EO Sales Sheet 5.4.16.indd

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EO Sales Sheet 5.4.16.indd
Event Menus
Cathy Jacobson
6000 Universal Blvd. #702
Orlando, FL 32819
[email protected]
(407) 473-2647
Restaurant Info
Emeril’s Orlando opened in 1999 as the second location of Emeril’s flagship New
Orleans restaurant, and encompasses everything Chef Emeril Lagasse stands for–
high energy, bold exciting flavors and an unforgettable experience. Located at the
epicenter of Universal CityWalk®, the eatery overlooks the lagoon and all of the
action of this thriving Orlando hot spot. Located in Universal’s CityWalk, this free
standing two story building is a sophisticated haven of fine food and design. The
thirty foot ceilings, hardwood floors, stone walls, and iron staircase lend an
industrial warehouse feel to the space. This modern food studio showcases the
creativity of the chefs, which is always on display inside the open kitchen and at the
Chef’s food bar. The second floor overlooks the main dining room, and offers three
private party rooms that feature oak barrel slat ceilings and an extensive wine
gallery.
“New” New Orleans Cuisine
Cuisine:
Address: 6000 Universal Blvd, #702
Orlando, FL 32819
Emeril Lagasse
Chef/Proprietor: Douglas Braselman
Chef de Cuisine:
General Manager:
Andy Vaughn
Private Event Info
Emeril’s Orlando is available for private functions and can accomodate up to 200
Guests for seated dinners, and 500 Guests reception style. Four private dining rooms
can accomodate parties of up to 65 Guests. Our outdoor patio overlooks the CityWalk
nightlife and can be booked for private receptions.
Features:
* A menu custom designed by our Chef de Cuisine
* Standing stations and passed hors d-oeuvres throughout the restaurant
* Open bar with cocktails and featured wines selected by our Sommelier
* Complimentary custom printed menus
* Wheelchair accessibility
Cathy Jacobson
Sales Manager: [email protected]
The Fleur de Lis Menu
Appetizers- Choice of:
SMOKED WILD + EXOTIC MUSHROOMS
angel hair pasta, home cured tasso cream sauce,
Parmigiano Reggiano cheese
Or
CHICKEN + ANDOUILLE GUMBO
chicken, andouille sausage, steamed rice
Or
OUR EMERIL’S SALAD
variety of farm-grown lettuces, extra virgin olive oil, balsamic vinegar,
sun dried tomatoes, pepperjack cheese, seasoned croutons
Entrees- Choice of:
PAN ROASTED BELL & EVANS CHICKEN BREAST
foie gras dirty wild rice, wilted greens, maple jus
Or
SWEET BARBECUE ROASTED SALMON
andouille + potato hash, crispy onions, house made worcestershire
Or
SLOW BRAISED BEEF SHORT RIB
truffle mashed potatoes, assorted vegetables,
natural reduction sauce
Desserts-Choice of:
MILK CHOCOLATE + BANANA BREAD PUDDING
peanut butter ice cream
Or
KEY LIME PIE
toasted meringue, berry coulis
Price: $60.00 Plus 20% Gratuity and 6.5% Sales Tax
The Big Easy Menu
Appetizers- Choice of:
FRIED GREEN TOMATO
Creole boiled Gulf shrimp, organic watercress, Creole rémoulade
Or
SMOKED WILD + EXOTIC MUSHROOMS
angel hair pasta, home cured tasso cream sauce,
Parmigiano Reggiano cheese
Or
CHICKEN + ANDOUILLE GUMBO
chicken, andouille sausage, steamed rice
Salad:
OUR EMERIL’S SALAD
variety of farm-grown lettuces, extra virgin olive oil, balsamic vinegar,
sun dried tomatoes, pepperjack cheese, seasoned croutons
Entrees- Choice of:
PAN ROASTED BELL & EVANS CHICKEN BREAST
foie gras dirty wild rice, wilted greens, maple jus
Or
SWEET BARBECUE ROASTED SALMON
