Aquaria, located in Allenhurst, NJ, is poised to open soon with a focus on an affluent demographic in Monmouth County, which has a rich culture of boating and dining. The restaurant plans to feature various culinary offerings, a carefully designed menu, and a well-thought-out marketing strategy to attract local clientele with substantial disposable incomes. Key elements include an emphasis on fine dining experiences, a sophisticated beverage program, and tailored staffing practices to enhance service quality.

1. Aquaria
opening soon

2. 2
AquariaLocated 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
In-Service Training Program. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Controlling Training Costs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
== Beverages. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Beverage Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
House Signature Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
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
i
Opening Soon:
Aquaria
International Sommelier Guild
Diploma Program
Student Number: 08-01-20683

3. Opening Soon:
AquariaLocated in Allenhurst, NJ
demographics*:
Monmouth County is located in New Jersey, within the New York metro area with an approximate population
of 642,030. Monmouth County ranks 42nd among the highest-income counties in the United States. It also
is ranked 53rd in the United States by personal per-capita income.
The County has a total area of 665 square miles (1,723 kmÇ), of which, 472 square miles (1,222 kmÇ) of it
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
County is at sea level. Monmouth County is a mecca of boating and fishing. Its waterways include several
rivers and bays that flow into New York Harbor and the Atlantic Ocean. The Manasquan Inlet is located
in the County, which connects the Atlantic Ocean with the estuary of the Manasquan River, a bay-like body
of saltwater that serves as the starting point of the Intracoastal Waterway.
Township Demographics
Allenhurst is a Borough in Monmouth County. Bordered by the Atlantic Ocean to the east and Deal Lake to the west,
the borough is within close proximity to New York City and is a stop on the New Jersey Transit North Jersey Coast Line.
In 2006, Allenhurst ranked 131 in Forbes magazine’s list of the most expensive ZIP codes in the United States. The
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
Diving magazine as one of New Jersey's premier shore diving locations.
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.
* based on 2000 census
table of contents== Menu Plan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Beginnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Raw Bar & Caviar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Tasting Plates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Cheeseboard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Vegetarian Entreés . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Main Entrées. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
A Word About Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
== Wine List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Wine Cellar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
== Tasting Menus & Wine Pairing Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Wine Dinner #1—Under $15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Wine Dinner #2—Under $20 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Wine Dinner #3—Under $40 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
== Précis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
== Addenda. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Excel Spreadsheets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dining Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Wine List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ii 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.
aaqquuaarriiaa 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.
the main
tthhee mmaaiinn,, 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.”
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.
3
welcome to
aquaria
2

5. floor plan
barrier reef
The lounge, will be called the bbaarrrriieerr rreeeeff.. The theme of the
bbaarrrriieerr rreeeeff 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.
bbaarrrriieerr rreeeeff will offer some outdoor views and it will have doors opening out to
bbeeaacchhssiiddee, the outdoor deck.
beachside
bbeeaacchhssiiddee, 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, aaqquuaarriiaa
has created a tantalizing tasting plate menu—our version of tapas, which allows a guest to sam-
ple 3 or 4 plates with friends over a glass of wine in the bbaarrrriieerr rreeeeff lounge or
on the bbeeaacchhssiiddee 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 aaqquuaarriiaa’’ss 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. 7
Design & layoutaaqquuaarriiaa 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
mmaaiinn 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 bbaarrrriieerr rreeeeff 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 bbaarrrriieerr rreeeeff 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, bbeeaacchhssiiddee.
bbeeaacchhssiiddee has has ten tables to seat forty (40) comfortably with a small waiting area for guests as
bbeeaacchhssiiddee can be accessed from the beach as well as the main entry hall that connects to the mmaaiinn
and the bbaarrrriieerr rreeeefff.
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
The Beachside Deck seats approx 40
6
Floor Plan
color scheme

7. marketing
8

8. year 2 projected sales
== DDiinnnneerr (second year estimate food only)
The Main Room average (food only) = $56 X 160 seats = $8960
The Barrier Reef average (food only) = $35 X 64 seats = $2240
The Beachside Deck average (food only = $56 X 80 seats = $4480
== LLuunncchh (second year estimate food only)
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
Total: Beachside ($6560) X 112 days = $734,720
Total year 2 sales projection food only = $6,632,960
== DDiinnnneerr (second year estimate beverage only)
The Main average beverage cost = $20 X 160 seats = $3200
The Barrier Reef average beverage cost = $15 X 64 seats = $960
The Beachside Deck average beverage cost = $20 X 80 seats = $1600
== LLuunncchh (second year estimate beverage only)
The Main average beverage sales = $16 X 160 seats = $2560
The Barrier Reef average beverage sales = $9 X 64 seats = $576
The Beachside Deck average beverage sales = $20 X 80 seats = $1600
Total: Main & Barrier Reef ($7296) X 360 days = $2,626,560
Total: Beachside ($3200) X 112 days = $358,400
Total year 2 beverage sales projection = $2,984,960
Total year 2 projected revenue food & beverage= $9,617,920
As stated previously, we will be offering many refer-a-friend tactics as well as word-of-mouth advertising. The best way
for new patrons to discover the restaurant is to taste samples from the menu, therefore, aaqquuaarriiaa will
participate in charitable events such as: The American Cancer Society’s Chef Showcase and Big Brother’s Big Sisters
Taste of Monmouth Fund Raising Galas. The cost for these events is the cost of the “signature tasting dish” for
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
at a future date.
Local radio advertising will alternate between lunch hour on-air food programming and evening driv- time. Costs for
the on-air time will run approximately $1800 per month which includes links from the radio station’s website to
aaqquuaarriiaa’’ss website. Advertising in local magazines/weeklies will run approximately $1200 per month.
Bartering services and gift certificates will also play a part in the yearly advertising budget. First year advertising budget
is projected at $50,000.
aaqquuaarriiaa’’ss website will feature the menus, upcoming events and special features. Special events and tasting
dinners will also be featured prominently online.
11
marketing & Sales projections
Frequency is generated by developing enduring relationships and loyalty among customers. It’s easy to imagine how
much business would increase if customers who come to aaqquuaarriiaa once a month, returned once a week.
Customers are encouraged to bring more of their friends with them for each visit. Encouraging party size turns
customers into advocates and enlists them as part of our sales-building team. We will be offering many refer-a-friend
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.
check average
Since this restaurant is new, and has yet to serve a single customer, the first year estimate is deliberately on the
conservative side.
year 1 projected sales
== DDiinnnneerr (first year estimate food only)
The Main average (food only) = $56 X 80 seats = $4480
The Barrier Reef average (food only) = $35 X 32 seats = $960
The Beachside Deck average (food only) = $56 X 40 seats = $2240
== LLuunncchh (first year estimate food only)
The Main average (food only) = $26 X 80 seats = $2080
The Barrier Reef average (food only) = $16 X 32 seats = $512
The Beachside Deck average (food only) = $26 X 40 seats = $1040
Total: The Main & Barrier Reef ($8032 ) X 360 days = $2,891520
Total: Beachside ($3280) X 112 days = $367,360
Total first year sales projection food only = $3,258,880
== DDiinnnneerr (first year estimate beverage only)
The Main average beverage cost = $20 X 80 seats = $1600
The Barrier Reef average beverage cost = $15 X 32 seats = $480
The Beachside Deck average beverage cost = $20 X 40 seats = $800
== LLuunncchh (first year estimate beverage only)
The Main average beverage cost = $16 X 80 seats = $1280
The Barrier Reef average beverage cost = $9 X 32 seats = $288
The Beachside Deck average beverage cost = $20 X 40 seats = $800
Total: Main Room & Barrier Reef (224 X $3588) X 360 days = $1,291,680
Total: Beachside (80 X 20) X 112 days = $179,200
Total first year beverage sales projection = $1,470,800
Total 1st year projected revenue food & beverage= $4,729,760
10

9. staffing
12

10. Training
Increasingly intense competition, high customer expectations and retaining quality employees are challenges almost
every restaurant faces. One of the best ways to address these challenges is through consistent delivery and assessment
of an employee training program. For new employees and seasoned workers alike, quality employee training sets any
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.
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
vitally important to the success of a restaurant.
Most restaurants use servers to suggest dishes management wants to promote, but how the server is trained
to offer the suggestion makes a big difference. A server is a far more effective marketing tool than any sign or
billboard. For
example, a server can pass along a birthday promotion to his customers, who, in turn, will tell others. The
most
important element for a successful program is ensuring a well-trained and knowledgeable staff. Once the
restaurant
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
and excited and confident enough to interact with guests and be comfortable with suggestive
selling. Absent or weak restaurant training is worse than no marketing at all.
AAqquuaarriiaa’’ss restaurant training goes beyond basic employee orientation—it is an ongoing program
that constantly improves and evolves staff competencies. The restaurant training program includes a restaurant
marketing component to create a staff of ambassadors to help sales-building efforts.
AAqquuaarriiaa management training will emphasize the important role the managers have in front-of-house operations.
Managers will be on the floor greeting guests and identifying and responding to problems as they arise to ensure
patrons receive a superb dining experience. Training will also teach managers (and future
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
ineffective procedures, step in for existing employees and train new employees for any position. This training will
establish standards for hygiene, conduct, dress code, resignations, evaluations and harassment and offer ideas on proper
ways to address each issue with employees.
1) Mentoring Program. In a dynamic commercial restaurant environment, finding enough time to spend with a new
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
in his or her area and will train the same way every time. Employees who spend time training new hires and keeping
procedures consistent and up-to-date will be compensated accordingly. Taking the time to teach a new employee
leads to better employee retention and improved productivity, which in turn leads to increased profits.
2) Mandatory Training to maintaIn consistency and expertise. A high turnover rate ceates a challenge in keeping all
employees updated and skillfully trained. There will be a consistent training program implemented, and this pro-
gram will be maintained. Every staff member will be trained in the same way and cross-trained as skill levels
increase. Employees who know their responsibilities and know how to perform them with a sense of safety and
attention to detail will benefit any business, no matter how long they are employed.
3) Prioritizing Information: Safety First. With new employees, there is a plethora of information to communicate.
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.
15
staffing & hiring practices
A “Now Hiring” sign will be posted in the front window during construction, and advertising of available positions
will commence in local newspapers and online. Six weeks before opening, interviewing will begin and training
schedules for kitchen and wait staff will be developed. The goal is to hire and retain quality employees for the
restaurant because we believe the success of a restaurant can often be measured by the happiness of its employees.
staff
General Manager: responsible for all restaurant operations and work closely with the Executive Chef
and Wine Director Sommelier.
Executive Chef: responsible for overseeing kitchen operations—recipe and menu creation, staff training,
and overseeing all cooking. The Chef also manages the staff of cooks, bakers, butchers, and all involved in the
preparation of food. The Chef writes the menu, determines food cost and is in charge of purchasing for
the restaurant. This person must be a confident leader, with the proven mastery skill and understanding
of all stations in the kitchen. Works closely with GM & Wine Director.
Wine Director / Sommelier: responsible for all restaurant beverage program purchasing all wine and
spirits for the restaurant and works closely with the Executive Chef and GM on menu pairings and costs.
Aquatic Director: a manager responsible for the daily care and feeding of the and aquaria. Ideally an expert in the
care of both fresh and saltwater environments.
Assistant Manager: (or two) depending on the season. Managers will split the shifts. One will open the restaurant
and the other will close.
Wait staff / Servers: minimum of one year service in high profile restaurants.
Runners: will work under the servers, bringing meals ordered directly from the kitchen to table.
Bussers: will clear tables and re-set them.
Caller / Expeditor: a non-cooking kitchen role. Responsible for organizing orders by table, and garnishing the dishes
before the server takes them out to the dining room.
Cashier: computer terminals with cash drawers to process all transactions located at service areas in the dining room.
Sous Chef: oversees the daily happenings in the kitchen. Reports to the Executive Chef.
Line Cooks: as determined by the Executive & Sous Chef.
Prep Cook: duties include washing, slicing, trimming and weighing. They support the rest of the cooks.
Pastry Chef: will be in charge of all pastry production in the restaurant.
Dishwasher: will wash dishes and pots and empties the trash.
AAqquuaarriiaa will have a “matter of fact” (no announcements necessary) turnaround of any mutiny of non-compliant
employees and take control of the stern. The “Employee Handbook” will have sections determining: “What We Expect
From You...” and: “What You Can Expect From Us...”, including disciplinary procedures with little leeway.
New Jersey is an “employment at will” state and “employment at will” agreements will be in effect to protect
management and staff legally so that there are no misunderstandings.
For example, if John Smith is rude to customers, routinely late, or otherwise does not adhere to policies and procedures
determined by AAqquuaarriiaa, corrective action with disciplinary procedures will be taken promptly without favoritism—
no matter how good one staff member is over another. First offense: verbal warning. Second offense: written warning.
Third offense: suspension and/or firing.
14

