events & private dining deck - bon temps … · corporate pastry chef for the mina group, while...
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Events & Private Dining Deck
An all-day restaurant in the Arts District of Downtown Los Angeles, Bon Temps reimagines a modern French brasserie with industrial roots.
From morning until late-night, Bon Temps is for the neighborhood and a place for the downtown community to break bread in a space that pays homage to the old and new.
CHEF LINCOLN CARSON
Chef Lincoln Carson is a veteran pastry chef whose career spans almost three decades. He is best known for his eight-year tenure as the corporate pastry chef for The Mina Group, while his culinary resume also includes stints at New York’s Le Bernardin and La Côte Basque. His first solo venture, Bon Temps, is refined with an attention to detail that nods to Carson’s lineage working in the kitchens of internationally-acclaimed restaurants.
Carson also spearheaded the development of Superba Food + Bread’s patisserie and dessert programs as the brand’s executive pastry chef and he is currently Valrhona Chocolate’s guest educator and consulting pastry chef.
DOWNTOWN BAR STANDING RECEPTION
CAPACITY
1 COCKTAIL TABLE10 Standing
2 COCKTAIL TABLES20 Standing
WINE ROOM
CAPACITY
12 Seated
FEATURES
Semi-private diningView of bakery
COMMUNAL TABLE
CAPACITY
14 Seated
FEATURES
Views of bakery + kitchen
BAKER’S TABLE + WINE ROOM
CAPACITY
22 Seated
FEATURES
Semi-private diningView of bakery
UPTOWN PARTIAL BUYOUT
CAPACITY
34 Seated
FEATURES
Semi-private diningOverlooks DowntownView of wine room
OUTDOOR PATIO
CAPACITY
34 Seated50 Standing
FEATURES
Al fresco diningOptional heatedlamps
UPTOWN PARTIAL BUYOUT + WINE ROOM
CAPACITY
50 Seated
FEATURES
Semi-private diningOverlooks DowntownView of bakery
FULL BUYOUT
CAPACITY
Up to 100 Seated250 Standing
FEATURES
Indoor/Outdoor diningAlso includes bar, lounge, and raw bar/pastry case
MENU
Chef Lincoln Carson prepares multi-course menus for all events featuring the refined California Brasserie classics of Bon Temps.
Sample menus are available by request. Additional cocktail and wine packages can also be included for events.
BON TEMPS | $85 per person
I COURSE
Bibb Le�uce & Roa�ed Beets (served family-�yle)
II COURSE
King Salmon, Jidori Chicken Brea� (served family-�yle) (Creek�one Prime Strip, +$15 supplement)
Two vegetable additions (served family-�yle)Choice of: Bu�er Ball Potatoes, Roa�ed Carrots, Market Broccoli
HOUSE BAKED BREAD SERVICE
DESSERT
Gateaux Philadelphia & S’mores (served family-�yle)
MENU GOURMAND | $110 per person
I COURSE
Bibb Le�uce, Roa�ed Beets, Yellowtail, Cri�y O�opus (served family-�yle)
II COURSE
Choice of two: King Salmon, Maine Scallops, or Creek�one Prime Strip(served family-�yle)
Two vegetable additions (served family-�yle) | Choice of: Bu�er Ball Potatoes, Roa�ed Carrots, Market Broccoli
HOUSE BAKED BREAD SERVICE
DESSERT
Gateaux Philadelphia & S’mores (served family-�yle)
CHEF’S MENU | $140 per person
I COURSE
Bibb Le�uce, Roa�ed Beets, Yellowtail, Cri�y O�opus (served family-�yle)
Tru�e Riso�o (served a la carte)
HOUSE BAKED BREAD SERVICE
II COURSE
Choice of: King Salmon, Maine Scallops, Creek�one Prime Strip, Lamb Ribeye (served a la carte)
Three vegetable additions (served family-�yle) | Bu�er Ball Potatoes, Roa�ed Carrots, Market Broccoli
Gateaux Philadelphia, S’mores, & E�resso (served family-�yle)
MID-COURSE
DESSERT
| add-ons/sub�itutions:
/ Canapés – priced per piece
/ Raw Bar - market price/per piece
/ Vegetarian option: Seasonal Vegetable Aquarello Riso�o, + $25 supplement (no charge as a sub�itution)
/ 45 oz. Dry Aged Creek�one Prime Rib - MP
/ Sub�itute desserts with Illanka Sou�é +$8 per personFun and delicious everyday wines, includes �arkling, white, and red wines $38/per person
Classic and fancy elevated wines, includes Champagne, white, and red wines $65/per person
Cocktail and bar packages available upon reque�.
WINE PACKAGES
