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Aquaria Restaurant: Opening Soon

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Project Proposal for fine dining establishment on Jersey Shore. Restaurant is named Aquaria and theme is based on the sea as represented by floor to ceiling aquaria and a central pond in the main ...

Project Proposal for fine dining establishment on Jersey Shore. Restaurant is named Aquaria and theme is based on the sea as represented by floor to ceiling aquaria and a central pond in the main dinng area. the Lounge/Bar is called the Barrier Reef. The restaurant proposal features decor, menus, staffing and hiring practices.

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Aquaria Restaurant: Opening Soon Presentation Transcript

  • 1. Aquaria opening soon
  • 2. Aquaria Located in Allenhurst, NJ table of contents = Demographics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 = Welcome to Aquaria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Aquaria Concept. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 The Main . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Barrier Reef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Beachside . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cuisine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 = Design and Layout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Seating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Floorplan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Color Scheme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 = Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Marketing & Sales Projections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Check Average. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Year 1 Projected Sales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Year 2 Projected Sales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 = Staffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Staffing & Hiring Practices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Training. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Opening Soon: In-Service Training Program. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Controlling Training Costs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Aquaria = Beverages. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 International Sommelier Guild Beverage Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Diploma Program House Signature Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Student Number: 08-01-20683 Wine Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Proposed Pricing Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Beverage Costs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Controlling Beverage Costs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Opening Beverage Expense . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Opening Wine Inventory & Spreadsheets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Beverage Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 2 i
  • 3. table of contents Opening Soon: = Menu Plan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Beginnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Aquaria Located in Allenhurst, NJ Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Raw Bar & Caviar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Tasting Plates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 demographics*: Monmouth County is located in New Jersey, within the New York metro area with an approximate population Cheeseboard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 of 642,030. Monmouth County ranks 42nd among the highest-income counties in the United States. It also Vegetarian Entreés . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 is ranked 53rd in the United States by personal per-capita income. Main Entrées. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 The County has a total area of 665 square miles (1,723 kmÇ), of which, 472 square miles (1,222 kmÇ) of it Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 is land and 193 square miles (500 kmÇ) of it (29.04%) is water. With the exception of Crawford Hill, the former site of a radar facility and the County’s highest point at 380 feet (116 m) above sea level, most of the A Word About Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 County is at sea level. Monmouth County is a mecca of boating and fishing. Its waterways include several = Wine List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 rivers and bays that flow into New York Harbor and the Atlantic Ocean. The Manasquan Inlet is located Wine Cellar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 in the County, which connects the Atlantic Ocean with the estuary of the Manasquan River, a bay-like body = Tasting Menus & Wine Pairing Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 of saltwater that serves as the starting point of the Intracoastal Waterway. Wine Dinner #1—Under $15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Wine Dinner #2—Under $20 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Township Demographics Allenhurst is a Borough in Monmouth County. Bordered by the Atlantic Ocean to the east and Deal Lake to the west, Wine Dinner #3—Under $40 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 the borough is within close proximity to New York City and is a stop on the New Jersey Transit North Jersey Coast Line. = Précis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 In 2006, Allenhurst ranked 131 in Forbes magazine’s list of the most expensive ZIP codes in the United States. The = Addenda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Borough is situated in the center of a string of wealthy communities between Long Branch and Asbury Park. The beachfront is characterized by two groins, known to locals as “Crackup” and “The L”. “The L” was featured in Scuba Excel Spreadsheets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Diving magazine as one of New Jersey's premier shore diving locations. Dining Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Wine List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Income demographics. The median income for a household in Monmouth county is approximately $64,271, and the median income for a family was $76,823. Males had a median income of $55,030 versus $35,415 for females. The per capita income for the County was $31,149. About 4.50% of families and 6.30% of the population were below the poverty line. The median income for a household in Allenhurst where this restaurant will be located was $85,000, and the median income for a family was $109,180. Males had a median income of $70,625 versus versus $41,429 for females. The per capita income for the borough was $42,710. About 1.0% of families and 3.8% of the population were below the poverty line. This population is considered affluent with disposable income to spend on themselves and in restaurants. The average individual eats out 3-4 times per week and spends an average of $56 per person each time. 25% of the targeted customers have their own in-home wine cellars, and an additional 20% own a wine refrigerator capable of holding 3 cases of wine or more. ii * based on 2000 census 1
  • 4. aquaria concept Restaurants are shrinking, going greener, and popping up in unconventional places. One of the most powerful words in branding is ‘consciousness’. “Green” is a new byword. Consumers today are seeking out businesses that are focused on making the world a better place. Restaurants can't just be concerned with good food, good service, and good ambience anymore. Experiential branding is a restaurant’s opportunity to build lifelong relationships with guests. Our targeted demographics are turning their attention to portion control, smaller plates with more variety and moving away from trans fats, seeking out products offering health and convenience and foods that claim to , have a medicinal effect on consumers’ health. Incorporating more healthful preparation techniques, adding flavor by grilling, roasting, seasoning, or marinating foods and, for the most part, abandoning buttering, frying, and heavy sauced dishes will meet the needs of these discriminating diners. Our concept is simple: fresh, modern food using the finest of produce combined with an interesting selection of worldwide wines, good value for money, all set in a warm, friendly, relaxing atmosphere. a q u a r i a offers an unsurpassed Shore dining experience with spectacular ocean views from its intimate dining room or al fresco deck. The freshest local ingredients form the basis of our authentic menu featuring the finest examples of classic regional fare perfectly prepared. welcome to the main the main, or the Main dining room, (approximately 80 seats) will have wide expanse of windows offering ocean views with tables strategically placed around a central koi pond. The pond will be “patrolled” by a miniature fleet of “fishing boats.” aquaria Diners seated at tables surrounding the koi pond will be able to order appetizers, starters and small menu items plate meals and have them delivered via miniature, remote controlled “fishing boats”. The customer will be able to control the fishing delivery with hand-held devices given to them by their servers. (If the boats crash, the koi will provide “clean-up”). Main entreés and larger plated meals, however, will be delivered by the servers. To maintain green consciousness, the tableware is composed of recycled materials. As shimmering and vibrant as sunshine glistening off cresting waves, the recycled glass dinnerware will instantly reinforce the mood and theme. All pieces, from charger, dinner plate, salad plate, soup bowl, dessert bowl to saucers and serving platters are in various shapes to create movement in a shades of blue, green, sand, pewter, and clear glass. Lunch and Dinner service will be provided daily. Menu options will include Seafood, Poultry and Meats as well as a Vegetarian menu. Please note that the items are Vegetarian not Vegan This room will be separated from the lounge with a curved wall—a 950 gallon floor-to-ceiling aquarium with a custom-built artificial coral reef indistinguishable from living coral. The aquarium is bordered at the top and bottom with sea glass tiles, this “barrier reef” divides the dining area from the rest of the restaurant, yet allows light to enter the room. Beyond the aquarium wall is an intimate lounge. The lounge area will play an important role as it may often serve as a waiting area for diners and serves to draw a crowd that may not be captured with bar seating alone. The lounge is designed to encourage diners to linger after their meal for an after-dinner drink. 2 3
  • 5. barrier reef The lounge, will be called the b a r r i e r r e e f. The theme of the b a r r i e r r e e f will reinforce the intimacy of the main room with water, sea glass and fish motifs. Hanging from the ceiling above the bar will be large curved aquaria. The bar will have seating for up to 16. Comfortable seat- ing areas with plush faux leather seating in aquamarine will each seat 8. These seating areas will be outlined by two large, curved, hanging aquaria. There will also be a few seating arrangements designed for two. Tables will be glass topped coffee tables. A fireplace will round out the room. The primary fare in this room will be appetizers & small plate meals to pair with wine or signature drinks. A primary feature will be cheeseboard specials served on tapered-edge slate cheeseboards. These cheeseboards provide a natural, safe, and secure cutting surface,and the surface is perfect for writing cheese names with chalk, while its padded feet protect tabletops. Tableware will also be made of recycled glass and ceramic. This room will be open daily. b a r r i e r r e e f will offer some outdoor views and it will have doors opening out to b e a c h s i d e , the outdoor deck. beachside b e a c h s i d e , as the name implies, is beachside with umbrella-ed tables seating up to 40. Table service for this area will be sturdy recycled glass in bright turquoise, lime, orange, red, and clear.This area will offer the full menu for both Lunch & Dinner as well as Brunch on Sundays during the high season (Memorial Day through Labor Day). In April and October it will only be open Fridays through Sundays. cuisine The cuisine will be eclectic American with some European touches. Being a Shore community, fresh seafood will be predominantly featured, although beef, lamb, chicken, and pork will appear on the menu. This allows for the widest variety for seasonal menu changes. For those who would like smaller portions, a q u a r i a has created a tantalizing tasting plate menu—our version of tapas, which allows a guest to sam- floor plan ple 3 or 4 plates with friends over a glass of wine in the b a r r i e r r e e f lounge or on the b e a c h s i d e deck. For non-meat eaters, there is a vegetarian menu with several vegetarian dishes that are “more than just lettuce”. Desserts will follow the healthier theme and are small-portioned or served as Petite-sized ‘shot glass’ desserts. The enjoyment of wine is an integral part of the dining experience. There are wonderful wines the world over, that will enhance the dining experience. Wines have been selected to work in concert with the cuisine and we have taken care with the menu to not overwhelm the palate with excessive spice or heat so that the wine and food work together in harmony. This balanced wine repertoire offers a diverse array of flavors to please all palates and complement the menu. Wines will be offered by the glass, by the half bottle, and full bottle. The guest experience is everything. Servers have been instructed to ask the very simple question, “Have you been here before?” As first-time customers will establish their opinion of the restaurant during this first visit. Management and staff must ensure a q u a r i a ’ s brand is in action through all touch points, including culinary offerings, service, uniforms—even wall decor—to win credibility and loyalty with customers. 4
  • 6. Design & layout aquaria Floor Plan has been designed with care to reflect thes ea and the theme continues from the central pond to the mulitple aquaria strategically located throughout the restaurant. The entry way is pale marble with an aquarium “wall” that will “greet” guests as they enter. to the immediate right is a small seating area or waiting area and a curved aquarium wall containing an artificial barrier reef. To the left of the entrances is the maian dining room or the m a i n as it will be called. The guests will be welcomed bya seafoam colored tile floor surrounding a central koi pond. Ten (10) tables are next to this raised pond each table seats four (4) (although each can hold up to five comfortably). The centrally-located kitchen has a pass-through window almost level with the pond in order to serve and load small plate meals onto the fishing boats. Along the windowed outdoor walls there are an additional nine (9) tables—eight tables of four (4) and one table of eight (8). The room is designed with space enough if tables need to be arranged to seat parties of different sizes. The b a r r i e r r e e f is to the right of the entry way beyond the the curved aquarium wall, two steps down lead into this comfortable and welcoming room with its rich hardwood floors and comfortable seating areas. The bar area can seat up to sixteen (16) individuals at any given time. The plush sofas, couches and lounge chairs in the rest of the room have space to acco- modate twenty-nine (29). Restrooms are located at the rear of the building, separated from b a r r i e r r e e f by a wall and an aquarium. The restrooms are easily accesible from all areas in the restaurant. From the restrooms, are three steps passing another “barrier reef” wall and leading to a main hall area. This area connects all three dining areas. The third dining area is to the right and French doors open outward to the outdoor deck, b e a c h s i d e . b e a c h s i d e has has ten tables to seat forty (40) comfortably with a small waiting area for guests as b e a c h s i d e can be accessed from the beach as well as the main entry hall that connects to the m a i n and the b a r r i e r r e e f f. To the left of the main hall area is the centrally located wine cellar / storage area. The wine cellar is stategically located for easy access by the wine steward from anywhere in the restaurant. This room can also serve as a small tasting room. Seating Total Maximum Seating: 152 (high season) 112 rest of the year The Main Room seats approx. 80 The Barrier Reef seats approx. 32 color scheme The Beachside Deck seats approx 40 6 7
