Dickie Brennan’s Palace Café has been serving award-winning contemporary Creole cuisine since 1991 in the grand historic Werlein Music building. We have been recognized for our outstanding food and unique ambiance in Food & Wine, The New York Times, Fine Cooking and Wine Spectator to name a few. We offer a variety of private dining options to meet the specific needs of your party. As always, we are here to make your event truly memorable. We are excited to host your upcoming event!

PRIVATE DINING AMENITIES ADDITIONAL SERVICES · Palace Café offers accommodations for 10-500 guests. · Floral Arrangements – we work with many great vendors and · The grand second floor features life-size jazz murals and floor- would be happy to coordinate these details. to-ceiling windows. · Entertainment – in the birthplace of jazz there is no shortage · The Black Duck Bar can host reception style events for 15-50. of musicians available. We will be happy to accomodate The bar features over 120 rum selections, plus beer and wine entertainment needs. on tap. · Audio-visual – a complete selection of audio-visual aids and · The restaurant contains three intimate private dining rooms equipment is available for an additional fee; advanced notice on the third floor, which can seat 10-80 guests. is necessary. · The entire restaurant is available for larger parties up to 500. · Discounted Palace Café cookbooks are available for groups of · There are not any private room rental charges; however, food 30 or more. and beverage minimums will apply. · Palace Café is conveniently located at the gateway of the IMPORTANT INFORMATION French Quarter, making it easily accessible from all areas of · A guaranteed number of guests is requested 5 business days town. prior to your event. · Menu selections are customized especially for your event. · A credit card number is necessary to secure your reservation. · Menus are printed for each guest. · Dress code is upscale casual; jackets are NOT required. · Wine selection assistance from our sommelier is available. · Cancellations for parties of 14 or more: 30 day notice prior to event CRAFTING YOUR MENU · À la carte dining is available from Palace Café’s menu for CONTACT: parties of up to 14 guests. For pricing, availability, and further information please call · A customizable pre-selected menu is available for all party 504.521.8310 or email [email protected] sizes and required for parties of 14 guests or more. · Menu choices will be finalized with your sales manager 10 business days prior to your event to ensure the freshest ingredients available. · Palace Café is happy to accommodate dietary restrictions 1 or needs. CANAL STREET ROOM

A meal with a view! Accommodating up to 14 guests, you can enjoy the sights of New Orleans’ famed Canal Street from the privacy of this elegant room. The room features one stately table and floor-to-ceiling windows, as well as, soaring ceilings.

ROOM CAPACITY Maximum capacity for a sit down dinner: 14 Also available as a meeting space

2 FLEUR DE LIS ROOM

The ambience of the Fleur de Lis Room is inspired by Paris, circa 1920. This stunning room features stained glass doors, exquisite wood work, chandeliers and picture windows overlooking Canal Street.

ROOM CAPACITY Maximum capacity for a cocktail reception: 100 Maximum capacity for a sit down dinner: 80 Also available as a meeting space

ADDITIONAL SERVICES Built-in screen, projector and wireless microphone capabilities available for an additional charge.

3 THE WINE ROOM

Dine while surrounded by an award-winning wine collection. Enjoy an intimate party in Palace Cafe’s third floor Wine Room. The room’s stately round table creates an intimate setting for parties of 12 or less.

ROOM CAPACITY Maximum capacity for a sit down dinner: 12 Also available as a meeting space

ADDITIONAL SERVICES TV screen available for an additional charge.

