Savor, Gather, Celebrate
EVENT MENUS AND PACKAGES
WE ARE DELIGHTED that you chose to share this special time with us at Copper Vine. Our walls are steeped in a history of gathering, savoring, and celebrating that dates back to 1876.
Established by two French immigrants as a bar to serve men working at the Poydras Market across the street, Maylie’s was both rowdy and refined. The café was credited with serving the first table d’hôte, or pre-fixe dinner, in New Orleans. Over the next century, the familyowned, French Creole restaurant would evolve with a Maylie at the helm until their last service on New Year’s Eve 1986.
Our West Indies-style, Italianate structure is listed on the National Register of Historic Places, and for seventy years, a wild, purple wisteria vine grew through the building, blooming over the balcony out front. When Brechtel Hospitality opened Copper Vine in the fall of 2018, it was with an eye toward the future of New Orleans hospitality and a goal to revive the spirit and tropical charm of this historic corner on Poydras Street. We hope you feel that energy while you are here. And we hope it brings you back soon.
Seated
Light
Brunch
EVENT STYLES
Gather, savor, and let us host you and your guests for an unforgettable experience in one of our historic spaces. When it comes to celebrating special occasions, the customizable options are endless and our team delights in making your vision come to life.
RECEPTION
Delight your guests with your choice of elegant passed hors d'oeuvres and a stunning buffet spread. For a livelier touch, offer signature cocktails, a fully stocked bar, and a steady stream of savory bites always close at hand.
SEATED
Sit back and relax. Our culinary team and sommelier work with you to plan a coursed meal with optional wine pairings for a gastronomic journey you won’t soon forget.
WINE EXPERIENCES
Explore the world through wine as Copper Vine sommelier, Charles Regnard, and Executive Chef Amy Mehrtens guide you through a coursed dinner or wine tasting featuring hand-selections curated just for you.
OUR ROOMS
Our guests will feel like they are entertaining friends at home in our private dining rooms and intimate spaces. Located on the second floor where the Maylie family lived from 1876 through 1986, two charming rooms can be activated separately or together to create a flow that keeps the party going. Each room is flooded in natural light with fireplaces and ornate molding. French doors lead to a wrap-around balcony overlooking our courtyard and bustling Poydras Street.
POYDRAS STREET
MAYLIE LIVING ROOM
JASMINE
PALMETTO WISTERIA
BALCONY
WISTERIA ROOM
42 person seated
50 person reception
Located on the O’Keefe Street side of the property and just through the Palmetto room, Wisteria is an ideal setting for reception-style gatherings, seated dinners or luncheons. Decked out with a premier audio-visual system, displaying presentations or connecting your playlist is only a click away. Best part — you can expand your event into open-air with our optional private balcony overlooking Poydras Street.
All rooms can be combined. 84 seated | 150 reception
*Setup for reception-style events will include seating for up to 50% of your total guest count, leaving space for your guests to mingle
PALMETTO ROOM
42 person seated 50 person reception
This enchanting space is perfect for customization. Whether you're hosting a semi-private seated gathering at our Chef's table or a fully private event, our Palmetto room is adaptable to accommodate a variety of seating arrangements. Additionally, you have the option to extend your event into the open air by adding our private balcony as an extra feature.
All rooms can be combined. 84 seated | 150 reception
*Setup for reception-style events will include seating for up to 50% of your total guest count, leaving space for your guests to mingle
BALCONY
25 person seated 50 person reception
There’s something about partying on a balcony in New Orleans that never gets old. Entertain above the buzz of the Central Business District on our open-air balcony that wraps around Poydras and O’Keefe streets. Dine under the stars or umbrellas, where you’ll, at once feel right at home in the middle of New Orleans’ downtown cityscape.