andouille + potato hash, crispy onions, house made worcestershire
Or
SLOW BRAISED BEEF SHORT RIB
truffle mashed potatoes, assorted vegetables,
natural reduction sauce
Desserts-Choice of:
EMERIL’S BANANA CREAM PIE
graham cracker crust, caramel sauce, chocolate shavings
Or
COOKIES + CREAM CHEESECAKE
chocolate ganache, chantilly cream
Or
MILK CHOCOLATE + BANANA BREAD PUDDING
peanut butter ice cream
Price: $70.00 Plus 20% Gratuity and 6.5% Sales Tax
Laissez le Bon Temps
Rouler Menu (Let the
Good Times Roll)
Appetizers- Choice of:
EMERIL’S BARBECUE SHRIMP
petite rosemary biscuit
Or
HOMEMADE ANDOUILLE SAUSAGE
sweet potato waffle, Creole mustard, worcestershire braised onions
Or
SOUP OF THE DAY
Salad:
OUR EMERIL’S SALAD
variety of farm-grown lettuces, extra virgin olive oil, balsamic vinegar,
sun dried tomatoes, pepperjack cheese, seasoned croutons
Entrees- Choice of:
ANDOUILLE CRUSTED DRUM
pattipan squash, shoestring potatoes, creole meuniere sauce
Or
SHRIMP + GRITS
Louisiana shrimp, étouffée, Anson Mills rice grits, local cherry tomatoes
Or
PAN ROASTED BELL & EVANS CHICKEN BREAST
foie gras dirty wild rice, wilted greens, maple jus
Or
GRILLED ANGUS FILET MIGNON*
grilled asparagus, garlic mashed potatoes, veal reduction
Desserts-Choice of:
EMERIL’S BANANA CREAM PIE
graham cracker crust, caramel sauce, chocolate shavings
Or
KEY LIME PIE
toasted meringue, berry coulis
Or
FLOURLESS DECADENT CHOCOLATE TORTE
butter pecan sauce
Price: $80.00 Plus 20% Gratuity and 6.5% Sales Tax
Bam! Lets Kick It Up a
Notch Menu
Appetizers- Choice of:
EMERIL’S BARBECUE SHRIMP
petite rosemary biscuit
Or
SMOKED WILD + EXOTIC MUSHROOMS
angel hair pasta, home-cured tasso cream sauce, Parmigiano Reggiano cheese
Or
CRAB CAKE
Creole tartar sauce
Or
SOUP OF THE DAY
Salad:
BABY SPINACH + MARINATED BEETS
fennel, pecans, blue cheese, cherry vinaigrette
Entrees- Choice of:
PAN SEARED DIVER SCALLOPS
creamy corn moque choux, wilted greens, local tomato jam
Or
ANDOUILLE CRUSTED DRUM
sautéed vegetables, shoestring potatoes, Creole meunière sauce
Or
GRILLED DOUBLE CUT PORK CHOP*
caramelized sweet potatoes, tamarind glaze, green chili molé
Or
GRILLED 16 OZ. ANGUS RIBEYE*
broccoli + potato cheddar gratin, red pepper chimichurri
Desserts-Choice of:
BANANA CREAM PIE
graham cracker, caramel sauce, chocolate shavings
Or
KEY LIME PIE
meringue, raspberry-hibiscus sauce, mixed berries
Or
FLOURLESS DECADENT CHOCOLATE TORTE
butter pecan sauce
Price: $90.00 Plus 20% Gratuity and 6.5% Sales Tax
Reception Menu
Butler Passed Hors D’Oeuvres
(Up to 4 selections. For groups of 20 guests or more.)
Ahi Tuna Won Tons
Margherita Flat Bread (v)
White Truffle and Cremini Mushroom Flatbread(v)
Spinach and Cream Cheese Stuffed Mushroom (v)
Potato Croquettes with Black Truffle Emulsion(v)
Artichoke Stuffed Cremini Mushrooms(v)
Petite Crab Cakes with Creole Tartar Sauce
Beef Satays with Chipotle BBQ Sauce
Chicken Satays with Chipotle BBQ Sauce
Fried Green Tomatoes with Crab Remoulade
Duck Mushroom Streudels with Mixed Berry Compote
Homemade Andouille Sausages with Crostinis and Whole Grain Mustard
Emeril’s Smoked Salmon, Sourdough Crostini and Dill Crème Fraiche
Creole Poached Gulf Shrimp with Horseradish Cocktail Sauce
Wild Mushroom and Marscapone Wontons with Spicy Carrot Dipping Sauce(v)
Pricing:
$20 per person per 30 minutes
$30 per person for 1 hour
$40 per person for 2 hours.
plus 20% Gratuity and 6.5% Tax
Beverage Packages
(Hourly packages are available for groups of 50 or more.)
