The Iberian Pig is a modern Spanish 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 sized 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, , walnut, romesco sauce // $25 (20 pieces) fried potatoes, smoky pimentón bravas // $20 ALCACHOFAS crispy artichokes, lemon- aioli // $25 PAN CON TOMATE rustic bread, tomato // $25 (10 pieces) DUCK CROQUETTAS braised duck neck, bechamel, guindilla aioli // $25 (10 pieces) CHEEK TACOS braised pork, grilled corn salsa, avocado créma, cilantro, lime // $25 (10 pieces) DE CARNE braised beef short rib, Mahón, ramp salsa verde, crème fraîche // $25 (10 half pieces) ALBONDIGAS pork , cascabel chili foam, Manchego // $35 (10 pieces)

MEAT & CHEESE BOARDS served with seasonal accompaniments // $11pp (8 guest minimum)

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. *$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. *Ibérico charcuteria selections are included.

GRAND IBÉRICO MENU $69 per guest. Selection of charcuteria + cheese (5 Ibérico meats, 3 ), choose 6 tapas, choose 2 raciones, dessert. *All tapas and raciones supplements are included in the Grand Ibérico Menu.

SPECIALTY EXPERIENCES SUCKLING PIG Cochinillo Asado (suckling pig) is a Spanish . 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. Please see below for pricing. 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 , 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. This experience is available as a supplement to any of our private dining menus. Please see below for pricing. We can make recommendations on number of paella pans to order based on party size.

Paella pan, $15 per guest, 15 guest minimum *average portion size per guest, 4oz.

CHARCUTERIA + QUESOS SELECTIONS (subject to availability) Charcutería Quesos Fermin Jamón Serrano Mahón D.O. Roncal Salchichón Ibérico Murcia Al Vino Idiazábal Chorizo Ibérico de Bellota Monte Enebro Out of the Ashes Jamón Ibérico Manchego D.O.P Alba Tierno Honey & Rosemary Paleta Ibérico de Bellota Valdeón D.O. Lomo Ibérico Spotted Trotter Duck Prosciutto

TAPAS SELECTIONS MARINATED SPANISH 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 BEETS roasted red & gold beets, herb chevre, pickled mustard seed, mizuna SETAS local oyster , amontillado sherry, Idiazábal foam bay leaf, thyme ALCACHOFAS crispy artichokes, lemon garlic aioli BROCCOLINI FRITO cast iron seared, herb chevre, pimentón oil BRUSSEL SPROUTS Benton’s bacon, sweet onion purée, espelette PATATAS BRAVAS fried potatoes, smoky pimentón bravas aioli SHISHITO PEPPERS sesame oil, Roncal, guindilla aioli, gremolata COCA CON SETA roasted , black truffle, pickled red onion, Manchego, shiitake cream, sorrel PAN CON TOMATE rustic bread, tomato PULPO A LA PLANCHA cast iron seared octopus, sobrassada , chickpea, VIEIRAS* seared Diver scallops, pearled barley, winter squash, eggplant, flamenco sauce (+2 per guest) DUCK CROQUETTAS braised duck neck, bechamel, guindilla aioli 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 foam, Manchego 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 HANGER STEAK* romesco, sunchoke, shiitake, Rioja bordelaise, purple chip (+2 per guest) IBÉRICO RIBS White Oak ribs, hazelnut, leek, and piquillo piperade

RACIONES SELECTIONS PESCADO A LA PARILLA whole grilled market fish, grapefruit , fried garlic CORNISH HEN ancho spiced, Hakurei turnips, parsnip purée, charred leek, bitter greens LOMO* seared pork tenderloin, aioli, grapefruit mojo, Manchego, potato hay HUEVO CON TRUFA slow-braised pork cheeks, poached egg, black truffle paté, sourdough DRY AGED STRIP LOIN* 12oz strip, potato puree, sofrito bordelaise, shishito pepper (+8 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.

