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PRIVATE EVENTS

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Mandara Hospitality Group Bargello • • Wine Program • Dining Spaces • Sample The Wine Cellar • Dining Space • Sample Menus District 42 • Cuisine & Craft Cocktails • Dining Spaces • Sample Menus Contact Us Mandara Hospitality Group is an Asheville independent group co- founded by husband and wife team, Peter and Martha Pollay. Our company culture is founded upon our desire to nurture the wellbeing of our staff, customers, and community. We are committed to supporting equity, diversity, and inclusion in our workplace and are actively working against racism in all its forms.

With Bargello, District 42, and all our endeavors, Mandara Hospitality Group strives to create spaces that leave lasting impressions. From the flatware you hold in your hand to the farms where we procure our seasonal ingredients, every detail is thoughtfully considered. Our purpose always circles back to serving you and our community.

Mandara took root out of our insatiable joy to host, serve and cultivate communities. It is the embodiment of our mantra; local, seasonal, and sustainable. To us, it represents future opportunities, and experiences that exceed expectations and leave you feeling cared for and well-fed.

FEED YOUR WELL-BEING® ® MEDITERRANEAN-INSPIRED CUISINE

Bargello® is a locally owned Mediterranean-inspired restaurant from Asheville restaurateurs Peter and Martha Pollay occupying the Northeast corner of the Kimpton Hotel Arras.

Bargello offers flexible indoor dining spaces that look into an open and an space that overlooks the vibrant streets of Asheville. The interior bodes floor to ceiling windows, custom-made scalloped ironwork and airy tones throughout. Indoor dining spaces can seat up to 70 guests for a plated and up to 100 guests for a standing reception. Outdoor spaces can seat up to 54 guests for a plated dinner and up to 80 guests for a standing reception.

7 Patton Ave Asheville, NC CUISINE

The culinary team at Bargello, headed by Executive Jordan Arace, draws inspiration from the flavors and spices of the Mediterranean. Our hand-made pastas, innovative dishes, and beautiful presentation all add to the well-executed dining experience of Bargello.

Using locally sourced and regionally harvested ingredients, Bargello’s guests can feel good about participating in sustainable dining.

Wine Program

Centered on our foundation to represent nourishing, refined, and sustainable cuisine, Bargello’s Wine Program is built around the pillar of showcasing handcrafted wines from an expansive range of boutique producers around the world. Echoing the Mediterranean focused , we have tailored the list to feature wines from all corners of the Mediterranean coastline in addition to classically renowned winemaking regions and undiscovered gems of the wine world. Craftsmanship, exploration, and accessibility are the key tenets each bottle embodies while still providing a precise pairing adventure meant to elevate your entire dining experience. DINING SPACES

THE CHEFS TABLE PIZZA BAR PATIO Private,Semi-Private Semi-Private Semi-Private Private, Semi-Private Semi-private Seating Capacity 13-20 Seating Capacity 13-20 Seating Capacity 13-15 Seating Capacity 54 Private Buyout Seating Capacity 70 Standing Capacity 80 Private Buyout Standing Capacity 100 The Chef’s Table gives you and your guests a view Pizza is a favorite for many, and Bargello’s Pizza Bar of Bargello’s culinary team in action. On one side, takes this much-loved to a whole new level! Gather with family and friends amidst the vibrant The main dining room bodes floor to ceiling windows, guests can watch the team prepare and plate exquisite Counter-height seating wraps around the pizza hearth charms of Asheville’s historic Pack Square. Offering with inviting airy colors, custom scalloped iron work dishes full of seasonal color and the other overlooks where you can watch our pizza chef create savory pies a mixture of high and low top tables, Bargello’s patio and a variety of mixed seating options to suit any type the spacious dining room with backdrop views of the served piping hot. This is a classic birthday party choice provides a variety of accommodations for both plated of gathering. Semi-private events held in Bargello’s city. Here, one can enjoy our family-style, plated for the young and not-so-young. and cocktail receptions. The whole patio is dining room offer a custom prix fixe menu comprised dinner service with up to 20 of your friends and family. available for buyout or you may section off a smaller of both plated and family style courses. Seating at this table is bar-height. portion for smaller, semi-private events. Oversized umbrellas comfortably shield your guests from the elements. SAMPLE MENUS

