private event space up top - barton g sheet_07_2017.pdf · designed to shock & awe your senses...

DESIGNED TO SHOCK & AWE YOUR SENSES

P R I VAT E EV E N T S PAC EU P TO P

1427 WEST AVENUE

MIAMI BEACH, FL

Incorporating world-class ingredients and culinary techniques every menu item we create

is set against a creative backdrop that is designed to be fun. With a philosophy that cooking

is a cause for celebration, our team of culinary experts and designers create not only to feed

but also to inspire. Our goal is for guests to experience a culinary presentation that pushes the

boundaries of the imagination and the senses. By redefi ning what it means to enjoy a high-end,

specialized experience, we have forged a new culinary category called “fun-dining.”

What we do with food presentation creates an experience that is nothing short of jaw-dropping.

PLAYFUL BUT SERIOUSLY GOOD FOOD FOR ADULTS WHO WANT TO EXPLORE THEIR INNER CHILD IN ELEGANT SURROUNDINGS.GAYOT.COM

2PRIVATE EVENT SPACE I ABOUT US

MEET THE MAN WITH THE WILD IMAGINATION.

Barton G. Weiss exists in a league of his own. When you consider his

accomplishments as an event concept designer, restaurateur, culinary

visionary, author, and entertainer, finding true modern day contemporaries

to include in the same conversation is near impossible. Clients are never

sure what to expect because Barton has no real competition. His infinite

ability to ‘Shock & Awe’ is more consistent with the iconic creators and

legendary innovators who consistently redefined what was possible

beyond all stretches of the imagination. Barton leads an unparalleled

operational, culinary, and event production team based in Miami, FL.

Since 1993, he has created some of the most groundbreaking, imaginative,

and decadent gastronomic and event experiences the world has ever seen.

He is highly sought after, profiled, and quoted extensively as an expert

on party planning, event creation, and restaurant conceptions in numerous

high-profile publications, including The New York Times, The Wall Street

Journal, USA Today, Departures, Time, Forbes, and The Robb Report,

to name just a few.

PRIVATE EVENT SPACE I BARTON G. WEISS 3

I LIVE TO CREATE SHOCKINGLY DELICIOUS AND AWE-INSPIRING DINING AND EVENT EXPERIENCES. EVERYTHING ELSE IS JUST BORING.BARTON G. WEISS, CEO & FOUNDER

4PRIVATE EVENT SPACE I BARTON G. WEISS

BA RTO N G . T H E R E STAU RA N T U P TO P M I A M I

• Private event and dining space

• Full service bar

• Private lounge

• A VIP dining room

• Outdoor terrace

• Pre-fi x menu

Up Top seating capacity

Main Dining Room 100ppl

VIP Room 18-20ppl

PRIVATE EVENT SPACE I BARTON G. THE RESTAURANT MIAMI I UP TOP 5

BA RTO N G . T H E R E STAU RA N T U P TO P M I A M I

FOOD & BEVERAGE MINIMUMS*

VIP Room .................... $2,500

*Exclusive of service charge and sales tax

MAIN DINING ROOM

Sunday thru Thursday .. $6,000

Friday & Saturday ........ $8,000

Hors d’oeuvres at additional charge

PAYMENTS & REFUNDS

A 50% deposit (refundable up to 30 days before event)

of the food & beverage minimum is needed to confi rm the date.

Dates will not be held without a deposit.

Deposit will be applied to balance due.

Full payment will be due at time of event.

Main Dining Room100pax

Lounge30pax

VIP22pax

Terrace36pax

6PRIVATE EVENT SPACE I BARTON G. THE RESTAURANT MIAMI I UP TOP

BARTON G. IS THE CATERER TO THE STARS.USA TODAY

WE ARE CULINARY INNOVATORS

Barton G. The Restaurant caters to upscale adults craving new experiences

and quality food. We are internationally renowned for creating shockingly

innovative gastronomic dishes and awe-inspiring food and drink presentations.

It is our mission to appeal to the child within the adult.

7PRIVATE EVENT SPACE I CULINARY INNOVATORS

PRIVATE EVENT SPACE I CULINARY INNOVATORS 10

HORS D’OEUVRESONE HOUR HORS D’OEUVRES PASSED BUTLER STYLE

Please select five (5) different Hors d’OeuvresPer Person ..................... $40.00*

TWO HOUR HORS D’OEUVRES PASSED BUTLER STYLE

Please select eight (8) different Hors d’OeuvresPer Person ..................... $52.00*