4 BRUNCH Oyster Pirogue

PASSED HORS D’OEUVRES HORS D’OEUVRE DISPLAYS

CRABMEAT CHEESECAKE TARTLETS SMALL OYSTER PIROGUE Creole meunière sauce A beautiful display of 6 dozen Louisiana oysters on the half-shell in a pirogue display MUFFULETTA PINWHEELS Olive tapenade, house-made charcuterie, puff pastry LARGE OYSTER PIROGUE A beautiful display of 12 dozen Louisiana oysters on the DUCK AND BRIE SPRING ROLLS half-shell in a pirogue display Napa cabbage, foie gras dipping sauce PIROGUE DISPLAY ENHANCEMENTS GRILLED CHICKEN SKEWERS Also available à la carte Pecan romesco BOILED GULF SHRIMP BRAISED SHORT RIBS Celery rémoulade, toasted baguette TRUFFLED SEAFOOD SALAD

SMOKED REDFISH RILLETTES SHRIMP RÉMOULADE Green apple mostarda

ANDOUILLE CRUSTED SHRIMP Crystal butter sauce

SEASONAL SEAFOOD FRITTERS Crab, Gulf shrimp, or crawfish, spicy pepper jelly

LOUISIANA FRIED OYSTERS Horseradish cream

5 BRUNCH Crabmeat Cheesecake

À LA CARTE APPETIZERS SHARED APPETIZERS Create a four-course meal by adding an appetizer course. CRAB CLAWS BORDELAISE SHRIMP RÉMOULADE Blue Crab claws, sauce bordelaise, Creole seasoning Gulf shrimp, house-made rémoulade sauce CHARCUTERIE AND CHEESE BOARD CRABMEAT CHEESECAKE Chef’s choice of house-made charcuterie, pâté, artisan cheese, A Palace Café favorite! pecan crust, mushroom sauté, Bellegarde bread, accompaniments Creole meunière sauce FROMAGE BOARD SEASONAL VEGETABLE GOAT CHEESE TART Chef’s choice of artisan cheeses, Bellegarde bread, Seasonal vegetables, charred tomato vinaigrette accompaniments

6 BRUNCH Cafè Eggs Benedict

Price of entrée includes three courses: soup or salad, entrée, and dessert with tea and coffee. To enhance your dining experience, passed hors d’oeuvres, appetizers, or displays may be added.

SOUP OR SALAD ENTRÉES

TURTLE SOUP CROQUE MADAME Fresh lemon, sherry Ham, Gruyère cheese, Leidenheimer brioche, fried egg, pontalba potatoes COUNTRY GUMBO Gulf shrimp, Gulf oysters, andouille sausage, crab broth, okra, CATFISH PECAN Louisiana popcorn rice Pecan-dusted local catfish, popcorn rice, spiced pecans, Creole meunière, seasonal vegetables WERLEIN SALAD Romaine lettuce, Leidenheimer croutons, Pecorino Romano GRILLED GULF FISH cheese, garlic-anchovy dressing Seasonal vegetables, lemon-thyme vinaigrette

GREEN GODDESS SALAD BANANAS FOSTER PAIN PERDU Bibb lettuce, spiced pecans, bacon, cherry tomatoes, Leidenheimer French toast, bananas, green goddess dressing banana-liqueur rum sauce CAFÉ EGGS BENEDICT Slow roasted pork debris, buttermilk-cheddar biscuit, ADD-ONS poached eggs, tasso hollandaise sauce Enhance your entrée by adding seasonal Louisiana seafood ROASTED HALF CHICKEN FRIED OYSTERS Pontalba potatoes, béarnaise sauce SAUTÉED SHRIMP CRABMEAT STEAK AND EGGS CRAWFISH (seasonal) 6oz filet, brioche toast, sauce chasseur, truffled scrambled eggs FAMILY STYLE SIDE DISHES GULF SHRIMP TCHEFUNCTE Gulf shrimp, Creole meunière sauce, roasted mushrooms, GARLIC MASHED POTATOES popcorn rice ROASTED POTATOES SEASONAL VEGETABLES CAULIFLOWER GRATIN (vegetarian LOUISIANA POPCORN RICE Pecan romesco, arugula salad, extra virgin olive oil

7 BRUNCH Bananas Foster Action Station

Price of entrée includes three courses: soup or salad, entrée, and dessert with tea and coffee. To enhance your dining experience, passed hors d’oeuvres, appetizers, or displays may be added.

