Brut Rosé, Champagne

'L'atavique Tradition, Grand Cru Brut Nature

For smaller groups the North patio can provide an intimate reception space while enjoying the city views.

8th Floor: Rooftop North

Take your event outside and be one with the sunset. This open air rooftop space is perched on the 8th floor, with the San Diego skyline as your backdrop.

8th Floor: Rooftop South

Just a few steps away from the restaurant is our lounge to welcome guests to a reception area with cozy furnishings and ample space for mingling.

Reception Lounge

Go big or go home. Imagine the Callie experience, now imagine it just for you!  We hold buyouts for everything from corporate events to weddings.  Let us craft this ultimate event experience for you today!

Full Restaurant Buyout

The Dali Room is our private room and is equipped with a long table to seat up to 18 guests. The private room is located adjacent to the kitchen and faces the dining room, which can be viewed through the sliding glass doors.

Dali Room

Chill a champagne flute by placing it in the freezer for 5–10 minutes or filling it with ice water while you prepare the cocktail. Place 3 fresh raspberries and the fine caster sugar in the bottom of a small mixing glass or shaker. Muddle gently until the raspberries break down and release their juices and the sugar dissolves, creating a slightly pulpy purée.

Prepare glass and raspberries

Add the optional orange liqueur (1/2 tsp) and the fresh lemon juice (1/2 tsp) to the muddled raspberries and stir to incorporate. These tiny additions brighten the fruit and balance the Champagne; omit the liqueur for a drier, lower-alcohol version.

Add small flavor boosters

Empty the ice or water from the chilled flute. If you prefer a clearer presentation, briefly double-strain the muddled raspberry mixture through a fine mesh strainer into a small pour vessel to remove seeds and large pulp pieces; alternatively, leave the small pulp in the flute for a rustic look.

Remove ice and strain

Pour 6 fl oz (about three-quarters of a standard bottle’s pour for two) of well-chilled Billecart-Salmon Brut Rosé slowly into the flute over the back of a spoon or down the side of the glass to preserve effervescence and avoid excessive foaming. Gently stir once with a bar spoon to lift the raspberry purée into the wine evenly, being careful not to flatten the bubbles.

Top with Champagne

Twist a lemon peel over the surface of the glass to release its oils, then drop the twist into the flute or rest it on the rim. Add a whole raspberry on a cocktail pick or gently drop one into the glass as a floating garnish. Serve immediately while the Champagne is lively.

Garnish and serve

Serve 1 flute per person. This preparation is ideal as an aperitif or to accompany light seafood, fresh strawberries, or soft cheeses. For multiple servings, scale raspberries and sugar proportionally and top each flute individually to preserve carbonation.

Serving suggestion

Billecart-Salmon Brut Rosé Champagne

Fresh raspberries

Champagne-compatible sugar (fine caster sugar)

Orange liqueur (optional, e.g., Cointreau)

Fresh lemon juice

Ice (for chilling glass or shaker)

Lemon twist (garnish)

Whole raspberry (garnish)

Chill the bottle thoroughly for at least 3 hours in the refrigerator (recommended 4–6°C / 39–43°F) or 30–60 minutes in an ice bucket filled with equal parts ice and cold water. Proper chilling ensures the Brut Nature’s fine mousse and balance of acidity are showcased.

About 15 minutes before serving, transfer the bottle to the cooler part of the fridge or keep in the ice bucket so it remains at serving temperature but not overly cold — this helps aromas open while preserving effervescence.

Remove the foil and loosen the wire cage while keeping your thumb over the cork. Tilt the bottle at a 45° angle away from people and fragile items. Hold the cork and cage firmly, twist the bottle (not the cork) slowly to ease the cork out with a gentle sigh rather than a pop. Aim for a quiet release to preserve bubbles and avoid spillage.

Opening the bottle

Use clean, chilled champagne flutes or tulip glasses. Rinse briefly with cold water and invert to drain if you’re chilling them in the fridge; avoid soapy residue which can kill bubbles.

