
braised torpedo onion, king trumpet mushroom, whipped potato, sherry herb jus

wood grilled bone in pork tenderloin
charred fennel purée, pickled gala apple, charcoal roasted fingerlings

14oz ribeye
oven dried tomato, green onion creamers, rainbow chard, vincotto

wood grilled duck breast
ancient grain stir fry, snap pea, marinated kohlrabi, soy, grilled green onion

5 day miso marinated sea bass
pickled baby carrots, cabbage slaw, red onion, lime

wood grilled salmon
curry rice, wild leek emulsion, spinach, cilantro

Santa Maria Style BBQ Menu

Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California.
PROTEINS
pick your proteins

tri-tip

whole chicken

baby back ribs

salmon
TRADITIONAL SIDES ALL INCLUDED
garden salad
seasonal dressing

pinto beans

macaroni salad or mac & cheese

potato salad or baked potato with fixin’s

garlic french bread
 

     
    OUR VENUES

    Location matters.

    Our portfolio includes four distinct restaurants located in a few of San Diego’s most storied neighborhoods. Combining high design with our ethos of approachability and hospitality, each space is carefully crafted to cater to a variety of different event needs and desires. From private rooms or partial buyouts to full venue rentals, we’re excited to host your wedding, corporate event, or private party.

     

    TRUST Restaurant

    Hillcrest


    CAPACITY
    patio
    48 seated 80 standing

    dining room
    56 seated 80 standing

    full venue buy out
    80 seated 140 standing

    square footage
    1,260 dining area

    Fort Oak

    Mission Hills


    CAPACITY
    patio
    40 seated 100 standing

    dining room
    66 seated 100 standing

    chef’s counter
    15 seated

    full venue buy out
    100 seated 200 standing

    square footage
    2,707 dining area

    Rare Society

    University Heights
    + Solana Beach

    CAPACITY
    patio
    22 seated 48 standing

    dining room
    84 seated 165 standing

    full venue buy out
    106 seated 213 standing

    square footage
    1,000 dining area

    Cardellino

    Mission Hills


    CAPACITY
    patio
    40 seated 65 standing

    dining room
    125 seated 230 standing

    private dining room
    14-16 seated

    full venue buy out
    165 seated 295 standing

    square footage
    2,215 dining area
     

    We focus on the details
    because we know that's what
    makes a great event.

    MEET CHEF BRAD WISE

    From his roots as a kid cooking in the kitchens of New Jersey to his journey into a nationally-acclaimed chef and restaurateur, Chef Wise has always created dishes that are an extraordinary reflection of the season, region and himself.


    Since 2016, he’s captured the hearts and palates of San Diego’s restaurant industry influencers and foodies and won countless awards with the opening of his restaurants Fort Oak, named Critic’s Pick Best New Restaurant of 2019 by San Diego Magazine and “Buzziest Restaurant in San Diego” by Conde Nast Traveler, and Trust, Critic’s Pick Best New Restaurant of 2017 by San Diego Magazine. The San Diego Union-Tribune named Wise “Chef of the Year” in December of 2019. Most recently, he’s unveiled four new Trust Restaurant Group ventures, Rare Society, Cardellino, Mr. Trustee Creamery, and The Wise Ox Butcher + Eatery.


    In chef Brad’s hands, local ingredients and nearby Baja traditions combine with tastes from his childhood to give guests jaw-dropping dishes they may know, on a level they could never achieve at home: wood-fired tastes with artisanal twists, house-made charcuterie and house-smoked meats, and shareable, seasonal dishes that declare plating high art—just to name a few.

     
     
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