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RECEPTION MENU Priced Per Platter

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RECEPTION MENU Priced Per Platter The Iberian Pig is a modern Spanish tapas restaurant. As a fixture in Atlanta since 2009, we have grown a loyal following by delivering guests bold, flavor packed dishes, in a warm convivial environment. Traditionally, tapas have served a means to encourage and spark conversation between friends, family, coworkers, and even strangers, making The Iberian Pig the perfect venue for parties and private events of all sizes and styles. We have semi-private and private dining spaces that can accommodate various sizes of groups and that are suited for various event styles. Please see our Event Spaces guide to view our floor plans. We can offer full restaurant buyouts for larger groups and can accommodate up to 250 guests, depending on the style of event. Please contact us for details and availability. We look forward to serving you. ELIZABETH RIDGWAY, Private Events Manager [email protected] 678-695-0665 SPECIAL EVENT MENU OPTIONS Please see below for our menu options. Gluten free and Vegetarian menu selections are available upon request. Please keep in mind that The Iberian Pig is a seasonal kitchen and bar. Menu items can change based on seasonality, availability, and sustainability. For groups larger than 50, buffet options are available. Please inquire with the events manager for details. RECEPTION MENU Priced per platter. Each platter serves 10 guests. This menu is available for standing reception style events, and for parties of 15 guests or more. SELECTIONS B.W.D. applewood bacon wrapped Medjool dates, Manchego cheese, walnut, romesco sauce // $25 (20 pieces) PATATAS BRAVAS fried potatoes, smoky pimentón bravas aioli // $20 ALCACHOFAS crispy artichokes, lemon-garlic aioli // $25 SEASONAL VEGETABLE PINTXO rotates seasonally, served on bread // $25 (10 pieces) PORK CHEEK TACOS braised pork, grilled corn salsa, avocado créma, cilantro, lime // $25 (10 pieces) EMPANADAS DE CARNE braised beef short rib, Mahón, ramp salsa verde, crème fraîche // $25 (10 half pieces) ALBONDIGAS pork meatballs, cascabel chili créma, Manchego // $35 (10 pieces) DESSERT SELECTIONS CHURRO dusted in cinnamon-sugar and served with spiced chocolate ganache // $25 (20 pieces) GATEAU TRES LECHES three milks cake with chantilly queso blanco, seasonal fruit // $25 (10 pieces) PASTEL DE CHOCOLATE bittersweet flourless chocolate cake // $25 (10 pieces) TAPAS MENU $39 per guest. Selection of charcuteria* + cheese (2 each), choose 6 tapas, dessert platter. *$5 upcharge to include Ibérico charcuteria selections. IBÉRICO MENU $49 per guest. Selection of charcuteria* + cheese (2 each), choose 6 tapas, choose 2 raciones, dessert platter. *Ibérico charcuteria selections are included. GRAND IBÉRICO MENU $69 per guest. Selection of charcuteria + cheese (5 Ibérico meats, 3 cheeses), choose 6 tapas, choose 2 raciones, dessert platter. *All tapas and raciones supplements are included in the Grand Ibérico Menu. SPECIALTY EXPERIENCES SUCKLING PIG Cochinillo Asado (suckling pig) is a Spanish delicacy. We prepare our suckling pigs true to tradition, roasted whole, and presented tableside. This is a unique experience and is available as a supplement to any of our private dining menus. Due to sourcing, we require one weeks’ notice for all suckling pig requests. We can make recommendations on the size and number of suckling pigs to order based on party size. 10-12lb pig, serves 5-6*, $200. 18-20lb pig, serves 12-14*, $300. *average portion size per guest, 5oz. PAELLA Revered as Spain’s national dish, paella is a saffron-rice based dish prepared with vegetables, seafood, and meat. We adjust our paella recipe to reflect the freshest seasonal ingredients and can customize to meet dietary restrictions if necessary (example: vegetarian, no seafood). We serve the paella family-style. Add it as a supplement to any of our private dining menus (see pricing below), or ask about creating an experience around this traditional Valencian dish. We can make recommendations on number of paella pans to order based on party size. Paella pan, serves 60-80* as a supplement to our below menus, $450. *average portion size per guest, 4oz. CHARCUTERIA + QUESOS SELECTIONS (subject to availability) Charcutería Quesos Jamón Serrano Manchego D.O.P Jamón Mangalica Out of the Ashes Salchichón Ibérico Mahón D.O. Chorizo Ibérico de Bellota Alma de Cerron Jamón Ibérico Alba Tierno Honey & Rosemary Paleta Ibérico de Bellota Valdeón D.O. Lomo Ibérico Leonora Spotted Trotter Duck Prosciutto Monte Enebro TAPAS SELECTIONS MARINATED SPANISH OLIVES B.W.D. applewood bacon wrapped Medjool dates, Manchego cheese, walnut, romesco sauce ENSALADA DE