All rooms can be combined. 84 seated | 150 reception
*Setup for reception-style events will include seating for up to 50% of your total guest count, leaving space for your guests to mingle
They come for the atmosphere, but return for the food.
seated BRUNCH
Available Saturdays & Sundays from 10:30am - 3:00pm Three courses for $38 (maximum of 24 guests)
INDIVIDUAL STARTERS
Select One you may add a second option for $4 per person
BEIGNETS V flaky French doughnuts dusted in powdered sugar
SUNFLOWER ARUGULA SALAD GF V sunflower seeds, parmesan, lemon zest, olive oil
SPINACH SALAD GF a V VE a candied pecans, seasonal fruit, goat cheese, cane & balsamic vinaigrette
MAIN DISH
Choice of two
BREAKFAST PLATE GF V a scrambled eggs & cheese, bacon, smoked tomatoes, crispy breakfast potatoes
COCHON DE LAIT GRITS GF stone ground grits, collard greens, pork debris, apple cider pork jus, two poached eggs, hollandaise
SEASONAL VEGETABLE RISOTTO GF VE arborio rice, umami broth, white wine, fresh herbs
UPGRADED OFFERINGS
Select from any of the below upgraded offerings The price increase will be applied to the menu price for your entire party.
JUMBO LUMP CRAB CAKE BENEDICT two crab cakes lightly bound with holy trinity, white remoulade and panko, two poached eggs, hollandaise, breakfast potatoes | $12 per person
REDFISH AMANDINE GF French green beans, sweet corn, lemon brown butter, almond chili crisp | $15 per person
FILET MIGNON GF grilled tenderloin, mushroom duxelles, maître d’hôtel butter, port wine demi, smashed fingerlings | $25 per person
DESSERT
Select one
SEASONAL FRESH BERRIES GF a V whipped amaretto cream, candied pecans
BANANAS FOSTER V caramelized bananas, cinnamon & rum bread pudding, vanilla ice cream
BEIGNETS V flaky French doughnuts dusted in powdered sugar
GF =Gluten Free V =Vegetarian VE =Vegan V a =Vegetarian Available VE a =Vegan Available Seated Brunch menu continued on the following page.
Seated Brunch, cont.
SHARED HORS D’OEUVRES
Additional courses served family style for the table Serves 3-4 guests per order
CAJUN CAVIAR DEVILED EGGS GF crispy capers, cayenne, chives | $10
BRUSSELS SPROUTS GF V VE a shaved parmesan, garlic aïoli | $12
PUB CHEESE DIP
baked cheddar cheese dip, white wine & caramelized onion jus, grilled sourdough | $12
FIG & GOAT CHEESE FLATBREAD V fig jam, goat cheese, caramelized onions, balsamic reduction, petite salad | $16
MARGHERITA FLATBREAD V marinara, fresh mozzarella, hot honey drizzle, fresh basil | $14
BEIGNETS V three flaky French doughnuts dusted in powdered sugar | $7
CROISSANTS V
three flaky French croissants with fig jam & salted butter | $13
seated LUNCH
Three courses for $35 (maximum of 24 guests)
INDIVIDUAL STARTER
Select One you may add a second option for $4 per person
SMOKED DUCK & ANDOUILLE GUMBO duck fat roux, jasmine rice, green onion
SUNFLOWER ARUGULA SALAD GF V parmesan, lemon zest, olive oil
MAIN DISH
Choice of two
CREOLE TOMATO SANDWICH V fresh mozzarella, basil pesto, cane cured sun dried tomato, seasonal tomatoes, toasted ciabatta
COCHON DE LAIT CUBAN SANDWICH slow roasted pork, ham, gruyère cheese, bread & butter mirliton pickles, aged hot sauce, yellow mustard
SEASONAL VEGETABLE RISOTTO GF VE arborio rice, umami broth, white wine, fresh herbs
WINE PUB BURGER
8 oz. short rib patty, gruyère, caramelized onions, dijon mustard, lettuce, seasonal tomato *Make it vegetarian with the Impossible(TM)
SPINACH SALAD GF a V VE a Joyce Farms grilled chicken, candied pecans, seasonal fruit, goat cheese, cane & balsamic vinaigrette
UPGRADED OFFERINGS
Select from any of the below upgraded offerings The price increase will be applied to the menu price for your entire party.
SEARED CHICKEN BREAST GF organic chicken, asparagus, crispy marble potatoes, sauce Robert | $8 per person
REDFISH AMANDINE GF
French green beans, sweet corn, lemon brown butter, almond chili crisp | $15 per person
FILET MIGNON GF
grilled tenderloin, mushroom duxelles, maître d’hôtel butter, port wine demi, smashed fingerlings | $25 per person
DESSERT
Select one
SEASONAL FRESH BERRIES GF a V whipped amaretto cream, candied pecans
BANANAS FOSTER V caramelized bananas, cinnamon & rum bread pudding, vanilla ice cream
BEIGNETS V three flaky French doughnuts dusted in powdered sugar
GF =Gluten Free V =Vegetarian VE =Vegan V a =Vegetarian Available VE a =Vegan Available Seated Lunch menu continued on the following page.