Ultimate Bar
Grey Goose Vodka
Tanquerray 10 Gin
Mt Gay Rum
Patron Tequila
Gentleman Jack Whiskey
Crown Royal Reserve
Woodford Reserve Bourbon
Knob Creek Bourbon
Remy Martin V.S.O.P. Cognac
Imported and Domestic Beers
Managers Wine Selections
First Hour $35
2 Hours $55
3 Hours $65
Premium Bar
Svedka Vodka
Beefeater Gin
Bacardi Silver
Jose Cuervo Gold Tequila
Seagrams V.O. Canadian Whiskey
Makers Mark Bourbon
Johnnie Walker Black Label Scotch
Hennessy V.S. Cognac
Imported and Domestic Beers
Managers Wine Selections *
*Emeril Private Label-Au Bon Climant Chardonnay and Syrah
First Hour $25
2 Hours $45
3 Hours $55
Beer and Wine Package
Moretti
Budweiser
Bud Lite
Michelob Ultra
Heineken
Corona
Manager’s Wine Selection
First Hour $20
2 Hours $35
3 Hours $45
Our Culinary Team
Chef Emeril Lagasse
Chef/Proprietor
Chef Emeril Lagasse is the chef/proprietor of twelve
award-winning restaurants. Lagasse became a
national TV personality appearing regularly on Food
Network’s series, “The Essence of Emeril” and “Emeril
Live” and he is also the host of “Fresh Food Fast” on
Cooking Channel. A best-selling author, his creative
approach to Creole cuisine is best summarized as
“new” New Orleans cooking, also the title of his first
cookbook. Lagasse’s restaurant company, Emeril’s
Homebase, is located in New Orleans and houses
culinary operations, a test kitchen for recipe
development, and a boutique store for his signature
products.
Chef Douglas Braselman
Chef de Cuisine
Equipped with more than 14 years of experience in the
culinary arts, Douglas Braselman took the helm at
Emeril’s Orlando at Universal’s CityWalk® as chef de
cuisine in April 2015. Braselman, a New Orleans native,
joined Emeril’s Orlando after spending nearly 10 years
under the guidance of some of the best chefs and
restaurantuers New Orleans has to offer including Chef
David Slater, Chef Gregg Collier, Chef Susan Spicer,
Chef James Wong and Roy Barre. These experiences led
to opportunities in award-winning restaurants such
as Redfish Grill, Ralphs on the Park and then in 2011,
at Chef Emeril Lagasse’s flagship restaurant in New
Orleans’ Warehouse District. Braselman is hands-on
in the kitchen, using only the best-quality local and
regional ingredients to drive his seasonal menu and
nightly specials.
Private Dining Rooms
Julia-Tchoupitoulas Room: Tables Of 10 Guests
Emerils Orlando - First floor - The Julia Tchoupitoulas room is located on the first floor next to our main dining room. It is
surrounded by glass walls to take advantage of the fabulous views. This L shaped room and its patios overlook the Citywalk
Lagoon and the hustle bustle of Universal Citywalk. This room can seat up to 65 guests. It offers two adjoining patios for your
group receptions.
The Wine Rooms 1 & 2 are located on the second floor of the restaurant. These intimate private rooms are very cozy and offer
full privacy from the main dining room. Wine Room 1 seats up to 20 guests, board room style, Wine Room 2 seats up to 28 guests
seated in rounds of 6/8pp. When combined as one room, this room can seat up to 48 guests.
Semi-Private Dining
Main Dining Room: Seats Up To 120 Guests in Main Dining Room with a
Table Layout of 6, 8 and 10 Guests.
May be combined with adjoining JT Room to seat up to 180 Guests.
Capacity
Perfectly located at Universal Studios CityWalk, Emeril’s Orlando encompasses everything Chef
Emeril Lagasse stands for: high energy, bold exciting flavors and an unforgettable experience.
The restaurant’s warehouse style decor includes authentic artwork from famous New Orleans
artists, and the walls are lined with some of the finest wines in the world.
Room Name:
Seated
Entire Restaurant: 220 Julia-Tchoupitoulas: 60 JT Terrace
Wine Room: 48 Wine 1: 20 Wine 2: 28 Reception
450
80
100
75
30
40
Cuisine: Live Music: Audio Visual: Parking: Address: City, State: Website: “New” New Orleans
Upon Request
Upon Request
Valet
6000 Universal Blvd #702
Orlando, FL 32819
www.emerilsrestaurants.com
Emeril’s Orlando Floor Plan
Second Floor
Wine Room
Cigar Room
First Floor
Main Dining Room
Julia-Tchoupitoulas
Room

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