DESSERTS

WHITE CHOCOLATE BREAD PUDDING The original! White chocolate, bread pudding, warm white chocolate ganache, chocolate sprinkles

CREOLE CREAM CHEESECAKE Chef’s seasonal creation

VANILLA BEAN CRÈME BRÛLÉE Traditional custard, vanilla bean, crisp caramelized sugar, seasonal fruit

CHOCOLATE PARFAIT Caramel sauce, chocolate crumble

BANANAS FOSTER ACTION STATION CONTACT A Palace Café favorite! Flambéed bananas, brown sugar, cinnamon, banana liqueur, rum, vanilla bean ice cream For pricing, availability, and further information please call Additional $6.00 per person with a culinarian fee of $100.00 504.521.8310 or email [email protected]

8 LUNCH Oyster Pirogue

PASSED HORS D’OEUVRES SMALL OYSTER PIROGUE CRABMEAT CHEESECAKE TARTLETS A beautiful display of 6 dozen Louisiana oysters on the half- Creole meunière sauce shell in a pirogue display

MUFFULETTA PINWHEELS LARGE OYSTER PIROGUE Olive tapenade, house-made charcuterie, puff pastry A beautiful display of 12 dozen Louisiana oysters on the half- shell in a pirogue display DUCK AND BRIE SPRING ROLLS Napa cabbage, foie gras dipping sauce PIROGUE DISPLAY ENHANCEMENTS Also available à la carte GRILLED CHICKEN SKEWERS BOILED GULF SHRIMP Pecan romesco TRUFFLED SEAFOOD SALAD BRAISED SHORT RIBS Celery rémoulade, toasted baguette SHRIMP RÉMOULADE

SMOKED REDFISH RILLETTES Green apple mostarda

ANDOUILLE CRUSTED SHRIMP Crystal butter sauce

SEASONAL SEAFOOD FRITTERS Crab, Gulf shrimp, or crawfish, spicy pepper jelly

LOUISIANA FRIED OYSTERS Horseradish cream

HORS D’OEUVRE DISPLAYS 9 LUNCH Crabmeat Cheesecake

À LA CARTE APPETIZERS SHARED APPETIZERS Create a four-course meal by adding an appetizer course. CRAB CLAWS BORDELAISE SHRIMP RÉMOULADE Blue Crab claws, sauce bordelaise, Creole seasoning Gulf shrimp, house-made rémoulade sauce CHARCUTERIE AND CHEESE BOARD CRABMEAT CHEESECAKE Chef’s choice of house-made charcuterie, pâté, artisan cheese, A Palace Café favorite! Pecan crust, mushroom sauté, Bellegarde bread, accompaniments Creole meunière sauce FROMAGE BOARD SEASONAL VEGETABLE GOAT CHEESE TART Chef’s choice of artisan cheeses, Bellegarde bread, Seasonal vegetables, charred tomato vinaigrette accompaniments

10 LUNCH Gulf Shrimp Tchefuncte

Price of entrée includes three courses: soup or salad, entrée, and dessert with tea and coffee. To enhance your dining experience, passed hors d’oeuvres, appetizers, or displays may be added. SOUPS AND SALADS ENTRÉES

TURTLE SOUP GULF SHRIMP TCHEFUNCTE Fresh lemon, sherry Gulf shrimp, Creole meunière sauce, roasted mushrooms, popcorn rice, green onions COUNTRY GUMBO Gulf shrimp, Gulf oysters, andouille sausage, crab broth, okra, GRILLED GULF FISH Louisiana popcorn rice Seasonal vegetables, brown butter vinaigrette

WERLEIN SALAD CATFISH PECAN Romaine lettuce, Leidenheimer croutons, Pecorino Romano Pecan-dusted local catfish, popcorn rice, spiced pecans, cheese, garlic-anchovy dressing Creole meunière, seasonal vegetables