Brunch Dinner Plant-Based Reception Plant-Based Dinner

A 23% gratuity and current NC sales tax are applied to all private events. Menu items are subject to change due to seasonal availability. Bargello MENU add ons $25 Per Person Choice of one from each category with a maximum of 3 choices. PASTRY DISPLAY $5 Per Person

EGGS GRIDDLE ASSORTED BREAKFAST PASTRIES STARTS & SHARES SOUTHERN BENEDICT RICOTTA PANCAKES Served Family Style House Made Biscuit, Canadian Bacon, Sautéed Greens, Summer Berries, Candied Lemon & Syrup $10 Per Person – Choose 1 Poached Eggs, Harissa Hollandaise $15 Per Person – Choose 2 BRIOCHE FRENCH OMELET Warm Stone Fruit, Honey-Mascarpone AVOCADO TOAST Roasted Mushroom, Three Graces Goat Cheese, Smashed Avocado, Aleppo Pepper, Lemon, Lemon Beurre Blanc PIZZA Radish, Sumac, Pumpkin Seed EGGS SHAKSHUKA MARGHERITA CHIA PORRIDGE Baked Eggs, Israeli-Style Spicy Vegetable Tomato Stew, Coconut Milk, House Made Granola, Herb Salad Siano Mozzarella, San Marzano Tomato, Torn Basil, Olive Oil Berries, Banana, Jam, Almond Sandwiches MAILE GREEK YOGURT N’duja, San Giuseppe Salami, Italian Sausage, Berries, House Granola, Maple Syrup BACON, EGG & CHEESE San Marzano Tomato, Mozzarella, Fontina Scrambled Egg, Chive, Ashe County Cheddar, HEARTH BAKED PITA, HUMMUS Smoked Bacon, Rustic Bread BRUNCH PIZZA Roasted Mushrooms & Thyme Seasonal Varieties, TBD BLTA LARGE FORMAT BRUNCH COCKTAILS Jones Dairy Farm Bacon, Mashed Avocado, Bibb Lettuce, Serves 6-8 Tomato Conserva, Roasted Garlic Aioli MIMOSA $50 per carafe PASTA Sparkling Wine, Fresh Squeezed Orange Juice BLOODY MARY CRAB RIGATONI $55 per carafe Red Crab, Bacon, Blistered Tomato, Chives, Vodka, House Made Mix, Pickled Vegetables Parmesan Cream VANDERBILT MAFALDINE RAGU $60 per carafe Pork Shoulder and Short Rib Sugo, Aperol, Strawberry, Lemon Juice, Ginger Beer 30-Month Aged Parmesan Reggiano, Torn Basil Bargello DINNER MENU Options

Tier 1 Tier 2 $55.00 Per Person $65.00 Per Person, add appetizers $75.00 Per Person, available upon request, add appetizers & seasonal premium entrées SALAD Served Plated APPETIZERS Served Family Style CHEFS SALAD OF LOCAL GREENS Crisp Raw Vegetables, Focaccia Croutons, CHARCUTERIE BOARD Chive Buttermilk Dressing Cured Meats and Local Cheeses, House Pickled Vegetables, Jams and Mustards, ENTRÉES Grilled Bread and Crackers Choice of 3, Served Plated MEZZE PLATE MAFALDINE RAGU Brick Oven Pita, Lavash, Whipped Hummus, Olives, Short Rib & Heritage Pork Shoulder Sugo, Moroccan Eggplant, Fried Almonds, 30 Month Aged Parmesan Reggiano Roasted Tomatoes, Marinated Vegetables BUCATINI CACIO E PEPE Tier 1 & 2 House Made Bucatini Pasta, Parmesan Cream, Black Pepper Trio GRILLED SUNBURST FARMS TROUT Served Family Style Roasted Parsnip, Lemon, Fennel, Yogurt, Fried Parsnip BROWNIE SUNDAE Vanilla Ice Cream, Spicy Candied Hazelnuts, SEARED SCALLOPS Chocolate, Caramel Seared Cauliflower, Califlower Puree, Chili, Sunflower Pistou APPLE AND MISO Caramel Apple, Miso Ice Cream, Sorghum Gingersnap, BRAISED SHORT RIB Walnuts, Cream Cheese Mousse Stone Ground Polenta, Pecorino, Glazed Carrots, Red Wine Jus RICOTTA CAKE Poached Pear, Almond Soil, Lemon Mascarpone Cream, Almond Tuile Plant Based Dinner Menu Plant Based RECEPTION Menu $65 Per Person $45 Per Person

