Page 1

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


LOGO DESIGN

description The logo design uses a very thin typeface that is simple and easy to read. There is a modern, abstract wine glass in a burgundy that represents the wine market aspect of the client’s identity. The wine glass can be used as a symbolic mark or with the logo. There is also a version of the logo with wordmarks. A final version of the logo can be used for stationary, business cards or any other self-explanatory print materials.

color swatches PANTONE DS 103-1 U PANTONE DS Process Black U

fonts Tall Films

registration marks The logo is registered in the United States and should always display the ® registration mark for external media includeing advertising, coupons and promotion. The registration mark can be excluded for signage and print media that is used internally.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


LOGO DESIGN SUPPLEMENTS

description The wine glass can be used as a symbolic mark or with the logo. There is also a version of the logo with wordmarks. A final lettermark version of the logo can be used for stationary, business cards or any other selfexplanatory print materials.

color swatches PANTONE DS 103-1 U PANTONE DS Process Black U

fonts Tall Films

registration marks The logo is registered in the United States and should always display the ÂŽ registration mark for external media includeing advertising, coupons and promotion. The registration mark can be excluded for signage and print media that is used internally.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


10/16

7

21

L’Assiette Gourmande  “Bacchus”             imported  cheeses,  charcuterie,  lobster  salad,  salmon  mariné  maison olives,  fruit,  quince  paste,  artisan  bread Paté  Campagnard  Maison  Mesclun     housemade  country  paté,  mesclun  greens

15

17

L’Assiette De  Charcuterie             housemade  country  paté,  French  sausage,  rillettes,  cornichons, quince  paste,  artisan  bread

L’Assiette De  Fromage       imported  cheeses,  artisan  bread

L’ASSIETTE DE  MISE  EN  BOUCHE

12

Marinated Roasted  Beets             smoked  trout  and  apple  salad,  micro  arugula,  toasted  walnut  bread

16

Salade Nicoise                   seared  tuna,  egg,  tomatoes,  onions,  black  olives,  green  beans,  capers,  dijon

16

9

Salade Crab  Louie           Romaine,  Avocado,  Crabmeat,  Capers  &  Crab  Aioli

18

11

9

8

8

11

Salade Caesar/Chicken  Caesar         baby  romaine  hearts,  croutons,  parmesan  cheese

Salade des  Epinards  Chaude               baby  spinach,  red  onion,  goat  cheese,  croutons,  warm  chorizo  vinaigrette

Salade Maison             mixed  greens,  balsamic  vinaigrette,  tomatoes

LES SALADES

Tartare de  Boeuf         beef  tenderloin,  pine  nuts,  brioche,  egg  yolk

Escargots Persillade         baked  Burgundy  snails,  garlic  herb  butter

Moules Mariniere             mussels,  shallots,  chardonnay,  butter,  garlic,  parsley

Soupe du  Jour     chef’s  daily  creation

Soupe a  L’oignon           caramelized  onions,  croutons,  gruyere  cheese

LES SOUPES  ET  APPETIZERS  

LUNCH

M E N U D E S I G N - LU N C H PA G E 1

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


Tuna Melt           ƒŠ‹–—ƒ…‘Ƥ–ǡƒ›‘ƒ‹•‡ǡ’ƒ‹†‡‹‡ Lobster  Avocado  Croissant         celery,  sliced  tomatoes,  lemon  vinaigrette

La Piece  de  Boeuf  du  Boucher             ’ƒ•‡ƒ”‡†„—–…Š‡”ǯ•…—–’‡–‹–‡–‡†‡”Ž‘‹ǡ…‘Ƥ–•ŠƒŽŽ‘–•ǡ parsley,  pomme  frites

Pan Roasted  Idaho  Trout               Haricot  verts,  roasted  pepper,  crabmeat  salad,  balsamic  reduction

16

15

17

14

17

11

12

12

12

13

10

10

11

17

11

10

Consuming raw  or  undercooked  MEAT,  POULTRY,  seafood,  SHELLSTOCK,  or  EGGS,  may  increase   your  RISK  OF  FOOD  BORNE  ILLNESS.

Vegetarian, Vegan  and  Allergen  Menus  are  available  upon  request.