11. 4) Setting Expectations. Employees in the restaurant industry are often young and inexperienced, perhaps even
working a job for the first time. Not only does the employee need to learn about the restaurant skills, but needs
to adapt to a work environment in general. New employees will be thoroughly introduced to the food service
environment with clearly communicated expectations and objectives. Managers and experienced workers will be
trained as role models—acting with respect, patience, and integrity. The training each employee receives will be as
thorough as possible. Training mentors will be incorporated, especially when it comes to hands-on training. Feedback
and verification of work accomplished will be provided on an ongoing basis.
5) Incorporate a Variety of Training Techniques. Different learning styles can challenge anyone. Some learn
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
make this process smoother, every employee will receive a variety of training techniques, including visuals and hands-
on training. To ensure a base level of understanding for a group of employees with varying knowledge and skill levels,
an eLearning course will deliver the theory behind AAqquuaarriiaa ’s service philosophy along with procedure and
policy lessons and information before they interact with customers. For example, a customer care and service poli-
cy orientation can be delivered via eLearning, then practiced with a group in a live role-play session. Aside from
saving on training expenses, the trainees are assessed immediately after the online lesson. It will be known instantly
whether the training has made an impact as the assessment that follows will provide direct and accurate results of the
employee’s skill level regarding that lesson. The trainees who do not succeed with the lesson will need to take the
test and review the training again until they pass.
6) Incentives. To minimize rapid turnover, employees will be offered benefits and incentives that will make them feel
appreciated and much more inclined to uphold the highest standards at all times. Incentives are a fun way to drum
up healthy competition between employees and to get sales up. AAqquuaarriiaa will offer a bonus to the person
with the highest weekly sales. Each week, a different wine will be highlighted, and the employee who sells the most
bottles will earn a gift certificate to a favorite store. Employees who never miss their shifts will receive coupons for free
movies. Staff birthdays and achievements will be celebrated before the restaurant opens that day.
Empowering Employees
These steps will assure that Team AAqquuaarriiaa has :
• clear goals and sense of the restaurant’s vision/direction
• clear understanding of individual roles and responsibilities
• clear agreed-upon procedures (for dealing with conflict and decision making)
• complementary skills that create a well-rounded set of team skills and experience
• constructive relationships with a sense of trust and respect
• committed to team members who hold each other mutually accountable for successes and failures
• reinforcement of team behaviors (including recognition, appreciation, and being held accountable)
Employees who are encouraged to make decisions by themselves when on the job and who have the authority to
solve problems and keep customers happy are generally more satisfied with their job than employees who must
always seek out a manager. Managers and owners who empower their employees have lower turnover and higher
customer satisfaction—and a happier, more efficient staff.
Encouraging sales
Servers and wait staff will be trained and encouraged to use the following techniques:
• All wait staff should know: opening & closing times, how long aaqquuaarriiaa has been established, reservation
procedures, group menus and/or packages, etc.
• Engage the customer — Ask how they are doing — Ask if they have been here before — Thank them for coming
—anything to engage them and make glad that they chose aaqquuaarriiaa
• Offer a beverage — “Would you like a cocktail or a glass of wine while you check out the menu” — If water is
requested — “will that be flat or sparkling”
16
• Offer a specific appetizer or starter — if the diners hesitate, the offering should be something that they can share
• Respond to “What’s Good Here?” with real suggestions — Staff favorites. Today’s Chef Special
• Ask specific questions when checking back on food — “Is steak cooked to your liking?”; “Do you need more
sauce?”; “Have you tasted X yet?”; mention to save room for dessert
• Be alert — to never miss the opportunity to refill drinks
• Thank guests for coming — invite guests back — never ask customers if they need change
• Pre-Shift Meetings – what are the specials, what do they look like — how they are served — what beverage or
wine should be suggested
in-service training schedule
Initital Ten Day Program.
Day 1: Introductions
AM: Management will introduce staff and explain every role from front of house to behind the
scenes.
Introduce and explain the concept of the restaurant.
Review company policies, online training program, and handbook.
Tour of entire facility.
PM: Shift assignments. Review mentor program assign teams.
Review of Dress Code: uniform; personal hygiene—hair, face, hands—all are part of the customers’ first
impression of the restaurant. Focus on appearing confident and knowledgeable through: appearance; pos-
ture; and eye contact.
Day 2: Menu / Food Service
AM: Executive Chef will introduce the menu and review the restaurant menu and concept.
Will explain taste & flavor profiles, preparation & ingredients
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-
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”.
Day 3: Beverage Program
AM: The Wine Director will introduce the beverage program and review the wine list, bar menu and
signature drinks.
Presentation of the NJ ABC Training Program for Alcoholic Beverages and Service—a free 45 minute DVD
that is followed by Q&A
PM: Beverage vendor / distributor will provide information and background to specific products featured in
the beverage program. Vendors will meet with staff prior to opening to explain their products and services.
Day 4: Products and Services.
AM: Executive Chef & Wine Director review of food and wine pairings.
Tasting samples and wine and food pairings for the current menu will be discussed and explained along
with the cost of the items.
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.
Day 5: Service and Ettiquette.
AM: Proper restaurant ettiquette and service, focused on the proper way to serve and set tables as well as the
proper use of glassware and stemware for the signature dishes and specials.
Table setup. Proper handling of glassware, flatware, and tableware.
Service ettiquette will be discussed.
PM: Service basics: greeting and seating; food orders; checking back; accuracy in orders; delivering
and clearing food and drinks. Presenting the bill. Processing various forms of payment
Creating lasting impressions: offering a helping hand, courtesy exercises Practice role playing exercises
17

12. beverages
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.
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. wine selections
Rather than thinking in terms of “New World” and “Old World” wines grouped on menus, or country by country, our
guests will be reading a menu based on flavor profiles.
New and Old World are used more in our industry as descriptors.The more educated wine consumer understands the
descriptors, but often does not have a real preference, and the general public feels more comfortable when viewing a
wine list with wines listed by flavor profiles. The wine list and offerings will be consistent with our food menu offer-
ings, slightly eclectic and perfectly matched to the American Fusion experience.
To that end wine will be served at a variety of price points and from many different countries with a focus on
American wines. Selected wines will be offered by the glass, half-bottle, and full-bottle. This will allow din-
ers to take full advantage of the wine list and order the specific amount they intend to have with their meal.
To complete a wine list, a user-friendly selection of wines by the glass is imperative in making the wine
program well-rounded and successful. Offering better wines by the glass will help achieve greater success
of the program. Our wines by the glass will reflect the same care and attention to style that the entire wine
list presents. Everything by the glass is food complementary and in a range of prices to allow the single
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
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.
aaqquuaarriiaa’’ss wine list will be flexible to accommodate seasonal changes such as more whites and rosés by the
glass in warm months. This is especially true with beachside’s outdoor deck—it is an extremely rare Cabernet that
tastes good outside on a 100-degree day.
21
beverage program
Today, many restaurant operators commit energy and money to their beverage programs, only to see few gains in
sales and profits. In most cases, a little publicity—such as weekly wine clubs or cocktail making classes, seasonal
tie-ins, events or holidays—could help reach a wider audience. A strong beverage program is one of the distinctions
of successful hospitality operators. Crafting such a program—one that sells, differentiates the restaurant brand and
brings customers back for more—begins with understanding and embracing seven principles of beverage excellence.
The beverage program brand will be built in steps and will run for two years. It consists of core wines, spirits, and
beers. The beverage program selection, will strive to wow guests with consistently delivered signature drinks.
The initial item most guests taste in a restaurant is a beverage; the initial beverage experience sets the
tone for the rest of the meal and…the guest’s lasting impression of the restaurant. aaqquuaarriiaa’’ss
bbaarrrriieerr rreeeeff has designed signature beverages to start the dining experience with “wow!”
The goal is to sell two beverages to every customer—one a specialty beverage. Perhaps a customer
starts with a house cocktail suggested by the server, and then is encouraged to try a wine that
complements their entree. For guests who limit themselves to one alcohol drink, aaqquuaarriiaa’’ss
staff will take this opportunity to sell specialty non-alcohol drinks.
signature drinks
Additionally, aaqquuaarriiaa 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 aaqquuaarriiaa 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, bbaarrrriieerr rreeeeff 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
BBlluuee ssaarrddiinnee
11
/2 oz Bombay Sapphire Gin
1
/2 oz Peach Schnapps
1
/2 oz Hypnotiq Liqueur
1
/4 oz DeKuyper Blue Curaçao
1
/4 oz fresh-squeezed lime juice
1 sprig of fresh mint
Shake all ingredients vigorously in a shaker filled
with ice. Pour into a 10-oz chilled Martini glass,
garnish with mint
DDeeeepp BBlluuee SSeeaa
11
/2 shot Hypnotiq
11
/2 shot Sprite
1
/2 shot Cointreau
Combine all in a shaker with ice.
Strain into a 10-oz. Martini glass.
Top with an orange twist or a
yellow or orange gummy fish.

