e2 Sales Sheet 110414.indd

Private
Event
Menus
135 Levine Avenue of the Arts, Ste. 100 Charlotte, NC 28202
(704) 414-4787
emerilsrestaurants.com/e2-emerils-eatery
Let Us Create An Event Your
Attendees Will Not Forget
Welcome to e2 emeril’s eatery at Levine Center for the Arts, where Chef Emeril Lagasse has
brought his essence, energy and signature style to his new flagship Charlotte eatery.
Owned and operated by Lagasse, e2 emeril’s eatery draws from Emeril’s Restaurant in its
purest form – comfort, warm service and delicious food, with an easy approach and an eye
towards the future of modern American dining.
e2 emeril’s eatery features an eclectic menu that highlights Emeril’s passion for elevating
American classics. The attached private dining menus include some dishes inspired by his
travels in the U.S. and abroad, plus a few twists on his New Orleans favorites – with a touch
of Southern flavor that is uniquely Charlotte.
Located at 135 Levine Avenue of the Arts, Ste. 100, e2 emeril’s eatery is within easy
walking distance of Uptown Charlotte’s numerous art, business and cultural attractions
including The Duke Energy Center, Bechtler Museum of Modern Art, Harvey B. Gantt Center
for African American Arts + Culture, Mint Museum Uptown and Knight Theater.
e2 emeril’s eatery can accommodate groups from 20 to 150 guests with customized menus
prepared by Chef de Cuisine Brian Mottola. The Wine Room has a private dining area perfect
for any occasion and small groups of 20 to 40 guests. The main dining room can seat up to
80 guests and can be reserved for a semi-private luncheon, dinner or a private event.
Please take some time to review our Private Event Menu. Should you have any questions,
feel free to contact me. In the meantime, I look forward to the opportunity of serving you
and your guests for your next private event.
Sincerely,
Miki Nikolic
e2 emeril’s eatery General Manager
704-414-4787
[email protected]
Chef Emeril Lagasse
Chef, Restaurateur, Television Personality and Author...
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants including
three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in
Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse,
Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and
Tchoup Chop); three at the Sands Casino Resort Bethlehem in
Pennsylvania (Emeril’s Italian Table, Emeril’s Chop House and Burgers
And More by Emeril) and his most recent opening in Charlotte, NC with
e2 Emeril’s Eatery.
As a national TV personality, he has hosted over 2000 shows on the Food
Network, and is the food correspondent for ABC’s “Good Morning
America.” He is also the host of Fresh Food Fast and The Originals with
Emeril both appearing on Cooking Channel. Most recently, Emeril joined
Top Chef Seattle – season 10 of Bravo’s hit food series Top Chef – as the
show’s newest chef and restaurateur at the judges’ table. In 2012, he also
began filming a new TV show for the Cooking Channel, Emeril’s Florida,
which will air in late January 2013.
Lagasse is the best-selling author of 16 cookbooks including Emeril’s
New New Orleans Cooking which introduced his creative take on Creole
cuisine. His 17th cookbook, Emeril’s Kicked-Up Sandwiches, debuted in
October 2012.
In 2002, Emeril established the Emeril Lagasse Foundation to support
children’s educational programs that inspire and mentor young people
through the culinary arts, nutrition, healthy eating, and important life
skills. To date, the Foundation has given over $5 million to children’s
causes in New Orleans, Las Vegas and on the Gulf Coast.
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.
Emeril Lagasse joined the Martha
Stewart family of brands in 2008;
Emeril Lagasse joined the Martha Stewart family of brands
in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired
the assets related to Emeril’s media and merchandising business,
including television programming, cookbooks, and emerils.com website
and his licensed kitchen and food products.
Chef Brian Mottola
Chef de Cuisine
Chef Brian Mottola has spent 15-plus years cooking in awardwinning restaurants such as Carpe Diem in Charlotte, Boulevard in
San Francisco and Emeril’s in New Orleans. In September 2012, he
took the helm of e2 emeril’s eatery in Charlotte, N.C., as its chef de
cuisine.
Mottola’s love for cooking and great cuisine was first shaped
around his family’s dinner table. He grew up in Madison, N.J.,
watching his Italian-born mother prepare family meals, mostly
classic Italian dishes such as hearty lasagna, pastas and soups.
“I grew up in a dinner-table family,” Mottola says. “Any time of day,
that’s where you could find us.”
After graduating from the prestigious culinary school Johnson and
Wales in 1997, Mottola began working as a line cook for renowned
Chef Emeril Lagasse at his original restaurant in New Orleans’
Warehouse District.
In 1999, Mottola moved to Las Vegas to help open Chef Emeril’s Delmonico Steakhouse in the Venetian Casino and
Resort, where he served as the butcher and saucier. Next, he worked under Chef Nancy Oaks at her prestigious
San Francisco restaurant, Boulevard.
Mottola eventually moved back to New Jersey to work as a sous chef at Café Matisse, and he later opened his own
restaurant, Pop’s, in honor of his grandfather. He owned and operated Pop’s, serving Cajun, Creole and barbecuestyle cuisine, until 2008 when he moved to Charlotte, N.C. Mottola first worked as the sous chef at Carpe Diem
under Chef Paul Ketterhagen, before rejoining Emeril’s team to open e2 emeril’s eatery in January 2012 and
serving as sous chef.