  • 7. marketing 8
  • 8. year 2 projected sales marketing & Sales projections = Dinner (second year estimate food only) Frequency is generated by developing enduring relationships and loyalty among customers. It’s easy to imagine how The Main Room average (food only) = $56 X 160 seats = $8960 much business would increase if customers who come to a q u a r i a once a month, returned once a week. The Barrier Reef average (food only) = $35 X 64 seats = $2240 Customers are encouraged to bring more of their friends with them for each visit. Encouraging party size turns The Beachside Deck average (food only = $56 X 80 seats = $4480 customers into advocates and enlists them as part of our sales-building team. We will be offering many refer-a-friend = Lunch (second year estimate food only) tactics to establish a regular customer base as new customer acquisition is 7-10 times more expensive than building restaurant sales through increased frequency, check average and party size. The Main Room average (food only) = $26 X 160 seats = $4160 The Barrier Reef average (food only) = $16 X 64 seats = $1024 The Beachside Deck average(food only) = $26 X 80 seats = $2080 Total: Main Room & Barrier Reef ($16,384) X 360 days = $5,898,240 check average Total: Beachside ($6560) X 112 days = $734,720 Since this restaurant is new, and has yet to serve a single customer, the first year estimate is deliberately on the Total year 2 sales projection food only = $6,632,960 conservative side. = Dinner (second year estimate beverage only) year 1 projected sales The Main average beverage cost = $20 X 160 seats = $3200 = Dinner (first year estimate food only) The Barrier Reef average beverage cost = $15 X 64 seats = $960 The Main average (food only) = $56 X 80 seats = $4480 The Beachside Deck average beverage cost = $20 X 80 seats = $1600 The Barrier Reef average (food only) = $35 X 32 seats = $960 = Lunch (second year estimate beverage only) The Beachside Deck average (food only) = $56 X 40 seats = $2240 The Main average beverage sales = $16 X 160 seats = $2560 = Lunch (first year estimate food only) The Barrier Reef average beverage sales = $9 X 64 seats = $576 The Main average (food only) = $26 X 80 seats = $2080 The Beachside Deck average beverage sales = $20 X 80 seats = $1600 The Barrier Reef average (food only) = $16 X 32 seats = $512 Total: Main & Barrier Reef ($7296) X 360 days = $2,626,560 The Beachside Deck average (food only) = $26 X 40 seats = $1040 Total: Beachside ($3200) X 112 days = $358,400 Total: The Main & Barrier Reef ($8032 ) X 360 days = $2,891520 Total year 2 beverage sales projection = $2,984,960 Total: Beachside ($3280) X 112 days = $367,360 Total year 2 projected revenue food & beverage= $9,617,920 Total first year sales projection food only = $3,258,880 As stated previously, we will be offering many refer-a-friend tactics as well as word-of-mouth advertising. The best way = Dinner (first year estimate beverage only) for new patrons to discover the restaurant is to taste samples from the menu, therefore, a q u a r i a will The Main average beverage cost = $20 X 80 seats = $1600 participate in charitable events such as: The American Cancer Society’s Chef Showcase and Big Brother’s Big Sisters The Barrier Reef average beverage cost = $15 X 32 seats = $480 Taste of Monmouth Fund Raising Galas. The cost for these events is the cost of the “signature tasting dish” for The Beachside Deck average beverage cost = $20 X 40 seats = $800 approximately 300-400 people. Print, radio and collateral advertising is provided by the Charity. Offering a free appetizer or discounted menu item coupon while at the venue will ensure some of the event attendees will patronize the restaurant = Lunch (first year estimate beverage only) at a future date. The Main average beverage cost = $16 X 80 seats = $1280 Local radio advertising will alternate between lunch hour on-air food programming and evening driv- time. Costs for The Barrier Reef average beverage cost = $9 X 32 seats = $288 the on-air time will run approximately $1800 per month which includes links from the radio station’s website to The Beachside Deck average beverage cost = $20 X 40 seats = $800 a q u a r i a ’ s website. Advertising in local magazines/weeklies will run approximately $1200 per month. Total: Main Room & Barrier Reef (224 X $3588) X 360 days = $1,291,680 Bartering services and gift certificates will also play a part in the yearly advertising budget. First year advertising budget Total: Beachside (80 X 20) X 112 days = $179,200 is projected at $50,000. Total first year beverage sales projection = $1,470,800 a q u a r i a ’ s website will feature the menus, upcoming events and special features. Special events and tasting dinners will also be featured prominently online. Total 1st year projected revenue food & beverage= $4,729,760 10 11
  • 9. staffing 12
  • 10. staffing & hiring practices Training A “Now Hiring” sign will be posted in the front window during construction, and advertising of available positions Increasingly intense competition, high customer expectations and retaining quality employees are challenges almost will commence in local newspapers and online. Six weeks before opening, interviewing will begin and training every restaurant faces. One of the best ways to address these challenges is through consistent delivery and assessment schedules for kitchen and wait staff will be developed. The goal is to hire and retain quality employees for the of an employee training program. For new employees and seasoned workers alike, quality employee training sets any restaurant because we believe the success of a restaurant can often be measured by the happiness of its employees. restaurant apart. A quality training program assures that all employees, whether they are servers, cooks or dishwasher, have the tools they need to succeed. This not only maximizes overall efficiency of restaurant operations but also encourages a culture of constant progression and learning in a dynamic industry. staff Restaurant training isn’t just a cost center or a cost of doing business, it’s an investment into a higher return on profit. It is General Manager: responsible for all restaurant operations and work closely with the Executive Chef vitally important to the success of a restaurant. and Wine Director Sommelier. Most restaurants use servers to suggest dishes management wants to promote, but how the server is trained Executive Chef: responsible for overseeing kitchen operations—recipe and menu creation, staff training, to offer the suggestion makes a big difference. A server is a far more effective marketing tool than any sign or and overseeing all cooking. The Chef also manages the staff of cooks, bakers, butchers, and all involved in the billboard. For preparation of food. The Chef writes the menu, determines food cost and is in charge of purchasing for example, a server can pass along a birthday promotion to his customers, who, in turn, will tell others. The the restaurant. This person must be a confident leader, with the proven mastery skill and understanding most of all stations in the kitchen. Works closely with GM & Wine Director. important element for a successful program is ensuring a well-trained and knowledgeable staff. Once the Wine Director / Sommelier: responsible for all restaurant beverage program purchasing all wine and restaurant spirits for the restaurant and works closely with the Executive Chef and GM on menu pairings and costs. is open, a positive work environment can be maintained by immediately addressing any issues among employees and establishing incentive programs that encourage teamwork and creativity. The staff must be engaged Aquatic Director: a manager responsible for the daily care and feeding of the and aquaria. Ideally an expert in the and excited and confident enough to interact with guests and be comfortable with suggestive care of both fresh and saltwater environments. selling. Absent or weak restaurant training is worse than no marketing at all. Assistant Manager: (or two) depending on the season. Managers will split the shifts. One will open the restaurant Aquaria’s restaurant training goes beyond basic employee orientation—it is an ongoing program and the other will close. that constantly improves and evolves staff competencies. The restaurant training program includes a restaurant Wait staff / Servers: minimum of one year service in high profile restaurants. marketing component to create a staff of ambassadors to help sales-building efforts. Runners: will work under the servers, bringing meals ordered directly from the kitchen to table. Aquaria management training will emphasize the important role the managers have in front-of-house operations. Bussers: will clear tables and re-set them. Managers will be on the floor greeting guests and identifying and responding to problems as they arise to ensure Caller / Expeditor: a non-cooking kitchen role. Responsible for organizing orders by table, and garnishing the dishes patrons receive a superb dining experience. Training will also teach managers (and future before the server takes them out to the dining room. managers) how to perform proficiently at every level. A skilled general manager should be able to carry out every sin- gle job within the restaurant better, faster and more efficiently than anybody else. By doing so, he/she will be able to identify Cashier: computer terminals with cash drawers to process all transactions located at service areas in the dining room. ineffective procedures, step in for existing employees and train new employees for any position. This training will Sous Chef: oversees the daily happenings in the kitchen. Reports to the Executive Chef. establish standards for hygiene, conduct, dress code, resignations, evaluations and harassment and offer ideas on proper Line Cooks: as determined by the Executive & Sous Chef. ways to address each issue with employees. Prep Cook: duties include washing, slicing, trimming and weighing. They support the rest of the cooks. 1) Mentoring Program. In a dynamic commercial restaurant environment, finding enough time to spend with a new Pastry Chef: will be in charge of all pastry production in the restaurant. employee may seem out of the question. Yet our goal is to make certain all employees are well-trained from the very beginning. A peer mentor will take some of the strain off the manager. The mentor training the employee will be an expert Dishwasher: will wash dishes and pots and empties the trash. in his or her area and will train the same way every time. Employees who spend time training new hires and keeping Aquaria will have a “matter of fact” (no announcements necessary) turnaround of any mutiny of non-compliant procedures consistent and up-to-date will be compensated accordingly. Taking the time to teach a new employee employees and take control of the stern. The “Employee Handbook” will have sections determining: “What We Expect leads to better employee retention and improved productivity, which in turn leads to increased profits. From You...” and: “What You Can Expect From Us...”, including disciplinary procedures with little leeway. 2) Mandatory Training to maintaIn consistency and expertise. A high turnover rate ceates a challenge in keeping all New Jersey is an “employment at will” state and “employment at will” agreements will be in effect to protect employees updated and skillfully trained. There will be a consistent training program implemented, and this pro- management and staff legally so that there are no misunderstandings. gram will be maintained. Every staff member will be trained in the same way and cross-trained as skill levels For example, if John Smith is rude to customers, routinely late, or otherwise does not adhere to policies and procedures increase. Employees who know their responsibilities and know how to perform them with a sense of safety and determined by Aq u ar i a , corrective action with disciplinary procedures will be taken promptly without favoritism— attention to detail will benefit any business, no matter how long they are employed. no matter how good one staff member is over another. First offense: verbal warning. Second offense: written warning. 3) Prioritizing Information: Safety First. With new employees, there is a plethora of information to communicate. Third offense: suspension and/or firing. The sheer amount they do not know can be daunting. The fact that food safety behaviors can affect public health will be emphasized. This will include taking the time to fully explain commercial kitchen equipment and machines in order to make them aware of hazards and to avoid injury in the commercial kitchen. Additionally, procedures for emergency sit- uations, fires or robberies will be communicated to employees during training sessions. 14 15
  • 11. 4) Setting Expectations. Employees in the restaurant industry are often young and inexperienced, perhaps even • Offer a specific appetizer or starter — if the diners hesitate, the offering should be something that they can share working a job for the first time. Not only does the employee need to learn about the restaurant skills, but needs • Respond to “What’s Good Here?” with real suggestions — Staff favorites. Today’s Chef Special to adapt to a work environment in general. New employees will be thoroughly introduced to the food service • Ask specific questions when checking back on food — “Is steak cooked to your liking?”; “Do you need more environment with clearly communicated expectations and objectives. Managers and experienced workers will be sauce?”; “Have you tasted X yet?”; mention to save room for dessert trained as role models—acting with respect, patience, and integrity. The training each employee receives will be as • Be alert — to never miss the opportunity to refill drinks thorough as possible. Training mentors will be incorporated, especially when it comes to hands-on training. Feedback • Thank guests for coming — invite guests back — never ask customers if they need change and verification of work accomplished will be provided on an ongoing basis. • Pre-Shift Meetings – what are the specials, what do they look like — how they are served — what beverage or 5) Incorporate a Variety of Training Techniques. Different learning styles can challenge anyone. Some learn wine should be suggested best by visual representation, while others learn best with hands-on, tactile experience. Additionally, inexperienced employees and employees who speak English as a second language may face deeper struggles than others. To in-service training schedule make this process smoother, every employee will receive a variety of training techniques, including visuals and hands- Initital Ten Day Program. on training. To ensure a base level of understanding for a group of employees with varying knowledge and skill levels, Day 1: Introductions an eLearning course will deliver the theory behind A q u ar i a ’s service philosophy along with procedure and AM: Management will introduce staff and explain every role from front of house to behind the policy lessons and information before they interact with customers. For example, a customer care and service poli- scenes. cy orientation can be delivered via eLearning, then practiced with a group in a live role-play session. Aside from Introduce and explain the concept of the restaurant. saving on training expenses, the trainees are assessed immediately after the online lesson. It will be known instantly Review company policies, online training program, and handbook. whether the training has made an impact as the assessment that follows will provide direct and accurate results of the Tour of entire facility. employee’s skill level regarding that lesson. The trainees who do not succeed with the lesson will need to take the PM: Shift assignments. Review mentor program assign teams. test and review the training again until they pass. Review of Dress Code: uniform; personal hygiene—hair, face, hands—all are part of the customers’ first 6) Incentives. To minimize rapid turnover, employees will be offered benefits and incentives that will make them feel impression of the restaurant. Focus on appearing confident and knowledgeable through: appearance; pos- appreciated and much more inclined to uphold the highest standards at all times. Incentives are a