14. Cost of Beverage Sales = Purchases +/- Inventory Adjustment
(ADD if Beginning Inventory > Ending Inventory, SUBTRACT if Beginning Inventory < Ending Inventory)
Example: Purchases = $500 Beginning Inventory = $750
Ending Inventory = $625
Total = $125
Cost of Beverage Sales = $500+$125
Cost of Beverage Sales = $625
The Beverage cost percentage is then determined by the Cost of Beverage Sales / Beverage Sales
Example: Beverage Cost = $625 / $2,250 = 27.8%
Successful restaurants generate beverage costs in the mid 20% range, and AAqquuaarriiaa has set a goal of 28%. The
average beverage cost is 32.1% for American/Regional menu themed restaurants and 30.8% for a restaurant in a
multi-unit organization. However, different types of operations typically run higher or lower percentages—fine dining
may run up to 35% (sales of bottles of wine are usually less profitable other alcoholic beverages) whereas brewpub
restaurants may run about 15%.
AAqquuaarriiaa’s average beverage cost by the bottle will run approximately 36%, wines by the half bottle will run at
40% and wines by the glass will run approximately 28% — well within the national average.
Comparing cost percentages to restaurants with similar menus and service levels provides a more accurate perspective.
Compiling the sales and costs consistently and regularly, as comparisons to previous performance can prove very
helpful in identifying problems and trends. A decrease in beverage cost is as important to investigate as an increase.
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.
1. Par stocked bar
The bar should be stocked based on a number of bottles of each brand sold on the busiest day plus a margin for
safety. Bottles should only be restocked by managers and only on a bottle for bottle basis. Par for AAqquuaarriiaa
will be 3 bottles of wines by the bottles and 6 bottles or popular wines by the glass.
2. Receiving and storing
Purchasing and receiving functions should be undertaken by separate individuals. The beverage buyer should not
be the same person receiving the merchandise. A receiving report is generated by the purchasing manager stating
the quantities, sizes, and agreed upon prices for the order. The receiver is responsible for inspecting the order
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
profits). All received merchandise will then be stored in a locked area where access is limited to as few people as
possible (ideally the GM & Wine Director / Sommelier), as this allows shortages to be traced.
3. Maintenance
A perpetual inventory should be maintained for each time period with adjustments for purchases and requisitions.
This perpetual inventory should be compared against a physical inventory at the close of every period and
variances should be noted and investigated. The inventory/maintenance system will also include barcode-scanning
PDAs which will drastically reduce the time needed to manage beverage inventory and other items. At every step
in the beverage management process, the PDA system will eliminate data entry and error points, while quickly
feeding accurate data to sophisticated backroom software. The PDAs will cover spikes in pouring costs for single-
malt liquors, send the alerts about five missing bottles of Grey Goose, view updated perpetual inventory, print a
wine list based only on what is currently available in stock, determine event consumption and billing, or spot-
check a bartender's beverage cost for a particular shift.
23
Proposed pricing guidelines
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
tax codes in New Jersey affect restaurant prices. A profitable restaurant typically generates a 22% to 28% beverage cost.
AAqquuaarriiaa’s goal is to generate a 26%-28% beverage cost.
The normal markup for wine in fine restaurants is two and one-half times the wholesale price, or around twice the
going retail price. AAqquuaarriiaa plans to mark up the lower-end wines—inexpensive wines—at a slightly higher rate—
priced three to four times its wholesale cost. Wines by the half bottle will be priced at approximately 2.5 times the
wholesale cost and full bottles will be marked up between 1.75 to 2.75 times wholesale depending on the cost of
the bottle. This markup will help sell more expensive wines, while allowing the diner to afford a better wine.
Wine by the glass accounts for roughly three out of every four wine purchases so it will also carry the largest
markup. Typically, the first glass of wine sold pays for the cost of the bottle to the restaurant. AAqquuaarriiaa’s formula
used for pricing wine by the glass is simple, the cost multiplied by a factor of 2.5 divided by 4 plus two dollars.
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
add $2 and the glass pour for that bottle would be approximately $8.25.
The highest markup will be on beer and liquor—approximately five times wholesale cost—500% or more. Revenue from
this markup will help subsidize the wine program. With wine, diners are more aware of the markup because they
get the wine and nothing else, but when they get vodka and club soda, the consumer loses track, they don't know
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.
beverage costs
Beverage Cost = Cost of Beverage Sales / Total Beverage Sales
Beverage cost calculation (sales, inventories and purchases) will be reviewed weekly.
Costs will be determined by totalling the customer checks or reports from point-of-sale registers - making sure to only
include sales generated from beverage sources (sources other than beverage should are allocated as ”food”or “other
income” accounts).
Example: Beverage Sales (Liquor, Beer, Wine) = $2,250
The costs associated with beverage sales are comprised of purchases and inventory level adjustments. Determining the
amount of purchases for the time period is straightforward: Total all beverage purchases (including delivery charges)
Example: Beverage Purchases (Liquor, Beer, Wine) in past week = $500
Equally important is the inventory adjustment. To consider only purchases in determining beverage cost does not create an
accurate beverage cost percentage—depending on the day purchases are made and what the cut-off date is for including
sales in the beverage cost calculation, beverage costs may appear higher or lower than it actually is. Additionally,
this discrepancy can make it difficult to compare and track beverage costs.
To properly determine beverage cost, a physical inventory of the main bar, service bar and storeroom areas must be
conducted at the end of each week.
The key to accurate cost determination is understanding the role inventory levels play. For example, if the beginning
inventory level is valued at $1000 and the following week the ending inventory for the period is valued at $750, the
inventory adjustment is the $250 difference—an increase in cost of beverage sales that were not replaced with new
purchases. Considering this change and its effect on cost of beverage sales, apply the difference to the total purchases
for the time period, determining the total cost of beverage sales.
22

15. 2524
4. Bartending standards
All bartenders will be required to complete all transactions for sales immediately, either by opening a tab or
accepting payment. Any delay in this makes it easier to “forget” to ring in a sale. The method of recording sales will
be employed in a consistent way. Either red lining a dupe once payment is made or filing copied dupes for each
shift. An accurate pouring method will be utilized and drink recipes will be consistent and readily available.
These methods of control and properly calculating beverage costs will go a long way in managing beverage costs
and increasing profitability.
opening Total beverage
Beer — $8000.00
an assortment of American and Craft Beers with a few European beers.
Wine — $19,783.00
The wine list for opening day will feature approximately 104 wines primarily from the US with a smattering
of selections from other parts of the world (ie. Old and New world) that pair well with the menu and
feature a particular grape or style of wine. The list will include sparkling, white, red, rosé, dessert and
fortified wines.
Spirits — $10,000.00
the well stocked bar for an assortment of mixed drinks and after dinner libations including the
house’s two signature drinks.
opening inventory
Wine bottle costs have been determined by the NJ Beverage Journal July/August 2009.
Beginning bottle count will be approximately 831 bottles and the cost of the inventory is currently estimated at
$19,783.00.
The Opening Inventory spreadsheets are outlined on the following pages.
.
SparklingWinesbytheGlass
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTES
ValueValue
1001SutterHome,BrutFre,NV(non-alcoholic)CaliforniaR&R750ml$4.74$3.99$18.9721.03%62411490
1002TwoHandsBrilliantDisguiseMoscatoAustraliaLauber500ml$19.88$13.00$59.6321.80%678358280
1003MarencoMoscatod’Asti“Scrapona”2008ItalyVias750ml$11.12$13.27$44.4929.83%680267187
1004MarencoBrachettoc’Acqui“Pineto”ItalyVias750ml$12.73$15.60$50.9030.65%694305212
1005SparklingShiraz,Paringa,SouthAustralia,2004AustraliaMartinScott750ml$7.50$8.00$30.0026.67%648180132
1006GruetDemi-Sec,NV,NewMexicoMichaelSkurnik750ml$8.88$10.00$35.5028.17%660213153
1007Moët&Chandon,ImperialChampagneFranceR&R750ml$24.75$33.09$99.0033.43%6199594395
1009FriexenetCordonNegroBrut,NVSpainR&R750ml$7.56$8.09$30.2557.14%6498536
1010PiperSonoma,Brut,SelectCuvee,SonomaNVCaliforniaAllied750ml$11.00$13.09$44.0057.14%67913759
1013ArgyleBrut,Oregon,NVOregonLauber750ml$15.75$20.00$63.0057.14%612021090
1014Brut,VeuveClicquot-Ponsardin,(YellowLabel)FranceR&R750ml$24.69$33.00$98.7557.14%6198347149
4258220311449
Whites&RoséWinesbytheGlass
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTES
ValueValue
200MontevinaWinery,WhiteZinfandel,AmadorCaliforniaR&R750ml$5.32$4.83$20.0024.15%1258240182
202SutterHome,ChardonnayFre,California2004(non-alcoholic)CaliforniaR&R750ml$4.75$4.00$20.0020.00%62412096
203Beringer,WhiteZinfandel,PremierVineyardSelection,No.Coast2005CaliforniaAmBD750ml$7.05$7.34$28.1926.04%644169125
204ReneBarbierMediteraneanWhite,CatalunyaSpainR&R750ml$4.74$3.99$20.0019.95%1248240192
205CakebreadCellars,SauvignonBlanc,NapaValley2005CaliforniaR&R750ml$16.09$20.50$64.3831.84%362193132
209RodneyStrong,SauvignonBlanc,Charlotte’sHome,
SonomaCounty2006
CaliforniaR&R750ml$8.66$9.69$34.6527.97%32910475
210ChapoutierCôtesduRhôneBlanc“Belleruche”,2008FranceLauber750ml$8.88$10.00$35.5028.17%660213153
211ChateauSt.Jean,FumeBlanc,LaPetiteEtoileVineyard,
RussianRiverValley2005
CaliforniaAmBD750ml$10.26$12.01$41.0329.27%33612387
213Lolonis,FumeBlanc,RedwoodValley2008(organic)CaliforniaWinebow750ml$9.79$11.33$39.1628.93%33411783
214TerradoradiPaoloFalanghinaIrpinia,2008ItalyVias750ml$10.21$11.94$40.8429.24%33612387
216Yalumba“YSeries”Viognier2008AustraliaLauber750ml$7.50$8.00$30.0026.67%648180132
220ChateauMiravalPinkFloydRosé,Provance,2008FranceMattBros750ml$8.76$9.83$35.0328.06%32910576
221J.LohrRiverstone,Chardonnay,NapaValley2008CaliforniaR&R750ml$9.85$11.42$39.4128.98%669236168
222Blackstone,Chardonnay,California2008CaliforniaAmBD750ml$7.50$8.00$30.0026.67%648180132
227RobertMondaviWinery,Chardonnay,Napas2008CaliforniaAmBD750ml$12.10$14.69$48.4030.35%344145101
232Beringer,Chardonnay,PrivateReserve,NapaValley2006CaliforniaAmBD750ml$9.80$11.34$39.1928.94%33411884
8470226071904