HORS D’OEUVRES 1ST HORS D’OEUVRES Choice of 1 SMOKED BEET TARTAR SMOKED BEET TARTAR House Made Lavash, Oat ‘Yogurt’ House Made Lavash, Oat Yogurt CURRY PARSNIP SOUP Crispy Parsnips, Cilantro, HEARTH FIRED FLATBREADS ROASTED MUSHROOM HUMMUS Spicy Candied Almonds Truffled Mushroom, Asparagus Lemon Roasted Local Mushrooms, House Made Pita and FARMER’S SALAD Roasted Garlic, Spinach, Chilis MINI HOUSE PIZZAS Shaved Carrots, Radish, Cucumber, Roasted Garlic, Rosemary & Cashew Cream Local Organic Greens, SEASONAL GARDEN VEGETABLE CRUDITÉ Confit Tomato, Basil & Olive Hemp Vinaigrette, Hemp Hearts Kale Pesto Dip, Peppadew Pepper Hummus

HOUSE MADE LUMACHE PASTA Beyond Meat Italian ‘Sausage,’ Confit Peppers, Tomato and Basil Sugo ENTRéES Choice of 3 ROOT VEGETABLE CHIPS Harissa Spiced Curry Potato Dip

BARGELLO ‘PASTA & MEATBALLS’ ROASTED ACORN SQUASH ‘RIBS’ Crispy Beyond Meatball, House Made Lumache Pasta, Arrabbiata Sauce, Calabrian Chili Pesto Harissa BBQ Spiced Rub Squash, Roasted Shallot Cauliflower Mash, Cucumber ‘Yogurt’

ROASTED ACORN SQUASH ‘RIBS’ DESSERT Harissa BBQ Spiced Rub Squash, Roasted Shallot Cauliflower Mash, Cucumber ‘Yogurt’ Choice of 1 with Dinner Menu Choice of 3 with Reception Menu HOUSE MADE TORTELLONI Arugula Pasta, Stuffed Tofu ‘Ricotta’, Slow Cooked Tomatoes, Garlic Roasted Broccoli Rabe COMPRESSED CANTELOUPE Mint Caviar, Champagne Air TEMPEH ‘BOLOGNAISE’ Emmer Rye Rigatoni, Fried Garlic, Basil Oil CHERRY PATÉ DE FRUIT Lime Sugar KING OYSTER MUSHROOM ‘SCALLOP’ Mushroom Risotto, Tuscan Kale, Thyme, Lemon Air CUCUMBER MINT MOJITO GRANITA Brûléed Tomato

WATERMELON SORBET Compressed Watermelon, Cilantro Gel, Chili Lime Pumpkin Seeds, Fried Cilantro, Candied Lime Zest BARGELLO WINE CELLAR

During the construction of Hotel Arras a hidden room was discovered. This treasure trove houses hundreds of bottles of wine curated by our award- winning Sommelier, Emily Dunaway.

Our wine cellar is an artfully designed space providing an exquisite dining atmosphere for up to 10 guests. Your menu can consist of a five, seven, or eleven course tasting experience. Chef Jordan Arace and Sommelier Emily Dunaway will craft the perfect pairings, providing you and your guests with the ultimate dining experience.