*Plus Tax and Gratuity

Crisp Julienne Vegetables in Rice Paper with Creamy Wasabi Sauce

Montrachet Crostini with Pepper Crusted Honey Bacon

Nicoise Olive and Mozzarella Skewers

Chicken Satay with Indonesian Peanut Dipping Sauce

Creamy Hummus on Toasted Pita Triangle with Nicoise Olives

Portabello and Red Pepper Stack

Goat Cheese and Sun-Dried Tomato on Focaccia with Herb Pesto

Spinach and Feta Cheese in Phyllo Tarts with Olive

Roasted Pepper Crostini with Boccocini and Thyme

Petite Voodoo Shrimp over Smoking Brew with Pineapple Dipping Sauce

Seared Foie Gras on French Toast with Red Wine Syrup

Petite Crab Cakes with Key Lime Sauce

Beef Carpaccio on Focaccia with Arugula and Truffle Oil

Thyme and Duck Confit Tarts with Grain Mustard

Smoked Salmon Bufferflies with Caviar Painted Wings

Roasted Peking Duck Mu Shu Rolls with Hoisin Sauce and Marinated Scallions

Mini Hot Dogs in Tiny Homemade Buns with Spicy Mustard

Pistachio Crusted Brie Tartlettes with Sun-Dried Cranberry

Salmon Tartare with Egg and Caper Emulsion

Tuna Tartare on Wonton Crisp with Tobiko

Beef Carpaccio Wrapped Breadstick with Boursin and Fresh Herbs

Kobe Beef Sliders with Truffle Cheese and Scallion

Poached Shrimp with Basil Laced Cocktail Sauce

Crisp Plantain Topped with Pan Seared Scallop and Candied Shallots

Herb Crusted Baby Lamb Chops with Grain Mustard

Mini Cheeseburgers on Homemade Buns with Spicy Ketchup and Crisp Onions

11PRIVATE EVENT SPACE I PREFIX MENU

MENU $80.00 PER PERSON20% Gratuity plus 9% Tax.

APPETIZERS & SALADSServed family style

LAUGHING BIRD POPCORN SHRIMP Crispy rock shrimp, sweet & spicy chili sauce, popcorn

CAESAR A LA “B” Crisp romaine hearts, brioche croutons, Parmigiano Reggiano, lemony Caesar dressing

BARTON G. SEASONAL CHOPPED SALAD Chopped curly lettuce, candied pecans, roasted apples and butternut squash, Grana Padano, maple-balsamic vinaigrette, togarashi bacon

ENTRÉESChoice of:

LURED BY SALMON **Fish can be prepared simply grilled. Broiled and butter basted Atlantic salmon, charred broccolini, preserved garlic, toybox tomatoes, lemon-pecan quinoa

BIRD’S EYE VIEW ‘Peking’ style chicken, Nantes carrot puree, scallion griddle cakes, pickled stone fruit, house hoisin

EAT BEEF’S MALTA BBQ SHORT RIB Braised Angus beef short rib glazed with Malta BBQ sauce. Crispy purple and green baby Brussels, heirloom carrots, patty pan squash, loaded cheesy bacon ‘trashed’ potatoes

ASSORTED BARTON G. DESSERTSServed family style




BUCKET OF BONES 12 Hour pork sparerib, beef rib, lamb lollipops, chicken drumettes, kettle chips & honey gorgonzola dip

VOODOO SHRIMP ROLLS Sesame crusted, crab & wakami stuffed jumbo gulf shrimp served over smoking brew, Cajun remoulade

LAUGHING BIRD POPCORN SHRIMP Crispy rock shrimp, sweet & spicy chili sauce, popcorn



ENTRÉESChoice of:

SAMURAI TUNA Soy marinated and seared seaweed wrapped tuna carved with curried rice noodles, bok choy and Thai basil. Pineapple teriyaki, blooming herbs


14 OZ. NY STRIP Center cut, NY strip steak served with whipped potatoes, blistered asparagus & natural jus




AMUSE BOUCHE HOLY SMOKES NITRO POPCORN Bacon & white truffle nitro popcorn, grated parmesan & fresh herbs


BUCKET OF BONES 12 Hour pork sparerib, beef rib, lamb lollipops, chicken drumettes, kettle chips & honey gorgonzola dip

VOODOO SHRIMP ROLLS Sesame crusted, crab & wakami stuffed jumbo gulf shrimp served over smoking brew, Cajun remoulade

SEAFOOD TIME & WORTH THE WEIGHT King crab legs, 1⁄2 Maine lobster, jumbo shrimp, & cocktail sauce



ENTRÉESChoice of:

SAMURAI TUNA Soy marinated and seared seaweed wrapped tuna carved with curried rice noodles, bok choy and Thai basil. Pineapple teriyaki, blooming herbs


14 OZ. NY STRIP Center cut, NY strip steak served with whipped potatoes, blistered asparagus & natural jus

THE GREAT AMERICAN FILET 8 oz. Center cut filet mignon served with whipped potatoes, blistered asparagus & natural jus



HOSTED BAR MENU20% Gratuity plus 9% Tax.