Mottola is hands-on in the kitchen, using only the best-quality local and regional ingredients to drive his seasonal
menu and nightly specials. “We’ll regularly change the menu based on available local ingredients that are in
season,” Mottola says. “I’m excited to continue Chef Emeril’s tradition of New Orleans cuisine featuring the great
products available here in North Carolina.”
Milan Nikolic
General Manager
Milan, or Miki, Nikolic is the General Manager of Chef Emeril
Lagasse’s restaurants in uptown Charlotte, N.C., e2 emeril’s
eatery and e2GO, a quick-service breakfast and lunch outpost. With
more than two decades of hospitality experience, Nikolic joined the
Emeril’s family of restaurants in 2011, helping to open e2. Nikolic
served as Bar Manager at e2, transforming Charlotte’s cocktail
scene by introducing an abundance of local, fresh ingredients and
hand-crafted cocktails. Nikolic was promoted to General Manger of
e2 in August 2013.
Before moving to Charlotte, Nikolic managed the bar at Chef Mario
Batali’s Carnevino in the Venetian l Palazzo Las Vegas for six years.
He also has experience working in the dining rooms at B and B
Ristorante in Las Vegas and Guy Savoy in Caesar’s Palace. Originally
from Yugoslavia, Nikolic earned a degree in Culinary Arts from the
Academy of Hospitality and Tourism in Belgrade and attended the
Institute of Hotel Management, Food and Beverage Management. In
2013, Nikolic was named “Best Mixologist” in Charlotte magazine’s
Best of the Best Awards.
$65 Dinner Menu
First Course
Two Selections
Fried Green Tomatoes
crawfish remoulade – pickled cipollini onions – black eye peas
Emeril’s New Orleans Barbecued Shrimp
Wood Oven Roasted Oysters
bacon – onions – spinach – parmesan reggiano
Second Course
Two Selections
e2 Caesar Salad
kale – shaved carrots – broccoli – whole wheat croutons
shaved parmesan
Emeril’s New Orleans Style Gumbo of the Day
Goat Cheese Stuffed Beet Salad
arugula – bosc pears – toasted walnuts – Champagne vinaigrette
Third Course
Three Selections
Braised Short Rib
Creole mustard glazed – Yukon Gold mashed potatoes – roasted broccoli
baby carrots – crispy fennel
Shrimp and Grits
gulf shrimp – pancetta – Anson Mills rice grits – tomato
corn – mushrooms
Springer Mountain Fried Chicken Breast
maple roasted acorn squash – smoked chicken plantation rice
caramelized brussel sprouts – pepper jelly
*Grilled Filet Mignon
cedar planked broccoli – house potato – emeril’s worcestershire
Fourth Course
One Selection
Emeril’s Banana Cream Pie
Sweet Potato + Chocolate Chip Cheesecake
Fruit Plate
The Eatery’s Tiramisu
$57 Dinner Menu
First Course
Two Selections
Fried Green Tomatoes
crawfish remoulade – pickled cipollini onions – black eye peas
Emeril’s New Orleans Barbecued Shrimp
e2 Caesar Salad
kale – shaved carrots – broccoli – whole wheat croutons
shaved parmesan
Wood Oven Roasted Oysters
bacon – onions – spinach – parmesan reggiano
Second Course
Three Selections
Braised Short Rib
Creole mustard glazed – Yukon Gold mashed potatoes – roasted broccoli
baby carrots – crispy fennel
Shrimp and Grits
gulf shrimp – pancetta – Anson Mills rice grits – tomato
corn – mushrooms
Springer Mountain Fried Chicken Breast
maple roasted acorn squash – smoked chicken plantation rice
caramelized brussel sprouts – pepper jelly
*Grilled Filet Mignon
cedar planked broccoli – house potato – emeril’s worcestershire
Third Course
One Selection
Emeril’s Banana Cream Pie
Sweet Potato + Chocolate Chip Cheesecake
Fruit Plate
The Eatery’s Tiramisu
$48 Dinner Menu
First Course
Two Selections
e2 House Salad
baby mixed greens – crispy mozzarella – cherry tomato jam
aged balsamic
e2 Caesar Salad
kale – shaved carrots – broccoli – whole wheat croutons
shaved parmesan
Emeril’s New Orleans Style Gumbo of the Day
Second Course
Three Selections
Trout “Meuniere”
Yukon gold potato – cipollini onions – swiss chard – creole meuniere sauce
Shrimp and Grits
Gulf shrimp – pancetta – Anson Mills rice grits – tomato
corn – mushrooms
Heritage Farms Double Cut Pork Chop
pomegranate molasses glaze – sweet potato chili hash – pecans
New York Strip
aligot potatoes – sautéed spinach – roasted shitakes
emeril’s worcestershire
Third Course