PERA local greens, Rioja poached pears, spiced Marcona almonds, Manchego, migas, brown butter vinaigrette ALCACHOFAS crispy artichokes, lemon garlic aioli BROCCOLINI FRITO cast iron seared, herb chevre blanc, pimentón oil COLIFLOR roasted cauliflower, Mahón créma, gremolata ASPARAGUS chimichurri, lime aioli, pea tendrils PATATAS BRAVAS fried potatoes, smoky pimentón bravas aioli COCA CON SETA roasted mushroom flatbread, black truffle, pickled red onion, Manchego, shiitake cream, sorrel PULPO A LA PLANCHA cast iron seared octopus, sobrassada sausage, chickpea, olive MEJILLONES Mussels, sofrito, charred fennel, Cava, chorizo, sourdough VIEIRAS* seared scallops, Brussels sprouts, wild mushroom, parsley rice crisp (+2 per guest) PATO* Hudson Valley duck breast, bomba dirty rice, Bar Mercado chorizo, sweet potato (+2 per guest) PORK CHEEK TACOS braised pork, grilled corn salsa, avocado créma, cilantro, lime EMPANADAS DE CARNE braised short rib, Mahón, salsa verde, crème fraîche ALBONDIGAS pork meatballs, cascabel chili créma, Manchego BUTIFARRA Spotted Trotter sausage, onion soubise, crispy Brussels leaves TOCINO crispy pork belly, Pedro Ximénenez, scarlet runner beans, crème fraiche, apple, water cress, scallion FIDEOS broken pasta, shiitake cream, wild mushrooms, poached egg, Ibérico crumble, black truffle, sorrel BRAISED VEAL SHANK RAVIOLI Rioja cream, veal demi-glace, black truffle crème fraiche, roasted mushrooms IBÉRICO MAC ‘N’ CHEESE garganelli, Mahón garlic cream, charcuteria RACIONES SELECTIONS PESCADO A LA PARILLA whole grilled market fish, grapefruit mojo, fried garlic LOMO* seared pork tenderloin, aioli, grapefruit mojo, Manchego, potato hay HUEVO CON TRUFA slow-braised pork cheeks, poached egg, black truffle paté, sourdough HANGER STEAK* romesco, sunchoke, shiitake, Rioja bordelaise, purple potato chip (+5 per guest) *These items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions. CHEF RECOMMENDED MENUS It is important to us that guests dining for private events experience the best that The Iberian Pig has to offer. With that in mind, our culinary team has curated a few suggested approaches for each menu tier. The sample menus below represent a well-rounded experience at each price point, and are inclusive of our top sellers and guest favorites. We encourage creativity, and will do our best to ensure a complete dining experience for you and your guests. CHEF TAPAS MENU #1 Fermin Jamón Serrano, Spotted Trotter Duck Prosciutto, Manchego D.O.P, Monte Enebro B.W.D, Patatas Bravas, Pulpo a la Plancha, Pork Cheek Tacos, Pato (+2 per guest), Ibérico Mac ‘N’ Cheese Dessert Platter CHEF TAPAS MENU #2 Paleta Ibérico de Bellota, Lomo Ibérico (+5 per guest), Alma de Cerron, Out of the Ashes Ensalada de Pera, Coca con Seta, Pork Cheek Tacos, Albondigas, Empanadas, Veal Shank Ravioli Dessert Platter CHEF IBÉRICO MENU #1 Paleta Ibérico de Bellota, Lomo Ibérico, Manchego D.O.P, Monte Enebro B.W.D, Ensalada de Pera, Pulpo a la Plancha, Pato (+2 per guest), Ibérico Mac ‘N’ Cheese, Pescado a la Parilla, Huevo con Trufa, Asparagus Dessert Platter CHEF IBÉRICO MENU #2 Jamón Ibérico, Paleta Ibérico de Bellota, Alma de Cerron, Out of the Ashes Ensalada de Pera, Coca con Seta, Pork Cheek Tacos, Vieras (+2 per guest), Fideos Lomo, Hanger Steak (+5 per guest), Coliflor Dessert Platter CHEF GRAND IBÉRICO MENU #1 Chorizo Ibérico de Bellota, Jamón Ibérico, Paleta Ibérico de Bellota, Lomo Ibérico, Jamón Mangalica Alma de Cerron, Out of the Ashes, Alba Tierno Honey & Rosemary Ensalada de Pera, Coca con Seta, Vieras, Pato, Ibérico Mac ‘N’ Cheese Pescado a la Parilla, Huevo con Trufa, Broccolini Dessert Platter CHEF GRAND IBÉRICO MENU #2 Chorizo Ibérico de Bellota, Jamón Ibérico, Paleta Ibérico de Bellota, Lomo Ibérico, Jamón Mangalica Manchego D.O.P, Monte Enebro, Alba Tierno Honey & Rosemary B.W.D., Pork Cheek Tacos, Vieras, Pato, Ibérico Mac ‘N’ Cheese Lomo, Hanger Steak, Asparagus Dessert Platter THE ÚLTIMO MENU #1 | $69 per guest + Suckling Pigs priced as listed above Chorizo Ibérico de Bellota, Jamón Ibérico, Paleta Ibérico de Bellota, Lomo Ibérico, Jamón Mangalica Alma de Cerron, Out of the Ashes, Alba Tierno Honey & Rosemary Enslada de Pera, B.W.D., Pork Cheek Tacos, Vieras, Fideos Suckling Pig, Hanger Steak, Pescado a la Parilla, Asparagus Dessert Platter (cont’d) THE ÚLTIMO MENU #2 | $69 per guest + Paella Chorizo Ibérico de Bellota, Jamón Ibérico, Paleta Ibérico de Bellota, Lomo Ibérico, Jamón Mangalica Manchego D.O.P, Monte Enebro, Alba Tierno Honey & Rosemary Ensalada de Pera, B.W.D., Pork Cheek Tacos, Vieras, Pato Paella, Hanger Steak, Huevo con Trufa, Broccolini Dessert Platter PRIVATE DINING BEVERAGE GUIDE While, not required, we do recommend selecting a beverage menu
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