Moules Frites                   mussels,  shallots,  chardonnay,  butter,  garlic,  parsley,  pomme  frites

Poulet Frites                 pan  seared  raised  chicken  paillard,  French  fries,  au  jus

—…‘Ƥ–ƒ† ‡––—……‹‹ƒ•–ƒ         mushrooms,  spinach,  shallot  bordelaise,  crumbled  bleu  cheese

Tarte du  Jour     chef’s  daily  creation

LES SPECIALITÉS  MAISON

Soup with  Half  Sandwich               Ham  &  Brie,  Reuben,  Tuna  Melt,  Croque  Monsieur,  Turkey  Panini

 

Le Burger                   half  pound  black  angus  beef,  caramelized  onions,  sesame  seed  bun

Grilled Vegetable  Sandwich       olive  tapenade,  mozzarella,  ciabatta  bread

Reuben Sandwich             marbled  rye,  corned  beef,  sauerkraut,  Swiss  cheese, thousand  island  dressing

 

Turkey Panini               crispy  foccacia  bread,  sliced  turkey,  avocado,  Swiss  cheese

Steak Sandwich       onions,  mushrooms,  Swiss  cheese

 

Croque Monsieur           ham,  melted  Swiss  cheese,  white  bread,  béchamel

Ham and  Brie  Sandwich       melted  brie,  black  forest  ham,  Dijon

All Sandwiches  Served  with  Choice  of  Mesclun  Salad,  Caesar  Salad  or  French  Fries

LES SANDWICHES

M E N U D E S I G N - LU N C H PA G E 2

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


12

Beef  Tartare             hand  cut  beef  tenderloin,  pine  nuts,  capers,  egg  yolk, brioche  toast  points,  smoked  trout  and  apple  salad, micro  arugula,  toasted  walnut  bread

Escargots Persillade         baked  Burgundy  snails,  garlic  herb  butter

Seared Foie  Gras           †—……‘Ƥ–ǡ„ƒ„›ˆ”‹•±‡ǡ’Žƒ–ƒ‹•ǡ…‘”„”‡ƒ†…”‘—–‘•ǡ ice  wine  gastrique

18

11

18

12

Seared Tuna           edamame,  hummus,  wonton  chips,  sweet  soy

12

14

9

11

10

18

11

9

8

8

13

Moules Mariniere                 mussels,  shallots,  chardonnay,  butter,  garlic,  parsley

Pâté Campagnard  Maison  Mesclun     homemade  country  pâté,  mesclun  greens

Marinated Roasted  Beets       smoked  trout  and  apple  salad,  micro  arugula, toasted  walnut  bread

Pan Fried  Crab  Cakes             panko  crusted,  roasted  artichoke  ravigote,  micro  greens

House Salad             mixed  baby  greens,  sliced  tomato,  balsamic  dressing

Warm Spinach  Salad           baby  spinach,  red  onions,  goat  cheese,  croutons, warm  chorizo  vinaigrette

    Romaine  Salad     baby  romaine  hearts,  Caesar  dressing,  croutons, parmesan  cheese

Tartare de  Boeuf           beef  tenderloin,  pine  nuts,  brioche,  egg  yolk LES  SALADES  ET  APPETIZERS

Escargots Persillade         baked  Burgundy  snails,  garlic  herb  butter

Moules Mariniere             mussels,  shallots,  chardonnay,  butter,  garlic,  parsley

Soupe du  Jour     chef’s  daily  creation

Soupe a  L’oignon           caramelized  onions,  croutons,  gruyere  cheese

LES SOUPES  ET  APPETIZERS  

DINNER

M E N U D E S I G N - D I N N E R PA G E 1

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


Pepper Seared  Ahi  Tuna             roasted  baby  beets,  house  cured  bacon,  roasted  fennel, horseradish  cream

28

Cote de  Porc double  cut  pork  chop,  Yukon  gold  mashed  potatoes,  mustard  sauce 702.526.8441

Consuming raw  or  undercooked  meat,  poultry,  seafood,  shellstock,  or  eggs,  may  increase   your  risk  of  foodborne  illness.

Vegetarian, Vegan  and  Allergen  Menus  are  available  upon  request.