fun way to drum ture; and eye contact. up healthy competition between employees and to get sales up. A q u ar i a will offer a bonus to the person Day 2: Menu / Food Service with the highest weekly sales. Each week, a different wine will be highlighted, and the employee who sells the most AM: Executive Chef will introduce the menu and review the restaurant menu and concept. bottles will earn a gift certificate to a favorite store. Employees who never miss their shifts will receive coupons for free Will explain taste & flavor profiles, preparation & ingredients movies. Staff birthdays and achievements will be celebrated before the restaurant opens that day. PM: Since the restaurant will have several aquatic tanks on the premises, the Aquatic Director, will review the types of aquatic life that reside in the tanks. Staff will also be trained in the care and usage of the fleet of “fish- Empowering Employees ing boats”. They will learn how to operate and load the boats for optimal delivery to the customers’ waterside tables. They will be able to compete in “fish of the day” quizzes and “boating competitions”. These steps will assure that Team Aq u a ri a has : Day 3: Beverage Program • clear goals and sense of the restaurant’s vision/direction AM: The Wine Director will introduce the beverage program and review the wine list, bar menu and • clear understanding of individual roles and responsibilities signature drinks. • clear agreed-upon procedures (for dealing with conflict and decision making) Presentation of the NJ ABC Training Program for Alcoholic Beverages and Service—a free 45 minute DVD • complementary skills that create a well-rounded set of team skills and experience that is followed by Q&A • constructive relationships with a sense of trust and respect PM: Beverage vendor / distributor will provide information and background to specific products featured in • committed to team members who hold each other mutually accountable for successes and failures the beverage program. Vendors will meet with staff prior to opening to explain their products and services. • reinforcement of team behaviors (including recognition, appreciation, and being held accountable) Day 4: Products and Services. Employees who are encouraged to make decisions by themselves when on the job and who have the authority to AM: Executive Chef & Wine Director review of food and wine pairings. solve problems and keep customers happy are generally more satisfied with their job than employees who must Tasting samples and wine and food pairings for the current menu will be discussed and explained along always seek out a manager. Managers and owners who empower their employees have lower turnover and higher with the cost of the items. customer satisfaction—and a happier, more efficient staff. PM: Beverage vendor / distributor will provide information and background to specific products featured in the beverage program. Chef & wine director will explain food & wine pairings for current menu. Encouraging sales Day 5: Service and Ettiquette. Servers and wait staff will be trained and encouraged to use the following techniques: AM: Proper restaurant ettiquette and service, focused on the proper way to serve and set tables as well as the • All wait staff should know: opening & closing times, how long a q u a r i a has been established, reservation proper use of glassware and stemware for the signature dishes and specials. procedures, group menus and/or packages, etc. Table setup. Proper handling of glassware, flatware, and tableware. • Engage the customer — Ask how they are doing — Ask if they have been here before — Thank them for coming Service ettiquette will be discussed. —anything to engage them and make glad that they chose a q u a r i a PM: Service basics: greeting and seating; food orders; checking back; accuracy in orders; delivering • Offer a beverage — “Would you like a cocktail or a glass of wine while you check out the menu” — If water is and clearing food and drinks. Presenting the bill. Processing various forms of payment requested — “will that be flat or sparkling” Creating lasting impressions: offering a helping hand, courtesy exercises Practice role playing exercises 16 17
  • 12. Day 6: Review Days 1-5 AM: Service Review of products and services. Review of Service and ettiquette. Review of Company policies. PM: Quizzes & testing of practical knowledge. Review strengths and correct weaknesses. Day 7: Mastering Product Knowledge. AM: Menu product knowledge essentials. Review of the essentials that are part of the service performance. Critical elements of product knowledge and how to help customers with the menu. Tasting of menu items to explain the ingredients in the dish, style of preparation, etc. Explanations of what best pairings would be and why to expand restaurant product knowledge. PM: Mock Luncheon service Exercise using descriptive product knowledge to sell through role playing exercises. Day 8: Selling Skills. AM: Review of Mock Luncheon Service. Practice selling skills: anticipating customer needs, reading customer cues, providing guidance, suggestions and recommendations are part of a great service repertoire for exceeding expectations and increasing sales. Basic customer expectations and how to exceed expectations. Review of the signature dish and drinks. PM: Mock Dinner Service. Day 9: Service. AM: Review of Mock Dinner Service. Discuss what worked what didn’t, ways to improve. Team building exercises. Review of Food and wine pairing PM: Review of Dress Code Review of telephone skills and role playing. Review above-board service and why customers don’t return. How to deal with an unhappy customer Day 10: Reviews. AM: Set shift schedules and teams. Review company policies, restaurant hours and dress codes. Review products and services, table service and product knowledge. PM: Vendor/Distributors will be in to review products explaining the features and benefits that will be a value to customers. Menu review and sampling. beverages Role playing and quizzes will be done to encourage staff to “think on their feet” training costs • The NJ ABC training is offered at no cost to employees throughout the state. Follow-up DVDs are also provided to business to refresh staff regarding liquor laws. • eLearning. The initial outlay for the eLearning online-course is under $200 and can train the entire staff. A subscription to the online newsletter and continuing upgrades, is approximately $39 per year and is a minimal expense to keep the employees motivated. • The cost of vendors coming in to explain products and services is negligible, they offer it as a service. It does require a time commitment from the employee. • Tasting meals prior to the start of the shift are invaluable and should be considered part of the staff meeting / marketing promotion cost. If the staff has tried it and enjoyed it, they are more likely to suggest it to the customer. If they understand the preparation techniques and the ingredients, so much the better. When they understand the basics for pairing wine with the meal, the true dining experience begins. When guest / server interaction improves— everyone wins — customers feel appreciated, they return more often, sales increase, tips increase, staff turnover decreases. 18
  • 13. beverage program wine selections Today, many restaurant operators commit energy and money to their beverage programs, only to see few gains in Rather than thinking in terms of “New World” and “Old World” wines grouped on menus, or country by country, our sales and profits. In most cases, a little publicity—such as weekly wine clubs or cocktail making classes, seasonal guests will be reading a menu based on flavor profiles. tie-ins, events or holidays—could help reach a wider audience. A strong beverage program is one of the distinctions New and Old World are used more in our industry as descriptors.The more educated wine consumer understands the of successful hospitality operators. Crafting such a program—one that sells, differentiates the restaurant brand and descriptors, but often does not have a real preference, and the general public feels more comfortable when viewing a brings customers back for more—begins with understanding and embracing seven principles of beverage excellence. wine list with wines listed by flavor profiles. The wine list and offerings will be consistent with our food menu offer- The beverage program brand will be built in steps and will run for two years. It consists of core wines, spirits, and ings, slightly eclectic and perfectly matched to the American Fusion experience. beers. The beverage program selection, will strive to wow guests with consistently delivered signature drinks. To that end wine will be served at a variety of price points and from many different countries with a focus on The initial item most guests taste in a restaurant is a beverage; the initial beverage experience sets the American wines. Selected wines will be offered by the glass, half-bottle, and full-bottle. This will allow din- tone for the rest of the meal and…the guest’s lasting impression of the restaurant. a q u a r i a ’ s ers to take full advantage of the wine list and order the specific amount they intend to have with their meal. b a r r i e r r e e f has designed signature beverages to start the dining experience with “wow!” To complete a wine list, a user-friendly selection of wines by the glass is imperative in making the wine The goal is to sell two beverages to every customer—one a specialty beverage. Perhaps a customer program well-rounded and successful. Offering better wines by the glass will help achieve greater success starts with a house cocktail suggested by the server, and then is encouraged to try a wine that of the program. Our wines by the glass will reflect the same care and attention to style that the entire wine complements their entree. For guests who limit themselves to one alcohol drink, a q u a r i a ’ s list presents. Everything by the glass is food complementary and in a range of prices to allow the single staff will take this opportunity to sell specialty non-alcohol drinks. diner, or anyone who wishes to change wines with each course, a wide selection of interesting wines for their dining pleasure. Although every wine list will have occasional out-of-stock problems, those can easily be kept to a minimum with today’s computer technology and the ability to reprint lists on a regular basis. Wines by the glass should never be signature drinks out of stock. If this should unfortunately happen, a wine of higher price will be offered to the diner at the same price. On the subject of pricing, the majority of the wine list will be in the same price range as the average entrée, as most diners are looking for wines in a price range similar to that of their meal. Deep Blue Sea Blue sardine a q u a r i a ’ s wine list will be flexible to accommodate seasonal changes such as more whites and rosés by the 1 1 /2 shot Hypnotiq 11/2 oz Bombay Sapphire Gin glass in warm months. This is especially true with beachside’s outdoor deck—it is an extremely rare Cabernet that 1 1 /2 shot Sprite 1 /2 oz Peach Schnapps tastes good outside on a 100-degree day. 1 1 /2 shot Cointreau /2 oz Hypnotiq Liqueur 1 Combine all in a shaker with ice. /4 oz DeKuyper Blue Curaçao 1 Strain into a 10-oz. Martini glass. /4 oz fresh-squeezed lime juice Top with an orange twist or a 1 sprig of fresh mint yellow or orange gummy fish. Shake all ingredients vigorously in a shaker filled with ice. Pour into a 10-oz chilled Martini glass, garnish with mint Additionally, aquaria will offer a selection of beer, wine, spirits and non-alcohol beverages to capture the attention of the entire guest taste profile. Lunch service is also a beverage sales opportunity. Non-alcohol drink offerings beyond the typical soda and tea will ramp up midday beverage sales, but aquaria also plans on offering smaller portions of adult beverages for the lunch crowd—such as a two-ounce pour of select wines or an eight-ounce draft beer to give guests a sensible choice during their working lunch hour. At times, barrier reef may be the patron’s sole destination—their place for socializing, at other times it can serve as a waiting area with customers sipping a drink while waiting for their table. In other situations, patrons may drift in from the main dining area for after-dinner drinks. Because of the food service offerings, single diners may prefer to eat at a nice bar rather than a table for one. 20 21
  • 14. Cost of Beverage Sales = Purchases +/- Inventory Adjustment Proposed pricing guidelines (ADD if Beginning Inventory > Ending Inventory, SUBTRACT if Beginning Inventory < Ending Inventory) Example: Purchases = $500 Beginning Inventory = $750 When considering the markup, we have taken into account that a top-tier chef, a team of sommeliers, a large wine cellar and expensive stemware are all built into the wine price. Location makes a big difference, and the wine laws and Ending Inventory = $625 tax codes in New Jersey affect restaurant prices. A profitable restaurant typically generates a 22% to 28% beverage cost. Total = $125 Aquaria ’s goal is to generate a 26%-28% beverage cost. Cost of Beverage Sales = $500+$125 The normal markup for wine in fine restaurants is two and one-half times the wholesale price, or around twice the Cost of Beverage Sales = $625 going retail price. Aq u ari a plans to mark up the lower-end wines—inexpensive wines—at a slightly higher rate— The Beverage cost percentage is then determined by the Cost of Beverage Sales / Beverage Sales priced three to four times its wholesale cost. Wines by the half bottle will be priced at approximately 2.5 times the Example: Beverage Cost = $625 / $2,250 = 27.8% wholesale cost and full bottles will be marked up between 1.75 to 2.75 times wholesale depending on the cost of Successful restaurants generate beverage costs in the mid 20% range, and A q u a ri a has set a goal of 28%. The the bottle. This markup will help sell more expensive wines, while allowing the diner to afford a better wine. average beverage cost is 32.1% for American/Regional menu themed restaurants and 30.8% for a restaurant in a Wine by the glass accounts for roughly three out of every four wine purchases so it will also carry the largest multi-unit organization. However, different types of operations typically run higher or lower percentages—fine dining markup. Typically, the first glass of wine sold pays for the cost of the bottle to the restaurant. A q u ar i a ’s formula may run up to 35% (sales of bottles of wine are usually less profitable other alcoholic beverages) whereas brewpub used for pricing wine by the glass is simple, the cost multiplied by a factor of 2.5 divided by 4 plus two dollars. restaurants may run about 15%. So if the bottle cost is $10 it would be multipied by 2.5 to equal $25. Then it is divided by 4 and the result is $6.25 Aquaria ’s average beverage cost by the bottle will run approximately 36%, wines by the half bottle will run at add $2 and the glass pour for that bottle would be approximately $8.25. 