One Selection
Emeril’s Banana Cream Pie
Sweet Potato + Chocolate Chip Cheesecake
Fruit Plate
The Eatery’s Tiramisu
$42 Dinner Menu
First Course
One Selection
e2 House Salad
baby mixed greens – crispy mozzarella – cherry tomato jam
aged balsamic
Chef’s Daily Seasonal Soup
Second Course
Two Selections
Springer Mountain Fried Chicken Breast
maple roasted acorn squash – smoked chicken plantation rice
caramelized brussel sprouts – pepper jelly
Seasonal Vegetable Plate
Confit Pork Shoulder
housemade gnocchi – capers – brown beech mushrooms
spinach – brown butter
Third Course
One Selection
Emeril’s Banana Cream Pie
Fruit Plate
The Eatery’s Tiramisu
$35 Lunch Menu
First Course
Two Selections
Yellowfin Tuna Tartare
cucumber – jalapeno – avocado – cilantro – ponzu
Emeril’s New Orleans Style Gumbo of the Day
Wood Oven Oysters on the Half Shell (4)
bacon – onion – spinach
parmesan reggiano
Heirloom Tomato Panzanella
e2 mozzarella – aged balsamic – basil
Second Course
Three Selections
Seared Scottish Salmon
crawfish – black eye pea + corn succotash
Shrimp & Grits
Gulf shrimp – pancetta – Anson Mills rice grits
tomato – mushrooms
Flat Iron
house potato – sautéed spinach – onion rings
Pork Chop Loin
pomegranate molasses glaze – sweet potato – chili hash – pecans
Third Course
One Selection
Emeril’s Banana Cream Pie
Sweet Potato + Chocolate Chip Cheesecake
Fruit Plate
The Eatery’s Tiramisu
$28 Lunch Menu
First Course
Two Selections
Soup of the Day
Emeril’s New Orleans Style Gumbo of the Day
e2 Caesar Salad
kale – shaved carrots – broccoli – whole wheat croutons
shaved parmesan
Second Course
Three Selections
Fried Airline Chicken Breast
carolina rice – black eye pea hoppin’ john – country ham
gravy – corn – radish relish
Seared Yellow Fin Tuna
baby lettuce – olives – cucumber – hard-cooked egg
chickpeas – tomato – Bagna Cauda
Roast Beef Po’ Boy
pickled radish + onion – lettuce – house mayo
hand cut fries
Trout ‘Meuniere’
Yukon gold potatoes – cipollini onions – swiss chard
Creole meuniere sauce
Third Course
One Selection
Emeril’s Banana Cream Pie
Sweet Potato + Chocolate Chip Cheesecake
Fruit Plate
The Eatery’s Tiramisu
$23 Lunch Menu
First Course
One Selection
Baby Lettuces
grape tomato – shaved shallots – balsamic vinaigrette
Soup of the Day
Second Course
Two Selections
Crawfish Linguine Pasta
Marcona almonds – green chili salsa – queso fresco
*The Burger
two patties – aged white cheddar – house bacon – bibb lettuce
red onion – hand-cut fries
Fried Airline Chicken Breast
carolina rice – black eye pea hoppin’ john – country ham
gravy – corn – radish relish
Third Course
One Selection
Emeril’s Banana Cream Pie
Fruit Plate
The Eatery’s Tiramisu
Hors D’ Oeuvres
Please select 6 of the following…
Shaved Prosciutto, Walnut Fig Spread, House Made Baguette
Roasted Garlic Hummus, Pimenton Flatbread
Herbed Babbaganoush, Pimenton Flatbread
Roasted Tomato + CH Pheta Bruschetta
Gulf Coast Bloody Mary Oyster Shooter
Baked Gulf Coast Oyster
Beef Satay, Peanut Sauce
Beef Tartare, House Made Baguette
Lamb, Mint Pesto
Chilled Sesame-Soy Tuna Lettuce Wraps
Chilled Shrimp Cocktail, Horseradish Rémoulade
Pork Rillettes, Pomegranate Molasses
Emeril’s New Orleans Barbecued Shrimp
Parmesan Gougere
Lump Crabcake, Avocado Puree
Grilled Seasonal Vegetable Skewers
$20 for 30 minutes
$30 for 1 hour
$40 for 2 hours
Domestic and Imported Cheese Platter
Serves eight to ten people................................................................160
Private Dining Spaces
The Wine Room
The Wine Room seats up to 40 guests, holds 60 guests in reception.
Full Restaurant Buyout
For a Full Restaurant Buyout, our Restaurant can seat up to 150 guests.
Reception Style for up to 300 guests.
Floor Plan
Main Dining Room
Wine Room
Outdoor Patio
Room Name:
Seated
The Wine Room:
40
60
Main Dining Room:
80
100
Outdoor Patio:
24
44
18
40
150
300
Restaurant Bar:
Restaurant Buyout:
Reception
Cuisine: Live Music:
Audio Visual:
Parking:
New Orleans-inspired American
Upon Request
Upon Request
Valet
Address:
135 Levine Avenue of the Arts, Ste. 100
City, State:
Charlotte, NC 28202
Telephone:
(704) 414-4787
Fax:
(704) 414-4797
Contact:
(704) 414-4787
Website: www.emerilsrestaurants.com