Seated Lunch, cont.
SHARED HORS D’OEUVRES
Additional courses served family style for the table Serves 3-4 guests per order
CAJUN CAVIAR DEVILED EGGS GF crispy capers, cayenne, chives | $10
BRUSSELS SPROUTS GF V VE a shaved parmesan, garlic aïoli | $12
PORK BELLY & CORN FRIED OYSTERS GF Crystal glaze, pickled okra, blue cheese, buttermilk dressing | $15
FIG & GOAT CHEESE FLATBREAD V fig jam, goat cheese, caramelized onions, balsamic reduction, petite salad | $16
MARGHERITA FLATBREAD V marinara, fresh mozzarella, hot honey drizzle, fresh basil | $12
CAJUN CARROTS GF V VE a buttermilk ranch, pumpkin seeds, tender herbs | $8
seated EXECUTIVE LUNCH
Two courses for $29 (maximum of 40 guests)
INDIVIDUAL STARTER
Select one
SMOKED DUCK & ANDOUILLE GUMBO duck fat roux, jasmine rice, green onion
SUNFLOWER ARUGULA SALAD GF V parmesan, lemon zest, olive oil
MAIN DISH
Choice of two
CREOLE TOMATO SANDWICH V fresh mozzarella, basil pesto, cane cured sun dried tomato, seasonal tomatoes, toasted ciabatta
COCHON DE LAIT CUBAN SANDWICH slow roasted pork, ham, gruyère cheese, bread & butter mirliton pickles, aged hot sauce, yellow mustard
SPINACH SALAD GF V VE a Joyce Farms grilled chicken, candied pecans, seasonal fruit, goat cheese, cane & balsamic vinaigrette
All sandwiches come served with fries
UPGRADED OFFERINGS
Select from any of the below upgraded offerings The price increase will be applied to the menu price for your entire party.
SEARED CHICKEN BREAST GF organic chicken, asparagus, crispy marble potatoes, sauce Robert | $8 per person
REDFISH AMANDINE GF French green beans, sweet corn, lemon brown butter, almond chili crisp | $15 per person
FILET MIGNON GF grilled tenderloin, mushroom duxelles, maître d’hôtel butter, port wine demi, smashed fingerlings | $25 per person
seated DINNER
Three courses for $50 (maximum of 40 guests)
INDIVIDUAL STARTER
Select One you may add a second option for $4 per person
SMOKED DUCK & ANDOUILLE GUMBO duck fat roux, jasmine rice, green onion
SUNFLOWER ARUGULA SALAD GF V parmesan, lemon zest, olive oil
SPINACH SALAD GF a V VE a candied pecans, seasonal fruit, goat cheese, cane & balsamic vinaigrette
MAIN DISH
Choice of two you may add a third option for $9 per person
SHORT RIB RAGU & PAPPARDELLE
red wine braised short rib ragu, stewed tomatoes, rosemary, parmesan
SEASONAL VEGETABLE RISOTTO GF VE
arborio rice, umami broth, white wine, fresh herbs
SEARED CHICKEN BREAST GF organic chicken, asparagus, crispy marble potatoes, sauce Robert
REDFISH AMANDINE GF
French green beans, sweet corn, lemon brown butter, almond chili crisp
UPGRADED OFFERING
The price increase will be applied to the menu price for your entire party.
FILET MIGNON GF
grilled tenderloin, mushroom duxelles, maître d’hôtel butter, port wine demi, smashed fingerlings | $18 per person
DESSERT
Select one
CHOCOLATE & BROWN BUTTER POT DE CRÈME GF a V amaretto whipped cream, candied pecans
BANANAS FOSTER V caramelized bananas, cinnamon & rum bread pudding, vanilla ice cream
BEIGNETS V
flaky French doughnuts dusted in powdered sugar
GF =Gluten Free V =Vegetarian VE =Vegan V a =Vegetarian Available VE a =Vegan Available Seated Dinner menu continued on the following page.
Seated Dinner, cont.