37

21

38

23

23

Grilled Veal  Chop –”—ƫ‡†‰‘……‹ǡ™‹Ž†—•Š”‘‘•ǡ‰Ž‹•Š’‡ƒ…‘—Ž‹•

17

31

31

29

Le Burger  “Préférer” half  pound  black  angus  beef  burger,  artisan  bun choice  of  crispy  bacon,  saut釆—•Š”‘‘•ǡ•ŠƒŽŽ‘–…‘Ƥ–ǡ cheddar,  Swiss  or  bleu  cheese

Butcher’s Cut  Petite  Tenderloin •ŠƒŽŽ‘–…‘Ƥ–ǡ…ƒ”ƒ‡Ž‹œ‡†‘‹‘…”‡ƒǡ’‘‡ˆ”‹–‡•

Peppercorn Filet  Mignon pan  seared  beef  tenderloin,  peppercorn  sauce,  potato  gratin

LES MEAT  ENTRÉES

Pan Roasted  Duck  Breast               †—……‘Ƥ–ǡ”‡†‘‹‘ǡƒ’’Ž‡ƒ†ƒ’ƒ…ƒ„„ƒ‰‡ǡƒ’’Ž‡‰Žƒœ‡

Escalope de  Poulet               pan  roasted  chicken  breast,  spinach  mashed  potatoes, bacon,  onion  reduction

LES POULTRY  ET  GAME  ENTRÉES

Scallop Risotto   cured  pork,  baby  arugula,  parmesan  risotto, lobster  brandy  cream  sauce

Grilled Scottish  Salmon               Š‡ƒ”–•‘ˆ’ƒŽǡŠ‡‹”Ž‘‘–‘ƒ–‘‡•ǡ„ƒ„›ƒ”—‰—Žƒǡ•ƒơ”‘…”‡ƒ

Pan Roasted  Idaho  Trout               Haricot  vert,  roasted  peppers,  crabmeat  salad,  balsamic  reduction

40

Lobster Pot  Pie                 Maine  lobster,  shitake  mushrooms,  roasted  tomato,  spinach, Ž‘„•–‡”…”‡ƒ•ƒ—…‡ǡ’—ơ’ƒ•–”›

25

Pasta Jambalaya                   sautéed  jumbo  shrimp,  andouille  sausage,  chicken,  roasted  peppers,   fettuccini,  tomato  cream  sauce

28

19

Moules Frites                 mussels,  shallots,  chardonnay,  butter,  garlic,  parsley,  pomme  frites

LES SEAFOOD  ENTRÉES

M E N U D E S I G N - D I N N E R PA G E 2

MAR CHÉ BACCHUS RESTAURANT IDENTITY dacksa2@unlv.nevada.edu


A gratuity  charge    of  18%  will  be  automatically  added  to  parties  of  8  or  more.

Please order  bread  pudding  at  least  30  minutes  in  advance.

Traditional Bread  Pudding       baked  to  order,  cinnamon  rum  sauce

 

Grand Marnier  Chocolate  Cake     raspberry  coulis

Lemon Bars     raspberry  coulis

Crème Glacee  et  Sorbee       ice  cream  or  sorbet,  selection  of  3

Apple Crumb           brown  sugar  crumb,  vanilla  ice  cream

Crème Brulee  a  La  Vanille       vanilla  bean  custard,  caramelized  sugar

DESSERTS

Pan Roasted  Idaho  Trout               Haricot  verts,  roasted  pepper,  crabmeat  salad,  balsamic  reduction

8

8

6

6

8

8

16

15

14

17

Moules Frites                   mussels,  shallots,  chardonnay,  butter,  garlic,  parsley,  pomme  frites

11

7

17

21

15

17

La Piece  de  Boeuf  du  Boucher   ’ƒ•‡ƒ”‡†„—–…Š‡”ǯ•…—–’‡–‹–‡–‡†‡”Ž‘‹ǡ…‘Ƥ–•ŠƒŽŽ‘–•ǡ parsley,  pomme  frites

Poulet Frites                 pan  seared  raised  chicken  paillard,  French  fries,  au  jus

—…‘Ƥ–ƒ† ‡––—……‹‹ƒ•–ƒ         mushrooms,  spinach,  shallot  bordelaise,  crumbled  bleu  cheese

Tarte du  Jour     chef’s  daily  creation

SPECIALITÉS MAISON

Paté Campagnard  Maison  Mesclun     housemade  country  paté,  mesclun  greens

        L’Assiette  Gourmande  “Bacchus”   imported  cheeses,  charcuterie,  lobster  salad,  salmon  mariné  maison olives,  fruit,  quince  paste,  artisan  bread

        L’Assiette  De  Charcuterie   housemade  country  paté,  French  sausage,  rillettes,  cornichons, quince  paste,  artisan  bread