40% and wines by the glass will run approximately 28% — well within the national average. The highest markup will be on beer and liquor—approximately five times wholesale cost—500% or more. Revenue from Comparing cost percentages to restaurants with similar menus and service levels provides a more accurate perspective. this markup will help subsidize the wine program. With wine, diners are more aware of the markup because they Compiling the sales and costs consistently and regularly, as comparisons to previous performance can prove very get the wine and nothing else, but when they get vodka and club soda, the consumer loses track, they don't know helpful in identifying problems and trends. A decrease in beverage cost is as important to investigate as an increase. how big a pour of vodka they’re getting. To also maintain cost controls, the beverage program will also take advantage of distributors’ “Twenty Under Twenty” and “Ten and Under” wine offers. CONTROLLING COSTs A combination of several different controls is the best way to ensure tight control and therefore see the maximum potential liquor sales offer. beverage costs 1. Par stocked bar Beverage Cost = Cost of Beverage Sales / Total Beverage Sales The bar should be stocked based on a number of bottles of each brand sold on the busiest day plus a margin for Beverage cost calculation (sales, inventories and purchases) will be reviewed weekly. safety. Bottles should only be restocked by managers and only on a bottle for bottle basis. Par for Aq u a ri a Costs will be determined by totalling the customer checks or reports from point-of-sale registers - making sure to only will be 3 bottles of wines by the bottles and 6 bottles or popular wines by the glass. include sales generated from beverage sources (sources other than beverage should are allocated as ”food”or “other 2. Receiving and storing income” accounts). Purchasing and receiving functions should be undertaken by separate individuals. The beverage buyer should not Example: Beverage Sales (Liquor, Beer, Wine) = $2,250 be the same person receiving the merchandise. A receiving report is generated by the purchasing manager stating The costs associated with beverage sales are comprised of purchases and inventory level adjustments. Determining the the quantities, sizes, and agreed upon prices for the order. The receiver is responsible for inspecting the order amount of purchases for the time period is straightforward: Total all beverage purchases (including delivery charges) when it comes in and making sure it matches the report All bottles received should be marked in a way that makes the bottle identifiable as a house bottle (to prevent bartenders from bringing in their own bottles and keeping the Example: Beverage Purchases (Liquor, Beer, Wine) in past week = $500 profits). All received merchandise will then be stored in a locked area where access is limited to as few people as Equally important is the inventory adjustment. To consider only purchases in determining beverage cost does not create an possible (ideally the GM & Wine Director / Sommelier), as this allows shortages to be traced. accurate beverage cost percentage—depending on the day purchases are made and what the cut-off date is for including 3. Maintenance sales in the beverage cost calculation, beverage costs may appear higher or lower than it actually is. Additionally, A perpetual inventory should be maintained for each time period with adjustments for purchases and requisitions. this discrepancy can make it difficult to compare and track beverage costs. This perpetual inventory should be compared against a physical inventory at the close of every period and To properly determine beverage cost, a physical inventory of the main bar, service bar and storeroom areas must be variances should be noted and investigated. The inventory/maintenance system will also include barcode-scanning conducted at the end of each week. PDAs which will drastically reduce the time needed to manage beverage inventory and other items. At every step The key to accurate cost determination is understanding the role inventory levels play. For example, if the beginning in the beverage management process, the PDA system will eliminate data entry and error points, while quickly inventory level is valued at $1000 and the following week the ending inventory for the period is valued at $750, the feeding accurate data to sophisticated backroom software. The PDAs will cover spikes in pouring costs for single- inventory adjustment is the $250 difference—an increase in cost of beverage sales that were not replaced with new malt liquors, send the alerts about five missing bottles of Grey Goose, view updated perpetual inventory, print a purchases. Considering this change and its effect on cost of beverage sales, apply the difference to the total purchases wine list based only on what is currently available in stock, determine event consumption and billing, or spot- for the time period, determining the total cost of beverage sales. check a bartender's beverage cost for a particular shift. 22 23
  • 15. . $19,783.00. Beer — $8000.00 Wine — $19,783.00 Spirits — $10,000.00 fortified wines. and increasing profitability. 4. Bartending standards house’s two signature drinks. opening inventory 24 opening Total beverage The Opening Inventory spreadsheets are outlined on the following pages. an assortment of American and Craft Beers with a few European beers. Wine bottle costs have been determined by the NJ Beverage Journal July/August 2009. the well stocked bar for an assortment of mixed drinks and after dinner libations including the feature a particular grape or style of wine. The list will include sparkling, white, red, rosé, dessert and Beginning bottle count will be approximately 831 bottles and the cost of the inventory is currently estimated at shift. An accurate pouring method will be utilized and drink recipes will be consistent and readily available. All bartenders will be required to complete all transactions for sales immediately, either by opening a tab or of selections from other parts of the world (ie. Old and New world) that pair well with the menu and These methods of control and properly calculating beverage costs will go a long way in managing beverage costs The wine list for opening day will feature approximately 104 wines primarily from the US with a smattering be employed in a consistent way. Either red lining a dupe once payment is made or filing copied dupes for each accepting payment. Any delay in this makes it easier to “forget” to ring in a sale. The method of recording sales will Sparkling Wines by the Glass Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Profit PAR NOTES Value Value 1001 Sutter Home, Brut Fre, NV (non-alcoholic) California R&R 750ml $4.74 $3.99 $18.97 21.03% 6 24 114 90 1002 Two Hands Brilliant Disguise Moscato Australia Lauber 500ml $19.88 $13.00 $59.63 21.80% 6 78 358 280 1003 Marenco Moscato d’Asti “Scrapona” 2008 Italy Vias 750ml $11.12 $13.27 $44.49 29.83% 6 80 267 187 1004 Marenco Brachetto c’Acqui “Pineto” Italy Vias 750ml $12.73 $15.60 $50.90 30.65% 6 94 305 212 1005 Sparkling Shiraz, Paringa, South Australia, 2004 Australia Martin Scott 750ml $7.50 $8.00 $30.00 26.67% 6 48 180 132 1006 Gruet Demi-Sec, NV, New Mexico Michael Skurnik 750ml $8.88 $10.00 $35.50 28.17% 6 60 213 153 1007 Moët & Chandon, Imperial Champagne France R&R 750ml $24.75 $33.09 $99.00 33.43% 6 199 594 395 1009 Friexenet Cordon Negro Brut, NV Spain R&R 750ml $7.56 $8.09 $30.25 57.14% 6 49 85 36 1010 Piper Sonoma, Brut, Select Cuvee, Sonoma NV California Allied 750ml $11.00 $13.09 $44.00 57.14% 6 79 137 59 1013 Argyle Brut, Oregon, NV Oregon Lauber 750ml $15.75 $20.00 $63.00 57.14% 6 120 210 90 1014 Brut, Veuve Clicquot-Ponsardin, (Yellow Label) France R&R 750ml $24.69 $33.00 $98.75 57.14% 6 198 347 149 42 582 2031 1449 Whites & Rosé Wines by the Glass Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Profit PAR NOTES Value Value 25 200 Montevina Winery, White Zinfandel, Amador California R&R 750ml $5.32 $4.83 $20.00 24.15% 12 58 240 182 202 Sutter Home, Chardonnay Fre, California 2004 (non-alcoholic) California R&R 750ml $4.75 $4.00 $20.00 20.00% 6 24 120 96 203 Beringer, White Zinfandel, Premier Vineyard Selection, No. Coast 2005 California AmBD 750ml $7.05 $7.34 $28.19 26.04% 6 44 169 125 204 Rene Barbier Mediteranean White, Catalunya Spain R&R 750ml $4.74 $3.99 $20.00 19.95% 12 48 240 192 205 Cakebread Cellars, Sauvignon Blanc, Napa Valley 2005 California R&R 750ml $16.09 $20.50 $64.38 31.84% 3 62 193 132 209 Rodney Strong, Sauvignon Blanc, Charlotte’s Home, California R&R 750ml $8.66 $9.69 $34.65 27.97% 3 29 104 75 Sonoma County 2006 210 Chapoutier Côtes du Rhône Blanc “Belleruche”, 2008 France Lauber 750ml $8.88 $10.00 $35.50 28.17% 6 60 213 153 211 Chateau St. Jean, Fume Blanc, La Petite Etoile Vineyard, California AmBD 750ml $10.26 $12.01 $41.03 29.27% 3 36 123 87 Russian River Valley 2005 213 Lolonis, Fume Blanc, Redwood Valley 2008 (organic) California Winebow 750ml $9.79 $11.33 $39.16 28.93% 3 34 117 83 214 Terradora di Paolo Falanghina Irpinia, 2008 Italy Vias 750ml $10.21 $11.94 $40.84 29.24% 3 36 123 87 216 Yalumba “Y Series” Viognier 2008 Australia Lauber 750ml $7.50 $8.00 $30.00 26.67% 6 48 180 132 220 Chateau Miraval Pink Floyd Rosé, Provance, 2008 France Matt Bros 750ml $8.76 $9.83 $35.03 28.06% 3 29 105 76 221 J. Lohr Riverstone, Chardonnay, Napa Valley 2008 California R&R 750ml $9.85 $11.42 $39.41 28.98% 6 69 236 168 222 Blackstone, Chardonnay, California 2008 California AmBD 750ml $7.50 $8.00 $30.00 26.67% 6 48 180 132 227 Robert Mondavi Winery, Chardonnay, Napas 2008 California AmBD 750ml $12.10 $14.69 $48.40 30.35% 3 44 145 101 232 Beringer, Chardonnay, Private Reserve, Napa Valley 2006 California AmBD 750ml $9.80 $11.34 $39.19 28.94% 3 34 118 84 84 702 2607 1904
  • 16. Red Wines by the Glass Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Profit PAR NOTES Value Value 501 Ariel Merlot, 2008 (non alcoholic) California R&R 750ml $5.09 $4.49 $20.35 24.15% 12 54 244 190 502 Blackstone Pinot Noir, 2007 California AmBD 750ml $7.96 $8.67 $31.84 27.23% 6 52 191 139 503 Rene Barbier Mediterranean Red Spain R&R 750ml $4.74 $3.99 $18.97 21.03% 12 48 228 180 504 Beringer Shiraz, Founders Estate, 2005 California AmBD 750ml $7.96 $8.67 $31.84 27.23% 6 52 191 139 508 Beringer, Merlot, Founders’ Estate, 2005 California AmBD 750ml $7.96 $8.67 $31.84 27.23% 6 52 191 139 509 Robert Mondavi Private Selection, Merlot, Central Coast 2007 California AmBD 750ml $8.65 $9.67 $34.59 27.95% 6 58 208 150 511 Sokol Blosser Meditrina 2007 (organic) Oregon Fedway 750ml $10.71 $12.67 $42.84 29.57% 6 76 257 181 543 Wishing Tree Shiraz 2006, Western Australia Australia Wildman 750ml $8.19 $9.00 $32.75 27.48% 6 54 197 143 509 Santa Cristina, Marchese Antinori, Sangiovese, 2007 Tuscany Italy AmBD 750ml $4.98 $4.34 $19.94 21.77% 6 26 120 94 518 J. Lohr “Seven Oaks” Cabernet Sauvignon California R&R 750ml $11.96 $14.49 $47.85 30.28% 6 87 287 200 519 Robert Mondavi Private Selection, Zin., 2008 California AmBD 750ml $8.58 $9.57 $34.32 27.89% 6 57 206 148 521 Rodney Strong, Zinfandel, Knotty Vines, Sonoma County 2005 California R&R 750ml $12.31 $15.00 $49.25 30.46% 3 45 148 103 523 Mazzoni, Rosso IGT Italy Lauber 750ml $10.94 $13.00 $43.75 29.71% 6 78 263 185 524 Ferrari-Carano, Meritage, “Siena” Sonoma 2007 California Lauber 750ml $14.83 $18.66 $59.32 31.46% 3 56 178 122 529 Lolonis, Cabernet Sauvignon, Redwood Valley 2002 (organic) California Winebow 750ml $12.54 $15.33 $50.16 30.56% 6 92 301 209 26 537 Beringer, Cabernet Sauvignon, Knights Valley 2005 California AmBD 750ml $15.30 $19.34 $61.19 31.61% 3 58 184 126 538 Merryvale, Cabernet Sauvignon, “Signature”, Napa Valley 2005 California Allied 750ml $18.49 $23.99 $73.97 32.43% 3 72 222 150 102 1017 3613 2596 Sweets — Dessert Wines by the Glass Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Profit PAR NOTES Value Value 801 Rosenblum Black Muscat Gallaghers Reserve Russian River Valley 2001 California Allied 375ml $7.08 $11.09 $42.50 26.10% 3 33 127 94 802 Robert Mondavi Winery Muscat Canelli, Moscato d’Oro, Napa 2006 California AmBD 375ml $7.50 $12.00 $45.00 26.67% 3 36 135 99 803 Clayhouse Late Harvest Petite Syrah, 2006 California Victory 375ml $11.17 $20.00 $67.00 29.85% 3 60 201 141 804 Ey Banyuls Vigne d’en Traginer, 2000 France Lauber 375ml $10.28 $18.07 $61.69 29.29% 3 609 2520 1911 805 Jorge Ordonez Selection Especial 1 Malaga 2005 Spain Tempranillo 375ml $7.35 $11.67 $44.09 26.47% 3 613 2540 1927 806 Jorge Ordonez Selection Victoria 2 Malaga 2005 Spain Tempranillo 375ml $15.75 $30.00 $94.50 31.75% 3 623 2580 1957 807 Dow’s Port, Late Bottled Vintage, 1998 Portugal Winebow 375ml $25.22 $50.66 $151.32 33.48% 3 152 454 302 808 Trimbach Framboise Eaux De Vie France J&J 375ml $11.17 $20.00 $67.00 29.85% 3 60 201 141 809 Whisker’s Blake, Tawny Port, NV Australia Opici 750ml $7.00 $9.33 $42.00 22.21% 3 28 126 98 810 Cockburn’s 20 Year Old Tawny, NV Portugal Intl. Vintners 750ml $9.00 $35.00 $108.00 32.41% 3 105 324 219 30 2319 9208 6889 Sparkling Wines by the Half Bottle Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Value Value Profit PAR NOTES 2001 Two Hands Brilliant Disguise Moscato Australia Lauber 500ml X $13.00 $32.50 40.00% 6 78 195 117 2003 Marenco Moscato d’Asti “Scrapona” 2008 Italy Vias 750ml X $9.27 $23.18 47.39% 6 80 168 88 2004 Marenco Brachetto c’Acqui “Pineto” Italy Vias 750ml X $11.60 $29.00 55.71% 6 94 168 74 2002 Moet & Chandon, Imperial Champagne, NV France R&R 375ml X $17.09 $42.73 40.00% 6 103 256 154 2003 Friexenet Cordon Negro Brut, NV Spain R&R 375ml X $5.09 $12.73 40.00% 12 61 153 92 2011 Pommery Pop France AmBD 375ml $17.59 $43.98 40.00% 12 211 528 317 2005 Brut, Veuve Clicquot-Ponsardin, (Yellow Label) France R&R 375ml X $18.09 $45.23 40.00% 6 109 271 163 54 734 1739 1005 White & Rosé Wines by the Half Bottle Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Value Value Profit PAR NOTES 421 J. Lohr “Riverstone”, Chardonnay, Napa Valley 2008 California R&R 375ml X $6.33 $15.83 40.00% 6 38 95 57 422 Blackstone, Chardonnay, California 2008 California AmBD 375ml X $4.67 $11.68 40.00% 6 28 70 42 426 Sonoma Cutrer, Chardonnay, Russian River, Sonoma County 2005 California Fedway 375ml $8.50 $21.25 40.00% 3 26 64 38 403 Merryvale, Chardonnay, Reserve, Carneros 2007 California Allied 375ml $10.00 $25.00 40.00% 3 30 75 45 404 Robert Sinskey, Pinot Blanc, Carneros 2004 (organic) California T. Edward 375ml $17.00 $42.50 40.00% 6 68 144 76 18 122 304 182 Reds Wines by the Half Bottle Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Value Value Profit PAR NOTES 27 702 Blackstone Pinot Noir, 2007 California AmBD 375ml X $5.67 $14.18 40.00% 6 34 85 51 704 Beringer Shiraz, Founders Estate, 2005 California AmBD 375ml X $5.33 $13.33 40.00% 6 32 80 48 703 Bourgogne Nicolas Potel “Cuvee Gerard Potel” 2006, Burgundy France Wildman 375ml X $10.67 $26.68 40.00% 3 32 80 48 714 Mantanzas Creek, Merlot, Bennett Valley, Sonoma County 2004 California Atl. Wine Merch. 375ml $13.00 $32.50 40.00% 3 39 98 59 718 J. Lohr “Seven Oaks” Cabernet Sauvignon California R&R 375ml X $6.92 $17.30 40.00% 6 42 104 62 737 Beringer, Cabernet Sauvignon, Knights Valley 2005 California AmBD 375ml X $10.62 $26.55 40.00% 3 32 80 48 707 Merryvale, Cabernet Sauvignon, “Signature”, Napa Valley 2005 California Allied 375ml $13.00 $32.50 40.00% 3 39 98 59 30 249 623 374 Sweets — Dessert Wines by the Half Bottle Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Value Value Profit PAR NOTES 801 Rosenblum Black Muscat Gallaghers Reserve Russian River Valley 2001 California Allied 375ml X $11.09 $27.73 40.00% 3 33 83 50 802 Robert Mondavi winery Muscat Canelli, Moscato d’Oro, Napa 2006 California AmBD 375ml X $12.00 $30.00 40.00% 3 36 90 54 803 Clayhouse Late Harvest Petite Syrah, 2006 California Victory 375ml X $20.00 $50.00 40.00% 3 60 150 90 804 Ey Banyuls Vigne d’en Traginer, 2000 France Lauber Selections 375ml X $18.07 $45.18 40.00% 3 609 2520 1911 805 Jorge Ordonez Selection Especial 1 Malaga 2005 Spain Tempranillo 375ml X $11.67 $29.18 40.00% 3 613 2540 1927 806 Jorge Ordonez Selection Victoria 2 Malaga 2005 Spain Tempranillo 375ml X $30.00 $75.00 40.00% 3 623 2580 1957 807 Dow’s Port, Late Bottled Vintage, 1998 Portugal Winebow 375ml X $50.66 $126.65 40.00% 3 152 380 228 808 Trimbach Framboise Eaux De Vie France J&J 375ml X $20.00 $50.00 40.00% 3 60 150 90 24 2186 8493 6307
