EO Sales Sheet 5.4.16.indd
Transcription
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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