L’Assiette  De  Fromage     imported  cheeses,  artisan  bread

L’ASSIETTE DE  MISE  EN  BOUCHE

M E N U D E S I G N - D I N N E R PA G E 3

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


Omelette Saumon  Mariné     cured  salmon,  spinach

Omelette Campagnarde       ham,  mushrooms,  brie  cheese

7

Spinach  

7

Breakfast Potatoes        

7

5

Black  Forest  Ham    

Bacon    

4

Lychee  Sake  

Fuji Apple  Sake  

 

8

8

9

Bloody Mary

8

Champagne     Mimosa      

6

 

Fresh Squeezed     Orange  Juice   5

Canadian Bacon    

Orange Juice 8

Sautéed Mushrooms      

BEVERAGES

SIDES

3

17

16

15

13

11

12

10

11

Plain Croissant      

9

Croissant de  House  Cured  Salmon   cream  cheese,  capers,  red  onions

Oeufs Brouilles  aux  Champignons         •…”ƒ„Ž‡†‡‰‰•ǡ™‹Ž†—•Š”‘‘•ǡ‰ƒ”Ž‹…–‘ƒ•–ǡ–”—ƫ‡‘‹Ž

Steak and  Eggs           8  ounce  butcher  cut  steak,  braised  shallots, two  eggs,  cubed  potatoes

Eggs Benedict             toasted  croissant,  poached  eggs,  Canadian  bacon, hollandaise  sauce

Les Oeufs  en  Meurette         three  poached  eggs,  rustic  red  wine  sauce, mushrooms,  ham,  shallots

L’Omelette de  Bacchus     goat  cheese,  fresh  tomato

Tarte du  Jour             chef’s  daily  creation,  served  with  mesclun  salad

ENTRÉES

BRUNCH

MENU DESIGN - BRUNCH

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


MENU DESIGN - RENDERING

description Genuine leather is turned and stitched over hard, tough binder board with matching leatherette lining inside to produce a firm, durable cover. Cover is supported by an internal foam padding. Thin cork liners are used as inserts to slip in the menu pages. Logo is gold foil stamped and embossed on the front of the menu. Dinner and lunch menus will open, as shown in the rendering with a trifold menu for lunch and a bifold menu for dinner. The brunch menu will be a single page with the logo embossed on the opposing side.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


MENU DESIGN SPECS - LUNCH

legend rounded edge fold space menu pages menu exterior cork insert

description Genuine leather is turned and stitched over hard, tough binder board with matching leatherette lining inside to produce a firm, durable cover. Cover is supported by an internal foam padding. Thin cork liners are used as inserts to slip in the menu pages. Logo is gold foil stamped and embossed on the front of the menu. 15.5”

material and size specs Burgundy genuine leather book - size 19.5” x 15.5” (including fold space) - hard bound unexposed edges - outside rim sewn with matching thread Menu paper - size 8.5” x 14” (standard legal) - bright white cardstock Cork inserts - size 9.5” x 1.5” - unexposed glue around edges to attach - cork board 2 millimeter thickness

FRONT COVER

19.5”

Logo

- gold foil emboss

INTERIOR

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


MENU DESIGN SPECS - DINNER

legend rounded edge fold space menu pages menu exterior cork insert

description Genuine leather is turned and stitched over hard, tough binder board with matching leatherette lining inside to produce a firm, durable cover. Cover is supported by an internal foam padding. Thin cork liners are used as inserts to slip in the menu pages. Logo is gold foil stamped and embossed on the front of the menu. 15.5”

material and size specs Burgundy genuine leather book - size 29.5” x 15.5” (including fold space) - hard bound unexposed edges - outside rim sewn with matching thread Menu paper - size 8.5” x 14” (standard legal) - bright white cardstock

FRONT COVER

29.5” INTERIOR

Cork inserts - size 9.5” x 1.5” - unexposed glue around edges to attach - cork board 2 millimeter thickness Logo

- gold foil emboss

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


MENU DESIGN SPECS - BRUNCH

legend menu pages menu exterior cork insert

description Genuine leather is turned and stitched over hard, tough binder board with matching leatherette lining inside to produce a firm, durable cover. Cover is supported by an internal foam padding. Thin cork liners are used as inserts to slip in the menu pages. Logo is gold foil stamped and embossed on the front of the menu. 15.5”

material and size specs Burgundy genuine leather book - size 9.5” x 15.5” - hard bound unexposed edges - outside rim sewn with matching thread Menu paper - size 8.5” x 14” (standard legal) - bright white cardstock Cork inserts - size 9.5” x 1.5” - unexposed glue around edges to attach - cork board 2 millimeter thickness Logo