16. 2726
RedWinesbytheGlass
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTES
ValueValue
501ArielMerlot,2008(nonalcoholic)CaliforniaR&R750ml$5.09$4.49$20.3524.15%1254244190
502BlackstonePinotNoir,2007CaliforniaAmBD750ml$7.96$8.67$31.8427.23%652191139
503ReneBarbierMediterraneanRedSpainR&R750ml$4.74$3.99$18.9721.03%1248228180
504BeringerShiraz,FoundersEstate,2005CaliforniaAmBD750ml$7.96$8.67$31.8427.23%652191139
508Beringer,Merlot,Founders’Estate,2005CaliforniaAmBD750ml$7.96$8.67$31.8427.23%652191139
509RobertMondaviPrivateSelection,Merlot,CentralCoast2007CaliforniaAmBD750ml$8.65$9.67$34.5927.95%658208150
511SokolBlosserMeditrina2007(organic)OregonFedway750ml$10.71$12.67$42.8429.57%676257181
543WishingTreeShiraz2006,WesternAustraliaAustraliaWildman750ml$8.19$9.00$32.7527.48%654197143
509SantaCristina,MarcheseAntinori,Sangiovese,2007TuscanyItalyAmBD750ml$4.98$4.34$19.9421.77%62612094
518J.Lohr“SevenOaks”CabernetSauvignonCaliforniaR&R750ml$11.96$14.49$47.8530.28%687287200
519RobertMondaviPrivateSelection,Zin.,2008CaliforniaAmBD750ml$8.58$9.57$34.3227.89%657206148
521RodneyStrong,Zinfandel,KnottyVines,SonomaCounty2005CaliforniaR&R750ml$12.31$15.00$49.2530.46%345148103
523Mazzoni,RossoIGTItalyLauber750ml$10.94$13.00$43.7529.71%678263185
524Ferrari-Carano,Meritage,“Siena”Sonoma2007CaliforniaLauber750ml$14.83$18.66$59.3231.46%356178122
529Lolonis,CabernetSauvignon,RedwoodValley2002(organic)CaliforniaWinebow750ml$12.54$15.33$50.1630.56%692301209
537Beringer,CabernetSauvignon,KnightsValley2005CaliforniaAmBD750ml$15.30$19.34$61.1931.61%358184126
538Merryvale,CabernetSauvignon,“Signature”,NapaValley2005CaliforniaAllied750ml$18.49$23.99$73.9732.43%372222150
102101736132596
Sweets—DessertWinesbytheGlass
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTES
ValueValue
801RosenblumBlackMuscatGallaghersReserveRussianRiverValley2001CaliforniaAllied375ml$7.08$11.09$42.5026.10%33312794
802RobertMondaviWineryMuscatCanelli,Moscatod’Oro,Napa2006CaliforniaAmBD375ml$7.50$12.00$45.0026.67%33613599
803ClayhouseLateHarvestPetiteSyrah,2006CaliforniaVictory375ml$11.17$20.00$67.0029.85%360201141
804EyBanyulsVigned’enTraginer,2000FranceLauber375ml$10.28$18.07$61.6929.29%360925201911
805JorgeOrdonezSelectionEspecial1Malaga2005SpainTempranillo375ml$7.35$11.67$44.0926.47%361325401927
806JorgeOrdonezSelectionVictoria2Malaga2005SpainTempranillo375ml$15.75$30.00$94.5031.75%362325801957
807Dow’sPort,LateBottledVintage,1998PortugalWinebow375ml$25.22$50.66$151.3233.48%3152454302
808TrimbachFramboiseEauxDeVieFranceJ&J375ml$11.17$20.00$67.0029.85%360201141
809Whisker’sBlake,TawnyPort,NVAustraliaOpici750ml$7.00$9.33$42.0022.21%32812698
810Cockburn’s20YearOldTawny,NVPortugalIntl.Vintners750ml$9.00$35.00$108.0032.41%3105324219
30231992086889
SparklingWinesbytheHalfBottle
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
2001TwoHandsBrilliantDisguiseMoscatoAustraliaLauber500mlX$13.00$32.5040.00%678195117
2003MarencoMoscatod’Asti“Scrapona”2008ItalyVias750mlX$9.27$23.1847.39%68016888
2004MarencoBrachettoc’Acqui“Pineto”ItalyVias750mlX$11.60$29.0055.71%69416874
2002Moet&Chandon,ImperialChampagne,NVFranceR&R375mlX$17.09$42.7340.00%6103256154
2003FriexenetCordonNegroBrut,NVSpainR&R375mlX$5.09$12.7340.00%126115392
2011PommeryPopFranceAmBD375ml$17.59$43.9840.00%12211528317
2005Brut,VeuveClicquot-Ponsardin,(YellowLabel)FranceR&R375mlX$18.09$45.2340.00%6109271163
5473417391005
White&RoséWinesbytheHalfBottle
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
421J.Lohr“Riverstone”,Chardonnay,NapaValley2008CaliforniaR&R375mlX$6.33$15.8340.00%6389557
422Blackstone,Chardonnay,California2008CaliforniaAmBD375mlX$4.67$11.6840.00%6287042
426SonomaCutrer,Chardonnay,RussianRiver,SonomaCounty2005CaliforniaFedway375ml$8.50$21.2540.00%3266438
403Merryvale,Chardonnay,Reserve,Carneros2007CaliforniaAllied375ml$10.00$25.0040.00%3307545
404RobertSinskey,PinotBlanc,Carneros2004(organic)CaliforniaT.Edward375ml$17.00$42.5040.00%66814476
18122304182
RedsWinesbytheHalfBottle
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
702BlackstonePinotNoir,2007CaliforniaAmBD375mlX$5.67$14.1840.00%6348551
704BeringerShiraz,FoundersEstate,2005CaliforniaAmBD375mlX$5.33$13.3340.00%6328048
703BourgogneNicolasPotel“CuveeGerardPotel”2006,BurgundyFranceWildman375mlX$10.67$26.6840.00%3328048
714MantanzasCreek,Merlot,BennettValley,SonomaCounty2004CaliforniaAtl.WineMerch.375ml$13.00$32.5040.00%3399859
718J.Lohr“SevenOaks”CabernetSauvignonCaliforniaR&R375mlX$6.92$17.3040.00%64210462
737Beringer,CabernetSauvignon,KnightsValley2005CaliforniaAmBD375mlX$10.62$26.5540.00%3328048
707Merryvale,CabernetSauvignon,“Signature”,NapaValley2005CaliforniaAllied375ml$13.00$32.5040.00%3399859
30249623374
Sweets—DessertWinesbytheHalfBottle
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
801RosenblumBlackMuscatGallaghersReserveRussianRiverValley2001CaliforniaAllied375mlX$11.09$27.7340.00%3338350
802RobertMondaviwineryMuscatCanelli,Moscatod’Oro,Napa2006CaliforniaAmBD375mlX$12.00$30.0040.00%3369054
803ClayhouseLateHarvestPetiteSyrah,2006CaliforniaVictory375mlX$20.00$50.0040.00%36015090
804EyBanyulsVigned’enTraginer,2000FranceLauberSelections375mlX$18.07$45.1840.00%360925201911
805JorgeOrdonezSelectionEspecial1Malaga2005SpainTempranillo375mlX$11.67$29.1840.00%361325401927
806JorgeOrdonezSelectionVictoria2Malaga2005SpainTempranillo375mlX$30.00$75.0040.00%362325801957
807Dow’sPort,LateBottledVintage,1998PortugalWinebow375mlX$50.66$126.6540.00%3152380228
808TrimbachFramboiseEauxDeVieFranceJ&J375mlX$20.00$50.0040.00%36015090
24218684936307

17. 2928
winesbythebottlebeginninginventory
SparklingWinesbytheBottle
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
1001SutterHome,BrutFre,NV(non-alcoholic)CaliforniaR&R750mlX$3.99$10.9736.36%6246642
1003MarencoMoscatod’Asti“Scrapona”2008ItalyVias750mlX$13.27$36.4936.36%680219139
1004MarencoBrachettoc’Acqui“Pineto”ItalyVias750mlX$15.60$42.9036.36%694257164
1005SparklingShiraz,Paringa,SouthAustralia,2004AustraliaMartinScott750mlX$8.00$22.0030.77%648156108
1006GruetDemi-Sec,NVNewMexicoMichaelSkurnik750mlX$10.00$27.5036.36%660165105
1007Moet&Chandon,ImperialChampagne,NVFranceR&R750mlX$33.09$91.0036.36%399273174
1008JWineCompany,Brut,“J”,RussianRiverValley2000CaliforniaLauber750mlX$37.50$103.1336.36%3113309197
1009FriexenetCordonNegroBrut,NVSpainR&R750mlX$8.09$22.2536.36%64913385
1010PiperSonoma,Brut,SelectCuvee,SonomaNVCaliforniaAllied750mlX$13.09$36.0036.36%33910869
1012DomaineChandon,BlancdeNoirs,CarnerosNCaliforniaAllied750mlX$13.67$37.5936.36%34111372
1013ArgyleBrut,Oregon,NV“OregonLauber750mlX$20.00$55.0036.36%360165105
1014Brut,VeuveClicquot-Ponsardin(YellowLabel)FranceR&R750mlX$33.00$90.7536.36%6198545347
1015NicolasFeuillatteNVRosé,ChouillyFranceLauber750mlX$34.67$95.3436.36%3104286182
1018Brut“DomPerignon,”MoetetChandon,1999FranceR&R750mlX$133.00$232.7557.14%3399698299
63140734942087
White&RoséWinesbytheBottle
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
201Dr.Loosen“ErdenerTreppche”Auslese,Riesling,2006,MoselGermanyLauber750ml$17.33$47.6636.36%35214391
203Beringer,WhiteZin,PremierVineyardSelection,NorthCoast2005CaliforniaAmBD750mlX$7.34$18.3540.00%64411066
205CakebreadCellars,Sauv.Blanc,Napa2005CaliforniaR&R750ml$20.50$56.3836.36%6123338215
206TerradoradiPaoloGrecodiTufo,2008,ItalyVias750ml$15.94$43.8436.36%34813284
207GavidiGaviLaScolca“BlackLabel”2006,PiedmonttalyMichaelSkurnik750ml$32.00$88.0036.36%396264168
208HendryAlbariño2005,NapaValleyCaliforniaMichaelSkurnik750ml$14.83$40.7836.36%34412278
209RodneyStrong,SauvignonBlanc,Charlotte’sHome,SonomaCounty2006CaliforniaR&R750mlX$9.69$26.6536.36%3298051
210ChapoutierCôtesduRhôneBlanc“Belleruche”,2008,FranceLauber750mlX$10.00$27.5036.36%660165105
211ChateauSt.Jean,FumeBlanc,LaPetiteEtoileVineyard,RRV2005CaliforniaAmBD750mlX$12.01$33.0336.36%3369963
212Ferrari-Carano,FumeBlanc,SonomaCounty2007CaliforniaLauber750ml$10.66$29.3236.36%3328856
213Lolonis,FumeBlanc,RedwoodValley2008(organic)CaliforniaWinebow750mlX$11.33$31.1636.36%668187119
214TerradoradiPaoloFalanghinaIrpiniaItalyViias750ml$11.94$32.8436.36%3369963
215GrafHardeggGrünerVeltliner“Veltlinsky”,2008,WeinviertelAustriaWildman750ml$10.00$27.5036.36%3308353
216Yalumba“YSeries”,Viognier,2008(organic)AustraliaLauber750mlX$8.00$20.0040.00%64812072
217Twomey,SauvignonBlanc,NapaValley2008CaliforniaAmBD750ml$14.00$38.5036.36%684231147
220ChateauMiraval“PinkFloyd”Rosé,Provance,2007FranceMattBros750mlX$9.83$27.0336.36%3298152
221J.Lohr“Riverstone”,Chardonnay,NapaValley2008CaliforniaR&R750mlX$11.42$31.4136.36%669188120
222Blackstone,Chardonnay,California2008CaliforniaAmBD750mlX$8.00$22.0036.36%64813284
223ForefathersSauvignonBlanc2008MarlboroughNewZealandLauber750ml$13.33$36.6636.36%34011070
224TerradoradiPaoloFianodiAvellino,2007ItalyVias750ml$18.94$52.0936.36%35715699
White&RoséWinesbytheBottle(cont’d.)
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
225ChapoutierCondrieuBlanc,2005,RhôneFranceM.Touton750ml$53.67$147.5936.36%6322886564
226SonomaCutrer,Chardonnay,RussianRiverRanches,Sonoma2005CaliforniaFedway750ml$15.00$41.2536.36%34512479
227RobertMondaviWinery,Chardonnay,Napa2008CaliforniaAmBD750mlX$14.69$40.4036.36%34412177
228CakebreadCellars,Chardonnay,NapaValley2006CaliforniaR&R750ml$30.30$83.3336.36%6182500318
229RodneyStrong,Chardonnay,ChalkHill2007”CaliforniaR&R750ml$13.69$37.6536.36%45515196
230SavennieresDomaineduBaumaurd“ClosduPapillon”,2005,LoireFranceM.Touton750ml$26.67$73.3436.36%4107293187
231GaryFarrell,Chardonnay,WestsideFarms,RRV2002”CaliforniaAllied750ml$23.34$64.1936.36%493257163
232Beringer,Chardonnay,PrivateReserve,NapaValley2006”CaliforniaAmBD750mlX$11.34$31.1936.36%3349460
233ChateauSt.Jean,Chardonnay.,RobertYoungVineyard,AlexanderValley2005CaliforniaAmBD750ml$18.07$49.6936.36%35414995
234Terlato,Chardonnay,RussianRiverValley2007CaliforniaLauber750ml$18.00$49.5036.36%35414995
235Ferrari-Carano,Chardonnay,Reserve,Carneros2005CaliforniaLauber750ml$23.33$64.1636.36%370192122
126213358433710
RedWinesbytheBottle
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
502BlackstonePinotNoir,2007”CaliforniaAmBD750ml$8.67$23.8436.36%65214391
504BeringerShiraz,FoundersEstate,2005CaliforniaAmBD750ml$8.67$23.8436.36%65214391
505BourgogneNicolasPotel“CuveeGerardPotel”2006,BurgundyFranceWildman750ml$16.00$44.0036.36%696264168
506ArgylePinotNoir2006,WillametteValleyOregonLauber750ml$21.37$58.7736.36%364176112
507Twomey,PinotNoir,RussianRiverValley2006CaliforniaAmBD750ml$28.00$77.0036.36%6168462294
508Beringer,Merlot,Founders’Estate,California2005CaliforniaAmBD750ml$8.67$23.8436.36%65214391
509RobertMondaviPrivateSelection,Merlot,CentralCoast2007CaliforniaAmBD750ml$9.67$26.5936.36%658160102
510RobertSinskey,PinotNoir,Carneros2004(organic)CaliforniaT.Edward750ml$28.33$77.9136.36%6170467297
511SokolBlosserMeditrina2007,OregonFedway750ml$12.67$34.8436.36%676209133
543WishingTreeShiraz2006,WesternAustraliaAustraliaWildman750ml$9.00$24.7536.36%65414995
513SantaCristina,MarcheseAntinori,Sangiovese,2007TuscanyItalyAmBD750ml$4.34$11.9436.36%125214391
514MantanzasCreek,Merlot,BennettValley,SonomaCounty2004CaliforniaAtl.WineMerch.750ml$22.00$60.5036.36%366182116
515ClosDuVal,PinotNoir,Carneros2005CaliforniaLauber750ml$17.33$47.6636.36%35214391
516CakebreadCellars,Merlot,NapaValley2003CaliforniaR&R750ml$44.00$121.0036.36%3132363231
517MadiranChateauBouscasse,Tannat,2004,SouthwestFranceFranceR&R750ml$10.49$28.8536.36%3318755
518J.Lohr“SevenOaks’CabernetSauvignonCaliforniaR&R750ml$14.49$39.8536.36%687239152
519RobertMondaviPrivateSelection,Zinfandel,2008CaliforniaAmBD750ml$9.57$26.3236.36%657158100
520Chappellet,MerlotNapaValley2002CaliforniaWildman750ml$20.00$55.0036.36%360165105
521RodneyStrong,Zinfandel,KnottyVines,SonomaCounty2005CaliforniaR&R750ml$15.00$41.2536.36%34512479
522ChiantiClassico,”Peppoli”MarcheseAntinori,TuscanyItalyFedway750ml$18.00$49.5036.36%6108297189
523Mazzoni,RossoIGTItalyLauber750ml$13.00$35.7536.36%678215137
524Ferrari-Carano,Meritage,”Siena”Sonoma2007CaliforniaLauber750ml$18.66$51.3236.36%35615498
525TerradoradiPaoloTaurasiItalyVias750ml$35.27$96.9936.36%3106291185