PREMIUM BARAbsolut Vodka, Tanqueray Gin, Bacardi Light Rum, Jack Daniels Sour Mash Whiskey,Jose Cuervo Gold Tequila, Johnny Walker Red Scotch and Jim Beam Bourbon,House Wines, Heineken, Corona, Fresh Juice, Soft Drinks and Mineral Water

Two hours ...................... $42 per personThree hours ................... $54 per personFour hours ..................... $66 per person

DELUXE BARGrey Goose Vodka, Bombay Sapphire Gin, Mount Gay Rum, Seagram’s 7 BlendedWhiskey, Johnnie Walker Black Scotch, Patron Silver Tequila, Jack Daniels Bourbon,House Sparkling Wine, House Wines, Heineken, Corona, Fresh Juice, Soft Drinks and Mineral Water

Two hours ...................... $60 per personThree hours ................... $75 per personFour hours ..................... $90 per person

Fee waived if upgrade wine selected from wine list.Upgrade wines will be billed on consumption.


WINE LIST

CHAMPAGNES, SPARKLING WINES & ALL THAT BUBBLES“Great love affairs start with champagne and end with Tisane...” — Honore de Balzac

PER GLASS BOTTLESyltbar Prosecco, Brut, IT, NV $15 $72Piper Heidsieck 1785, FR $80Moet Chandon Imperial, Brut, FR NV $28 $133Moet & Chandon Nectar Imperial Rose, FR NV $30 $148Dom Perignon, “Möet & Chandon”, FR ‘06 $410Roederer ‘Cristal’, FR ‘07 $575

ROSE FOR ALL OCCASIONS“Days of wine and roses laugh and run away, like a child at play.” —Johnny Mercer

Chateau Minuty, Cotes de Provence, FR ‘15 $15 $58Château D’Esclans ‘Garrus’, Provence, FR ’13 $190

CHARDONNAY FROM AROUND THE WORLD“This is one of the disadvantages of wine, it makes a man mistake words for thoughts,” — Samuel Johnson

Truchard Chard, Carneros, CA ‘15 $16 $62Louis Jadot, Pouilly-Fuissé, FR ’14 $18 $70Orogeny, Russian River Valley, CA ‘13 $92Cakebread, Napa, CA ‘14 $26 $102Jordan, Russian River Valley, CA ‘13 $103


LIFE IS A CABERNET MY FRIEND“Wine is bottled poetry.” — R.L. Stevenson

PER GLASS BOTTLEBR Cohn ‘Silver Label’ Cab, North Coast, CA ‘15 $16 $62Substance Cabernet Sauvignon, Columbia Valley, WA ‘13 $17 $67Textbook , Nap, CA ’14 $20 $78ZD, Napa, CA, ‘13 $96Antica, Atlas Peak District, CA ‘12 $100Frog’s Leap Cab, Rutherford, Napa, Ca ’14 $120Stags Leap ‘Artemis’, Napa, CA ‘13 $140Caymus, Napa, CA ’13 $205Silver Oak, Napa Valley, CA ‘11 $270

THE BEST OF THE REST FROM AROUND THE WORLD“If food is the body of good living, wine is its soul” Clifton Fadiman

OTHER REDSB. Muriel Gran Reserva, Tempranillo, SP ‘05 $65Catena, AR ‘13 $18 $70Chateau du Retrout, Grand Vin Bordeaux, FR ‘12 $18 $70Muga, Rioja Reserva, SP ’12 $70Coyam Syrah, Chile ’13 $75The Prisoner, Napa Valley, CA ‘14 $110Costanti Brunello Di Montalcino IT ’11 $175Antinori “Tignanello”, Super Tuscan, IT ‘12 $205


INTERESTING & AROMATIC WHITE WINES“If food is the body of good living, wine is its soul.” — Clifton Fadiman

PER GLASS BOTTLE

PINOT GRIGIOTramin, Alto Adige, IT ‘15 $13 $50Maso Poli, Trentino, IT ‘14 $15 $55

OTHER WHITESDr.Loosen, Riesling, GER ‘15 $13 $50New Harbor, Marlborough, NZ ‘15 14 50La Spinetta ‘Biancospino’ Moscato d’Asti, IT ‘15 $15 $52Condes de Albarei Albariño, Rias Biaxas, SP ‘15 $15 $55Les Tuilieres, Sancerre,Saint Andelain, FR ‘14 $17 $67

ALL ABOUT PINOT NOIR“Nothing makes the future so rosy as to contemplate it through a glass of Chambertin.”—Napoleon

Pali, Willamette Valley, OR ‘15 $15 $58Maison Roche de Bellene, Bourgogne,“Vielles Vignas”, FR ‘14 $16 $62Etude, Carneros, CA ‘14 $21 $82

THE FACES OF MERLOT“Wine gives courage and makes men more apt for passion.” —Ovid