SHARED HORS D’OEUVRES
Additional courses served family style for the table Serves 3-4 guests per order
BRUSSELS SPROUTS GF V VE a shaved parmesan, garlic aïoli | $12
MARINATED OLIVES GF VE confit garlic, fennel, orange olive oil | $6
PUB CHEESE DIP
Baked cheddar cheese dip, white wine & caramelized onion jus, grilled sourdough | $12
PORK BELLY & CORN FRIED OYSTERS GF
Crystal glaze, pickled okra, blue cheese, buttermilk dressing | $15
TUNA TARTARE GF
smoked tomato vin, smashed cucumbers, caper salsa verde, tobiko, kettle chips | $18
CAJUN CARROTS GF V VE a buttermilk ranch, pumpkin seeds, tender herbs | $10
FIG & GOAT CHEESE FLATBREAD V fig jam, goat cheese, caramelized onions, balsamic reduction, petite salad | $16
MARGHERITA FLATBREAD V marinara, fresh mozzarella, hot honey drizzle, fresh basil |$14
PASSED HORS D'OEUVRES minimum 15 pieces per item COLD
TUNA TARTARE | $5 per piece smoked tomato vin, smashed cucumbers, caper salsaverde, tobiko, kettle chipsi
CAJUN CAVIAR DEVILED EGGS GF | $4.50 per piece crispy capers, cayenne, chives
SMOKED HAM & FIG TARTINE | $5 per piece savory cheese, petite arugula salad
CAPRESE SKEWERS GF V | $3 per piece
Creole spiced mozzarella, heirloom tomatoes, basil, balsamic HOT
JUMBO LUMP BLUE CRAB CAKES | $6 per piece jalapeño sriracha, buttermilk tartare
GRILLED STEAK CHUZOS GF | $6 per piece skewered steak tips, chimichurri
BOUDIN BALLS | $4 per piece cane creole mustard
BACON WRAPPED DATES GF | $4 per piece
Creole cream cheese, pumpkin seeds, rosemary honey
GF =Gluten Free V =Vegetarian VE =Vegan V a =Vegetarian Available VE a =Vegan Available
SOUP
Select one
seated DINNER
Four courses for $60 (maximum of 80 guests)
SMOKED DUCK & ANDOUILLE GUMBO duck fat roux, jasmine rice, green onion
SALAD
Select one
SUNFLOWER ARUGULA SALAD GF V parmesan, lemon zest, olive oil
SPINACH SALAD GF a V VE a candied pecans, seasonal fruit, goat cheese, cane & balsamic vinaigrette
MAIN DISH
Choice of two you may add a third option for $9 per person
SHORT RIB RAGU & PAPPARDELLE
red wine braised short rib ragu, stewed tomatoes, rosemary, parmesan
SEARED CHICKEN BREAST GF organic chicken, asparagus, crispy marble potatoes, sauce Robert
REDFISH AMANDINE GF French green beans, sweet corn, lemon brown butter, almond chili crisp
SEASONAL VEGETABLE RISOTTO GF VE arborio rice, umami broth, white wine, fresh herbs
UPGRADED OFFERING
The price increase will be applied to the menu price for your entire party.