  • 17. Sparkling Wines by the Bottle Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Value Value Profit PAR NOTES 1001 Sutter Home, Brut Fre, NV (non-alcoholic) California R&R 750ml X $3.99 $10.97 36.36% 6 24 66 42 1003 Marenco Moscato d’Asti “Scrapona” 2008 Italy Vias 750ml X $13.27 $36.49 36.36% 6 80 219 139 1004 Marenco Brachetto c’Acqui “Pineto” Italy Vias 750ml X $15.60 $42.90 36.36% 6 94 257 164 1005 Sparkling Shiraz, Paringa, South Australia, 2004 Australia Martin Scott 750ml X $8.00 $22.00 30.77% 6 48 156 108 1006 Gruet Demi-Sec, NV New Mexico Michael Skurnik 750ml X $10.00 $27.50 36.36% 6 60 165 105 1007 Moet & Chandon, Imperial Champagne, NV France R&R 750ml X $33.09 $91.00 36.36% 3 99 273 174 1008 J Wine Company, Brut, “J”, Russian River Valley 2000 California Lauber 750ml X $37.50 $103.13 36.36% 3 113 309 197 1009 Friexenet Cordon Negro Brut, NV Spain R&R 750ml X $8.09 $22.25 36.36% 6 49 133 85 1010 Piper Sonoma, Brut, Select Cuvee, Sonoma NV California Allied 750ml X $13.09 $36.00 36.36% 3 39 108 69 1012 Domaine Chandon, Blanc de Noirs, Carneros N California Allied 750ml X $13.67 $37.59 36.36% 3 41 113 72 1013 Argyle Brut, Oregon, NV “ Oregon Lauber 750ml X $20.00 $55.00 36.36% 3 60 165 105 1014 Brut, Veuve Clicquot-Ponsardin (Yellow Label) France R&R 750ml X $33.00 $90.75 36.36% 6 198 545 347 1015 Nicolas Feuillatte NV Rosé, Chouilly France Lauber 750ml X $34.67 $95.34 36.36% 3 104 286 182 1018 Brut “Dom Perignon,” Moet et Chandon, 1999 France R&R 750ml X $133.00 $232.75 57.14% 3 399 698 299 63 1407 3494 2087 White & Rosé Wines by the Bottle Replace Retail 28 Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Value Value Profit PAR NOTES 201 Dr. Loosen “Erdener Treppche” Auslese, Riesling, 2006, Mosel Germany Lauber 750ml $17.33 $47.66 36.36% 3 52 143 91 203 Beringer, White Zin, Premier Vineyard Selection, North Coast 2005 California AmBD 750ml X $7.34 $18.35 40.00% 6 44 110 66 205 Cakebread Cellars, Sauv. Blanc, Napa 2005 California R&R 750ml $20.50 $56.38 36.36% 6 123 338 215 206 Terradora di Paolo Greco di Tufo, 2008, Italy Vias 750ml $15.94 $43.84 36.36% 3 48 132 84 207 Gavi di Gavi La Scolca “Black Label” 2006, Piedmont taly Michael Skurnik 750ml $32.00 $88.00 36.36% 3 96 264 168 208 Hendry Albariño 2005, Napa Valley California Michael Skurnik 750ml $14.83 $40.78 36.36% 3 44 122 78 209 Rodney Strong, Sauvignon Blanc, Charlotte’s Home, Sonoma County 2006 California R&R 750ml X $9.69 $26.65 36.36% 3 29 80 51 210 Chapoutier Côtes du Rhône Blanc “Belleruche”, 2008, France Lauber 750ml X $10.00 $27.50 36.36% 6 60 165 105 211 Chateau St.Jean, Fume Blanc, LaPetite Etoile Vineyard, RRV 2005 California AmBD 750ml X $12.01 $33.03 36.36% 3 36 99 63 212 Ferrari-Carano, Fume Blanc, Sonoma County 2007 California Lauber 750ml $10.66 $29.32 36.36% 3 32 88 56 213 Lolonis, Fume Blanc, Redwood Valley 2008 (organic) California Winebow 750ml X $11.33 $31.16 36.36% 6 68 187 119 214 Terradora di Paolo Falanghina Irpinia Italy Viias 750ml $11.94 $32.84 36.36% 3 36 99 63 215 Graf Hardegg Grüner Veltliner “Veltlinsky”, 2008, Weinviertel Austria Wildman 750ml $10.00 $27.50 36.36% 3 30 83 53 216 Yalumba “Y Series”, Viognier, 2008 (organic) Australia Lauber 750ml X $8.00 $20.00 40.00% 6 48 120 72 217 Twomey, Sauvignon Blanc, Napa Valley 2008 California AmBD 750ml $14.00 $38.50 36.36% 6 84 231 147 220 Chateau Miraval “Pink Floyd” Rosé, Provance, 2007 France Matt Bros 750ml X $9.83 $27.03 36.36% 3 29 81 52 221 J. Lohr “Riverstone”, Chardonnay, Napa Valley 2008 California R&R 750ml X $11.42 $31.41 36.36% 6 69 188 120 222 Blackstone, Chardonnay, California 2008 California AmBD 750ml X $8.00 $22.00 36.36% 6 48 132 84 223 Forefathers Sauvignon Blanc 2008 Marlborough New Zealand Lauber 750ml $13.33 $36.66 36.36% 3 40 110 70 224 Terradora di Paolo Fiano di Avellino, 2007 Italy Vias 750ml $18.94 $52.09 36.36% 3 57 156 99 White & Rosé Wines by the Bottle (cont’d.) Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Value Value Profit PAR NOTES 225 Chapoutier Condrieu Blanc, 2005, Rhône France M. Touton 750ml $53.67 $147.59 36.36% 6 322 886 564 226 Sonoma Cutrer, Chardonnay, Russian River Ranches, Sonoma 2005 California Fedway 750ml $15.00 $41.25 36.36% 3 45 124 79 227 Robert Mondavi Winery, Chardonnay, Napa 2008 California AmBD 750ml X $14.69 $40.40 36.36% 3 44 121 77 228 Cakebread Cellars, Chardonnay, Napa Valley 2006 California R&R 750ml $30.30 $83.33 36.36% 6 182 500 318 229 Rodney Strong, Chardonnay, Chalk Hill 2007” California R&R 750ml $13.69 $37.65 36.36% 4 55 151 96 230 Savennieres Domaine du Baumaurd “Clos du Papillon”, 2005, Loire France M. Touton 750ml $26.67 $73.34 36.36% 4 107 293 187 231 Gary Farrell, Chardonnay, Westside Farms, RRV 2002” California Allied 750ml $23.34 $64.19 36.36% 4 93 257 163 232 Beringer, Chardonnay, Private Reserve, Napa Valley 2006” California AmBD 750ml X $11.34 $31.19 36.36% 3 34 94 60 233 Chateau St.Jean, Chardonnay.,Robert Young Vineyard, Alexander Valley 2005 California AmBD 750ml $18.07 $49.69 36.36% 3 54 149 95 234 Terlato, Chardonnay, Russian River Valley 2007 California Lauber 750ml $18.00 $49.50 36.36% 3 54 149 95 235 Ferrari-Carano, Chardonnay, Reserve, Carneros 2005 California Lauber 750ml $23.33 $64.16 36.36% 3 70 192 122 126 2133 5843 3710 Red Wines by the Bottle Replace Retail Bin Product Region Supplier Size Glass Cost Sale Percent Purchase Total Count Value Value Profit PAR NOTES 502 Blackstone Pinot Noir, 2007” California AmBD 750ml $8.67 $23.84 36.36% 6 52 143 91 504 Beringer Shiraz, Founders Estate, 2005 California AmBD 750ml $8.67 $23.84 36.36% 6 52 143 91 505 Bourgogne Nicolas Potel “Cuvee Gerard Potel” 2006, Burgundy France Wildman 750ml $16.00 $44.00 36.36% 6 96 264 168 506 Argyle Pinot Noir 2006, Willamette Valley Oregon Lauber 750ml $21.37 $58.77 36.36% 3 64 176 112 29 507 Twomey, Pinot Noir, Russian River Valley 2006 California AmBD 750ml $28.00 $77.00 36.36% 6 168 462 294 508 Beringer, Merlot, Founders’ Estate, California 2005 California AmBD 750ml $8.67 $23.84 36.36% 6 52 143 91 509 Robert Mondavi Private Selection, Merlot, Central Coast 2007 California AmBD 750ml $9.67 $26.59 36.36% 6 58 160 102 510 Robert Sinskey, Pinot Noir, Carneros 2004 (organic) California T. Edward 750ml $28.33 $77.91 36.36% 6 170 467 297 511 Sokol Blosser Meditrina 2007, Oregon Fedway 750ml $12.67 $34.84 36.36% 6 76 209 133 543 Wishing Tree Shiraz 2006, Western Australia Australia Wildman 750ml $9.00 $24.75 36.36% 6 54 149 95 513 Santa Cristina, Marchese Antinori, Sangiovese, 2007 Tuscany Italy AmBD 750ml $4.34 $11.94 36.36% 12 52 143 91 514 Mantanzas Creek, Merlot, Bennett Valley, Sonoma County 2004 California Atl. Wine Merch. 750ml $22.00 $60.50 36.36% 3 66 182 116 515 Clos Du Val, Pinot Noir, Carneros 2005 California Lauber 750ml $17.33 $47.66 36.36% 3 52 143 91 516 Cakebread Cellars, Merlot, Napa Valley 2003 California R&R 750ml $44.00 $121.00 36.36% 3 132 363 231 517 Madiran Chateau Bouscasse, Tannat,2004, Southwest France France R&R 750ml $10.49 $28.85 36.36% 3 31 87 55 518 J. Lohr “Seven Oaks’ Cabernet Sauvignon California R&R 750ml $14.49 $39.85 36.36% 6 87 239 152 519 Robert Mondavi Private Selection, Zinfandel, 2008 California AmBD 750ml $9.57 $26.32 36.36% 6 57 158 100 520 Chappellet, Merlot Napa Valley 2002 California Wildman 750ml $20.00 $55.00 36.36% 3 60 165 105 521 Rodney Strong, Zinfandel, Knotty Vines, Sonoma County 2005 California R&R 750ml $15.00 $41.25 36.36% 3 45 124 79 522 Chianti Classico, ”Peppoli” Marchese Antinori, Tuscany Italy Fedway 750ml $18.00 $49.50 36.36% 6 108 297 189 523 Mazzoni, Rosso IGT Italy Lauber 750ml $13.00 $35.75 36.36% 6 78 215 137 524 Ferrari-Carano, Meritage, ”Siena” Sonoma 2007 California Lauber 750ml $18.66 $51.32 36.36% 3 56 154 98 525 Terradora di Paolo Taurasi Italy Vias 750ml $35.27 $96.99 36.36% 3 106 291 185 wines by the bottle beginning inventory
  • 18. NOTES NOTES beverage storage The proper storage of wine is critical to its preservation. Wine stored in a dark, cool environment without significant PAR PAR temperature variations will generally mature in a favorable manner, which enhances the flavors and aromas of the Profit wine. However wines left out without special consideration will mature rapidly and may become damaged by light, Profit 132 221 278 80 76 87 236 462 221 130 47 102 126 122 721 142 546 604 499 604 8538 98 184 282 temperature variations and oxidation. The process of storing and aging wines can greatly enhance the quality of the wine based on a number of characteris- Retail Retail Value Value 207 347 437 126 120 137 371 726 347 204 74 160 198 192 1133 223 858 949 784 949 13416 154 289 443 tics of the wine itself. Tannin, acidity and fruitiness are the fundamental aspects that give wines their complex taste and aromas. A proper balance of these three fundamentals can define the difference between a good bottle of wine. Replace Replace Value Value 75 126 159 46 43 50 135 264 126 74 27 58 72 70 412 81 312 345 285 345 4879 56 105 161 Tannins come from the grape skins, stems and oak barrels. They are best described as the essence that holds a full-bodied wine together. They are noted mostly as tasted around the edges of the fruit and is the sharp Count Count 3 6 3 3 3 3 3 6 6 3 6 3 3 3 6 3 6 3 3 3 195 6 3 9 biting sensation on the tongue in the aftertaste. Acidity is needed to keep the wine fresh tasting and fruity. The fruit is the most enjoyable aspect of the wine in which many different flavors and aromas offer Total Total enjoyment is different for each individual. The process of aging wine will mellow tannin while keeping Purchase Purchase the fruitiness intact resulting in a more complex and enjoyable drinking experience. important characteristics of proper wine storage: Percent Percent 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% 36.36% The first is to keep the wine at a cool, consistent temperature—55-60 degrees offers the best opportunity for the maturation process to develop at an ideal rate. In addition, the proper humidity level (between 50-70%) is also $69.00 $57.75 $145.75 $42.16 $39.85 $45.65 $123.75 $121.00 $57.75 $67.95 $12.35 $53.19 $65.97 $64.16 $188.84 $74.25 $143.08 $316.25 $261.25 $316.25 $25.66 $96.25 Sale Sale important in order to keep corks moist and in good shape. Aquaria will have self-contained climate-controlled units in the main and in barrier reef. $25.09 $21.00 $53.00 $15.33 $14.49 $16.60 $45.00 $44.00 $21.00 $24.71 $4.49 $19.34 $23.99 $23.33 $68.67 $27.00 $52.03 $115.00 $95.00 $115.00 $9.33 $35.00 Cost Cost These units will be designed and built exclusively for the the restaurant featuring simple operation with proven reliability, with special door gasket design keeps the cool air in and the warm air out even with repeated opening. Glass Glass The on-floor units will have efficient wire shelving that maximizes bottle capacity, while offering the flexibility to hold a multitude of shapes and size bottles. Chardonnay and larger Pinot bottles fit the same shelves to make maximum 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750ml 750 750 750 750ml 750ml Size Size use of floor space. These temperature-controlled units will be glass-fronted to maintain the overall look and concept and allow customers to clearly view bottles from various points in the restaurant and lounge. Intl. Vintners T. Edward T. Edward Winebow Winebow Wildman Wildman Supplier Supplier Lauber Lauber AmBD AmBD AmBD AmBD AmBD These units will be designed to showcase an appreciation for wine and visually heighten the culinary experience. Allied Allied Allied Allied Opici Vias R&R R&R The unsurpassed elegance of the wine displays will create an atmosphere that will invite increased wine sales The primary large storage area / wine cellar is centrally located. It will be designed as a walk-in wine cellar. This space California California California California California California California California California California California California California California California California California Australia Portugal Canada will be utilized to store additional stock to allow for the management to take advantage of special deals in the market- France Region Region Italy Sweets — Fortified Wines by the Bottle place and save them for a later date. It also allows for better rotation of stock as only what is currently “in season” or Merryvale, Merlot, Beckstoffer Vineyards, Las Amigas Vineyard, Carneros 2001 being featured on the wine lists will be on display in the dining areas. Another added benefit of this designed wine Robert Sinskey, Cabernet Franc, Vandal Vineyard, Carneros 2001 (organic) Chateau St. Jean, Cabernet Sauvignon.,“Cinq Cepages”, Sonoma Cty 2001 Osoyoos Larose “Le Grand vin” Cab blend 2003, British Columbia cellar is that it can also serve as a small tasting room. Merryvale, Cabernet Sauvignon, “Signature”, Napa Valley 2005 Lolonis, Cabernet Sauvignon, Redwood Valley 2002 (organic) Chinon Domaine la Noblaie “Les Chiens-Chiens” 2004, Loire Fess Parker, Syrah, “Rodney’s Vineyard”, Santa Barbara 2004 Ferrari-Carano, Cabernet Sauvignon, Alexander Valley 2006 Cakebread Cellars, Cabernet Sauvignon, Napa Valley 200 Red Wines by the Bottle (cont’d.) Rosenblum, Zin., Annette’s Reserve, Redwood Valley 04 Silver Oak, Cabernet Sauvignon, Alexander Valley 2004 Silver Oak, Cabernet Sauvignon, Napa Valley 2004 Beringer, Cabernet Sauvignon, Knights Valley 2005 Robert Sinskey, Merlot, Carneros 2001 (organic) Terradora di Paolo Lacryma Christi Rosso 2006 Heitz Cellars Martha’s Vineyard 2005 Cockburn’s 20 Year Old Tawny, NV Whiskers Blake, Tawny Port, NV Product Product Twomey, Merlot, Napa 2004” Caymus Special Select 2005 Stags Leap Cask 23, 2000 526 527 528 529 530 531 532 533 534 535 536 537 538 539 540 541 542 544 545 546 909 910 Bin Bin 30 31
  • 19. menu plan 32
  • 20. aquaria Beginnings Scallops Ceviche Ginger-citrus marinade, wonton chips, chives & avocado — $12 Warm Octopus Salad Shaved fennel, tomato, red onion, olive oil, preserved lemon — $13 Tuna Tartare accompanied by Crisp wonton chips and drizzled with ginger-lime mayonnaise — $13 Roast Lobster with tarragon-lemon butter, served with fresh brioche Shrimp Sautéed with Littleneck Clams and broccoli rabe finished with tomato broth — $13 Steak Tartare Minced filet mignon, mustard, cornichons, toasted crouton, mixed greens — $12 Escargot Parsley, garlic, butter $12 Escarole Sautéed with white beans, garlic, and extra virgin olive oil — $9 Asparagus Vinaigrette Baby greens, marinated vegetables, mustard vinaigrette — $13 Exotic Wild Mushroom Sauté Braised artichoke hearts, roasted teardrop tomatoes, on turnip puree with Purple Haze goat cheese — $18 salads Salad Frisee Salad, tomatoes, smoked bacon, green beans, poached egg, buttermilk vinaigrette — $12 Mixed Green Salad Cherry tomatoes, banyuls vinaigrette — $9 Salad Mediterranean Tomatoes, bell peppers, cucumbers, feta cheese, oregano, olive oil — $13 Salad Roasted Heirloom Beet Salad Herbed goat cheese, toasted walnuts, white balsamic vinaigrette — $10 Salad Filet Mignon Salad Herb-crusted filet served atop fresh mixed greens tossed in a pepper-jelly vinaigrette with blue cheese, dried cranberries, spiced pecans & grape tomatoes — $14 Raw Bar & Caviar East Coast Oysters — 3/$10 West Coast Oysters — 3/$12 Little Neck Cams — 6/$12 King Crab Legs — $18 Shrimp Cocktail — $12 11/2 lb. Lobster — Half/$16 whole/$32 Desietra — Siberian sturgeon 1 oz $85 Calvisius — White sturgeon 1 oz $110 Tsar Nicoulai California Estate Sturgeon Caviar & Accoutrements: hard-boiled quail egg, potato planks, minced shallots, crème fraiche $75 34 35
  • 21. Tasting Plates Vegetarian Main Courses Wasabi Rice Balls Mushroom & Spinach Risotto With smoked salmon & mint mascarpone — $10 Gorgonzola, truffle oil — $16 Seared Spiced Loin of Tuna Spinach & Ricotta Ravioli With Pernod & soy reduction, caramelized orange zest & beetroot balls — $12 Coriander & chili tomato sauce, roasted pistachio nuts — $16 Stuffed Pork Red Pepper Risotto Pocket & Green Peas — $16 Rosemary & carmelized onions braised with cinnamon apple, baby onions & black olives with cider — $11 Butternut Squash Risotto Braised Lamb Mini Casserole With Gorgonzola Cheese — $16 With carrots & roasted baby onions — $10 Roasted Red Pepper Tart Goat Cheese Parcels Goat cheese & basil — $13 Wrapped in poached zucchini with sunflower seed & Pappardelle Artichoke carrot salad, tomato fondant & black olive tapenade — $11 Lemon, basil, parmesan cheese — $15 Button Mushroom & Blue Cheese Hot Pot Wild Mushroom Bruschetta with fresh baguettes — $10 Thyme roasted mushrooms with Spanish sherry and aged Manchego cheese — $17 Baked Ricotta Mediterranean Vegetables on a Bed of Polenta Ricotta, fresh herbs, olive oils, toasted bread — $9 Eggplant, mushrooms, tomatoes, onions, basil, Caviar and Cream Cheese Roll sauteed with fresh herbs & olive oil on a bed of creamy polenta — $13 Salmon roe, sour cream, minced chives, black pepper, watercress — $14 Baked Brie en Croute French double-crème brie wrapped in flaky puff pastry topped with vanilla infused honey, a balsamic reduction, & spiced pecans ~ definitely a crowd favorite! — $16 cheese board Select four cheeses from our extensive cheeseboard listing to make your own cheese plate. You’ll discover the pairings are endless! Each cheeseboard is served with seasonal fresh & crisp fruit, Entrees apples, brioche or baguette, artisan biscuits, walnuts, almonds, and figs — $16 Grilled Scallops Corn, red onion, fava beans, tomato, country bacon — $28 Henri Hutin Couronne Leonora Panko Crusted Sole From France. Pasteurized rich and deliciously mild From Léon Spain comes this fresh-ripened, semi-soft Shrimp, fresh tomatoes, basil, steamed spinach finished in a white wine sauce — $24 double-cream version of Brie. 60% butterfat. goat’s milk cheese that will dazzle your palate. Yellow Fin Tuna Niçoise Brillat Savarin Piave Seared rare, tomato, red onion, fingerling potatoes, Niçoise olives, red peppers, truffle vinaigrette — $26 From the Normandie region of France, from fresh milk From Veneto, Italy. Intense full-bodied cow’s milk hard of local cows. A triple-cream with 75% butterfat. cheese aged 180 days with a fat content of 35%. Potato Crusted Halibut With orange & mint salsa verde — $25 Hirtin Käse Zamorano From the Allgäu Mountains, in Southern Germany. From Castile-Léon, Spain. A hard sheep's milk cheese Mustard Crusted Salmon A full-flavored, bittersweet cow’s milk cheese. aged for 6 months. With baby spinach and fresh herb aioli — $23 La Maréchal Valdeon Paella Royale Saffron From Corcelles-aux-Payernes, Switzerland. A raw cow's From Valdeón Valley, Spain. A rich, creamy, intensely Rice, chorizo, lobster, gulf shrimp, mussels, sweet peas, parsley — $38 milk cheese rubbed with Herbes de Provence. flavored cow and goat's milk blue cheese, Ginger & Orange Fried Chicken with 45% fat. With Baby Spinach — $18 Tomme De Savoie Crayeuse From Savoie, France near the Rhône Alps. Mountain-fed Meadow Creek Grayson Raw Cow Roasted Pork Loin cow milk, with approximately 30% fat. From Virginia. This raw milk cheese from Jersey cows is With creamy onion sauce and sautéed apples — $26 supple rich and decadent. Abbaye de Belloc Veal Scaloppine From Pays Basque, France. A semi-hard sheep's milk Wasabi Horseradish Cheddar Topped with arugula, tomato, and red onion salad — $23 cheese with 60% fat. From Vermont. A semi-hard pasteurized cow's milk cheese with a hint of wasabi. Lamb Grilled Chops Vintage Gouda Tomatoes, oregano & cinnamon red wine reduction, roasted potatoes sautéed zucchini, eggplant & parsley — $36 From Hamilton, New Zealand based on the traditional Pyrenees Vache with Green Peppercorns Holland recipe, is semi-hard cheese made from From France. A semi-soft cheese made from pasteurized Steak au Poivre 8 oz Dutch cow's milk. cow's milk that is quite mild. Potato pureé, Cipollini onions, confit carrots, green beans — $35 Certified Black Angus Sirloin 14 oz Grilled, brushed with roasted garlic, sautéed spinach and homemade potato slivers — $38 Grilled Filet Mignon Over mashed potatoes bathed in a mushroom-brandy sauce — $28 36 37