SUGGESTED SELECTIONS/MENU 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. Below the suggested menus you will see our full list of tapas and raciones available for private dining, should you wish to substitute items from this framework or to customize your menu entirely. 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, Ibérico Mac ‘N’ Cheese, Hanger Steak (+2 per guest) Dessert

CHEF TAPAS MENU #2 Paleta Ibérico de Bellota, Lomo Ibérico (+5 per guest), Roncal, Out of the Ashes Ensalada de Pera, Coca con Seta, Pork Cheek Tacos, Albondigas, Empanadas, Veal Shank Ravioli Dessert

CHEF IBÉRICO MENU #1 Paleta Ibérico de Bellota, Lomo Ibérico, Manchego D.O.P, Monte Enebro B.W.D, Ensalada de Pera, Vieras (+2 per guest), Duck Croquettas, Ibérico Mac ‘N’ Cheese Pescado a la Parilla, Huevo con Trufa, Brussel Sprouts Dessert

CHEF IBÉRICO MENU #2 Jamón Ibérico, Paleta Ibérico de Bellota, Roncal, Out of the Ashes Ensalada de Pera, Coca con Seta, Pork Cheek Tacos, Pulpo a la Plancha, Fideos Lomo, Strip Loin (+8 per guest), Broccolini Dessert

CHEF GRAND IBÉRICO MENU #1 Chorizo Ibérico de Bellota, Jamón Ibérico, Paleta Ibérico de Bellota, Lomo Ibérico, Salchichón Ibérico Roncal, Out of the Ashes, Alba Tierno Honey & Rosemary Ensalada de Pera, Coca con Seta, Vieras, Duck Croquettas, Hanger Steak Pescado a la Parilla, Huevo con Trufa, Broccolini Dessert

CHEF GRAND IBÉRICO MENU #2 Chorizo Ibérico de Bellota, Jamón Ibérico, Paleta Ibérico de Bellota, Lomo Ibérico, Salchichón Ibérico Manchego D.O.P, Monte Enebro, Alba Tierno Honey & Rosemary B.W.D., Pork Cheek Tacos, Vieras, Duck Croquettas, Ibérico Mac ‘N’ Cheese Pescado a la Parilla, Strip Loin, Brussel Sprouts Dessert

(cont’d) THE ÚLTIMO MENU #1 | $69 per guest + Suckling Pig priced as listed above Chorizo Ibérico de Bellota, Jamón Ibérico, Paleta Ibérico de Bellota, Lomo Ibérico, Salchichón Ibérico Roncal, Out of the Ashes, Alba Tierno Honey & Rosemary Enslada de Pera, B.W.D., Pork Cheek Tacos, Vieras Suckling Pig, Pescado a la Parilla, Strip Loin, Brussel Sprouts, Broccolini Dessert

THE ÚLTIMO MENU #2 | $69 per guest + Paella Chorizo Ibérico de Bellota, Jamón Ibérico, Paleta Ibérico de Bellota, Lomo Ibérico, Salchichón Ibérico Manchego D.O.P, Monte Enebro, Alba Tierno Honey & Rosemary Ensalada de Pera, B.W.D., Pork Cheek Tacos, Duck Croquettas, Hanger Steak Paella, Pescado a la Parilla, Broccolini, Alcachofas Dessert

PRIVATE DINING BEVERAGE GUIDE While, not required, we do recommend selecting a beverage menu to compliment your menu selections. Preselecting beverages will expedite service during your event and will help us to achieve a targeted budget. See below for a selection of wines based on three different price points. Beer and cocktail selections can be added to any beverage package and can be customized based on preferences. Inquire with our events manager for more information. All beverages are charged based on consumption. Additional options are available upon request.

WINES

TIER 1 White | Here ncia Altés, Garnatxza Blanca, Terra Alta, Spain $32 Red ( lighter- bodied) | Aplanta, Tempranillo, Alicante Bouschet, Alentejo, Portugal $32 Red ( fuller- bodied) | Casa Castillo, Monastrell, Jumilla, Spain $36

TIER 2 White | Martinsancho, Verdejo, Rueda, Spain, $52 Red (lighter- bodied) | Vina Bujanda, Tempranillo, Rioja, Spain, $48 Red (fuller- bodied) | Vizcarra 'Senda del Oro', Tempranillo, Ribera del Duero, Spain, $52

TIER 3 White | Eidos, Albariño, Rías Baixas, Spain, $68 Red | Senorio de Pecina, Tempranillo, Rioja, Spain, $76 Red | Luigi Bosca, Malbec, Luján de Cujo, Argentina, $72

CONTACT INFORMATION ELIZABETH RIDGWAY Private Events Manager [email protected] 678-695-0665

Please keep in mind that The Iberian Pig is a seasonal kitchen and bar. Menu items can change based on seasonality, availability, and sustainability.