FILET MIGNON GF grilled tenderloin, mushroom duxelles, maître d’hôtel butter, port wine demi, smashed fingerlings | $18 per person
DESSERT
Select one
CHOCOLATE & BROWN BUTTER POT DE CRÈME GF a V amaretto whipped cream, candied pecans
BANANAS FOSTER V caramelized bananas, cinnamon & rum bread pudding, vanilla ice cream
BEIGNETS V
flaky French doughnuts dusted in powdered sugar
GF =Gluten Free V =Vegetarian VE =Vegan V a =Vegetarian Available VE a =Vegan Available
light
RECEPTION
Select four | $38 per person pricing based on serving size of 2-3 pieces per person, per item
HORS D’OEUVRES
COLD
TUNA TARTARE
smoked tomato vin, smashed cucumbers, caper salsa verde, tobiko, kettle chips
CAJUN CAVIAR DEVILED EGGS GF crispy capers, cayenne, chives
SMOKED HAM & FIG TARTINE savory cheese, petite arugula salad
CAPRESE SKEWERS V GF
creole spiced mozzarella, heirloom tomatoes, basil, balsamic
HOT
JUMBO LUMP BLUE CRAB CAKES
jalapeño sriracha, buttermilk tartare + $5
GRILLED STEAK CHUZOS GF skewered steak tips, whipped garlic + $5
BOUDIN BALLS bourbon, creole mustard
BACON WRAPPED DATES
Creole cream cheese, pumpkin seeds, rosemary, honey
add $8 for each additional item
ADDITIONAL BOARDS
minimum 15 guests
CHEF'S CHARCUTERIE
a selection of meats and accoutrements
$12 per person
FINE CHEESE V
a selection of cheeses and accoutrements
$12 per person
FIG & GOAT CHEESE FLATBREAD V
fig jam, goat cheese, caramelized onions, balsamic reduction, petite salad
$8 per person
MARGHERITA FLATBREAD V
marinara, fresh mozzarella, hot honey drizzle, fresh basil
$8 per person
GF =Gluten Free V =Vegetarian VE =Vegan V a =Vegetarian Available VE a =Vegan Available
DINNER RECEPTION
Displayed
$45 | Pricing is per person
STARTERS & SIDES
Select two
Add $8 per guest for each additional starter
SMOKED DUCK & ANDOUILLE GUMBO
duck fat roux, jasmine rice, green onion
SUNFLOWER ARUGULA SALAD GF V parmesan, lemon zest, olive oil
SPINACH SALAD GF a V VEa candied pecans, seasonal fruit, goat cheese, cane & balsamic vinaigrette
BRUSSELS SPROUTS GF V V Ea grated parmesan with garlic aïoli
CAJUN CARROTS GF V V Ea pumpkin seeds, barbecue seasoning
GREEN BEANS GF V toasted garlic, herb butter
FRENCH POTATO PUREE GF V gold potatoes, cream, chives
STONE GROUND GRITS GF V 6-hour creamy grits, goat cheese, parmesan
MAINS
Select two
Add $14 per guest for one additional main
CACIO E PEPE V campanelle pasta, cracked peppercorns, parmesan cream
HERBED CHICKEN MEDALLIONS GF Joyce Farms all-natural chicken breast, chicken jus
SEARED REDFISH GF Creole seasoning, white wine, butter
SEASONAL VEGETABLE RISOTTO GF VE arborio rice, umami broth, white wine
GARLIC BUTTER SHRIMP GF wild white American shrimp, cayenne, herbs
CARVING STATION GF + $12 per person | $125 attendant fee slow-roasted beef tenderloin served with rolls and red wine sauce
DESSERTS
Select one
BANANAS FOSTER BREAD PUDDING V rum caramel, banana bread pudding, candied pecans
BEIGNETS VE flaky French doughnuts dusted in powdered sugar
GF =Gluten Free V =Vegetarian VE =Vegan V a =Vegetarian Available VE a =Vegan Available
RECEPTION ADD-ONS
Select a maximum of four items from the options below Only available after the selection of a Seated or Dinner Reception Menu
BOARDS minimum 15 guests
CHEF'S CHARCUTERIE BOARD a selection of meats and accoutrements
$12 per person
FINE CHEESE BOARD V a selection of cheeses and accoutrements
$12 per person
FLATBREAD BOARD
$8 per person
FIG & GOAT CHEESE FLATBREAD V fig jam, goat cheese, caramelized onions, balsamic reduction, petite salad
MARGHERITA FLATBREAD V marinara, fresh mozzarella, hot honey drizzle, fresh basil
PASSED HORS D'OEUVRES minimum 15 pieces per item
COLD
TUNA TARTARE | $5 per piece smoked tomato vin, smashed cucumbers, caper salsaverde, tobiko, kettle chipsi
CAJUN CAVIAR DEVILED EGGS GF | $4.50 per piece crispy capers, cayenne, chives
SMOKED HAM & FIG TARTINE | $5 per piece savory cheese, petite arugula salad