GREEN GODDESS SALAD 6oz FILET MIGNON Bibb lettuce, spiced pecans, bacon, cherry tomatoes, Roasted garlic mashed potatoes, sauce chasseur green goddess dressing PASTA ST. CHARLES Gulf shrimp, andouille sausage, Creole mustard cream, ADD-ONS penne pasta, Pecorino Romano cheese Enhance your entrée by adding seasonal Louisiana seafood ROASTED HALF CHICKEN FRIED OYSTERS Pontalba potatoes, béarnaise sauce SAUTÉED SHRIMP CRABMEAT ANDOUILLE CRUSTED GULF FISH CRAWFISH (seasonal) Pan-roasted Gulf fish, andouille breadcrumbs, seasonal vegetables, Crystal beurre blanc, chive aïoli

FAMILY STYLE SIDE DISHES GRILLED CHICKEN WERLEIN Romaine lettuce, Leidenheimer croutons, Pecorino Romano GARLIC MASHED POTATOES cheese, garlic-anchovy dressing ROASTED POTATOES SEASONAL VEGETABLES FRIED OYSTER SALAD LOUISIANA POPCORN RICE Crystal butter hot sauce glazed Gulf oysters, Bibb lettuce, Stilton bleu cheese, buttermilk dressing

CAULIFLOWER GRATIN (vegetarian) Pecan romesco, arugula salad, extra virgin olive oil

11 LUNCH White Chocolate Bread Pudding

WHITE CHOCOLATE BREAD PUDDING The original! White chocolate, bread pudding, warm white chocolate ganache, chocolate sprinkles

CREAM CHEESE CHEESECAKE Chef’s seasonal creation

VANILLA BEAN CRÈME BRÛLÉE Traditional custard, vanilla bean, crisp caramelized sugar, seasonal fruit

CHOCOLATE PARFAIT Caramel sauce, chocolate crumble CONTACT BANANAS FOSTER ACTION STATION A Palace Café favorite! Flambéed bananas, brown sugar, For pricing, availability, and further information please call cinnamon, banana liqueur, rum, vanilla bean ice cream 504.521.8310 or email [email protected]

12 DINNER Oyster Pirogue

PASSED HORS D’OEUVRES HORS D’OEUVRE DISPLAYS

CRABMEAT CHEESECAKE TARTLETS SMALL OYSTER PIROGUE Creole meunière sauce A beautiful display of 6 dozen Louisiana oysters on the half- shell in a pirogue display MUFFULETTA PINWHEELS Olive tapenade, house-made charcuterie, puff pastry LARGE OYSTER PIROGUE A beautiful display of 12 dozen Louisiana oysters on the half- DUCK AND BRIE SPRING ROLLS shell in a pirogue display Napa cabbage, foie gras dipping sauce PIROGUE DISPLAY ENHANCEMENTS GRILLED CHICKEN SKEWERS Pecan romesco BOILED GULF SHRIMP

BRAISED SHORT RIBS TRUFFLED SEAFOOD SALAD Celery rémoulade, toasted baguette SHRIMP RÉMOULADE SMOKED REDFISH RILLETTES Green apple mostarda

ANDOUILLE CRUSTED SHRIMP Crystal butter sauce

SEASONAL SEAFOOD FRITTERS0 Crab, Gulf shrimp, or crawfish, spicy pepper jelly

LOUISIANA FRIED OYSTERS Horseradish cream

13 DINNER Crabmeat Cheesecake

À LA CARTE APPETIZERS SHARED APPETIZERS Create a four-course meal by adding an appetizer course. CRAB CLAWS BORDELAISE SHRIMP RÉMOULADE Blue crab claws, sauce bordelaise, Creole seasoning Gulf shrimp, house-made rémoulade sauce CHARCUTERIE AND CHEESE BOARD CRABMEAT CHEESECAKE Chef’s choice of house-made charcuterie, pâté, artisan cheese, A Palace Café favorite! Pecan crust, mushroom sauté, Creole Bellegarde bread, accompaniments meunière sauce FROMAGE BOARD SEASONAL VEGETABLE GOAT CHEESE TART Chef’s choice of artisan cheeses, Bellegarde bread, Seasonal vegetables, charred tomato vinaigrette accompaniments