Pouring technique: Tilt the glass slightly and pour the Champagne slowly down the side to preserve the mousse. Fill each flute about two-thirds full (roughly 100–120 ml per flute for a 750 ml bottle yielding ~6 servings) to allow the wine’s aromatics to concentrate at the rim.

Optional garnish: If desired, finish each flute with a delicate lemon twist or a thin apple slice placed on the rim. For a Brut Nature like L'atavique Tradition, keep garnishes minimal so the wine’s pure fruit, mineral notes, and finish remain central.

Service & pairing notes: Serve immediately after pouring. Brut Nature (no dosage) is dry and highlights acidity, chalky minerality, and ripe orchard fruit; pair simply with oysters, raw shellfish, lightly cured salmon, creamy cheeses (in small amounts), or delicate canapés. Recommend ~6 servings per bottle.

L'atavique Tradition, Grand Cru Brut Nature (Champagne)

Champagne flutes (chilled)

Lemon twist or thin apple slice (optional garnish)

Fill a cocktail shaker with ice. Add 1.5 oz gin, 0.5 oz fresh lime juice, 1.0 oz grapefruit juice and 0.5 tsp simple syrup. Shake vigorously for 12 seconds until well chilled. Strain into a chilled Collins or highball glass filled halfway with fresh ice. Top with 2 oz club soda and gently stir once to combine. Garnish with a grapefruit wheel or twist and a mint sprig if desired. Serve immediately.

Shake and Serve

Toss halved cherry tomatoes, mini mozzarella balls and basil with 2 tbsp olive oil, 1 tsp sea salt and 1/2 tsp black pepper. Arrange crostini on a platter, top each with a spoonful of the tomato-mozzarella mix, drizzle with a little balsamic glaze and finish with a small basil leaf. Makes about 16 crostini.

Caprese Crostini

Mix softened cream cheese with chopped fresh dill and a pinch of black pepper. Spread about 1 tsp of the dill cream cheese on each crostini, layer with a thin slice of smoked salmon, top with a few capers and a sliver of cucumber. Arrange on tray and chill until service.

Smoked Salmon Bites

Spread 1/2 tsp fig jam on each crostini, top with a torn piece of prosciutto and a small piece of mozzarella or a basil leaf. Arrange with assorted olives in small bowls for passing.

Prosciutto & Fig Crostini

In a large bowl whisk together 1 cup Greek yogurt, 1/4 cup lemon juice, 3 tbsp olive oil, minced garlic, chopped rosemary, chopped thyme, smoked paprika, 1.5 tsp salt and 1 tsp black pepper until smooth. Add the 2.5 lb chicken pieces, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours.

Marinate

Soak bamboo skewers in water for 30 minutes before using. Preheat grill or grill pan to medium-high (about 400°F / 200°C). Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking. Brush skewers lightly with olive oil. Grill 3–4 minutes per side until an internal temperature of 165°F (74°C) is reached and chicken is nicely charred at the edges. Transfer to a platter and rest 5 minutes. Serve with lemon wedges.

Assemble & Grill

Preheat grill or grill pan to medium-high. Toss bell pepper pieces, zucchini, yellow squash and red onion wedges with 2 tbsp olive oil, 1 tsp za'atar (or oregano), lemon zest and 1/2 tsp sea salt. Brush halloumi slices lightly with remaining 1 tbsp olive oil.

Prepare Vegetables & Halloumi

Grill vegetables 3–5 minutes per side until tender and slightly charred. Grill halloumi 1–2 minutes per side until golden brown. Arrange vegetables and halloumi on a serving platter, sprinkle with chopped fresh parsley and an additional pinch of sea salt. Serve warm or at room temperature.

