Recognition. One of the Best New Restaurants in Atlanta...Atlanta Magazine. Best New Restaurant by Gwinnett Magazine

Transcription

1 Recognition One of the Best New Restaurants in Atlanta...Atlanta Magazine Best New Restaurant by Gwinnett Magazine Best Independent Gwinnett County Restaurant Inside Gwinnett Best New Restaurants List Thrillist Atlanta One of The Hottest New Restaurants in Atlanta Zagat The Best Seafood Restaurants in Atlanta Thrillist Atlanta

2 PRIVATE DINING MENUS DINNER Menu #1 (3 Course Priced $40 per Person) FIRST (choice of) Wedge of Sweet Gem Lettuce grape tomatoes, applewood smoked bacon, Asher blue cheese, cider vinaigrette parmesan, garlic brioche croutons New England Clam Chowder quahogs, smoked bacon, oyster crackers SECOND (choice of three) Joyce Farms Roast Chicken roasted baby carrots, swiss chard, green peppercorn-chicken jus Steelhead Salmon wilted spinach, maitake mushrooms, radish, sesame, soyu butter Berkshire Pork Chop fall squash hash, Tuscan kale, molasses-apple cider glaze Wagyu Flank Steak rosemary confit fingerling potatoes, grilled scallions, wine merchant sauce Seasonal Risotto Chef s seasonal creation can be vegan and gluten free THIRD (shared for the table) Chef's selection of small pastries to be shared by the group

3 Menu #2 (3 course menu priced $50 per person) FIRST (choice of) Wedge of Sweet Gem Lettuce grape tomatoes, applewood smoked bacon, asher blue cheese, cider vinaigrette parmesan, garlic brioche croutons Braised Beef Ravioli pecorino, white balsamic butter, water cress, radish SECOND (choice of three) Sauteed Grouper stewed san marzano tomatoes, castelvetrano olives, capers, jalapenos, jasmine rice Pan Roasted Branzino smoked eggplant, shishito peppers, baby squash, harissa spiced cranberry beans 6 oz Filet Mignon rosemary confit fingerling potatoes, grilled scallions, maitre d' butter, wine merchant sauce Maple Leaf Farms Duck Breast golden beet risotto, heirloom cherry tomatoes, tamarind glaze, crispy kale Steelhead Salmon wilted spinach, maitake mushrooms, radish, sesame, soyu butter THIRD (shared for the table) Chef's selection of small pastries to be shared by the group

4 Menu #3 (3 course menu priced $60 per person) First Course (choice of three) Wedge of Sweet Gem Lettuce grape tomatoes, applewood smoked bacon, asher blue cheese, cider vinaigrette parmesan, garlic brioche croutons Braised Beef Ravioli pecorino, white balsamic butter, water cress, radish Shrimp Cocktail house made horseradish sauce Jumbo Lump Crab Cocktail Avocado, cilantro, lime, extra virgin olive oil Entree Course (choice of three) Sauteed Grouper stewed san marzano tomatoes, castelvetrano olives, capers, jalapenos, jasmine rice 14 oz. NY Strip rosemary confit fingerling potatoes, grilled scallions, maitre d' butter, merchant wine sauce 10 oz. Filet Mignon rosemary confit fingerling potatoes, grilled scallions, maitre d' butter, wine merchant sauce Pan Seared Diver Scallops potato mousseline, broccolini, balsamic charred onion, dark chicken jus Maple Leaf Farms Duck Breast golden beet risotto, heirloom cherry tomatoes, tamarind glaze, crispy kale Dessert Course (shared for the table) Chef's selection of small pastries to be shared by the group

5 Lunch Menu #1 $25 Per Person (+ tax and gratuity) FIRST Choice of: Soup Chef s daily selection parmesan, garlic croutons SECOND (Choice of three) Steelhead Salmon wilted spinach, maitake mushroom, radish salad, sesame, shoyu butter Shrimp or Oyster Po Boy spicy remoulade and hand cut fries Double Stack Burger Caramelized onions, cheddar, lettuce and tomato, hand cut fries Wagyu Beef Flank Steak Salad blue cheese, lettuce, carrots, grape tomatoes, Red onions Shrimp and Grits applewood bacon, roasted cherry tomatoes, candied garlic gravy THIRD (shared for the table) Chef's selection of mini pastries to be served family style Subject to change based on season and availability

6 Lunch Menu #2 $35 Per Person (+ tax and gratuity) FIRST (Choice of) Soup - Chef s daily selection parmesan, garlic croutons SECOND (Choice of three) Steelhead Salmon wilted spinach, maitake mushroom, radish salad, sesame, shoyu butter Pan Seared Diver Scallops potato mousseline, broccolini, balsamic charred onions, dark chicken jus Double Stack Burger Caramelized onions, cheddar, lettuce and tomato, hand cut fries Wagyu Beef Flank Steak Salad blue cheese, lettuce, carrots, grape tomatoes, Red onions Joyce Farms Roast Chicken roasted baby carrots, swiss chard, green peppercorn - chicken jus Seasonal Risotto Chef s seasonal creation (vegan and or gluten free) 6 oz. Filet Mignon (Add $10.00 supplement) THIRD (family style desserts) Chef's selection of mini pastries to be shared by the group

7 DINING ROOMS

8 BAR MAIN DINING ROOM

9 POLICIES AND INFORMATION Parking: We offer free parking around the restaurant Contracts: To secure a private dining area, we will send a contract that will need to be signed prior to reserving Deposit: We do have a deposit to reserve the room which gets subtracted from your final bill. Deposits vary based on the events. Menus: We do ask that your menus get selected at least five days before your lunch or dinner. We offer set menus and if they are not within your budget, our chef is happy to create a menu for you. Payment: All payments are to be completed at the end of the event Final numbers: We ask that your final numbers for your event be sent to us no later than three days prior the event. If we do not receive the number, we will go with the original number on the contract. Food & Beverage minimums: The food and beverage minimum will need to be met, otherwise, there will be a room fee. Flatware, Linen, Glassware: Unlike large catering halls, we do not charge for linen, flatware, or glassware. All you have to do is pay for the food and beverage and we take care of the rest. (Table rentals and special linen can also be brought in by guests)