  • 22. Desserts A Note about the Cheese Selection Fresh Fruit Henri Hutin Couronne — From France, pasteurized double-cream version of Brie. 60% butterfat. A rich and Seasonal berries, melon, pineapple — $9 deliciously mild double cream version of Brie characterized by pale smooth texture and edible rind. Is it earthy sweet and savory. Poached Pear with chocolate sauce and vanilla rice pudding — $11 Brillat Savarin — From the Normandie region of France, from fresh milk of local cows. A triple-cream with 75% butterfat. The flavor is gentle and sweet with a very mild and subtle flavor, which goes easy even on the most Apple & Berry Pie sensitive palates. It has the luxurious aroma of cream, with pungent, earthy whiffs from the moldy rind. with vanilla sauce — $9 Hirtin Käse — From the Allgäu Mountains, in Southern Germany. A cows milk cheese that is pleasantly full- Citrus Marmalade Tart flavored, bittersweet with a nutty, sweet flavor and firm, creamy, dense texture. It melts beautifully. Lemony Ricotta Souffle Cake with Raspberry Sauce La Maréchal — From Corcelles-aux-Payernes, Switzerland. A raw cow’s milk cheese produced in small batches and aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence Hazelnut Torte with Toffee Buttercream — $10 (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and spicy flavor. The Trio of Dark Chocolate texture of this farmhouse cheese is firm and dense. It is high in Omega-3 fatty acid and calcium. This cheese Chocolate mousse, chocolate pot, chocolate berries — $11 has exceptional flavor is herbaceous and nutty with great depth. Chocolate Capri Log Tomme De Savoie Crayeuse — From From Savoie, France near the Rhône Alps. Mountain-fed cow milk, with a semi-sweet chocolate goat cheese, rich and creamy with a slightly goaty tang, approximately 30% fat. This is pure mushroom butter with a rind smattered with gorgeous powdery yellow served with kiwi and strawberries. Be forewarned, this log is addictive — $12 mold, preserving an inner core of milky crumble. soft and supple becoming firmer with age. Mild, delicate milky flavor is slightly soft with citrus notes and savory earthy flavors. Abbaye de Belloc — From From Pays Basque, France. Made in the traditional manner by Benedictine Monks at Tea & Coffee the abbey of Notre-Dame de Belloc. A semi-hard sheep's milk cheese, Abbaye has a fine, dense texture with 60% fat. Rich, buttery and fruity, caramelized flavors that make this cheese so addictive. Cappuccino • Caffe Latte • Espresso — $3.50 Vintage Gouda — From From Hamilton, New Zealand based on the traditional Holland recipe. Semi-hard Coffee Regular / Decaf — $2 cheese made from Dutch cow's milk. The cheese has aroma of almonds and the flavor is rich and nutty with notes of butterscotch and toffee. This edible masterpiece has been matured for eighteen months, allowing its Black Tea • Green Tea •Decaf — $2 body to develop a muted caramel color, matched by a uniquely intense, yet sweet, flavor. Earl Grey Tea — $2.30 Herbal Teas — $2.50 Leonora — From From Léon Spain and the dry, arid hills northwest of Madrid, Spain comes this large brick of Hot Chocolate • Mocha • Chai — $3.25 soft, cakey fresh-ripened, goat’s milk cheese that will dazzle your palate with bright grass and lemon flavors. It is semi soft and develops a creamy consistency over the three month aging process. The crusty, natural rind makes a beautiful contrast with the pure white interior. Leonora is palate-coating yet somewhat flaky. Piave — From From Veneto, Italy. Intense cow’s milk hard cheese aged 180 days with a fat content of 35%. Full- bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique. The texture is dense without holes. Straw-yellow in color with a whiff of pineapple, subtle hints of nuts, a rich, aged texture gives this cheese a slightly sweet, delicate flavor and a sharp finish. Zamorano — From From Castile-Léon, Spain. A hard sheep's milk cheese aged for 6 months. Noticeably nuttier and richer than its Spanish cousin, Manchego. Zamorano has a sharp, moderately gamey, sheep’s milk flavored bite and texture that melts in the mouth. Its flavor is zesty and exuberant while its texture is firm but not dry. Valdeon — From From Valdeón Valley, Spain. A rich, creamy, intensely-flavored cow and goat's milk blue cheese, saltier than Stilton and tamer than Cabrales with 45% fat. The Valdeón wheels are wrapped in Sycamore leaves, which contribute to their distinctive appearance and complex flavor. Its flavor is salty, pronounced, piquant and long lasting. Valdeón is smooth and buttery on the palate and very aromatic. Creek Grayson Raw Cow — From From Virginia. This raw milk cheese from Jersey cows is supple rich and decadent, almost melting beneath its natural-washed, bright orange rind exterior. This cheese is similar to trappist-style cheeses like Chaumes from France or Taleggio from Italy. Creamy and supple, Grayson has a wonderfully pungent aroma of mushrooms and wild yeast. Its taste is slightly meaty with subtle tones of nuts and sweet hay. Aged 4-5 months. Wasabi Horseradish Cheddar — From Vermont. A semi-hard pasteurized cow's milk cheese. This blend of aged cheddar, fresh ground horseradish, and a hint of wasabi is sure to be an eye popper! Pyrenees Vache with Green Peppercorns — From France. A semi-soft cheese made from pasteurized cow's milk that is quite mild with a fresh, lactic, yogurt-like taste. Beneath its black wax rind lies a pale-white interior dotted with small holes and unevenly distributed chopped green peppercorns. This cheese has an even-tempered, buttery flavor. When allowed to come to room temperature, this cheese becomes even softer and buttery-er. With the addition of green peppercorns, the cheese livens up, providing a peppery bite and a bit of personality. 38 39
  • 23. “Wine brings to light the hidden secrets of the soul” wine list 40
  • 24. the wine cellar dry light intensity white/rosé wines Listed from mildest to strongest glass half bottle full bottle 205 Cakebread Cellars, Sauvignon Blanc, Napa Valley, 2007 . . . . . . .16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57. 206 Terradora di Paolo Greco di Tufo, 2008, Italy . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44. 207 Gavi di Gavi La Scolca “Black Label” 2008, Piedmont, Italy . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .88. 208 Hendry Albariño 2005, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 sweet to off-dry sparkling wines & bubbles 209 Rodney Strong, Sauvignon Blanc, Charlotte’s Home, Listed from sweetest to less sweet glass half bottle full bottle Sonoma County, 2007 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27. 1001 Sutter Home, Brute Fre, NV (non-alcoholic) . . . . . . . . . . . . . . . . . . . .6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11. 210 Chapoutier Côtes du Rhône Blanc “Belleruche”, 2008, France . . . .9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27.50 1002 Two Hands Brilliant Disguise Moscato, Australia . . . . . . . . . . . .20. . . . . . . . . . . . . . . 32.50(500ml) . . . . . . . . . . . .NA 211 Chateau St. Jean, Fume Blanc, La Petite Etoile Vineyard, 1003 Marenco Moscato d’Asti “Scrapona”, Italy . . . . . . . . . . . . . . . .11. . . . . . . . . . . . . . . 23 . . . . . . . . . . . . . . .36.50 Russian River Valley 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33. 1004 Marenco Brachetto d’Acqui Pineto, Italy . . . . . . . . . . . . . . . . . .12.25 . . . . . . . . . . . . 29 . . . . . . . . . . . . . . .43 212 Ferrari-Carano, Fume Blanc, Sonoma County, 2006 . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29.50 1005 Sparkling Shiraz, Paringa, 2007, South Australia . . . . . . . . . . . . .7.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22. 213 Lolonis, Fumé Blanc, Redwood Valley, 2005 (organic) . . . . . . . . . . .9.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31. 1006 Gruet Demi-Sec, NV, New Mexico, USA . . . . . . . . . . . . . . . . . . .9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.50 1007 Moet & Chandon, Imperial Champagne, NV (formerly White Star) . . .25... . . . . . . . . . . . . . 43 . . . . . . . . . . . . . . .91. dry medium intensity white/rosé wines 1008 J Wine Company, Brut, “J”, Russian River Valley, 2000 . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103. Listed from mildest to strongest glass half bottle full bottle 214 Terradora di Paolo Falanghina Irpinia, 2008, Italy . . . . . . . . . . . . .10.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33. 215 Graf Hardegg Grüner Veltliner “Veltlinsky” 2007, Weinviertel, Austria . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.50 , dry sparkling wines & bubbles 216 Yalumba “Y Series”, Viognier, 2008, Australia . . . . . . . . . . . . . . . . .7.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20. Listed from mildest to strongest glass half bottle full bottle 217 Twomey, Sauvignon Blanc, Napa Valley, 2008 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 1009 Friexenet Cordon Negro Brut, NV, Spain . . . . . . . . . . . . . . . . . . .5. . . . . . . . . . . . . . . 12.75 . . . . . . . . . . . . .22. 219 Robert Sinskey, Pinot Blanc, Carneros, 2004 . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 42.50 . . . . . . . . . . . .NA. 1010 Piper Sonoma, Brut, Select Cuvee, Sonoma, NV . . . . . . . . . . . .11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36. 220 Chateau Miraval Pink Floyd Rosé, Provance, France, 2008 . . . . . . .8.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27. 1011 Pommery Pop, France NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 44 . . . . . . . . . . . . . .NA. 221 J. Lohr, Riverstone Chardonnay, Napa Valley, 2008 . . . . . . . . . . .10. . . . . . . . . . . . . . . 16 . . . . . . . . . . . . . . .31. 1012 Domaine Chandon, Blanc de Noirs, Carneros, NV . . . . . . . . . .12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37.50 222 Blackstone, Chardonnay, California, 2008 . . . . . . . . . . . . . . . . . . . .7.50 . . . . . . . . . . . . 12 . . . . . . . . . . . . . . .22. 1013 Argyle Brut, Oregon, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55. 223 Forefathers, Sauvignon Blanc, Founders' 2006, New Zealand . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37. 1014 Brut, Veuve Clicquot-Ponsardin, France . . . . . . . . . . . . . . . . . .25. . . . . . . . . . . . . . . 45. . . . . . . . . . . . . . .91. 224 Terradora di Paolo Fiano di Avellino, 2008, Italy . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52. 1015 Nicolas Feuillatte NV Rosé, Chouilly, France . . . . . . . . . . . . . . .12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95. 225 Chapoutier. Blanc Condrieu, 2005, Rhône, France . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .148. 1018 Brut “Dom Perignon,” Moet et Chandon, France, 1999 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .233. 226 Sonoma Cutrer, Chardonnay, Russian River Ranches, Sonoma County, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17. . . . . . . . . . . . . . . 21.50 . . . . . . . . . . . . .41.25 sweet white/blush/rosé wines 227 Robert Mondavi Winery, Chardonnay, Carneros, 2008 . . . . . . . . .12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40. Listed from sweetest to less sweet glass half bottle full bottle 228 Cakebread Cellars, Chardonnay, Napa Valley, 2008 . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83. 200 Montevina Winery, White Zinfandel, Amador, California . . . . . . . .5.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18. 201 Dr. Loosen Erdener Treppchen Auslese,Riesling,2006, Mosel, Germany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47.75 dry full intensity white wines 202 Sutter Home, Chardonnay Fre, California 2004 (non-alcoholic) . . . . . .4.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14. Listed from mildest to strongest glass half bottle full bottle 229 Rodney Strong, Chardonnay, Chalk Hill 2007 . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38. 203 Beringer, White Zinfandel/Chardonnay, Premier Vineyard Selection, North Coast 2005 . . . . . . . . . . . . . . . .7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18. 230 Domaine Baumard Clos du Papillon, Savennieres, 2005 Loire, France .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74. 204 Rene Barbier Mediterranean White . . . . . . . . . . . . . . . . . . . . . . . . .4.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 231 Gary Farrell, Chardonnay, Westside Farms, Russian River Valley 2006 . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64. 232 Beringer, Chardonnay, Private Reserve, Napa Valley 2004 . . . . . .10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31.25 233 Chateau St. Jean, Chardonnay, Robert Young Vineyard, Alexander Valley 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49.75 234 Terlato, Chardonnay, Russian River Valley 2007 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49.50 235 Ferrari-Carano, Chardonnay, Reserve, Napa-Sonoma 2008 . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64. 42 43