18. beverage storage
The proper storage of wine is critical to its preservation. Wine stored in a dark, cool environment without significant
temperature variations will generally mature in a favorable manner, which enhances the flavors and aromas of the
wine. However wines left out without special consideration will mature rapidly and may become damaged by light,
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-
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.
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
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
enjoyment is different for each individual. The process of aging wine will mellow tannin while keeping
the fruitiness intact resulting in a more complex and enjoyable drinking experience.
important characteristics of proper wine storage:
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
important in order to keep corks moist and in good shape.
AAqquuaarriiaa will have self-contained climate-controlled units in tthhee mmaaiinn and in bbaarrrriieerr rreeeeff..
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.
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
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.
These units will be designed to showcase an appreciation for wine and visually heighten the culinary experience.
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
will be utilized to store additional stock to allow for the management to take advantage of special deals in the market-
place and save them for a later date. It also allows for better rotation of stock as only what is currently “in season” or
being featured on the wine lists will be on display in the dining areas. Another added benefit of this designed wine
cellar is that it can also serve as a small tasting room.
3130
RedWinesbytheBottle(cont’d.)
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
526Rosenblum,Zin.,Annette’sReserve,RedwoodValley04CaliforniaAllied750ml$25.09$69.0036.36%375207132
527RobertSinskey,Merlot,Carneros2001(organic)CaliforniaT.Edward750ml$21.00$57.7536.36%6126347221
528CakebreadCellars,CabernetSauvignon,NapaValley200CaliforniaR&R750ml$53.00$145.7536.36%3159437278
529Lolonis,CabernetSauvignon,RedwoodValley2002(organic)CaliforniaWinebow750ml$15.33$42.1636.36%34612680
530FessParker,Syrah,“Rodney’sVineyard”,SantaBarbara2004CaliforniaR&R750ml$14.49$39.8536.36%34312076
531TerradoradiPaoloLacrymaChristiRosso2006ItalyVias750ml$16.60$45.6536.36%35013787
532ChateauSt.Jean,CabernetSauvignon.,“CinqCepages”,SonomaCty2001CaliforniaAmBD750ml$45.00$123.7536.36%3135371236
533Twomey,Merlot,Napa2004”CaliforniaAmBD750ml$44.00$121.0036.36%6264726462
534RobertSinskey,CabernetFranc,VandalVineyard,Carneros2001(organic)CaliforniaT.Edward750ml$21.00$57.7536.36%6126347221
535OsoyoosLarose“LeGrandvin”Cabblend2003,BritishColumbiaCanadaAllied750ml$24.71$67.9536.36%374204130
536ChinonDomainelaNoblaie“LesChiens-Chiens”2004,LoireFranceWildman750ml$4.49$12.3536.36%6277447
537Beringer,CabernetSauvignon,KnightsValley2005CaliforniaAmBD750ml$19.34$53.1936.36%358160102
538Merryvale,CabernetSauvignon,“Signature”,NapaValley2005CaliforniaAllied750ml$23.99$65.9736.36%372198126
539Ferrari-Carano,CabernetSauvignon,AlexanderValley2006CaliforniaLauber750ml$23.33$64.1636.36%370192122
540SilverOak,CabernetSauvignon,NapaValley2004CaliforniaAmBD750ml$68.67$188.8436.36%64121133721
541Merryvale,Merlot,BeckstofferVineyards,LasAmigasVineyard,Carneros2001CaliforniaAllied750ml$27.00$74.2536.36%381223142
542SilverOak,CabernetSauvignon,AlexanderValley2004CaliforniaAmBD750ml$52.03$143.0836.36%6312858546
544CaymusSpecialSelect2005CaliforniaWinebow750$115.00$316.2536.36%3345949604
545HeitzCellarsMartha’sVineyard2005CaliforniaLauber750$95.00$261.2536.36%3285784499
546StagsLeapCask23,2000CaliforniaWildman750$115.00$316.2536.36%3345949604
1954879134168538
Sweets—FortifiedWinesbytheBottle
BinProductRegionSupplierSizeGlassCostSalePercentPurchaseTotalCount
ReplaceRetail
ProfitPARNOTESValueValue
909WhiskersBlake,TawnyPort,NVAustraliaOpici750ml$9.33$25.6636.36%65615498
910Cockburn’s20YearOldTawny,NVPortugalIntl.Vintners750ml$35.00$96.2536.36%3105289184
9161443282

19. 32
menu plan

20. 34
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
35

21. Vegetarian Main Courses
Mushroom & Spinach Risotto
Gorgonzola, truffle oil — $16
Spinach & Ricotta Ravioli
Coriander & chili tomato sauce, roasted pistachio nuts — $16
Red Pepper Risotto Pocket & Green Peas — $16
Butternut Squash Risotto
With Gorgonzola Cheese — $16
Roasted Red Pepper Tart
Goat cheese & basil — $13
Pappardelle Artichoke
Lemon, basil, parmesan cheese — $15
Wild Mushroom Bruschetta
Thyme roasted mushrooms with Spanish sherry and aged Manchego cheese — $17
Mediterranean Vegetables on a Bed of Polenta
Eggplant, mushrooms, tomatoes, onions, basil,
sauteed with fresh herbs & olive oil on a bed of creamy polenta — $13
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
Entrees
Grilled Scallops
Corn, red onion, fava beans, tomato, country bacon — $28
Panko Crusted Sole
Shrimp, fresh tomatoes, basil, steamed spinach finished in a white wine sauce — $24
Yellow Fin Tuna Niçoise
Seared rare, tomato, red onion, fingerling potatoes, Niçoise olives, red peppers, truffle vinaigrette — $26
Potato Crusted Halibut
With orange & mint salsa verde — $25
Mustard Crusted Salmon
With baby spinach and fresh herb aioli — $23
Paella Royale Saffron
Rice, chorizo, lobster, gulf shrimp, mussels, sweet peas, parsley — $38
Ginger & Orange Fried Chicken
With Baby Spinach — $18
Roasted Pork Loin
With creamy onion sauce and sautéed apples — $26
Veal Scaloppine
Topped with arugula, tomato, and red onion salad — $23
Lamb Grilled Chops
Tomatoes, oregano & cinnamon red wine reduction, roasted potatoes sautéed zucchini, eggplant & parsley — $36
Steak au Poivre 8 oz
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
37
Tasting Plates
Wasabi Rice Balls
With smoked salmon & mint mascarpone — $10
Seared Spiced Loin of Tuna
With Pernod & soy reduction, caramelized orange zest & beetroot balls — $12
Stuffed Pork
Rosemary & carmelized onions braised with cinnamon apple, baby onions & black olives with cider — $11
Braised Lamb Mini Casserole
With carrots & roasted baby onions — $10
Goat Cheese Parcels
Wrapped in poached zucchini with sunflower seed &
carrot salad, tomato fondant & black olive tapenade — $11
Button Mushroom & Blue Cheese Hot Pot
with fresh baguettes — $10
Baked Ricotta
Ricotta, fresh herbs, olive oils, toasted bread — $9
Caviar and Cream Cheese Roll
Salmon roe, sour cream, minced chives, black pepper, watercress — $14
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,
apples, brioche or baguette, artisan biscuits, walnuts, almonds, and figs — $16
36
Henri Hutin Couronne
From France. Pasteurized rich and deliciously mild
double-cream version of Brie. 60% butterfat.
Brillat Savarin
From the Normandie region of France, from fresh milk
of local cows. A triple-cream with 75% butterfat.
Hirtin Käse
From the Allgäu Mountains, in Southern Germany.
A full-flavored, bittersweet cow’s milk cheese.
La Maréchal
From Corcelles-aux-Payernes, Switzerland. A raw cow's
milk cheese rubbed with Herbes de Provence.
Tomme De Savoie Crayeuse
From Savoie, France near the Rhône Alps. Mountain-fed
cow milk, with approximately 30% fat.
Abbaye de Belloc
From Pays Basque, France. A semi-hard sheep's milk
cheese with 60% fat.
Vintage Gouda
From Hamilton, New Zealand based on the traditional
Holland recipe, is semi-hard cheese made from
Dutch cow's milk.
Leonora
From Léon Spain comes this fresh-ripened, semi-soft
goat’s milk cheese that will dazzle your palate.
Piave
From Veneto, Italy. Intense full-bodied cow’s milk hard
cheese aged 180 days with a fat content of 35%.
Zamorano
From Castile-Léon, Spain. A hard sheep's milk cheese
aged for 6 months.
Valdeon
From Valdeón Valley, Spain. A rich, creamy, intensely
flavored cow and goat's milk blue cheese,
with 45% fat.
Meadow Creek Grayson Raw Cow
From Virginia. This raw milk cheese from Jersey cows is
supple rich and decadent.
Wasabi Horseradish Cheddar
From Vermont. A semi-hard pasteurized cow's milk
cheese with a hint of wasabi.
Pyrenees Vache with Green Peppercorns
From France. A semi-soft cheese made from pasteurized
cow's milk that is quite mild.

