e2 Sales Sheet 110414.indd
Transcription
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
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