14 DINNER Andouille Crusted Gulf Fish

TURTLE SOUP GULF SHRIMP TCHEFUNCTE Fresh lemon, sherry Tender Gulf shrimp, Creole meunière sauce, roasted mushrooms, popcorn rice, green onions COUNTRY GUMBO Gulf shrimp, Gulf oysters, andouille sausage, crab broth, okra, GRILLED GULF FISH Louisiana popcorn rice Seasonal vegetables, lemon-thyme vinaigrette

WERLEIN SALAD CATFISH PECAN Romaine lettuce, Leidenheimer croutons, Pecan-dusted local catfish, popcorn rice, spiced pecans, Pecorino Romano cheese, garlic-anchovy dressing Creole meunière, seasonal vegetables

GREEN GODDESS SALAD ANDOUILLE CRUSTED GULF FISH Bibb lettuce, spiced pecans, bacon, cherry tomatoes, Pan-roasted Gulf fish, andouille breadcrumbs, green goddess dressing seasonal vegetables, Crystal beurre blanc, chive aïoli

ADD-ONS ROASTED HALF CHICKEN Enhance your entrée by adding seasonal Louisiana seafood Pontalba potatoes, béarnaise sauce

FRIED OYSTERS FILET MIGNON SAUTÉED SHRIMP 6oz filet, roasted garlic mashed potatoes, sauce chasseur CRABMEAT CRAWFISH (seasonal) CHARGRILLED RIB-EYE Creole seasoned rib-eye, garlic mashed potatoes, sauce chasseur FAMILY STYLE SIDE DISHES PEPPER CRUSTED DUCK GARLIC MASHED POTATOES Parsnip mashed potatoes, citrus-duck confit salad, ROASTED POTATOES sauce au poivre SEASONAL VEGETABLES LOUISIANA POPCORN RICE CAULIFLOWER GRATIN (vegetarian) Pecan romesco, arugula salad, extra virgin olive oil

15 DINNER Bananas Foster Action Station

Price of entrée includes three courses: soup or salad, entrée, and dessert with tea and coffee. To enhance your dining experience, passed hors d’oeuvres, appetizers, or displays may be added.

DESSERTS

WHITE CHOCOLATE BREAD PUDDING The original! White chocolate, bread pudding, warm white chocolate ganache, chocolate sprinkles

CREOLE CREAM CHEESECAKE Chef’s seasonal creation

VANILLA BEAN CRÈME BRÛLÉE Traditional custard, vanilla bean, crisp caramelized sugar, seasonal fruit

CHOCOLATE PARFAIT Caramel sauce, chocolate crumble

16 RECEPTION Gulf Shrimp Tchefuncte

PASSED HORS D’OEUVRES SOUPS

CRABMEAT CHEESECAKE TARTLETS TURTLE SOUP Creole meunière sauce Fresh lemon, sherry

MUFFULETTA PINWHEELS COUNTRY GUMBO Olive tapenade, house-made charcuterie, puff pastry Gulf shrimp, Gulf oysters, andouille sausage, crab broth, okra, Louisiana popcorn rice DUCK AND BRIE SPRING ROLLS Napa cabbage, foie gras dipping sauce ENTRÉES GRILLED CHICKEN SKEWERS Pecan romesco GULF SHRIMP TCHEFUNCTE Gulf shrimp, Creole meunière sauce, roasted mushrooms, BRAISED SHORT RIBS popcorn rice, green onions Celery rémoulade, toasted baguette PASTA ST. CHARLES SMOKED REDFISH RILLETTES Gulf shrimp, andouille sausage, Creole mustard cream, Green apple mostarda penne pasta, Pecorino Romano

ANDOUILLE CRUSTED SHRIMP DUCK AND ANDOUILLE JAMBALAYA Crystal butter sauce Hudson Valley duck, andouille sausage, trinity

