2016 event planner - mgm grand las vegas · the cellar also features a private dining room, ......
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CRUSH
Savor every rich detail. CRUSH offers a chef-driven cosmopolitan shared-plate menu, with selections inspired by traditional favorites as well as standouts from various regions around the world. The 7,000-square-foot restaurant is divided into two rooms, each designed to transport guests to a distinctive environment. The entryway of the restaurant opens on a “greenhouse” Atrium, with lighting that emulates the natural migration of the sun. The doorway at the back of the garden reveals the dining Bodega, which is comprised of a room length barrel-vault, composed of white brick. The cellar also features a private dining room, comfortable for parties of up to forty people. Each dining room contains a bar for dining and mingling. The restaurant is available for corporate parties, special events and buy-outs, with the Atrium seating up to one hundred twenty and the Bodega’s capacity at one hundred for seating.
Execut ive Chef : William DeMarco
Cuisine : American Cuisine
Hours of Operat ion: 5:00 p.m. – 10:30p.m./7 Days a Week Private Events Line : 702.891.3222
Dress Code: Business Casual F&B Minimum: Available upon request
For more information please visit: crushmgm.com
CANAPES & DISPLAYS
SELECTIONS OF CHEF’S COLD AND HOT HORS D’OEUVRES ARE AVAILABLE FOR ALL EVENTS
CANAPES Beef Tartare
Chicken kabobs, with carrot miso or coconut curry Tomato basil arancini, romesco sauce
Beef Kabobs, piquillo pepper aioli Grilled shrimp with chimichurri vinaigrette
Mini burgers, balsamic onions Chicken pizza, arugula, roasted garlic
Mushroom pizza, fontina cheese, chive Margherita pizza, plum tomatoes, micro mozzarella
Tomato mozzarella, basil skewer, balsamic glaze Chilled shrimp shooter
Ricotta Gnocchi, pea puree, oven roasted tomato
$38 per person per hour/selection of four
DISPLAY STATIONS Beef Filet Carving
Raw Bar, Shrimp, oyster, Alaskan crab legs Charcuterie station
Dessert Station
$22 per person per hour (raw bar: market price)
Dinner Menu One
Arugula Salad goat cheese, caramelized hazelnuts, cranberry vinaigrette
Or
French Onion Soup gruyere cheese, parmesan cracker shell, thyme
* * *
Risotto arugula, tomato fondue
* * *
8oz Angus Burgers applewood bacon, vermont cheddar, fries
Or
Grilled Salmon oyster mushroom, carrot miso broth
Or
Half Roasted Chicken broccolini, chicken jus
* * *
Chef’s Tasting of Desserts
69
Dinner Menu Two
Caesar Salad lemon honey vinaigrette, pretzel bites
Or
Heirloom Tomato burrata cheese, balsamic glaze, pesto
* * * Alaskan Crab Risotto
oven roasted tomato, parmesan tuile
Or
Ricotta Gnocchi braised short-rib, pea puree
* * *
Grilled Salmon oyster mushroom, carrot miso broth
Or
Half Roasted Chicken broccolini, chicken jus
Or
Charred New York Sirloin potato puree, caramelized shallot
* * *
Chef’s Tasting of Desserts
74
Dinner Menu Three
Heirloom Tomato burrata cheese, balsamic glaze, pesto
Or
Tuna 2 Ways tartare ponzu, bacon marmalade, spicy pesto
* * *
Alaskan Crab Risotto oven roasted tomato, parmesan tuile
Or
Filet Mignon Tartare capers, pommary mustard, poached egg, crostini
* * *
California Sea Bass braised kale, tomato chutney
Or
Half Roasted Chicken broccolini, chicken jus
Or
Charred New York Sirloin potato puree, caramelized shallot
* * *
Chef’s Tasting of Desserts
84
Dinner Menu Four
1st Course served Family Style (Pizza) Margherita Pizza, marinara, micro, mozzarella, basil
Or
Grilled Chicken, roasted garlic, arugula, chili oil Or
Italian Sausage, pepperoncini, roasted red peppers * * *
Arugula Salad goat cheese, caramelized hazelnuts, cranberry vinaigrette
Or
Tuna 2 Ways tartare ponzu, bacon marmalade, spicy pesto
* * * Ricotta Gnocchi
braised short-rib, pea puree Or
Lobster Pot Pie root vegetables, tarragon, brandy cream
* * * Australian Lamb Chops
sweet tomatoes, nugget carrots Or
California Sea Bass braised kale, tomato chutney
Or
Beef Filet sweet onions, blue cheese fondue
* * * Chef’s Tasting of Desserts
104
Dinner Menu Five
S e rv ed f a mi ly s ty le
* * * Tuna 2 Ways
tartare ponzu, bacon marmalade, spicy pesto Arugula Salad
goat cheese, caramelized hazelnuts, cranberry vinaigrette Caesar Salad
lemon honey vinaigrette, pretzel bites * * *
Ricotta Gnocchi braised short-rib, pea puree
Maine Lobster Pot Pie root vegetables, tarragon, brandy cream
Margherita Pizza Marinara, micro mozzarella, basil
* * * Grilled Salmon
oyster mushroom, carrot miso broth
Australian Lamb Chops sweet tomatoes, nugget carrots
California Sea Bass braised kale, tomato chutney
28oz Tomahawk Ribeye certified angus beef, maitre d’ butter
* * * Chef’s Tasting of Desserts
160
CRUSH Private Party Information
Menu detai ls : Enclosed are our current menus to choose from for your event. We request that menu selection occur no later than fourteen days (14) prior to the event date. Items may be substituted, added or deleted from any menu.
Wine Se lect ion :
We recommend selecting the wines for your event in advance. We also offer Sommelier wine pairings to perfectly match the dishes you have chosen.
Specia l Occas ion Cakes :
Our talented pastry department can prepare a variety of cakes for your special celebration. If you wish to order a cake, this can be considered the dessert on menu at additional cost relative to selection.
Specia l Dietary Request :
Please address all dietary requests prior to the completion of this contract. We will do everything to accommodate special requests with advance notice.
Specia l Arrangements :
To beautify your event, floral arrangements can be provided. We can also arrange for audio/visual equipment, projectors and screens at additional cost. Menu Cards : CRUSH will create menu cards for all private events. Upon request, your menus may be customized by including your company’s logo or by including a greeting of your choice.
Payment terms:
Upon confirmation of your event date, CRUSH requires a credit card to secure the space. A credit card authorization form and contract will be created for private and group events. In order to secure the date, both forms will need to be completed, signed and returned within three (3) days of the creation of the contract. The balance is due in full on the day of the event. All payments are to be made by cash or approved credit card. Checks are not accepted. Tax , Gratuity , & Fees : A 20% gratuity and tax of 8.1% will be added to your final bill.