22. A Note about the Cheese Selection
Henri Hutin Couronne — From France, pasteurized double-cream version of Brie. 60% butterfat. A rich and
deliciously mild double cream version of Brie characterized by pale smooth texture and edible rind. Is it
earthy sweet and savory.
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
sensitive palates. It has the luxurious aroma of cream, with pungent, earthy whiffs from the moldy rind.
Hirtin Käse — From the Allgäu Mountains, in Southern Germany. A cows milk cheese that is pleasantly full-
flavored, bittersweet with a nutty, sweet flavor and firm, creamy, dense texture. It melts beautifully.
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
(a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and spicy flavor. The
texture of this farmhouse cheese is firm and dense. It is high in Omega-3 fatty acid and calcium. This cheese
has exceptional flavor is herbaceous and nutty with great depth.
Tomme De Savoie Crayeuse — From From Savoie, France near the Rhône Alps. Mountain-fed cow milk, with
approximately 30% fat. This is pure mushroom butter with a rind smattered with gorgeous powdery yellow
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
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.
Vintage Gouda — From From Hamilton, New Zealand based on the traditional Holland recipe. Semi-hard
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
body to develop a muted caramel color, matched by a uniquely intense, yet sweet, flavor.
Leonora — From From Léon Spain and the dry, arid hills northwest of Madrid, Spain comes this large brick of
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.
39
Desserts
Fresh Fruit
Seasonal berries, melon, pineapple — $9
Poached Pear
with chocolate sauce and vanilla rice pudding — $11
Apple & Berry Pie
with vanilla sauce — $9
Citrus Marmalade Tart
Lemony Ricotta Souffle Cake
with Raspberry Sauce
Hazelnut Torte with Toffee Buttercream — $10
Trio of Dark Chocolate
Chocolate mousse, chocolate pot, chocolate berries — $11
Chocolate Capri Log
a semi-sweet chocolate goat cheese, rich and creamy with a slightly goaty tang,
served with kiwi and strawberries. Be forewarned, this log is addictive — $12
Tea & Coffee
Cappuccino • Caffe Latte • Espresso — $3.50
Coffee Regular / Decaf — $2
Black Tea • Green Tea •Decaf — $2
Earl Grey Tea — $2.30
Herbal Teas — $2.50
Hot Chocolate • Mocha • Chai — $3.25
38

23. wine list
“Wine brings to light
the hidden secrets
of the soul”
40

24. 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
209 Rodney Strong, Sauvignon Blanc, Charlotte’s Home,
Sonoma County, 2007 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.
210 Chapoutier Côtes du Rhône Blanc “Belleruche”, 2008, France . . . .9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27.50
211 Chateau St. Jean, Fume Blanc, La Petite Etoile Vineyard,
Russian River Valley 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33.
212 Ferrari-Carano, Fume Blanc, Sonoma County, 2006 . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29.50
213 Lolonis, Fumé Blanc, Redwood Valley, 2005 (organic) . . . . . . . . . . .9.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31.
dry medium intensity white/rosé wines
Listed from mildest to strongest glass half bottle full bottle
214 Terradora di Paolo Falanghina Irpinia, 2008, Italy . . . . . . . . . . . . .10.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33.
215 Graf Hardegg GrünerVeltliner “Veltlinsky”, 2007, Weinviertel,Austria . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.50
216 Yalumba “Y Series”, Viognier, 2008, Australia . . . . . . . . . . . . . . . . .7.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20.
217 Twomey, Sauvignon Blanc, Napa Valley, 2008 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
219 Robert Sinskey, Pinot Blanc, Carneros, 2004 . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 42.50 . . . . . . . . . . . .NA.
220 Chateau Miraval Pink Floyd Rosé, Provance, France, 2008 . . . . . . .8.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.
221 J. Lohr, Riverstone Chardonnay, Napa Valley, 2008 . . . . . . . . . . .10. . . . . . . . . . . . . . . 16 . . . . . . . . . . . . . . .31.
222 Blackstone, Chardonnay, California, 2008 . . . . . . . . . . . . . . . . . . . .7.50 . . . . . . . . . . . . 12 . . . . . . . . . . . . . . .22.
223 Forefathers, Sauvignon Blanc, Founders' 2006, New Zealand . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37.
224 Terradora di Paolo Fiano di Avellino, 2008, Italy . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52.
225 Chapoutier. Blanc Condrieu, 2005, Rhône, France . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .148.
226 Sonoma Cutrer, Chardonnay, Russian River Ranches,
Sonoma County, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17. . . . . . . . . . . . . . . 21.50 . . . . . . . . . . . . .41.25
227 Robert Mondavi Winery, Chardonnay, Carneros, 2008 . . . . . . . . .12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40.
228 Cakebread Cellars, Chardonnay, Napa Valley, 2008 . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83.
dry full intensity white wines
Listed from mildest to strongest glass half bottle full bottle
229 Rodney Strong, Chardonnay, Chalk Hill 2007 . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38.
230 Domaine Baumard Clos du Papillon, Savennieres, 2005 Loire, France .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74.
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.
43
the wine cellar
sweet to off-dry sparkling wines & bubbles
Listed from sweetest to less sweet glass half bottle full bottle
1001 Sutter Home, Brute Fre, NV (non-alcoholic) . . . . . . . . . . . . . . . . . . . .6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11.
1002 Two Hands Brilliant Disguise Moscato, Australia . . . . . . . . . . . .20. . . . . . . . . . . . . . . 32.50(500ml) . . . . . . . . . . . .NA
1003 Marenco Moscato d’Asti “Scrapona”, Italy . . . . . . . . . . . . . . . .11. . . . . . . . . . . . . . . 23 . . . . . . . . . . . . . . .36.50
1004 Marenco Brachetto d’Acqui Pineto, Italy . . . . . . . . . . . . . . . . . .12.25 . . . . . . . . . . . . 29 . . . . . . . . . . . . . . .43
1005 Sparkling Shiraz, Paringa, 2007, South Australia . . . . . . . . . . . . .7.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22.
1006 Gruet Demi-Sec, NV, New Mexico, USA . . . . . . . . . . . . . . . . . . .9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.50
1007 Moet & Chandon, Imperial Champagne, NV (formerly White Star) . . .25... . . . . . . . . . . . . . 43 . . . . . . . . . . . . . . .91.
1008 J Wine Company, Brut, “J”, Russian River Valley, 2000 . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103.
dry sparkling wines & bubbles
Listed from mildest to strongest glass half bottle full bottle
1009 Friexenet Cordon Negro Brut, NV, Spain . . . . . . . . . . . . . . . . . . .5. . . . . . . . . . . . . . . 12.75 . . . . . . . . . . . . .22.
1010 Piper Sonoma, Brut, Select Cuvee, Sonoma, NV . . . . . . . . . . . .11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36.
1011 Pommery Pop, France NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 44 . . . . . . . . . . . . . .NA.
1012 Domaine Chandon, Blanc de Noirs, Carneros, NV . . . . . . . . . .12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37.50
1013 Argyle Brut, Oregon, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55.
1014 Brut, Veuve Clicquot-Ponsardin, France . . . . . . . . . . . . . . . . . .25. . . . . . . . . . . . . . . 45. . . . . . . . . . . . . . .91.
1015 Nicolas Feuillatte NV Rosé, Chouilly, France . . . . . . . . . . . . . . .12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95.
1018 Brut “Dom Perignon,” Moet et Chandon, France, 1999 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .233.
sweet white/blush/rosé wines
Listed from sweetest to less sweet glass half bottle full bottle
200 Montevina Winery, White Zinfandel, Amador, California . . . . . . . .5.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18.
201 Dr. Loosen Erdener Treppchen Auslese,Riesling,2006, Mosel, Germany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47.75
202 Sutter Home, Chardonnay Fre, California 2004 (non-alcoholic) . . . . . .4.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.
203 Beringer, White Zinfandel/Chardonnay,
Premier Vineyard Selection, North Coast 2005 . . . . . . . . . . . . . . . .7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18.
204 Rene Barbier Mediterranean White . . . . . . . . . . . . . . . . . . . . . . . . .4.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..
42