If you wish to expand your gathering, up to 14 people can be accommodated with alternative seating arrangements. Or, up to 20 people can unite for an intimate reception, with curated pairings of heavy hors d’oeuvres and premium wines. 5 COURSE CHEF’S TASTING EXPERIENCE $125.00 Per Person

Bubbles & BITES CHARCUTERIE BOARD Cured Meats and Local Cheeses, House Pickled Vegetables, Jams and Mustards, Grilled Bread and Crackers

AMUSE BOUCHE Chef’s Surprise Choice for Your Guests

FIRST GRILLED ASPARAGUS Prosciutto, Soft Boiled Egg, Truffle Mayo

GRILLED NC SHRIMP Watercress, Fennel, Olives, Herbs, Caper Raisin Puree SAMPLE MENUs SECOND EARLY SUMMER CANNELLONI GF Summer Squash, Corn, Mushrooms, Tomato Variations

THIRD SEARED COASTAL NC FISH Fried Artichokes, Olive Oil Potato, Perserved Lemon Puree

FOURTH ROASTED BEEF SIRLOIN WITH SAUCE TRIO Zhug, Aleppo Pepper Hollandaise, Spicy Whipped Honey Mustard

dessert DARK CHOCOLATE PANNA COTTA Chocolate Almond Soil, Orange Cream, Milk Chocolate Powder

Chef’s Tasting Menus are curated upon booking and based on seasonal availability. Contact Special Events Coordinator, There- Contact Special Events Coordinator, There- sa McKenzie 7at COURSE [email protected], CHEF’S TASTING EXPERIENCE sa McKenzie 11at COURSE [email protected], CHEF’S TASTING EXPERIENCE to reserve the Bargello Wine$175.00 Cellar Per forPerson your to reserve the Bargello Wine$225.00 Cellar Per forPerson your next special gathering. We will work closely next special gathering. We will work closely with you to create an experienceBubbles that & BITES will with you toAmuse create Bouche an experience that will seventh delightfully linger in theCHARCUTERIE memories of BOARD your delightfullyYUKON linger BLINI in the & memories of yourTRUFFLE LASAGNA guests! Together withCured The Meats Hotel and Arras Local Cheeses,Sales guests! HEIRLOOM Together with SQUASH The Hotel ArrasHand Sales Made Farm and Sparrow Pasta, House Pickled Vegetables, Jams and Mustards, Black Truffles, Truffle Cream Team, we look forward Grilledto taking Bread care and Crackersof Team, we look forwardfirst to taking care of every detail of your affair. every detailCELERY of ROOT your BISQUEaffair. eighth AMUSE BOUCHE NC Jumbo Lump Crab, RIVERE FARMS SHORT RIB Chef’s Surprise Choice for Your Guests Celery Heart Salad, Apple Smoked Parsnip Puree, Brown Butter Parsnip, FIRST Second Red Wine Jus PARSNIP & CHESTNUT BISQUE BRILLAT-SAVARIN CHEESE Smoked Almonds, Rosemary Roasted Grapes, Apple, Honey, ninth SECOND Pink Peppercorn Tuile SEARED FOIE GRAS BRILLAT-SAVARIN CHEESE Maple-Bacon Ice Cream, Citrus Beets, Honey, Basil, Brioche Third Hazelnut Graham Crunch THIRD SEARED SCALLOP Capellini, Saffron, Serrano, tenth ROASTED HEIRLOOM PUMPKIN CARAMELLE’S PASTA Kafir Lime, Basil BROWN BUTTER TART Sage, Pumpkin, Smoked Bacon, Parmigiano-Reggiano FOURTH Blueberry Sorbet, fourth Poached Pear, Almond Soil SEARED SCALLOPS GOLDEN TILE FISH Celery Root Puree, Brown Butter, Pearl Onions, Baby Turnips Braised Fennel, dessert Fifth Vermouth Butter, Fine Herbs PEANUT BUTTER CREMEUX HONEY LACQUERED MAGRET ROASTED DUCK BREAST Chocolate Sable, Feuilletine Crunch, Confit Leg, Roasted Carrot, Farro fifth Toasted Marshmallow Cream, sixth GRILLED OCTOPUS Milk Chocolate Powder Wrapped in Lardo, Potato Gnocchi, WAGYU BEEF NY STRIP Potato Soubise, Calabrian Vinaigrette Truffle Lasagna, Beurre Rouge Dessert sixth WHITE CHOCOLATE CHEESECAKE WAGYU TOAST Citrus Salad, Lemon Curd, Shortbread Crumble A5 Australian Beef, Cured Egg Yolk, Brioche, Worcestershire