Grill & Arrange

Preheat oven to 350°F (175°C). Grease a 8–9" round pan or 8 medium muffin tins (for mini cakes) and line if desired. Whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder and 1/2 tsp salt in a bowl. In a separate bowl beat 1 cup sugar and 3 large eggs until pale and slightly thickened (about 2–3 minutes). Stream in 3/4 cup olive oil while continuing to whisk. Stir in 1/2 cup milk, 2 tbsp lemon zest and 1 tsp vanilla until combined. Fold dry ingredients into wet until just mixed; do not overmix.

Make Batter

Pour batter into prepared pan or divide among muffin tins. Bake round cake 30–35 minutes or mini cakes 14–18 minutes, until a toothpick inserted comes out clean and tops are golden. Cool in pan 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar before serving. Serve warm or at room temperature.

Bake & Finish

London dry gin

Fresh lime juice

Grapefruit juice

Simple syrup (1:1)

Club soda

Grapefruit twist or wheel (garnish)

Fresh mint sprig (optional garnish)

Cherry tomatoes (halved)

Mini mozzarella balls (bocconcini), drained

Fresh basil leaves

Extra-virgin olive oil

Balsamic glaze

Sea salt

Freshly ground black pepper

Crostini or toasted baguette slices

Smoked salmon, thinly sliced

Cream cheese, softened

Fresh dill, chopped

Capers, drained

Cucumber, thinly sliced

Prosciutto slices, torn

Fig jam

Assorted olives, pitted

Boneless skinless chicken thighs, cut into 1" pieces

Greek yogurt

Lemon juice

Olive oil

Garlic, minced

Fresh rosemary, chopped

Fresh thyme, chopped

Smoked paprika

Salt

Black pepper

Bamboo skewers (soaked 30 min)

Lemon wedges (for service)

Halloumi cheese, sliced 1/3"

Red bell pepper, cut into 1" pieces

Zucchini, sliced lengthwise

Yellow squash, sliced

Red onion, cut into wedges

Olive oil (for brushing)

Za'atar or dried oregano

Lemon zest

Fresh parsley, chopped (for garnish)

All-purpose flour

Baking powder

Granulated sugar

Large eggs

Whole milk (or buttermilk)

Vanilla extract

Powdered sugar (for dusting)

Confirm rooftop access and that the space is cleared of any debris. Inspect railings, flooring, and emergency exits. Reserve the central area for tables and a perimeter for lounge seating and the bar station.

Clear and Inspect Rooftop

Position six 6–8 ft banquet tables in the event configuration (banquet, U-shape, or scattered rounds). Place chairs evenly (6–8 per table). Set lounge seating in a corner or along one side to create an intimate area with two sofas and a low table.

Staging Tables & Chairs

Locate the bar station near an electrical source and away from high foot traffic. Place serving trays/chafers on an accessible service table close to the buffet or pass-through point. Position trash and recycling bins at discreet but convenient locations.

Set Up Bar & Service Stations

Attach string lights to secure anchor points, creating a warm canopy over the seating and food areas. Place portable LED up-lights behind planters or along the perimeter to wash walls or architectural features with color.

Hang String Lights and Up-Lighting

Position speakers for even coverage without overpowering any single table. Connect the mixer, test microphone(s), and run a soundcheck with a sample playlist or announcement audio. Ensure extension cords are taped or covered to prevent tripping hazards.

Set Up Sound System

Place patio heaters evenly throughout the guest area, keeping them a safe distance from fabrics and guests. Open umbrellas or install shade sails earlier in the day as needed to protect from direct sun.

Deploy Heaters and Shade

Set down non-slip runners at entry points. Verify the first aid kit and fire extinguisher are accessible. Confirm staff are briefed on emergency procedures and rooftop capacity limits.

Safety Checks

Lay table linens and runners. Place centerpieces centrally on each table, keeping height low for sightlines. Arrange plates, glassware, and flatware at each cover. Set cocktail napkins at a central cocktail or bar area.

Dress Tables

Position chafers or serving trays on the buffet table and test warming elements. Place labels for dishes and designate an attendant or server for replenishing the buffet.