SEASONAL SEAFOOD FRITTERS GULF FISH BOUILLABAISSE Crab, Gulf shrimp, or crawfish, spicy pepper jelly Gulf fish, shrimp, crab, tomato broth, french bread, rouille

LOUISIANA FRIED OYSTERS BRAISED CHICKEN FRICASSEE Horseradish cream Trinity, Louisiana popcorn rice, dark gravy Vegetarian options available upon request

17 RECEPTION Oyster Pirogue

SALAD STATIONS MEAT AND CARVING STATIONS WERLEIN SALAD CREOLE PRIME RIB ACTION STATION Romaine lettuce, Leidenheimer croutons, Pecorino Romano cheese, garlic-anchovy dressing BEEF TENDERLOIN ACTION STATION

GREEN GODDESS SALAD BEEF SIRLOIN ACTION STATION Bibb lettuce, spiced pecans, bacon, cherry tomatoes, green goddess dressing STEAMSHIP ROUND ACTION STATION

PORK LOIN AND CREOLE GRAVY SEAFOOD STATIONS Crusted with herbs and spices SMALL OYSTER PIROGUE A beautiful display of 6 dozen Louisiana oysters on the half CAJUN ROASTED TURKEY BREAST shell in a pirogue Mushroom sauce piquante

LARGE OYSTER PIROGUE A beautiful display of 12 dozen Louisiana oysters on the half- FAMILY STYLE SIDE DISHES shell in a pirogue GARLIC MASHED POTATOES PIROGUE DISPLAY ENHANCEMENTS ROASTED POTATOES SEASONAL VEGETABLES BOILED GULF SHRIMP LOUISIANA POPCORN RICE

TRUFFLED SEAFOOD SALAD

SHRIMP RÉMOULADE

18 RECEPTION Bananas Foster Action Station

DESSERT STATIONS BANANAS FOSTER ACTION STATION A Palace Café favorite! Flambéed bananas, brown sugar, cinnamon, banana liqueur, rum, vanilla bean ice cream

WHITE CHOCOLATE BREAD PUDDING The Original! White chocolate, bread pudding, warm white chocolate ganache, chocolate sprinkles

ASSORTED DESSERTS Choose FOUR: Pecan Pie Bites, Chocolate Dipped Strawberries, Cheesecake Squares, Chocolate Macarons, Mini Brownies, Lemon Meringue Tarts

COFFEE AND TEA

CONTACT

For pricing, availability, and further information please call 504.521.8310 or email [email protected]

19 BEVERAGE PACKAGE

OPTION ONE: CONSUMPTION BASIS

WELL BRANDS CALL BRANDS PREMIUM BRANDS Fris Vodka Absolut Vodka Grey Goose Vodka Burnett’s Gin Tanqueray Gin Bombay Sapphire Gin Cane Run Rum New Orleans Crystal Rum Bacardi 8 El Charro Silver Tequila Sauza Blue Silver Tequila Cazadores Reposado Tequila Benchmark Bourbon Jack Daniel’s Whiskey Crown Royal Whiskey Dewar’s Scotch Johnnie Walker Red Chivas Scotch

HOUSE WINES HOUSE WINES PREMIUM WINES Ravage Cabernet Sauvignon Ravage Cabernet Sauvignon DB Cabernet Josh Cellars Chardonnay Josh Cellars Chardonnay DB Chardonnay

BEERS BEERS BEERS Budweiser Light Budweiser Light Budweiser Light Miller Lite Miller Lite Miller Lite Heineken Heineken Abita Amber Abita Amber

OPTION TWO: CASH BAR

Well Brands Domestic Beer Call Brands Import Beer Premium Brands House Wine Premium Wine

20 WHITE WINES

JOSH CELLARS, CHARDONNAY, CALIFORNIA Aromas of tropical fruits and citrus, with subtle oak. Fresh and clean acidity