  • 25. dry light intensity red wines dry full intensity red wines Listed from mildest to strongest glass half bottle full bottle Listed from mildest to strongest glass half bottle full bottle 501 Ariel by J. Lohr, Merlot (non-alcoholic) . . . . . . . . . . . . . . . . . . . . . . . . .5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14. 530 Fess Parker, Syrah, “Rodney’s Vineyard”, Santa Barbara, 2004 . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40. 502 Blackstone Pinot Noir, California . . . . . . . . . . . . . . . . . . . . . . . . . . .8. . . . . . . . . . . . . . . 14 . . . . . . . . . . . . . . .24. 531 Terradora di Paolo Lacryma Christi Rosso, 2006, Italy . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46. 503 Rene Barbier Mediterranean Red, Catalunya, Spain . . . . . . . . . . . .4.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 532 Chateau St. Jean, Cabernet Sauvignon, “Cinq Cepages”, Sonoma County, 2001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124. 533 Twomey, Merlot, Napa, 2004 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121. dry medium intensity red wines 534 Robert Sinskey, Cabernet Franc, Vandal Vineyard, Listed from mildest to strongest glass half bottle full bottle Carneros, 2001 (organic) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58. 504 Beringer, Shiraz, Founders’ Estate, California, 2004 . . . . . . . . . . . .8. . . . . . . . . . . . . . . 13.50 . . . . . . . . . . . . .24. 535 Osoyoos Larose “Le Grand Vin” Cabernet Blend, 2003, 505 Bourgogne Nicolas Potel “Cuvee Gerard Potel” 2006, France . . . . .. . . . . . . . . . . . . . . 27. . . . . . . . . . . . . . .44. British Columbia, Canada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68. 506 Argyle Pinot Noir, 2006, Willamette Valley, Oregon . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58.75 536 Chinon Domaine la Noblaie “Les Chiens-Chiens” 2004, 507 Twomey, Pinot Noir, Russian River Valley, 2006 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77. Loire, France. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14. 508 Beringer, Merlot, Founders’ Estate, California, 2004 . . . . . . . . . . . .8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24. 537 Beringer, Cabernet Sauvignon, Knights Valley, 2005 . . . . . . . . . . .15.25 . . . . . . . . . . . . 26.50 . . . . . . . . . . . . .53. 509 Robert Mondavi Private Selection, Merlot, Central Coast, 2005 . . .8.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.50. 538 Merryvale, Cabernet Sauvignon, “Signature”, Napa Valley, 2002 .18.50 . . . . . . . . . . . . 32..50 . . . . . . . . . . . .66. 510 Robert Sinskey, Pinot Noir, Carneros, 2004 (organic) . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78. 539 Ferrari-Carano, Cabernet Sauvignon, Alexander Valle,y 2004 . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64. 511 Sokol Blosser Meditrina 2007, Oregon (organic) . . . . . . . . . . . . . . .10.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35. 540 Silver Oak, , Cabernet Sauvignon, Napa Valley, 2004 . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .189. 543 Wishing Tree Shiraz, Western Australia . . . . . . . . . . . . . . . . . . . . . .8.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 541 Merryvale, Merlot, Beckstoffer Vineyards, Las Amigas Vineyard, Carneros, 2001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74. 513 Santa Cristina, Marchese Antinori, Sangiovese, 2007, Tuscany, Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12. 542 Silver Oak, Cabernet Sauvignon, Alexander Valley 2004 . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .143. 514 Mantanzas Creek, Merlot, Bennett Valley, Sonoma County, 2004. . .. . . . . . . . . . . . . . . 32.50 . . . . . . . . . . . . .60.50. 515 Clos Du Val, Pinot Noir, Carneros, 2005 . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48. sweet tooth dessert wines 516 Cakebread Cellars, Merlot, Napa Valley, 2003 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121.. glass* half bottle full bottle 517 Madiran Chateau “Bouscasse”, Tannat, 2004, Southwest, France . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29. 801 Rosenblum Black Muscat Gallaghers Reserve 518 J. Lohr “7 Oaks” Cabernet Sauvignon . . . . . . . . . . . . . . . . . . . . . .12 . . . . . . . . . . . . . . 17.50 . . . . . . . . . . . . .40. Russian River Valley, 2001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7. . . . . . . . . . . . . . . 28. 519 Robert Mondavi Private Selection, Zinfandel, 802 Robert Mondavi Winery, Muscat Canelli, Moscato d'Oro, Central Coast, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.50 Napa Valley, 2003* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.50 . . . . . . . . . . . . 30. 520 Chappellet, Merlot Napa Valley 2002 . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55. 803 Clayhouse Late Harvest Petite Syrah, 2006, California . . . . . . . . . .11. . . . . . . . . . . . . . . 50. 521 Rodney Strong, Zinfandel, Knotty Vines, Sonoma County 2005 .12.50 .............. . . . . . . . . . . . . . . .41.25 804 Ey Banyuls Vigne d'en Traginer, 2000, France . . . . . . . . . . . . . . . .10.25 . . . . . . . . . . . . 45. 522 Chianti Classico, “Peppoli” Marchese Antinori, Tuscany, Italy . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49.50 805 Jorge Ordonez 2005 Selection Especial #1, 2005, Malaga, Spain 7.50 . . . . . . . . . . . . 29. 523 Mazzoni, Rosso IGT, Italy 2007 . . . . . . . . . . . . . . . . . . . . . . . . . . .11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35.75 806 Jorge Ordonez 2005 Selection Victoria #2 , 2005, Malaga, Spain15.75 . . . . . . . . . . . . 75. 524 Ferrari-Carano, Meritage, “Siena”, Sonoma, 2004 . . . . . . . . . . . . .15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51. 807 Dow’s Port, Late Bottled Vintage, Portugal . . . . . . . . . . . . . . . . . .25.25 . . . . . . . . . . . 127. 525 Terradora di Paolo Taurasi, Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97. 526 Rosenblum, Zinfandel, Annette’s Reserve, Redwood Valley, 2004. .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69. Fortified wines 527 Robert Sinskey, Merlot, Carneros, 2001 (organic) . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57.75 glass* half bottle full bottle 528 Cakebread Cellars, Cabernet Sauvignon, Napa Valley, 2003 . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .146. 808 Trimbach Framboise Eaux De Vie, Alsace, France . . . . . . . . . . . .11.25 . . . . . . . . . . . . 50. 529 Lolonis, Cabernet Sauvignon, Redwood Valley, 2002 (organic) . . .13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42. 857 Whiskers Blake, tawny Port, NV., Australia . . . . . . . . . . . . . . . . . . . .7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 856 Cockburn’s 20 Year Old Tawny, NV, Portugal . . . . . . . . . . . . . . . .18. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96.25 *2 ounce glass pour ** 500ml bottle 44 45
  • 26. tasting menu 46
  • 27. wine dinner # 1 me welcoe, Oregon, USA Win parkling Argyle S rse uce First Cottu & finished with Pesto Sa ciu o Pros nce ed with 2007, Fra eese wrapp du Rhône Blanc Goat Ch er Côtes C hapouti rse nd Cosu om & Brandy Sauce Seco Porcini Mu hro ith rnia Fusilli w 7, Califo Long Fresh hardonnay 200 Terlato C Entrée of) (choice nesca sh Putte a selection of Swordfi Sokol Blo sser Me d itrina 20 07, Ore gon or e Sauce mi Glaz chef special menus Single C ut Lamb Chops w ith Port Wine De . 2006, Italy These menus are categorized by the per person cost of wine for each dinner. Mazz oni I.G.T rse se cou, Spain chee Cheese Plate Valdeon rve 2006 her Rese Muscat Gallag m Black Rosenblu t cesser olten Lava Cake late M e Choco cato, Au stralia Individual Whit ise Mos nt Disgu nd Brillia Two Ha clusive 70 all in Cost: $ 48 49
  • 28. decadent sauce. Fresh and vibrant with good acidity, this is a superior wine that pairs well with lamb. Its brawny per- theory sonality, soft texture, and tannic grip on the finish combined to reinforce the fundamental, almost gamey, nature of the lamb withoug overpowering it. Argyle Sparkling Wine, Willamette, Oregon Argyle’s Brut, composed of 65% Pinot Noir and 35% Chardonnay is a medium straw-colored sparkler from Oregon. Valdeón Cheese Plate from Spain This biscuity bubbly has tons of flavor, plenty of minerality and superb length. It is exceptionally fresh and crispy Paired with Rosenblum Black Muscat Gallagher Reserve Russian River Valley 2001 with a smooth cream center. Aromas include an enticing combination of apple blossoms, lemon custard with a beam The Rosenblum Cellars Black Muscat Gallagher Reserve is a big, sweet wine offering an abundant and effusive rich of both vanilla crème and roasted hazelnut, and a touch of fresh squeezed extra virgin Spanish olive oil! The flavors bouquet of exotic berries and spices. It is great with artisan cheeses such as the Valdeón from Spain. Valdeón is are a fresh, crisp version of white peach, ripe apple, baked pastry with a mango-vanilla-yeast bouquet. The tartness smooth and buttery on the palate and very aromatic. The wine is handcrafted from select plantings of Black Hamburg is pleasantly wrapped into a sweet fruit finish. A perfect welcome to our special dinner. Muscat grapes and imparts black-fruited flavors; ripe berries, creamy cherries and hints of chocolate that complement Goat Cheese wrapped with Prosciutto & finished with Pesto Sauce. the creamy buttery flavors of the cheese. Valdeón is a rich, creamy, intensely-flavored cow and goat’s milk blue cheese, saltier than Stilton and tamer than Cabrales with 45% fat. The Valdeón wheels are wrapped in Sycamore Paired with Chapoutier Côtes du Rhône Blanc “Belleruche”, 2007 France leaves, which contribute to their distinctive appearance and complex flavor—that is also salty, pronounced, piquant The fresh pesto has a wonderful pungent aroma and an incredible flavor that is a cross between licorice and cloves and long lasting. The wine offers a sweet, lush aftertaste that remains long on the palate a perfect balance to the with fresh basil, garlic, pine nuts, parmesan cheese, olive oil, salt and pepper, to balance the dried-cured ham. The cheese’s saltiness. goat cheese is fresh and creamy with a fairly mild, salty flavor. The tanginess and bitterness of the cheese is offset by the pesto sauce. This pale yellow and clear blend of Grenache Blanc, Clairette and Bourboulenc from one of the Individual White Chocolate Molten Lava Cake Rhône’s top negotiants receives no malolactic treatment so it’s remarkably bright, but still carries plenty of palate Paired with Two Hands Brilliant Disguise Moscato, 2008 Australia weight. The nose is full of sour apple and white flowers upfront, with apricot skin, lemon confit and dried herbs. The Simple and elegant, this is a luscious dessert. White chocolate tends to be more mellow and buttery in flavor, making palate is high-toned, with floral, white peach and fennel notes underscored by a quicksilver texture and solid mineral it an ideal candidate for a Frontignac or Muscat grape. Brilliant Disguise is crafted exclusively from this grape, and picks depth followed by a slightly waxy finish. It’s fresh, well-balanced, light and tart enough to be a perfect blend for soft up the chocolate’s creaminess. The slight spritziness and residual sugar makes it ideal for picking up any fruit tones in goat's cheese. It stands up to a pesto sauce because of its complimentary herb flavors and complements the proteins the chocolate. Beautiful aromas of tropical fruits, honeysuckle, and floral notes emerge from this crisp, refreshing, light- from the prosciutto because of its bright acidity. It makes a pleasant change from the traditional Sauvignon Blanc bodied white wine that’s full of fun bubbles, sweet apple flavors and a crisp, crunchy feel in the mouth that balances Long Fresh Fusilli with Porcini Mushroom & Brandy Sauce the silkiness of the chocolate. Quenching mineral-tinged characters of pear, peach, banana and pineapple back up the zestful appeal. The palate flourishes and blooms with flavor, balancing weight and texture - long and lean with the Paired with Terlato Chardonnay, 2007 California right degree of residual sugar and acidity, cleansing for the next mouthful of delicious rich white chocolate. The vivid, Earthy, almost sensual, flavors highlight this creamy pasta dish. The porcini, brandy and butter make it amazingly satis- persistent peach flavor expands on the finish, picking up some exotic spice tones that merge perfectly with the rich- fying. This wine from Russian River Valley, universally recognized as the best Chardonnay location in California, makes ness of the chocolate and provides balance. for a good pairing. The unique soil allows Russian River Valley Chardonnay to rival the great White Burgundies of France —one traditional pairing for mushroom and cream sauces. This wine has creamy texture and weight from 100% barrel and malolactic fermentation, but still remains elegant and fresh with balancing acidity. Clean, bright, straw yellow, and associated costs viscous with aromas of bosc pear, golden delicious apple, butter, vanilla, and toast complement the aromas of the Per person charge $ 70.00 sauce. The wine has decadent drop of butterscotch at the center and a long butterscotch, pineapple finish which seems to add a hint of sweetness to the mushrooms and round out the brandy flavors. The chardonnay has a creamy Food cost per person $ 38.10 texture and a weighty, but balanced, acidity that can stand up to the earthiness of mushrooms and rich brandy sauce. Wine cost per person* $ 14.71 Swordfish Puttenesca Dinner cost per person $ 52.81 Paired with Sokol Blosser Meditrina, 2007, Oregon Wine Selection Cost per bottle Cost per person Swordfish is one of the best fish to grill because it has a firm texture and stays moist when cooked at high heat. Tart, Argyle Sparkling (3 oz per) $ 20.00 $2.50 briny olives and capers tempered by rich pine nuts and sweet tomatoes counterbalance the oily texture of the swordfish. Because of the bold Mediterranean flavors and richness of the fish, Meditrina makes a wonderful match. It’s Chapoutier Côtes du Rhône (3 oz per) $ 7.34 $ .92 a blend of Pinot Noir, Syrah and Zinfandel that’s juicy, rich and full of fruit. A core of rich, lush raspberry comes from Terlato Chardonnay (3 oz per) $ 18.00 $ 2.25 the Syrah. The Zin brings spice, tannin and structure. The Pinot Noir brings flowers, earth and elegance. It all adds up Sokol Blosser Meditrina (4 oz per) $ 12.34 $ 2.47 to a luscious, juicy, easy-drinking mouthful of red wine that’s both bright and vibrant with just the right amount of acidity to balance the briny olives and capers, yet round and soft to compliment the pine nuts and sweet tomatoes. This blend Mazzaroni Rosso (4 oz per) $ 13.00 $ 2.17 is made for this type of dish — a lighter styled red wine that is delicate enough—yet sturdy enough to pair with the Rosenblum Black Muscat Gallagher Reserve, 375ml (3 oz per) $ 11.09 $ 2.77 fattiness of a swordfish. Two Hand Brilliant Disguise, 500ml (2 oz per) $ 13.00 $ 1.63 Single-Cut Lamb Chops with Port Wine Demi Glaze Sauce Total $ 104.68 $ 14.71 Paired with Mazzoni Toscana Rosso I.G.T. 2006, Italy * 750 ml = 25.360517 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 24 ounces.— The chops are seared to develop their flavor, then allowed a short rest off the heat while the sauce is being made. allowing for a loss of 1.36 oz. per 750ml bottle due to spillage. After a simple deglazing with port wine and meat stock, the sauce is finished with butter and flavored. The chops are 500 ml = 16.9070114 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 16 ounces.— then finished over moderate heat. Although the classic pairing is conisdered Pinot Noir, Mazzoni makes an excellent allowing for a loss of .9 oz. per 500ml bottle due to spillage. 375 ml = 12.68 fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 12 ounces.— pairing. This is a strong ruby-red colored wine that’s a blend of 72% Sangiovese and 28% Merlot, with an intense allowing for a loss of .68 oz.per 375 ml bottle due to spillage. bouquet and flavors of ripe dark berries that complements port wine sauce perfectly. The Sangiovese provides a firm Note: all bottles are 750ml unless otherwise indicated. backbone and substantial body, while the Merlot brings a luscious mouthfeel and lingering finish to this deliciously 50 51
  • 29. wine dinner #2 g greetain d’Asti c to Mos Marenco rs starteaccio rette arp Flounde rC ne vinaig n fruit champag & passio pania en salad 008, Cam mic ro gre A vellino, 2 Fiano di DiPaolo Terredora urse First Co callops Sea S Seared duction ellfish re b arancini & sh pania blue cra 008, Cam i Tufo, 2 Greco d DiPaolo Terredora d Coulade rse Secon boca Rou e Veal Salt im wn sauc erry bro lenta c ake & sh pania sage po 005, Cam Taurasi, 2 DiPaolo Terredora rée Main Ent ck of Lamb auce alian Ra tr d wine s Roasted Aus ers & ro semary re d pepp 06, Cam pania nt, zucchini, re Christi, 20 eggpla Lacryma DiPaolo Te rredora urse Cheese Ceolatter hees P Piave C inia 2007 hina, Irp DiPaolo Falang Terredora t Desserelnut Gelato Haz ,& Tiramisu o d’Acq ui Cannoli, Brachett Ma renco clusive on all in 0 per pers Cost: $9 52 53