Set Up Serving Stations

Distribute pillows and throws on lounge seating. Place LED votives and candles safely in wind-protected holders. Install signage directing guests to restrooms, elevators, and emergency exits.

Finish Decorative Touches

Receive catering delivery 60–90 minutes prior to guest arrival. Store perishable items in staging refrigeration or ice tubs. Set up chafers and warming equipment 30 minutes prior to service.

Arrival & Holding

Have two servers circulate with trays of assorted hors d'oeuvres for the first 45 minutes of the event. Replenish from warming trays or cold holding as needed to maintain continuous service.

Passed Hors d'oeuvres Service

Open the buffet after a short welcome or announcement. Servers should monitor stations to replenish proteins, sides, and salads. Maintain separate utensils for each dish and replace serving spoons between refills.

Buffet/Plated Service

Bartender to prepare cocktails and manage beer/wine service. Keep ice on hand and stocked. Provide non-alcoholic options prominently and keep chilled. Server(s) should offer water refills regularly.

Beverage Service

Present plated or bite-sized desserts after main course concludes or as guests mingle. Refill dessert trays and clear used plates promptly.

Dessert Service

Hold a 30-minute staff briefing 60 minutes before doors open. Review the timeline, service flow, guest list, dietary restrictions, emergency procedures, and point persons for AV, bar, and front-of-house.

Pre-Event Briefing

Event manager oversees timeline and vendor coordination. Servers circulate for passed items and buffet maintenance. Bartender manages bar queue and monitors consumption. AV technician handles sound checks and troubleshooting.

During Event Duties

Coordinate cleanup: clear tables, gather linens, pack décor, collect trash and recycling, and return rented equipment. Conduct a final sweep for lost items and report any damages to facilities.

Post-Event Breakdown

rooftop area (8th floor) - cleared and staged

tables (6-8 ft banquet style)

chairs

lounge seating (sofas/low tables)

bar station

trash/recycling bins

string lights / bistro lights

up-lighting (portable LED cans)

portable sound system (mixer + speakers)

microphone (wired or wireless)

extension cords / power distribution

patio heaters (propane or electric)

umbrellas / shade sails

non-slip floor runners or matting

first aid kit

fire extinguisher (rated for outdoor use)

table linens (tablecloths & runners)

plates (dinner)

glassware (water + wine)

flatware (forks, knives, spoons)

serving trays / chafers

cocktail napkins

centerpieces (low floral or succulent arrangements)

signage / wayfinding

decorative pillows / throws for lounge

candles / LED votives

passed hors d'oeuvres (assorted)

buffet main (protein - e.g., grilled chicken)

salad (mixed greens)

side (roasted vegetables)

bread rolls

dessert (assorted plated or bite-sized)

ice (bagged)

assorted beer & wine

non-alcoholic beverages (water, soda)

event manager

servers

bartender

AV technician

security (if required)

Measure the reception lounge space and sketch a simple floor plan. Allocate zones for seating, standing/mingling, beverage service, and reception desk near the entrance. Leave clear circulation paths (36–42 inches) between furniture clusters.

Plan layout

Position the sofas and armchairs into 2–3 conversation groupings. Center each grouping around a coffee table and anchor with an area rug. Ensure at least one group faces the entry so guests feel welcomed.

Place large furniture

Distribute side tables and table lamps beside seating for guest convenience. Place floor lamps in darker corners and arrange battery candles on coffee and side tables for warm ambient light. Ensure lamps are plugged in or batteries checked.

Add tables and lighting

Scatter accent pillows and throw blankets on sofas and chairs for comfort. Hang artwork at eye level (center ~57 inches from floor). Position large plants to frame seating areas and small plants on side tables for greenery.

Accessorize

Set up the reception console near the entrance with a welcome sign, tray containing the guest list and pens, and a guest book or notepad. Place coat rack/valet nearby but out of the main traffic flow.

Reception station

Walk the space as a guest to verify sightlines and circulation. Remove or reposition any obstructive items and ensure furniture is stable and clean.