DB, CHARDONNAY, CALIFORNIA Our private label selection

SIMI, CHARDONNAY, SONOMA COUNTY Tropical notes of guava, pineapple, bright nectarine, peach, green apple, and citrus delicately spiced with toasty oak

DOMAINE LAROUCHE “SAINT MARTIN”, CHARDONNAY, CHABLIS Intense nose with hints of ripe white fruit and spring blossom balanced with zesty acidity

PERRONE, MOSCATO D’ASTI, PIEDMONT Scents of fresh fruit, grapes and peaches

MORGADIO, ALBARIÑO, RIAS BAIXAS Briny aromas blend nicely with crisp apple and mineral flavors

CLOUDY BAY, SAUVIGNON BLANC, NEW ZEALAND Aromas of grapefruit and lime with subtle tropical notes

TRIMBACH, RIESLING, ALSACE Clean, elegant and fruity dry wine with a hint of stone fruit

SERENELLO PROSECCO, CONEGLIANO VALDOBBIANDENE Aromas of apple, pear and acacia flowers This is a sampling of our most current popular wines. Prices are based on availability and, therefore, subject to change. Other wine selections are available upon request.

21 RED WINES

RAVAGE, CABERNET SAUVIGNON, CALIFORNIA Dark, rich and audacious. Dark berries layered with vanilla and mocha

DB, CABERNET SAUVIGNON, CALIFORNIA Our private label selection

MATANZAS CREEK, MERLOT, SONOMA COUNTY A full-bodied red with ripe fruit flavors, supple tannins, and a moderately dry finish

FRANCISCAN, CABERNET SAUVIGNON, NAPA VALLEY A fruity and juicy wine with blackcurrant and plum character. Medium-bodied with firm tannins

BOUCHAINE, PINOT NOIR, CARNEROS Bright cherries, berries and blue fruit. Notes of cocoa and dark plum are laden with a campfire sweet smoke

DUCKHORN, MERLOT, NAPA VALLEY Dark plum, cedar, green pepper...a big wine

MAURITSON, ZINFANDEL, DRY CREEK VALLEY Notes of cinnamon, baking spice and dark chocolate add complexity to the candied fruit character

LUIGI BOSCA, MALBEC, LUJÁN DE CUYO A fruity and fresh Malbec with velvety tannins and black and red fruits

This is a sampling of our most current popular wines. Prices are based on availability and, therefore, subject to change. Other wine selections are available upon request.

22 FAQ’S

How soon in advance do I need to reserve a room? Do you require a deposit? The sooner the better. We will tentatively reserve rooms for you We ask for a credit card number to reserve your private dining at no cost, and give you first right of refusal to the room should reservation, but it is not charged until your event. Deposits are another guest show interest. not required.

Is there a cash bar option? How much per person? Yes, we offer bars both on a cash basis as well as a We can work with a range of budgets, starting in the mid- consumption basis. thirties for a three-course dinner.

Can I play a slideshow or make a powerpoint Do you accommodate dietary needs? presentation? Our chefs have extensive experience working with dietary We offer a projector and screen for a nominal fee for your restrictions and will do their best to accommodate your needs. presentation needs; however, this may change the capacity of the room. What is the table set-up? That depends on your party size and needs. We have a variety May I bring in my own cake? of table arrangements to meet various requests. Yes; you may have a cake delivered to the restaurant or bring your own. Can a private party order off the regular menu? Yes. If you have a party of 12 or less you can order from the Do you have a Wine List? regular menu. The list is sent out with the food menus and assistance selecting wine is available from our sommelier. What is the suggested gratuity? 20% is the suggested gratuity for all parties. Can I bring in decorations? We encourage you to make the room special and theme it any way possible. You may have access to the room 30 minutes prior to your event.

23 MEET the TEAM

Mary McGee-Tilloy Ali Clark Director of Sales Sales Manager [email protected] [email protected] 504-274-1802 504-274-1806

Livia Marshall Janice Carr Sales Manager Sales Manager [email protected] [email protected] 504-274-1816 504-274-1832

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