25. dry full intensity red wines
Listed from mildest to strongest glass half bottle full bottle
530 Fess Parker, Syrah, “Rodney’s Vineyard”, Santa Barbara, 2004 . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40.
531 Terradora di Paolo Lacryma Christi Rosso, 2006, Italy . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46.
532 Chateau St. Jean, Cabernet Sauvignon, “Cinq Cepages”,
Sonoma County, 2001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124.
533 Twomey, Merlot, Napa, 2004 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121.
534 Robert Sinskey, Cabernet Franc, Vandal Vineyard,
Carneros, 2001 (organic) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58.
535 Osoyoos Larose “Le Grand Vin” Cabernet Blend, 2003,
British Columbia, Canada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68.
536 Chinon Domaine la Noblaie “Les Chiens-Chiens” 2004,
Loire, France. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.
537 Beringer, Cabernet Sauvignon, Knights Valley, 2005 . . . . . . . . . . .15.25 . . . . . . . . . . . . 26.50 . . . . . . . . . . . . .53.
538 Merryvale, Cabernet Sauvignon, “Signature”, Napa Valley, 2002 .18.50 . . . . . . . . . . . . 32..50 . . . . . . . . . . . .66.
539 Ferrari-Carano, Cabernet Sauvignon, Alexander Valle,y 2004 . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64.
540 Silver Oak, , Cabernet Sauvignon, Napa Valley, 2004 . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .189.
541 Merryvale, Merlot, Beckstoffer Vineyards, Las Amigas
Vineyard, Carneros, 2001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74.
542 Silver Oak, Cabernet Sauvignon, Alexander Valley 2004 . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .143.
sweet tooth dessert wines
glass* half bottle full bottle
801 Rosenblum Black Muscat Gallaghers Reserve
Russian River Valley, 2001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7. . . . . . . . . . . . . . . 28.
802 Robert Mondavi Winery, Muscat Canelli, Moscato d'Oro,
Napa Valley, 2003* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.50 . . . . . . . . . . . . 30.
803 Clayhouse Late Harvest Petite Syrah, 2006, California . . . . . . . . . .11. . . . . . . . . . . . . . . 50.
804 Ey Banyuls Vigne d'en Traginer, 2000, France . . . . . . . . . . . . . . . .10.25 . . . . . . . . . . . . 45.
805 Jorge Ordonez 2005 Selection Especial #1, 2005, Malaga, Spain 7.50 . . . . . . . . . . . . 29.
806 Jorge Ordonez 2005 Selection Victoria #2 , 2005, Malaga, Spain15.75 . . . . . . . . . . . . 75.
807 Dow’s Port, Late Bottled Vintage, Portugal . . . . . . . . . . . . . . . . . .25.25 . . . . . . . . . . . 127.
Fortified wines
glass* half bottle full bottle
808 Trimbach Framboise Eaux De Vie, Alsace, France . . . . . . . . . . . .11.25 . . . . . . . . . . . . 50.
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
45
dry light intensity red wines
Listed from mildest to strongest glass half bottle full bottle
501 Ariel by J. Lohr, Merlot (non-alcoholic) . . . . . . . . . . . . . . . . . . . . . . . . .5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.
502 Blackstone Pinot Noir, California . . . . . . . . . . . . . . . . . . . . . . . . . . .8. . . . . . . . . . . . . . . 14 . . . . . . . . . . . . . . .24.
503 Rene Barbier Mediterranean Red, Catalunya, Spain . . . . . . . . . . . .4.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
dry medium intensity red wines
Listed from mildest to strongest glass half bottle full bottle
504 Beringer, Shiraz, Founders’ Estate, California, 2004 . . . . . . . . . . . .8. . . . . . . . . . . . . . . 13.50 . . . . . . . . . . . . .24.
505 Bourgogne Nicolas Potel “Cuvee Gerard Potel” 2006, France . . . . .. . . . . . . . . . . . . . . 27. . . . . . . . . . . . . . .44.
506 Argyle Pinot Noir, 2006, Willamette Valley, Oregon . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58.75
507 Twomey, Pinot Noir, Russian River Valley, 2006 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77.
508 Beringer, Merlot, Founders’ Estate, California, 2004 . . . . . . . . . . . .8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24.
509 Robert Mondavi Private Selection, Merlot, Central Coast, 2005 . . .8.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.50.
510 Robert Sinskey, Pinot Noir, Carneros, 2004 (organic) . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78.
511 Sokol Blosser Meditrina 2007, Oregon (organic) . . . . . . . . . . . . . . .10.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35.
543 Wishing Tree Shiraz, Western Australia . . . . . . . . . . . . . . . . . . . . . .8.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
513 Santa Cristina, Marchese Antinori, Sangiovese, 2007,
Tuscany, Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12.
514 Mantanzas Creek, Merlot, Bennett Valley, Sonoma County, 2004. . .. . . . . . . . . . . . . . . 32.50 . . . . . . . . . . . . .60.50.
515 Clos Du Val, Pinot Noir, Carneros, 2005 . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48.
516 Cakebread Cellars, Merlot, Napa Valley, 2003 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121..
517 Madiran Chateau “Bouscasse”, Tannat, 2004, Southwest, France . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29.
518 J. Lohr “7 Oaks” Cabernet Sauvignon . . . . . . . . . . . . . . . . . . . . . .12 . . . . . . . . . . . . . . 17.50 . . . . . . . . . . . . .40.
519 Robert Mondavi Private Selection, Zinfandel,
Central Coast, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.50
520 Chappellet, Merlot Napa Valley 2002 . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55.
521 Rodney Strong, Zinfandel, Knotty Vines, Sonoma County 2005 .12.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41.25
522 Chianti Classico, “Peppoli” Marchese Antinori, Tuscany, Italy . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49.50
523 Mazzoni, Rosso IGT, Italy 2007 . . . . . . . . . . . . . . . . . . . . . . . . . . .11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35.75
524 Ferrari-Carano, Meritage, “Siena”, Sonoma, 2004 . . . . . . . . . . . . .15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51.
525 Terradora di Paolo Taurasi, Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97.
526 Rosenblum, Zinfandel, Annette’s Reserve, Redwood Valley, 2004. .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69.
527 Robert Sinskey, Merlot, Carneros, 2001 (organic) . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57.75
528 Cakebread Cellars, Cabernet Sauvignon, Napa Valley, 2003 . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .146.
529 Lolonis, Cabernet Sauvignon, Redwood Valley, 2002 (organic) . . .13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42.
44

26. tasting menu
46

27. wine dinner # 1
49
welcome
Argyle Sparkling Wine, Oregon, USA
First Course
Goat Cheese wrapped with Prosciutto & finished with Pesto Sauce
Chapoutier Côtes du Rhône Blanc 2007, France
Second Course
Long Fresh Fusilli with Porcini Mushroom & Brandy Sauce
Terlato Chardonnay 2007, California
Entrée
(choice of)
Swordfish Puttenesca
Sokol Blosser Meditrina 2007, Oregon
or
Single Cut Lamb Chops with Port Wine Demi Glaze Sauce
Mazzoni I.G.T. 2006, Italy
cheese course
Valdeon Cheese Plate, Spain
Rosenblum Black Muscat Gallagher Reserve 2006
cessert
Individual White Chocolate Molten Lava Cake
Two Hand Brilliant Disguise Moscato, Australia
Cost: $ 70 all inclusive
a selection of
chef special menusThese menus are categorized by the per person cost of wine for each dinner.
48

28. decadent sauce. Fresh and vibrant with good acidity, this is a superior wine that pairs well with lamb. Its brawny per-
sonality, soft texture, and tannic grip on the finish combined to reinforce the fundamental, almost gamey, nature of the
lamb withoug overpowering it.
Valdeón Cheese Plate from Spain
Paired with Rosenblum Black Muscat Gallagher Reserve Russian River Valley 2001
The Rosenblum Cellars Black Muscat Gallagher Reserve is a big, sweet wine offering an abundant and effusive rich
bouquet of exotic berries and spices. It is great with artisan cheeses such as the Valdeón from Spain. Valdeón is
smooth and buttery on the palate and very aromatic. The wine is handcrafted from select plantings of Black Hamburg
Muscat grapes and imparts black-fruited flavors; ripe berries, creamy cherries and hints of chocolate that complement
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
leaves, which contribute to their distinctive appearance and complex flavor—that is also salty, pronounced, piquant
and long lasting. The wine offers a sweet, lush aftertaste that remains long on the palate a perfect balance to the
cheese’s saltiness.
Individual White Chocolate Molten Lava Cake
Paired with Two Hands Brilliant Disguise Moscato, 2008 Australia
Simple and elegant, this is a luscious dessert. White chocolate tends to be more mellow and buttery in flavor, making
it an ideal candidate for a Frontignac or Muscat grape. Brilliant Disguise is crafted exclusively from this grape, and picks
up the chocolate’s creaminess. The slight spritziness and residual sugar makes it ideal for picking up any fruit tones in
the chocolate. Beautiful aromas of tropical fruits, honeysuckle, and floral notes emerge from this crisp, refreshing, light-
bodied white wine that’s full of fun bubbles, sweet apple flavors and a crisp, crunchy feel in the mouth that balances
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
right degree of residual sugar and acidity, cleansing for the next mouthful of delicious rich white chocolate. The vivid,
persistent peach flavor expands on the finish, picking up some exotic spice tones that merge perfectly with the rich-
ness of the chocolate and provides balance.
associated costs
Per person charge $ 70.00
Food cost per person $ 38.10
Wine cost per person* $ 14.71
Dinner cost per person $ 52.81
Wine Selection Cost per bottle Cost per person
Argyle Sparkling (3 oz per) $ 20.00 $2.50
Chapoutier Côtes du Rhône (3 oz per) $ 7.34 $ .92
Terlato Chardonnay (3 oz per) $ 18.00 $ 2.25
Sokol Blosser Meditrina (4 oz per) $ 12.34 $ 2.47
Mazzaroni Rosso (4 oz per) $ 13.00 $ 2.17
Rosenblum Black Muscat Gallagher Reserve, 375ml (3 oz per) $ 11.09 $ 2.77
Two Hand Brilliant Disguise, 500ml (2 oz per) $ 13.00 $ 1.63
Total $ 104.68 $ 14.71
* 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. 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. 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.—
allowing for a loss of .68 oz.per 375 ml bottle due to spillage.
Note: all bottles are 750ml unless otherwise indicated.
51
tthheeoorryy
Argyle Sparkling Wine, Willamette, Oregon
Argyle’s Brut, composed of 65% Pinot Noir and 35% Chardonnay is a medium straw-colored sparkler from Oregon.
This biscuity bubbly has tons of flavor, plenty of minerality and superb length. It is exceptionally fresh and crispy
with a smooth cream center. Aromas include an enticing combination of apple blossoms, lemon custard with a beam
of both vanilla crème and roasted hazelnut, and a touch of fresh squeezed extra virgin Spanish olive oil! The flavors
are a fresh, crisp version of white peach, ripe apple, baked pastry with a mango-vanilla-yeast bouquet. The tartness
is pleasantly wrapped into a sweet fruit finish. A perfect welcome to our special dinner.
Goat Cheese wrapped with Prosciutto & finished with Pesto Sauce.
Paired with Chapoutier Côtes du Rhône Blanc “Belleruche”, 2007 France
The fresh pesto has a wonderful pungent aroma and an incredible flavor that is a cross between licorice and cloves
with fresh basil, garlic, pine nuts, parmesan cheese, olive oil, salt and pepper, to balance the dried-cured ham. The
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
Rhône’s top negotiants receives no malolactic treatment so it’s remarkably bright, but still carries plenty of palate
weight. The nose is full of sour apple and white flowers upfront, with apricot skin, lemon confit and dried herbs. The
palate is high-toned, with floral, white peach and fennel notes underscored by a quicksilver texture and solid mineral
depth followed by a slightly waxy finish. It’s fresh, well-balanced, light and tart enough to be a perfect blend for soft
goat's cheese. It stands up to a pesto sauce because of its complimentary herb flavors and complements the proteins
from the prosciutto because of its bright acidity. It makes a pleasant change from the traditional Sauvignon Blanc
Long Fresh Fusilli with Porcini Mushroom & Brandy Sauce
Paired with Terlato Chardonnay, 2007 California
Earthy, almost sensual, flavors highlight this creamy pasta dish. The porcini, brandy and butter make it amazingly satis-
fying. This wine from Russian River Valley, universally recognized as the best Chardonnay location in California, makes
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
viscous with aromas of bosc pear, golden delicious apple, butter, vanilla, and toast complement the aromas of the
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
texture and a weighty, but balanced, acidity that can stand up to the earthiness of mushrooms and rich brandy sauce.
Swordfish Puttenesca
Paired with Sokol Blosser Meditrina, 2007, Oregon
Swordfish is one of the best fish to grill because it has a firm texture and stays moist when cooked at high heat. Tart,
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
a blend of Pinot Noir, Syrah and Zinfandel that’s juicy, rich and full of fruit. A core of rich, lush raspberry comes from
the Syrah. The Zin brings spice, tannin and structure. The Pinot Noir brings flowers, earth and elegance. It all adds up
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
is made for this type of dish — a lighter styled red wine that is delicate enough—yet sturdy enough to pair with the
fattiness of a swordfish.
Single-Cut Lamb Chops with Port Wine Demi Glaze Sauce
Paired with Mazzoni Toscana Rosso I.G.T. 2006, Italy
The chops are seared to develop their flavor, then allowed a short rest off the heat while the sauce is being made.
After a simple deglazing with port wine and meat stock, the sauce is finished with butter and flavored. The chops are
then finished over moderate heat. Although the classic pairing is conisdered Pinot Noir, Mazzoni makes an excellent
pairing. This is a strong ruby-red colored wine that’s a blend of 72% Sangiovese and 28% Merlot, with an intense
bouquet and flavors of ripe dark berries that complements port wine sauce perfectly. The Sangiovese provides a firm
backbone and substantial body, while the Merlot brings a luscious mouthfeel and lingering finish to this deliciously
50