CAPRESE SKEWERS GF V | $3 per piece
Creole spiced mozzarella, heirloom tomatoes, basil, balsamic HOT
JUMBO LUMP BLUE CRAB CAKES | $6 per piece jalapeño sriracha, buttermilk tartare
GRILLED STEAK CHUZOS GF | $6 per piece skewered steak tips, chimichurri
BOUDIN BALLS | $4 per piece cane creole mustard
BACON WRAPPED DATES GF | $4 per piece
Creole cream cheese, pumpkin seeds, rosemary honey
GF =Gluten Free V =Vegetarian VE =Vegan
BRUNCH RECEPTION
Displayed
$35 | Pricing is per person
STARTERS & SIDES
Select two
Add $8 per guest for each additional starter
SMOKED DUCK & ANDOUILLE GUMBO
duck fat roux, jasmine rice, green onion
SUNFLOWER ARUGULA SALAD GF V parmesan, lemon zest, olive oil
SPINACH SALAD GF a candied pecans, seasonal fruit, goat cheese, cane & balsamic vinaigrette
ASSORTED FRESH SEASONAL FRUIT V
BACON
MAINS
Select two
CAJUN CARROTS GF V V Ea pumpkin seeds, barbecue seasoning
BRUSSELS SPROUTS GF V V Ea grated parmesan with garlic aïoli
BREAKFAST POTATOES GF V marble potatoes, chives
STONE GROUND GRITS GF V
6-hour creamy grits, goat cheese, parmesan
Add $14 per guest for one additional main
SCRAMBLED EGGS GF V chives, cheese
PAIN PERDU V sweet custard, amaretto whipped cream, seasonal fruit, cane syrup
HERBED CHICKEN MEDALLIONS GF Joyce Farms all-natural chicken breast, chicken jus
SEARED REDFISH GF
Creole seasoning, white wine, butter
GARLIC BUTTER SHRIMP GF wild white American shrimp, cayenne, herbs
CARVING STATION GF
+ $12 per person | $125 attendant fee slow-roasted beef tenderloin served with rolls and red wine sauce
DESSERTS
Select one
BANANAS FOSTER BREAD PUDDING V caramelized bananas, cinnamon & rum bread pudding
BEIGNETS VE flaky French doughnuts dusted in powdered sugar
GF =Gluten Free V =Vegetarian VE =Vegan V a =Vegetarian Available VE a =Vegan Available
BRUNCH RECEPTION ADD-ONS
Select a maximum of four items from the options below
BOARDS minimum 15 guests
SMOKED SALMON BOARD
capers, lemon, onions, crème fraiche, crostinis
$12 per person
CHEF'S CHARCUTERIE BOARD
a selection of meats and accoutrements
$12 per person
FINE CHEESE BOARD V
a selection of cheeses and accoutrements
$12 per person
FLATBREAD BOARD
$8 per person
FIG & GOAT CHEESE FLATBREAD V fig jam, goat cheese, caramelized onions, balsamic reduction, petite salad
MARGHERITA FLATBREAD V marinara, fresh mozzarella, hot honey drizzle, fresh basil
PASSED HORS D'OEUVRES
minimum 15 pieces per item
COLD
TUNA TARTARE | $5 per piece smoked tomato vin, smashed cucumbers, caper salsaverde, tobiko, kettle chipsi
CAJUN CAVIAR DEVILED EGGS GF | $4.50 per piece crispy capers, cayenne, chives
SMOKED HAM & FIG TARTINE | $5 per piece savory cheese, petite arugula salad
CAPRESE SKEWERS GF V | $3 per piece
Creole spiced mozzarella, heirloom tomatoes, basil, balsamic HOT
JUMBO LUMP BLUE CRAB CAKES | $6 per piece jalapeño sriracha, buttermilk tartare
GRILLED STEAK CHUZOS GF | $6 per piece skewered steak tips, chimichurri
BOUDIN BALLS | $4 per piece cane creole mustard
BACON WRAPPED DATES GF | $4 per piece
Creole cream cheese, pumpkin seeds, rosemary honey
GF =Gluten Free V =Vegetarian VE =Vegan
DESSERTS
Displayed
HOT CHOCOLATE TRUFFLE BAR
Customizable hot chocolate truffle experience
$9 per person | $125 attendant fee
Groups of 15 or more only
FLAVORS
Amaretto, marshmallow, toasted almonds
chai spice, rose, pine nut espresso & Bailey’s cinnamon & cayenne
Dulce de leche
Grand Marnier & orange peel toasted coconut crème
BANANAS FOSTER BREAD PUDDING
caramelized bananas, cinnamon & rum bread pudding serves 10-15 | $85
Passed or Displayed
ASSORTED COOKIES
Per dozen | $42
CHOCOLATE DIPPED MADELEINES
Petite cake, sea salt
Passed | $3.00 per piece
Reception style | $36 per dozen
BEIGNETS
flaky French doughnuts dusted in powdered sugar
$3 per piece
BEVERAGE OFFERINGS
Prices are per person. Selections subject to change seasonally. Bar packages include simple mixers. Specialty cocktails are available for an additional cost.