Swanson ‘Cygnet’ Merlot, Napa, CA ‘12 $16 $62Provenance, Rutherford, CA ‘12 $17 $67

LET THEM EAT CAKE, OR AT LEAST DRINK SAUTERNES“I love everything that’s old: old friends, old times, old manners, old books, old wine.” — Oliver Goldsmith

PER GLASSFonseca Bin 27 $13Croft Tawny 10 year $20Taylor Fladgate, Port, 20 year $25Port Flight (1oz of all 3) $20

LIQUERS AND CORDIALS“Tea is so lame. A cocktail is lots more naughty.” —Richard Florance

Disaronno Amaretto $16Grand Marnier $16Licor 43 $14Bailey’s Irish Cream $14Frangelico $16Sambuca Romana $14Lazzaroni Limoncello $14Beni di Batasiolo Grappa di Moscato $23Remy Martin XO $38Remy Martin Louis XIII $225


SCOTCH“I’m on a whisky diet. I’ve lost three days already.” — Tommy Cooper PER GLASS Balvenie 15 $16Chivas Regal 12 $14Chivas Regal 18 $18Cutty Sark $14Dewar’s 18 $18Dewar’s Scotch 12 $16Dewar’s Scotch White Label $12Dimple Pinch Scotch $16Glenfiddich 12 $16Glenfiddich 18 $28Glenfiddich 15 $16Glenlivet 12 $18Glenlivet 15 $19Glenlivet 18 $23Glenmorangie 12 Sherry Wood $18Glenmorangie Original $16Highland Park 12 $16Highland Park 18 $18JW Black $16JW Red $17JW Blue $48Lagavullin 16 $18Laphroaig 10 $14Macallan 12 $16Macallan 15 $21Macallan 18 $38Macallan Rare $58Oban 14 $16

Nothing can compare to Barton G. The combination of attention to whimsical detail and the daring meal

components creates a truly incredible dining experience.

If a restaurant was the circus it would resemble this outlandish fantasy land, where presentations of its New American dishes

are ‘over the top’ with ‘signature toys and trinkets.

If there is one restaurant... that epitomizes fl air and excess... it would defi nitely be Barton G.

This place is literally like Dr. Seuss for adults.

All heads turn and all the fi ngers point—“Gimme that one,” “I want what she’s having!”—each time a gigantic invention

winds its way through the dining room.

Barton Weiss is the P.T. Barnum of party planners, fi lling rooms with belly dancers, feathers, and fl amingo.

The more outrageous the better.

Barton G. A madly exciting restaurant!

Barton G. Weiss is one of the most imaginative, creative human beings ever to walk the planet.

PRIVATE EVENT SPACE I PRESS 20

BARTON’S VISION IS TO ELEVATE DINING TO MORE THAN A WHITE PLATE. HE WANTS YOU TO HAVE AN EXPERIENCE.JEFF O’NEILL, DIRECTOR OF CULINARY DEVELOPMENT BARTON G. THE RESTAURANT

PRIVATE EVENT SPACE I CONTACT US

SARAI A. CLAVERIAPRIVATE EVENT SALES MANAGER

[email protected] 305.576.8888 x3143F 305.751.0040

Corporate offi ce:240 NE 72 Street, Miami, Florida 33138www.bartong.com

UP-TOP GUARANTEE AND CREDIT CARD AUTHORIZATION FORM

Cancellation and Changes Policy: Up Top room reservations must be confirmed by a credit card for 50% of the food and beverage minimum. Deposit will be applied to balance due with full payment at the time of the event. Deposit is refundable up to 30 days prior to the reservation date. All cancellations or changes must be put in writing and be sent by facsimile to (305) 672-8781 or by e-mail to

[email protected]. Deposit is considered non-refundable if the reservation is canceled less than 30 days in advance.

Today’s Date: Reservation Name:

Room: VIP Main | Menu Price $80 $105 $145 Custom Custom Menu Notes:

Bar Package Y N | Hors D’ Oeuvres Y N If Yes, how many hours: Reservation date: Reservation time:

Food/Beverage Minimum: $ Guaranteed Number of Guests:

Your E Mail Address:

Credit Card #: Expiration Date: Cardholder Name: Security Code:

Billing Address: Phone: Picture State I.D.:

Visa, MasterCard, American Express, Diners & Discover accepted

I have read the above Cancellation and Changes Policy. I hereby authorize Barton G. The Restaurant to charge my credit card for the guaranteed number of guests at the food and beverage minimum unless I cancel or change the guarantee according to the Policy.

Cardholder’s Signature:

IMPORTANT: A clear copy of the credit card, both front and back must be attached, along with a copy of photo I.D. front and backPlease fax this form back to Barton G. The Restaurant at 305-751-0040 or E-mail to [email protected]

private event space up top - barton g sheet_07_2017.pdf · designed to shock & awe your senses...

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