29. wine dinner #2
53
greeting
Marenco Moscato d’Asti
starters
Flounder Carpaccio
micro green salad & passion fruit champagne vinaigrette
Terredora DiPaolo Fiano di Avellino, 2008, Campania
First Course
Seared Sea Scallops
blue crab arancini & shellfish reduction
Terredora DiPaolo Greco di Tufo, 2008, Campania
Second Course
Veal Saltimboca Roulade
sage polenta cake & sherry brown sauce
Terredora DiPaolo Taurasi, 2005, Campania
Main Entrée
Roasted Australian Rack of Lamb
eggplant, zucchini, red peppers & rosemary red wine sauce
Terredora DiPaolo Lacryma Christi, 2006, Campania
Cheese Course
Piave Cheese Platter
Terredora DiPaolo Falanghina, Irpinia 2007
Dessert
Cannoli, Tiramisu, & Hazelnut Gelato
Marenco Brachetto d’Acqui
Cost: $90 per person all inclusive
52

30. Marenco Brachetto d’Acqui
Paired with Cannoli, Tiramisu, & Hazelnut Gelato
From Piemonte, this 100% Brachetto is a sparkling red with pink tendencies. It sports the typical smooth scent of rose,
with sweet flavor of crushed strawberry. It matches well with desserts, strawberries and it can be served as an aperitif.
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
piquant richness of the cheeses, and craminess of the gelato especially balancing the almond and hazelnut flavorsto
elevate all three portions into a single unified dessert.. This frothy wine is a low in alcohol for a perfect ending to a
perfect meal. Serving temperature: 46 F
associated costs
Per person charge $ 90.00
Food cost per person $ 48.15
Wine cost per person* $ 18.33
Dinner cost per person $ 66.48
Wine Selection Cost per bottle Cost per person
Marenco Moscato d’Asti (3 oz per) $ 13.27 $ 1.66
Terredora di Paolo Fiano di Avilliano (3 oz per) $ 18.95 $ 2.37
Terredora di Paolo Greco di Tufo (3 oz per) $ 16.00 $ 2.00
Terredora di Paolo Taurasi (4 oz per) $ 33.27 $ 5.55
Terredora di Paolo Lacryma Christi (4 oz per) $ 16.60 $ 2.76
Terredora di Paolo Falanghina Irpinia (4 oz per) $ 12.00 $ 2.00
Marenco Brachetto d’Aqui (3 oz per) $ 15.60 $ 1.99
Total $ 125.69 $ 18.33
* 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.
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.
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.—allowing for a loss of .68 oz.
per 375 ml bottle due to spillage.
Note: all bottles are 750ml unless otherwise indicated.
55
tthheeoorryy
Marenco Moscato d’Asti Scrapona docg
Marenco Moscato d'Asti "Scrapona" is perfect to offer as a light and sweet welcome. Straw and gold in color, with an
aromatic and fragrant nose, the sweet, peachy, flavors of this wine from Piemonte lend an exotic edge to the fruit.
Flounder Carpaccio, micro green salad & passion fruit champagne vinaigrette
Paired with Flounder Carpaccio, micro green salad & passion fruit champagne vinaigrette.
A 100 % Fiano white wine thoroughbred; floral, with delicate flavors of hazelnuts; very elegant, and long-lived. This
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
fish beautifully,with its fresh citurs flavors. It is persistent and aromatic with subtle notes of mature fruit and flowers with
hints of pear, apricot, citrus fruits, toasted hazelnuts, acacia, hawthorn and honey all of which provide a complement to
the fresh green salad and fruitiness of the passion fruit vinaigrette. Ideal serving temperature: 49-54 F
Terradora DiPaolo Greco di Tufo D.o.c.g., Campania
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
color with a rich and powerfully aromatic nose of apricot, apple, peach and an attractive vegetal note. On the palate
it is full-bodied, full of minerality, soft and well-balanced with excellent acidity echoing the nose. The fruit and vegetal
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
the scallops and the acidity serves as a fine lemon wedge.. Serve at 10/12°C.
Veal Saltimboca Roulade, prosciutto, sage polenta cake & sherry sauce
Paired with Terradora DiPaolo Taurasi, 2005, Campania
This 100% Aglianico is intense ruby in color with garnet reflections. It offers a pronounced and complex bouquet
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
hints of plums, black cherries, black pepper and tar, that further compliment the sage polenta and offers a balance to
the rich, sweet, sherry flavors. It is full-bodied and austere on the palate with balanced tannin and acidity perfect to
cut through the richness of the prosciutto and sauce. Supple and silky on the palate, the concentrated texture mel-
lows into richness and ripeness with a long fruity, spiced and toasty finish that accents the delicacy of the veal and
creaminess of the polenta. Serving temperature: 20 C.
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

31. wine dinner #3
57
greeting
Brut, Dom Perignon, 1999
First Course
Crab & Pineapple Salad Beggar's Purse
Twomey Sauvignon Blanc 2008
Second Course
Grilled Quail
with blueberry glaze, beet greens & smoked ham
Twomey Pinot Noir 2006
Main Entrée
Roasted Loin of Lamb
with potato-tomato tart & broccoli rabe
Twomey Merlot 2005
Cheese Course
Abbaye de Belloc
Silver Oak Napa Valley Cabernet Sauvignon 2004
Dessert
Dark Chocolate Torte
with spiced blackberries
Clayhouse Late Harvest Petite Syrah
Cost: $150 per person all inclusive
56

32. Dark Chocolate Torte with spiced blackberries
Paired with Clayhouse Late Harvest Petite Syrah, 2006 Central Coast, Paso Robles
This wine is a glass-staining purple. Seductively perfumed scents of ripe boysenberry, plum and incense waft from the
glass and merge with the rich scent of chocolated and spicy berries. The wine’s lush, creamy dark berry flavors are
given a bitter edge by cherry skin and anise which echo the spiciness of the blueberries.. Quite sweet and jammy,
with no rough edges and impressive finishing cling. The nose is full of black pepper spice, dark chocolate, and wild
raspberry aromas that meld perfectly with the richeness of the chocolate torte. The grapes were harvested at 28 Brix
and the wine was bottled with 8% residual sugar.at 10 degree Brix, yet the flavors are rich, but not syrupy. The spice,
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..
associated costs
Per person charge $ 150.00
Food cost per person $ 58.15
Wine cost per person* $ 39.67
Dinner cost per person $ 97.82
Wine Selection Cost per bottle Cost per person
Gruet Brut Champenoise Gold Label (2 oz per) $ 133.00 $ 11.10
Twomey Sauvignon Blanc 2008 (3 oz per) $ 26.00 $ 3.25
Twomey Pinot Noir 2007 (4 oz per) $ 35.00 $ 5.83
Twomey Merlot Napa valley 2005 (4 oz per) $ 45.00 $ 7.50
Silver Oak 2004 Alexander Valley (4 oz per) $ 52.03 $ 8.67
Clayhouse Late Harvest Petite syrah, 375ml (3 oz per) $ 15.95 $ 3.32
Total $ 130.57 $ 39.67
* 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.
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.
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.—allowing for a loss of .68 oz.
per 375 ml bottle due to spillage.
Note: all bottles are 750ml unless otherwise indicated.
59
tthheeoorryy
Dom Perignon 1999 Champagne, France
This wine is full of life, with a fresh nose that dances through a spiral of aromas, blending hints of angelica, dried
flowers, pineapple, coconut, cinnamon, cocoa and tobacco. With a fullness in the mouth, its earthy, smoky,
pearly complexity rises to the surface, underscored by the vibrant warmth of peppery spice. The sensation of
intensity develops and melts into a deep, rounded heart, with a fruity, exotic maturity and a slight touch of
aniseed. This sensation, almost unsettling, is even more pronounced in the finish, while the notes of spice, still
present, remain discreet, with toasted, iodine flavors. Perfect for beginning a dinner of fine wine & food.
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
yellow color with green highlights. The wine has a nose of fresh lime, cucumber and guava with notes of flintiness.
On the palate, the wine has wonderful acid balance and well-defined flavors of citrus and jasmine. The bright acidity
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.
Grilled Quail with blueberry glaze, beet greens & smoked ham
Paired with Twomey Pinot Noir, 2007
This 2007 Twomey Russian River Valley Pinot Noir beautifully expresses the ripe style of this iconic American Pinot Noir
region and Pinot Noir is a classic pairing for quail. This wine has a deep, ruby color and a nose of rose petals, straw-
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
and blueberry glaze meld beautifully with the flavors of the wine. The great acidity of the wine provides balance for
the greens by acting almost as a vinagrette, while at the same time, cutting through the fat and saltiness of the ham,
pairing perfectly with the dark earthiness of the dish.
Twomey Merlot, 2005, Napa Valley
Paired with Roasted Loin of Lamb with potato-tomato tart & broccoli rabe
Winemaker Daniel Baron says he dreamed of making a California Merlot with a French sensibility. Twomey’s flagship
Napa Valley Merlot is the result of his vision, balancing the soft fruitiness that makes Merlot so appealing with the
depth and concentration that characterize Merlots of true distinction. This wine is an elegant effort that balances deli-
cacy and expression of restrained fruit rarely found in Napa these days. Robust yet elegant, it fills the mouth with its
luscious flavors and opulent texture. Twomey Merlot is a voluptuous, blend of 96% Merlot and 4% Cabernet Franc. It
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

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.
aaqquuaarriiaa‘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, aaqquuaarriiaa 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.
aaqquuaarriiaa 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 bbaarrrriieerr rreeeeff,, next time you are meeting friends or choose linger after your meal for an after-dinner
drink.
We look forward to serving you.
6160

34. 63
addenda
62

35. Opening Soon:
AquariaInternational Sommelier Guild
Diploma Program
Student Number: 08-01-20683
© 2009 / 08-01-20683 08/08/09