Signature
RED WINE
Two hours $48 / Three hours $58
$12 per person for each additional hour
Copper Vine Cabernet Sauvignon – California
Copper Vine Pinot Noir – Monterey, CA
Copper Vine Red Blend – California
WHITE WINE
Copper Vine Chardonnay – Monterey, CA
Copper Vine Pinot Grigio – Puglia, IT
Copper Vine Rosé – Provence, FR
SPARKLING WINE
The Diver, Brut – California
BEER
Gnarley Barley Juicifer – Hazy IPA
Urban South Paradise Light – Light American Lager
Parish Brewing Co. Canebrake – Wheat Ale
Classic
RED WINE
Two hours $38 / Three hours $48
$10 per person for each additional hour
Copper Vine Cabernet Sauvignon – California
Copper Vine Pinot Noir – Monterey, CA
WHITE WINE
Copper Vine Chardonnay – Monterey, CA
Copper Vine Pinot Grigio – Puglia, IT
SPARKLING WINE
The Diver, Brut – California
BEER
Gnarley Barley Juicifer – Hazy IPA
Urban South Paradise Light – Light American Lager
Parish Brewing Co. Canebrake – Wheat Ale
VODKA
Tito’s
Ketel One
GIN
Gentilly (local distiller)
Hendrick’s
BOURBON, WHISKEY & SCOTCH
Woodford Reserve Bourbon
Pinhook Rye Whiskey
Johnnie Walker Black
TEQUILA & MEZCAL
Don Julio Blanco
Dobel Diamante Reposado
Banhez Mezcal
RUM
Bacardi Silver
Bumbu Spiced
VODKA
Tito’s
GIN
Gentilly (local distiller)
BOURBON, RYE & WHISKY
Buffalo Trace Bourbon
Sazerac Rye Whiskey
Monkey Shoulder Scotch
TEQUILA
Maestro Dobel Diamente Reposado
RUM
Bacardi Silver
CONSUMPTION BAR Guests must select Wine & Beer, Classic or Signature Menu. Specialty Cocktails are available for an additional cost. * Requires Satellite Bartender.
* SATELLITE BARTENDER Required for Consumption & Cash Bars of 20 or more guests | $150
DRINKS FROM MAIN BAR Not available for events of more than 20 guests, groups booked in December or on weekends.
BEVERAGE OFFERINGS, CONT.
Wine & Beer
RED WINE
Two hours $30 / Three hours $38
$8 per person for each additional hour
SPARKLING WINE
Copper Vine Cabernet Sauvignon – California
Copper Vine Pinot Noir – Monterey, CA
WHITE WINE
Copper Vine Chardonnay – Monterey, CA
Copper Vine Pinot Grigio – Puglia, IT
The Diver, Brut – California
BEER
Gnarley Barley Jucifer – Hazy IPA Urban South Paradise Light – Light American Lager Parish Brewing Co. Canebrake – Wheat Ale
Specialty Cocktails
$4 per person upcharge to Signature or Classic bar package (Selections subject to change seasonally)
CLASSIC COCKTAILS
Old Fashioned
Pinhook Bourbon, demerara, bitters, orange twist, cherry
French 75
Gentilly Gin, lemon, bubbles
Sazerac
Herbsaint, Sazerac Rye, Peychaud's bitters, lemon twist
COPPER VINE SIGNATURES
GENTLE SAGE
Gentilly Gin, sage, lemon, grapefruit, Peychaud’s bitters, agave
CV MARGARITA
Teremana Tequila Blanco, Cointreau, agave, charcoal salt rim, beet float
STRAWBERRY SPRITZ
Copper Vine NZ Sauvignon Blanc, St. Germain, lemon
CONSUMPTION BAR Guests must select Wine & Beer, Classic or Signature Menu. Specialty Cocktails are available for an additional cost. * Requires Satellite Bartender.