Chef’s Tasting Menus are curated upon booking and based on seasonal availability. Chef’s Tasting Menus are curated upon booking and based on seasonal availability. ®

A CONVERGENCE OF GREAT & SPIRITED COCKTAILS

With a cocktail of influences from the roaring 20’s, the natural beauty of Asheville, and modern-style iron and glass, District 42 invites you to visit the south side of Arras’ ground floor. Relax on plush couches illuminated with vast lanterns and tucked between walls of beveled glass, or dine at beautiful wooden tables beneath geometric sculptures of wood and light. A larger table for conferences or family-style seating is elevated above the main floor. Hidden in an alcove near the bar, you’ll find low seating and tables surrounded by a 1891 map of Asheville, representing the original 42 districts and the namesake of the establishment.

7 Patton Ave Asheville, NC ®

cuisine & Cocktails

A birthday, an engagement, a first introduction, or a casual night out on the town can all be commemorated and relished over a tasty libation. Whether it’s your usual beverage of choice or something out of the ordinary, we want to facilitate these experiences by offering cocktails carefully crafted to make those moments even more special. Let us introduce you to classic cocktails reimagined as we curate our seasonal menus to please your palate and pique your curiosity. THE COMMUNITY TABLE DISTRICT 42 ELEVATED DINING AREA Semi-Private Semi-Private Sitting capacity: 16 Sitting capacity: 12 Standing capacity: 20 Standing capacity: 12

Across the hall from Bargello, inside our Available for daytime events, this elevated dining area District 42 lounge, you will find a beautiful within District 42 can be reserved for luncheons or custom-made, oak table with stool seating combined with the Map Room for larger receptions. for up to 16 guests and standing room for a This location features two high-top tables with bar- reception of up to 20 guests. Enjoy a selection height seating for up to 12 guests. The elevated height of hors d’oeuvres and a variety of small and and surrounding railings provide guests with their own large format craft cocktails for this event. private nook of the lounge.

THE MAP ROOM DISTRICT 42 PATIO Semi-Private Private Sitting capacity: 15 Sitting capacity: 40 Standing capacity: 15 Standing capacity: 60

This cozy and intimate alcove, known for Be a part of the bustling streets of historic Pack its 1891 map of the original 42 districts of Square by holding an outdoor reception or private downtown Asheville, features a wrap around party on our beautiful patio. Outdoor soft seating booth with seating for up to 15 guests and accommodations, oversized umbrellas, and custom two low cocktail tables for a casual reception built firewalls make this space the most comfortable setting. Guests are sure to feel like they have outdoor dining spot in town! Enjoy craft cocktails, the best seat in the lounge. hors d’oeuvres, and maybe an infamous Asheville busker or two. ff HORS D’OEUVRES RECEPTION $35 Per Person

STARTERS Choice of 1

CHARCUTERIE BOARD Cured Meats and Local Cheeses, House Pickled Vegetables, Jams and Mustards, Grilled Bread and Crackers

MEZZE PLATE Brick Oven Pita, Lavash, Whipped Hummus, Olives, Moroccan Eggplant, Fried Almonds, Roasted Tomatoes, and Marinated Vegetables

HORS D’OEURVRES Choice of 4

OCTOPUS FRITTERS Harissa Aioli

BEEF TARTARE Grilled Bread, Ras el hanout, Yogurt, Pued Grains

HUMMUS ON HEARTH FIRED PITA House Made Pita and Hummus with Seasonal Garnishes

ASSORTED PIZZAS FROM THE HEARTH Tasting of Bargello’s Pizza Menu

LAMB KOFTA SKEWERS WITH ZHUG Middle Eastern Spiced Lamb Skewers, Spicy Herb Sauce

CALABRIAN MARINATED CHICKEN SKEWERS Basil Caper Aioli

SEASONAL FRITTO MISTO Seasonal Vegetable Tempura with Sun Dried Tomato Aioli Thank you for considering Bargello & District 42 for your special event!

If you have any questions or special requests, please reach out to our Event Sales Manager, Maddy Atendido, who will be happy to assist you in navigating everything from dining menus to event options.

Maddy Atendido [email protected] office 828-505-3969 ext 101