2016 EVENT PLANNER
CRUSH Savor every rich detail. CRUSH offers a chef-driven American Cuisine, with selections inspired by traditional favorites as well as standouts from various regions around the world. The 7,000-square-foot restaurant is divided into two rooms, each designed to transport guests to a distinctive environment. The entryway of the restaurant opens on a greenhouse Atrium, with lighting that emulates the natural migration of the sun. The doorway at the back of the garden reveals the dining Bodega, which is comprised of a room length barrelvault, composed of white brick. The cellar also features a private dining room, comfortable for parties of up to forty people. Each dining room contains a bar for dining and mingling. The restaurant is available for corporate parties, special events and buy-outs, with the Atrium seating up to one hundred twenty and the Bodega s capacity at one hundred for seating. Executive Chef: Cuisine: Hours of Operation: William DeMarco American Cuisine 5:00 p.m. 10:30p.m./7 Days a Week Private Events Line: 702.891.3222 F&B Minimum: Available upon request For more information please visit: crushmgm.com
CANAPES & DISPLAYS SELECTIONS OF CHEF S COLD AND HOT HORS D OEUVRES ARE AVAILABLE FOR ALL EVENTS CANAPES Beef Tartare Chicken kabobs, with carrot miso or coconut curry Tomato basil arancini, romesco sauce Beef Kabobs, piquillo pepper aioli Grilled shrimp with chimichurri vinaigrette Mini burgers, balsamic onions Chicken pizza, arugula, roasted garlic Mushroom pizza, fontina cheese, chive Margherita pizza, plum tomatoes, micro mozzarella Tomato mozzarella, basil skewer, balsamic glaze Chilled shrimp shooter Ricotta Gnocchi, pea puree, oven roasted tomato $38 per person per hour/selection of four DISPLAY STATIONS Beef Filet Carving Raw Bar, Shrimp, oyster, Alaskan crab legs Charcuterie station Dessert Station $22 per person per hour (raw bar: market price)
Dinner Menu One Arugula Salad goat cheese, caramelized hazelnuts, cranberry vinaigrette French Onion Soup gruyere cheese, parmesan cracker shell, thyme Charred New York Sirloin beech mushrooms, baby carrots, truffle port reduction Grilled Salmon oyster mushroom, carrot miso broth Half Roasted Chicken broccolini, chicken jus Chef s Tasting of Desserts 65
Dinner Menu Two Caesar Salad lemon honey vinaigrette, pretzel bites Heirloom Tomato burrata cheese, balsamic glaze, pesto Shrimp Risotto tomato fondue, basil Ricotta Gnocchi braised short-rib, pea puree Grilled Salmon oyster mushroom, carrot miso broth Half Roasted Chicken broccolini, chicken jus Charred New York Sirloin beech mushrooms, baby carrots, truffle port reduction Chef s Tasting of Desserts 75
Dinner Menu Three Heirloom Tomato burrata cheese, balsamic glaze, pesto Tuna 2 Ways tartare ponzu, bacon marmalade, spicy pesto Shrimp Risotto tomato fondue, basil Filet Mignon Tartare capers, pommary mustard, poached egg, crostini California Sea Bass braised kale, tomato chutney Half Roasted Chicken broccolini, chicken jus Charred New York Sirloin beech mushrooms, baby carrots, truffle port reduction Chef s Tasting of Desserts 85
Dinner Menu Four 1st Course served Family Style (Pizza) Margherita Pizza, marinara, micro, mozzarella, basil Grilled Chicken, roasted garlic, arugula, chili oil Italian Sausage, pepperoncini, roasted red peppers Arugula Salad goat cheese, caramelized hazelnuts, cranberry vinaigrette Tuna 2 Ways tartare ponzu, bacon marmalade, spicy pesto Ricotta Gnocchi braised short-rib, pea puree Lobster Pot Pie root vegetables, tarragon, brandy cream Half Roasted Chicken broccolini, chicken jus California Sea Bass braised kale, tomato chutney Beef Filet sweet onions, blue cheese fondue Chef s Tasting of Desserts 105
Dinner Menu Five S e rv ed fami ly s ty le Tuna 2 Ways tartare ponzu, bacon marmalade, spicy pesto Arugula Salad goat cheese, caramelized hazelnuts, cranberry vinaigrette Caesar Salad lemon honey vinaigrette, pretzel bites Ricotta Gnocchi braised short-rib, pea puree Maine Lobster Pot Pie root vegetables, tarragon, brandy cream Margherita Pizza Marinara, micro mozzarella, basil Grilled Salmon oyster mushroom, carrot miso broth Beef Filet sweet onions, blue cheese fondue California Sea Bass braised kale, tomato chutney 28oz Tomahawk Ribeye certified angus beef, maitre d butter Chef s Tasting of Desserts 160
CRUSH Private Party Information Menu details: Enclosed are our current menus to choose from for your event. We request that menu selection occur no later than fourteen days (14) prior to the event date. Items may be substituted, added or deleted from any menu. Wine Selection: We recommend selecting the wines for your event in advance. We also offer Sommelier wine pairings to perfectly match the dishes you have chosen. Special Occasion Cakes: Our talented pastry department can prepare a variety of cakes for your special celebration. If you wish to order a cake, this can be considered the dessert on menu at additional cost relative to selection. Special Dietary Request: Please address all dietary requests prior to the completion of this contract. We will do everything to accommodate special requests with advance notice. Special Arrangements: To beautify your event, floral arrangements can be provided. We can also arrange for audio/visual equipment, projectors and screens at additional cost. Menu Cards: CRUSH will create menu cards for all private events. Upon request, your menus may be customized by including your company s logo or by including a greeting of your choice. Payment terms: Upon confirmation of your event date, CRUSH requires a credit card to secure the space. A credit card authorization form and contract will be created for private and group events. In order to secure the date, both forms will need to be completed, signed and returned within three (3) days of the creation of the contract. The balance is due in full on the day of the event. All payments are to be made by cash or approved credit card. Checks are not accepted. Tax, Gratuity, & Fees: A 20% gratuity and tax of 8.1% will be added to your final bill.