* SATELLITE BARTENDER Required for Consumption & Cash Bars of 20 or more guests | $150
DRINKS FROM MAIN BAR Not available for events of more than 20 guests, groups booked in December or on weekends.
Additional Beverage Offerings
Prices are per person
UNLIMITED MIMOSA SERVICE
Two hours $29/Three hours $35
$6 per person for each additional hour Setup fee based on group size
Unlimited bottles of sparkling wine and carafes of fresh juices with assorted fruit.
UNLIMITED BLOODY MARY SERVICE
Two hours $29/Three hours $35
$6 per person for each additional hour Setup fee based on group size
Bloody Marys made to order with assorted garnishes, lemon juice, lime juice, olive brine, hot sauce, bloody mix, and choice of vodka or tequila
UNLIMITED MIMOSA & BLOODY MARY SERVICE
Two hours $32/Three hours $39 $7 per person for each additional hour
Build your own mimosa with unlimited bottles of sparkling wine and carafes of fresh juices with assorted fruit
Bloody Marys made to order with assorted garnishes, lemon juice, lime juice, olive brine, hot sauce, bloody mix, and choice of vodka or tequila
COFFEE & HOT TEA SERVICE
Two hours $8/Three hours $10 $5 per person for each additional hour Setup fee based on group size
Coffee & hot tea service offered with lemon, sugar, honey, milk, dairy free alternatives, assorted specialty teas, hot water and freshly brewed French Truck coffee
OUR PEOPLE
AMY MEHRTENS EXECUTIVE CHEF
Nearly all of Chef Amy’s childhood memories unfolded in the kitchen. The daughter of a chef and an army major, both of her parents were passionate cooks and exacting teachers. As they moved around the country and the globe—from Germany, to California, Georgia, Japan, Iowa, Virginia and New York—Amy received an expansive education in the flavors and traditions of different regional cuisines.
After pursuing a formal degree at the Culinary Institute of America, Amy dove into the world of large-scale banquets at the Beekman Arms and Delmater Inn in Rhinebeck, NY and the Biltmore Estate in Asheville, NC. From there, she found her way to New Orleans, hungry for the diversity of flavors and cultures she had experienced in her youth. For several years, she worked as a sous chef for Commander’s Palace, one of the city’s most celebrated bastions of fine dining. From there, she served as the Interim Executive Chef at Cafe Adelaide, before joining the Copper Vine team in 2018.
Since 2020, Amy has served as the Executive Chef of both Copper Vine and Bonfire Elemental Events, the private dining and catering arm of Brechtel Hospitality. From casual weeknight meals, to festive wine dinners, her cooking presents a modern take on NOLA’s multicultural menus and social dining culture, with influences from her international upbringing.
CHARLES REGNARD GENERAL MANAGER + SOMMELIER
Charles Regnard is a self-described ‘hospitalian’ and has been managing restaurants and hotels for over a decade. He earned his master's degree in International Hospitality Management from the Institut Paul Bocuse in Lyon, France and is WSET Level II certified.
While he was raised in New Orleans, Charles is a fluent French native and speaks some Spanish and German. He enjoys cooking elaborate feasts for loved ones, playing guitar, and exploring wine regions with his fiancé, whom he met at wine school.
FREQUENTLY ASKED
QUESTIONS
WHERE DO YOU PARK?
There are several pay to park flat lots around the restaurant that you can use along with street parking. There is also a pay to park garage on O’Keefe.
MAY I BRING IN DECORATIONS?
You may bring in small floral arrangements for each table, balloons, place cards, etc. We just ask that nothing be taped to the walls, no confetti or glitter. Please bring all your décor home with you when the event is over.
DO YOU HAVE AN ELEVATOR?
Yes.
HOW EARLY CAN WE ARRIVE TO SET UP OUR PRIVATE EVENT?
You may arrive 30 minutes prior to your contracted event start time to set up décor if wanted.
WHAT ARE YOUR HOURS?
MONDAY–THURSDAY 11AM–9PM FRIDAY 11AM–10PM SATURDAY 10:30AM–10PM SUNDAY 10:30AM–9PM
MAY I BRING IN A CAKE?
Yes, for a $25 fee guests can bring in their own cake. This fee will include cake setup—cutting and serving.
Inquire at coppervine.com/private-events.