- gold foil emboss

9.5”

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


S I G N A G E R E N D E R I N G - DAY T I M E

H E C R A M

US H CC A B

description The daytime view of signage will display the overhead signage in a burgundy color that matches the awnings over the windows and doorway. The smaller signage will be easily viewed from the sidewalk with white cutout lettering from the wood frame and an exposed burgundy neon light that will be turned off during the day.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


SIGNAGE RENDERING - NIGHT

description The night view of signage will display the overhead signage in a burgundy color that matches the awnings over the windows and doorway, lit with interior channel lighting and accented by illumnation halo. The smaller signage will be easily viewed from the sidewalk with white cutout lettering illumnated by an interior neon light. The exposed burgundy neon light will be lit at night and will accent the wine glass emblem in a bright red.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


ENTRY SIGNAGE DESIGN SPECS Exposed Burgundy Neon

SIDEWALK FACING VIEW

Inset Oak Paneling

description Cutout Letters in Wood with Matte ¼” Plexiglass Insert

M A RCH É

BACCH U S

1.5’

Since this sign is meant to be viewed from the sidewalk, it will be double faced with the same design concept on both sides. The base of the sign is a painted sheet metal box that will also house the lighting. The oak paneling will be inset into the metal box. The letters are cutout and covered with a matte plexiglass insert. They are illumanted by an internal neon light. The wine glass is an exposed burgundy neon light. The fixture is mounted directly to the wall surface

Painted Sheet Metal Box

material and size specs 4.5’

Sheet metal base - size 4.5” x 1.5’ x 6” - paint color swatch PANTONE DS 66-3 U

SHEET METAL BASE

Oak Paneling Inserts - size 53” x 3.8” x .5” 4.5’ 1.5’

Lettering - Font: Walkway Black - 2.5” high - ¼” Plexiglass Insert Exposed Burgundy Neon - 1” tall

Painted Sheet Metal Box

6”

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


MAIN EXTERIOR SIGNAGE DESIGN SPECS description This sign is very simple as it is used less for decoration and more for presence. The sign is made with basic individual channel letters with a plastic burgundy cover that matches the awnings below the sign. They are backlit with halo illumination for increased visibility at night.

STREET FACING VIEW

16’

1’

material and size specs Halo Illumination Individual Channel Letters - Font: Walkway Black - 1’ high and 16’ wide total; 3.5” deep - Plastic burgundy covers

3.5” Deep Metal Letters OFF-­AXIS FRONT (SIDE) VIEW

Halo Illumination

Individual Channel Lighting with Burgundy Plastic Cover

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


BUSINESS CARD DESIGN

description The business card is very simple but uses elegant materials to rhyme with the theme of the menus and the logo. The main paper used is a double faced cardstock that is burgundy and textured on one side with an opposite smooth bright white face. One edge of the card features a thin cork detail that matches that of the menu. The front of the card features a cork cutout of the signature wine glass and the employee’s information. The back of the card features the cork detail with gold foil type detailing the logo and restaurant information.

3.5�

  š‡…—–‹˜‡Š‡ˆ

2�

Ƽ…‡Č ͔͖͛Ǥ͘͜͜Ǥ͔͔͜͜ Cell  |  702.555.8212 Â…ÂŠÂ‡ĆŞÂƒÂ„ÂƒÂ†Â‹Â‡ĚˇÂ?ƒ”…Š‡„ƒ……Š—•Ǥ…‘Â?

color swatches PANTONE DS 103-1 U

fonts ͖͚͖͔‡‰ƒ––ƒ”Í“͕͔͚ĥÂ‡Â‰ÂƒÂ•ÇĄÍœÍ?Í•Í–Íœ 702.884.8008  |  www.marchebacchus.com

FRONT OF CARD

BACK OF CARD

Tall Films and Candara Regular

material and size specs

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu


WINE BAG DESIGN

description The wine bag matches the rest of the materials for the restaurant and uses the burgundy backing with a cork cutout. The logo is embossed in the front of the bag. The handles are hemp and are tied on the inside of the bag.

material and size specs Burgundy wine bag - 36cm x 11cm x 11cm Cork detailing - ¹/16” thick self adhesive cork board Gold foil printing for logo/information

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

Marche Bacchus Restaurant Identity  

The restaurant that I decided to choose for this project is a small, locals French wine shop and restaurant located in the Desert Shores nei...

Read more
Read more
Similar to
Popular now
Just for you