  • 30. Marenco Brachetto d’Acqui theory Paired with Cannoli, Tiramisu, & Hazelnut Gelato Marenco Moscato d’Asti Scrapona docg From Piemonte, this 100% Brachetto is a sparkling red with pink tendencies. It sports the typical smooth scent of rose, Marenco Moscato d'Asti "Scrapona" is perfect to offer as a light and sweet welcome. Straw and gold in color, with an with sweet flavor of crushed strawberry. It matches well with desserts, strawberries and it can be served as an aperitif. aromatic and fragrant nose, the sweet, peachy, flavors of this wine from Piemonte lend an exotic edge to the fruit. There's a hint of cocoa here, which makes this wine echo the cordial center of a chocolate-covered cherry. Gorgeous wine, either by itself or with this tiramisu custardy dessert. Its fruity character and its gentle acidity is an ideal foil to the Flounder Carpaccio, micro green salad & passion fruit champagne vinaigrette piquant richness of the cheeses, and craminess of the gelato especially balancing the almond and hazelnut flavorsto Paired with Flounder Carpaccio, micro green salad & passion fruit champagne vinaigrette. elevate all three portions into a single unified dessert.. This frothy wine is a low in alcohol for a perfect ending to a A 100 % Fiano white wine thoroughbred; floral, with delicate flavors of hazelnuts; very elegant, and long-lived. This perfect meal. Serving temperature: 46 F Fiano di Avellino offers more richness and body than a Greco, if slightly less complexity. Medium gold with subtle notes of earthiness, minerals and ash are woven into its richly-textured core of ripe yellow peaches. Ideal as a paring with flounder carpaccio as it will not overwhelm the delicate flavors of the fish, in fact the bright acidity serves to complement the associated costs fish beautifully,with its fresh citurs flavors. It is persistent and aromatic with subtle notes of mature fruit and flowers with Per person charge $ 90.00 hints of pear, apricot, citrus fruits, toasted hazelnuts, acacia, hawthorn and honey all of which provide a complement to Food cost per person $ 48.15 the fresh green salad and fruitiness of the passion fruit vinaigrette. Ideal serving temperature: 49-54 F Wine cost per person* $ 18.33 Terradora DiPaolo Greco di Tufo D.o.c.g., Campania Dinner cost per person $ 66.48 Paired with Seared Sea Scallops blue crab arancini & shellfish reduction This 100 % Greco is ideal with shellfish because of its excellent acidit and bracing minerality. The wine is a pale gold Wine Selection Cost per bottle Cost per person color with a rich and powerfully aromatic nose of apricot, apple, peach and an attractive vegetal note. On the palate Marenco Moscato d’Asti (3 oz per) $ 13.27 $ 1.66 it is full-bodied, full of minerality, soft and well-balanced with excellent acidity echoing the nose. The fruit and vegetal Terredora di Paolo Fiano di Avilliano (3 oz per) $ 18.95 $ 2.37 flavors provide a delicious accent to the Arancini—baked rice balls coated with breadcrumbs and filled with blue crab—as does the acidity whichh cuts through the fattiness of the dish. The earing minerality accents the minerality of Terredora di Paolo Greco di Tufo (3 oz per) $ 16.00 $ 2.00 the scallops and the acidity serves as a fine lemon wedge.. Serve at 10/12°C. Terredora di Paolo Taurasi (4 oz per) $ 33.27 $ 5.55 Veal Saltimboca Roulade, prosciutto, sage polenta cake & sherry sauce Terredora di Paolo Lacryma Christi (4 oz per) $ 16.60 $ 2.76 Paired with Terradora DiPaolo Taurasi, 2005, Campania Terredora di Paolo Falanghina Irpinia (4 oz per) $ 12.00 $ 2.00 This 100% Aglianico is intense ruby in color with garnet reflections. It offers a pronounced and complex bouquet Marenco Brachetto d’Aqui (3 oz per) $ 15.60 $ 1.99 with hints of cherry, fruits of the forest, spicy scents of violet and tobacco and a suggestion of minerals that balance the scents of sage elements of the dish. This wine is elegant, smooth, velvety, and intense, as it displays characteristic Total $ 125.69 $ 18.33 hints of plums, black cherries, black pepper and tar, that further compliment the sage polenta and offers a balance to * 750 ml = 25.360517 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 24 ounces.—allowing for a loss of 1.36 oz. the rich, sweet, sherry flavors. It is full-bodied and austere on the palate with balanced tannin and acidity perfect to per 750ml bottle due to spillage. 500 ml = 16.9070114 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 16 ounces.—allowing for a loss of .9 oz. cut through the richness of the prosciutto and sauce. Supple and silky on the palate, the concentrated texture mel- per 500ml bottle due to spillage. lows into richness and ripeness with a long fruity, spiced and toasty finish that accents the delicacy of the veal and 375 ml = 12.68 fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 12 ounces.—allowing for a loss of .68 oz. creaminess of the polenta. Serving temperature: 20 C. per 375 ml bottle due to spillage. Note: all bottles are 750ml unless otherwise indicated. Terradora DiPaolo Lacryma Christi, Campania Paired with Roasted Australian Rack of Lamb, eggplant, zucchini, red peppers & rosemary red wine sauce This 100% Piedirosso wine is ideal with flavorful sauces and red meat. Intensely ruby-red in color with violet reflec- tions, it has an incredible fruity aroma of cherry, raspberry, blackcurrant and spicy overtones with hints of minerals and cloves. The aromas follow through to the palate and the spicy ground pepper flavors seem to season the meat and vegetables. Soft and elegant, the tannins balance the roasted meat with pleasant tones of mature red fruits, plums and hints of tobacco, coffee and ground pepper. The minerally acidity offers a balance to the vegetables and rosemary while cutting the fat on this dish. Serving temperature: 59-64 F Piave Cheese Platter Paired with Terradora DiPaolo Falanghina Irpinia 2008. This particular cheese comes from Veneto, Italy. It is an intense cow’s milk hard cheese aged 180 days with a fat content of 35%. It has a full-bodied flavor, reminiscent of Parmigiano-Reggiano, that intensifies with age and makes this cheese absolutely unique. The texture is dense without holes, and it is straw-yellow in color with a whiff of pineapple and subtle hints of nuts. The rich, aged texture gives this cheese a slightly sweet, delicate fla- vor and a sharp finish. The selection of Falanghina perfectly reflects the cheese from its pale yellow color, to its rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent zinging acidity to balance the fat content, good structure and a floral finish that balances the sharp finish of the cheese. Serve at 10°C. 54 55
  • 31. wine dinner #3 ing greetnon, 1999 m Perig Brut, Do urse First Cod Beggar's Purse le Sala eapp Crab & Pin n Blanc 2 008 Sauvigno Twomey urse ond Coil Sec Grilled Qua ked ham & smo et greens berry glaze, be with blue ot Noir 2 006 Tw omey Pin rée Main EntLamb Loin of Roasted li rabe & brocco to-tomato tart with pota 05 Merlot 20 Twomey urse Cheese Colloc e Be Abbaye d non 2004 et Sauvig alley Cabern k Napa V Silver Oa t Desserorte te T cola Dark Cho erries ed blackb with spic Syrah st Petite se La te Harve Clayhou clusive on all in 50 per pers Cost: $1 56 57
  • 32. Dark Chocolate Torte with spiced blackberries theory Paired with Clayhouse Late Harvest Petite Syrah, 2006 Central Coast, Paso Robles Dom Perignon 1999 Champagne, France This wine is a glass-staining purple. Seductively perfumed scents of ripe boysenberry, plum and incense waft from the This wine is full of life, with a fresh nose that dances through a spiral of aromas, blending hints of angelica, dried glass and merge with the rich scent of chocolated and spicy berries. The wine’s lush, creamy dark berry flavors are flowers, pineapple, coconut, cinnamon, cocoa and tobacco. With a fullness in the mouth, its earthy, smoky, given a bitter edge by cherry skin and anise which echo the spiciness of the blueberries.. Quite sweet and jammy, pearly complexity rises to the surface, underscored by the vibrant warmth of peppery spice. The sensation of with no rough edges and impressive finishing cling. The nose is full of black pepper spice, dark chocolate, and wild intensity develops and melts into a deep, rounded heart, with a fruity, exotic maturity and a slight touch of raspberry aromas that meld perfectly with the richeness of the chocolate torte. The grapes were harvested at 28 Brix aniseed. This sensation, almost unsettling, is even more pronounced in the finish, while the notes of spice, still and the wine was bottled with 8% residual sugar.at 10 degree Brix, yet the flavors are rich, but not syrupy. The spice, present, remain discreet, with toasted, iodine flavors. Perfect for beginning a dinner of fine wine & food. chocolate and dark berry fruit flavors of this petite syrah carry through to a firm, rich finish, perfectly balancing the chocolate torte and spice blueberries.. Crab & Pineapple Salad Beggar’s Purse Paired with Twomey Sauvignon Blanc, 2008, Napa Valley This 2008 Twomey Napa Valley Sauvignon Blanc beautifully combines minerality with fruitiness. It is a light straw associated costs yellow color with green highlights. The wine has a nose of fresh lime, cucumber and guava with notes of flintiness. Per person charge $ 150.00 On the palate, the wine has wonderful acid balance and well-defined flavors of citrus and jasmine. The bright acidity Food cost per person $ 58.15 brings out the flavor of the crab and the fresh lime and tropical flavors reinforce and complement the fresh pineapple used in this dish. There is an echo of minerals in the long, crisp finish highlights the mineality of the shellfish. Wine cost per person* $ 39.67 Dinner cost per person $ 97.82 Grilled Quail with blueberry glaze, beet greens & smoked ham Paired with Twomey Pinot Noir, 2007 Wine Selection Cost per bottle Cost per person This 2007 Twomey Russian River Valley Pinot Noir beautifully expresses the ripe style of this iconic American Pinot Noir Gruet Brut Champenoise Gold Label (2 oz per) $ 133.00 $ 11.10 region and Pinot Noir is a classic pairing for quail. This wine has a deep, ruby color and a nose of rose petals, straw- Twomey Sauvignon Blanc 2008 (3 oz per) $ 26.00 $ 3.25 berries, black cherry and cola. It is full bodied and rich on the palate with flavors of black cherry liqueur and cinna- mon, closing with a full, velvety finish of fine grained tannin and a supple elegance. The sweet earthiness of the quail Twomey Pinot Noir 2007 (4 oz per) $ 35.00 $ 5.83 and blueberry glaze meld beautifully with the flavors of the wine. The great acidity of the wine provides balance for Twomey Merlot Napa valley 2005 (4 oz per) $ 45.00 $ 7.50 the greens by acting almost as a vinagrette, while at the same time, cutting through the fat and saltiness of the ham, Silver Oak 2004 Alexander Valley (4 oz per) $ 52.03 $ 8.67 pairing perfectly with the dark earthiness of the dish. Clayhouse Late Harvest Petite syrah, 375ml (3 oz per) $ 15.95 $ 3.32 Twomey Merlot, 2005, Napa Valley Total $ 130.57 $ 39.67 Paired with Roasted Loin of Lamb with potato-tomato tart & broccoli rabe * 750 ml = 25.360517 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 24 ounces.—allowing for a loss of 1.36 oz. Winemaker Daniel Baron says he dreamed of making a California Merlot with a French sensibility. Twomey’s flagship per 750ml bottle due to spillage. Napa Valley Merlot is the result of his vision, balancing the soft fruitiness that makes Merlot so appealing with the 500 ml = 16.9070114 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 16 ounces.—allowing for a loss of .9 oz. depth and concentration that characterize Merlots of true distinction. This wine is an elegant effort that balances deli- per 500ml bottle due to spillage. cacy and expression of restrained fruit rarely found in Napa these days. Robust yet elegant, it fills the mouth with its 375 ml = 12.68 fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 12 ounces.—allowing for a loss of .68 oz. luscious flavors and opulent texture. Twomey Merlot is a voluptuous, blend of 96% Merlot and 4% Cabernet Franc. It per 375 ml bottle due to spillage. Note: all bottles are 750ml unless otherwise indicated. has a deep garnet color and complex aromas starting with an intensely concentrated nose of black cherry, blackberry essence, wild game and freshly ground black pepper. On the palate, it is full-bodied and velvety, with fine-grained tannin that slices right through the gaminess of the lamb and the bitterness of the broccoli rabe. The texture compli- ments the texture of the potato-tomato tart. The merlot offers hints of black cherry liqueur, toffee, chocolate and amaretto flavors, along with spices, pepper, and crushed herbs including lavender, which seems to season the lamb and the potato tomato tart so deliciously. The wine culminates in an extremely well-balanced long finish that works with the gaminess of the lamb. This Merlot will continue to give drinking pleasure through 2018. . Abbaye de Belloc Cheese Plate Paired with Silver Oak 2004, Alexander Valley This wine is 100% Cabernet Sauvignon. The 2004 Alexander Valley Cabernet Sauvignon is a refined and complex wine that combines subtlety and depth.It has abundant aromas of fresh blackberries, violets, cola, nutmeg and licorice.. In the mouth, the wine has a juicy attack and offers great expression of fruit and spice on the mid-palate, which bodes well for pairing with cheese.The choice was to pair it with Abbaye de Belloc, a sheep’s milk cheese. This firm, smooth-textured sheep’s milk cheese from the French Pyrenees smells like roasted nuts and has a creamy mouth feel and the perfect balance of sweetness and saltiness. Alexander Valley Cabernet Sauvignon is just what you want after this velvety cheese. Silver Oak Alexander Valley’s fruit-driven finish is long and elegant. Properly cellared, this wine should give drinking pleasure through 2023. 58 59
  • 33. Précis Welcome to aquaria. Today one of the most powerful words in branding is ‘consciousness’. “Green” is the new byword. We know our customers are seeking out businesses that are focused on making the world a better place. We can't just be con- cerned with good food, good service, and good ambience, we seek to build lifelong relationships with our guests. Consumers today are turning their attention to portion control, smaller plates with more variety and moving away from trans fats, seeking out products offering health and convenience and foods that claim to have a medicinal effect on consumers’ health. Incorporating more healthful preparation techniques, adding flavor by grilling, roasting, seasoning, or marinating foods and, for the most part, abandoning buttering, frying, and heavily sauced dishes will meet the needs of these discriminating diners. Our concept is simple: fresh, modern food using the finest of produce combined with an interesting selection of worldwide wines, good value for money, all set in a warm, friendly, relaxing atmosphere. Lunch and Dinner service is provided daily. a q u a r i a ‘s cuisine is eclectic American with some European touches. Being a Shore community, fresh seafood is always a predominant feature, although beef, lamb, chicken, and pork appear on this menu. For those who would like smaller portions, a q u a r i a has created a tantalizing tasting plate menu—our version of tapas, which allows a guest to sample 3 or 4 plates with friends over a glass of wine. For non-meat eaters, our menu includes a vegetarian menu with several vegetarian dishes that are “more than just lettuce”. Please note that the items are Vegetarian not Vegan. Our Desserts also follow the healthier theme and are small-portioned or served as Petite-sized ‘shot glass’ desserts. The enjoyment of wine is an integral part of the dining experience. There are wonderful wines the world over, that will enhance the dining experience. Wines have been selected to work in concert with the cuisine and we have taken care with the menu to not overwhelm the palate with excessive spice or heat so that the wine and food work together in harmony. This balanced wine repertoire offers a diverse array of flavors to please all palates and complement the menu, with the majority of our wine list being from our own great country —the US of A. Our wine list offers wine by the glass, by the half bottle, and by the full bottle. a q u a r i a offers an unsurpassed Shore dining experience with spectacular ocean views from its intimate dining room or al fresco deck. The freshest local ingredients form the basis of our authentic menu featuring the finest examples of classic regional fare perfectly prepared. aquaria Our curved walls are 950 gallon floor-to-ceiling aquaria. the coral reefs they contain are custom-built artificial coral reefs designed to be indistinguishable from living coral. These aquaria are salt waer tanks and reflect the wild life that inhabits the real coral reefs which are currently on the endangered species list. The pond and other aquaria are fresh water tanks. We believe watching fish is relaxing, so do join us in our lounge area the b a r r i e r r e e f , next time you are meeting friends or choose linger after your meal for an after-dinner drink. We look forward to serving you. 60 61
  • 34. addenda 62 63
  • 35. Opening Soon: Aquaria International Sommelier Guild Diploma Program Student Number: 08-01-20683 © 2009 / 08-01-20683 08/08/09