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P R I VAT E E V E N T


American Cut, created by LDV Hospitality, in partnership with Chef Marc Forgione, combines bold flavors and a unique style to create the restaurant’s take on American classics like our house favorite Chili Lobster and the 40 oz. Tomahawk Chop. A mix of tableside preparations, ranging from the Plank-Smoked Old Fashioned to the OG 1924 Caesar Salad, creates a theatrical and colorful interactive dining experience. American Cut also has a tendency to light up the room, with interactive experiences such as the 40oz Porterhouse, flambéed tableside and elements of smoke and fire in other specially curated dishes. Our culinary team create event menus that can be customized to meet the needs of all guests, ranging from social seated dinners, large format steaks, cocktail receptions, creative food station displays and sweet treats. Chef Partner Marc Forgione won season 3 of Food Network’s “The Next Iron Chef” at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione is also the author of “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.” In addition to supporting numerous charities, Chef Forgione is a Chef Ambassador for Family Reach Foundation, Chefs for Kids Cancer, City Harvest, and Feeding America.

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Located in The Shops Buckhead Atlanta, American Cut, offers a unique 18,000 square foot, 3-level social dining experience.

THE CUT BAR - FIRST FLOOR The welcoming grand entrance of The Cut Bar, located on the ground level, offers an expansive bar accented with copper, wood and leather boasting 20 ft. ceilings.

MAIN DINING ROOM & PRIVATE DINING ROOMS SECOND FLOOR The second level features a deco-designed main dining room accommodating both seated events and standing receptions. This level also offers two private event rooms; one smaller in size and ideal for intimate dinners, daytime meetings and luncheons and sponsor activations. Our larger space, The Morrison Room, can be utilized as one space or divided into two, ideal for overflow from the main dining room or available to hold larger receptions, dinners or activations.

THE ROOFTOP - THIRD FLOOR The third level, recently named a “hidden gem� of Atlanta, features an indoor/outdoor rooftop bar called The Regent Cocktail Club. This space can be completely transformed into a rooftop oasis in the warmer weather, or winterized in the colder months.

FEATURES: ADA compliant, with an elevator and accessible restrooms State-of-the-art sound system, customizable on each floor Flexible space to accommodate special production needs Daytime Packages available for breakfast, lunch and brunch

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THE CUT BAR + LOUNGE

THE MAIN DINING ROOM

CAPACITY: 50 SEATED | 75 STANDING

CAPACITY: 140 SEATED | 120 BUFFET

The Cut Bar & Lounge located on the first floor, is available for semi-private and private cocktail receptions, or as part of a full venue buyout.

The Main Dining Room, located on the second floor is available for private or semi-private dinners and cocktail parties, seating up to 140 guests for a private dinner, 120 guests for a buffet, or 200 for a standing reception. FULL VENUE BUYOUT

CAPACITY UP TO 550 DEPENDING ON FORMAT Full-venue buyout available with an without food & beverage packages. Customized menus available for any event needs.

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THE BOARDROOM

THE MORRISON ROOM

CAPACITY: 16 SEATED

FULL CAPACITY: 60 SEATED | 75 STANDING DIVIDED CAPACITY: 40 SEATED | 18 SEATED

Our private boardroom is located on the second floor off the Main Dining Room. Featuring ample natural light, built-in A/V capabilities, and complete privacy, this room is perfect for a productive daytime working lunch or an intimate dinner celebration.

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The Morrison Room offers A/V capabilities and the ability to utilize as one large space or divide into two smaller rooms. We can accommodate up to 60 seated in the combined rooms, as well as 75 as a standing reception.

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THE REGENT COCKTAIL CLUB

CAPACITY: 225 STANDING RANGE OF SEMI-PRIVATE & SEATED SECTIONS The Regent Cocktail Club, our open-air rooftop space located on the third floor of American Cut is available for full private buyouts as well as smaller semi-private groups. Lounge seating is available throughout. Outside tenting and winterizing are available for an additional cost upon request; permit and approval required

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2ND FLOOR

LED

PRIVATE DINING 210

LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED

BAR 212

LED LED LED LED LED LED

BOARDROOM

LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED

DN

TOILET UNISEX 202 WOMEN 203

HOST 200

DN

PASSENGER ELEVATOR

HS

EXIT STAIRWAY 204 S

205

AV 211

STORAGE

CORRIDOR 213 UP

MEN 206

LIFT

MAIN DINING 201 SERVICE 207

THE MORRISON ROOM

SERVICE 208 PRIVATE DINING 209

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3RD FLOOR ROOFTOP

THE REGENT COCKTAIL CLUB

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SNACKS & PLATTERS serves up to 20 guests CHEESE BOARD $120

CHILI & LIME POTATO CHIPS $45

Selection of Local Farmstead Cheeses, Toasts & Crackers

HOTTISH HUMMUS & TARO CHIPS $45

MEAT BOARD $150 Chef’s Selection of Cured Meats & Pickled Vegetables

AMERICAN CUT POPCORN $30

VEGETABLE CRUDITÉS $75

PLATTERS, SNACKS + STATIONS

SEAFOOD BARS OYSTER BAR $25PP

CAVIAR BAR $60pp

selection of East & West coast oysters, traditional garnishes

selection of four caviars (Osetra, Kaluga, American & Trout), blini & traditional garnishes

CRUDO BAR $25pp selection of Chef’s signature crudos served in tasting spoons

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STEAK TARTARE BAR $35pp sunny side egg, potato toast

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FIRST COURSE OG 1924 HOTEL CAESAR SALAD

SHRIMP COCKTAIL BATCH 22

BAKED DJB OYSTERS

Parmigiano Reggiano, Soft Egg, Pullman Crouton

Horseradish Lemon

Champagne, Black Truffle, Crucolo

SECOND COURSE FILET MIGNON 8oz.

BELL & EVANS CHICKEN garlic butter, lemon

CHEF’S STANDARD MENU - $95pp

CEDAR PLANK SALMON foraged greens, pickled Shiitake

**for dietary restrictions, Bell & Evans Chicken, Cedar Planked Salmon & Vegetarian options are available upon request on the evening of the event, or Salmon & Chicken can be added in advance for $7 per person

SIDES

All courses in this menu are served as a chef’s shared “tasting” style

*Select 2 items

SUNCHOKED SPINACH

POTATO PUREE “ROBUCHON”

SAUSAGE N’ PEPPAS

Fontina, Smoked Salt

Local Butter

Shishitos, Bang Bang

BRUSSELS SPROUTS

FRIES

WILD MUSHROOMS

prosciutto & honey

AC Secret Sauce

Grits (+ $3 Pp) *Additional sides $5 pp per side

CARROT GLAZED CARROT Mint, Maldon Salt

DESSERTS FRESH BAKED ASSORTMENT OF BITE SIZED PASTRIES *dinner is served with signature fresh baked “everything biscuits” & veggie cream cheese spread. An additional tax (8.875%) and administrative fee (7%) will be added to the total

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FIRST COURSE individually plated (select 1 for event menu)

shared plates for the table

OG 1924 HOTEL CAESAR SALAD

SHRIMP COCKTAIL BATCH 22 horseradish, lemon

parmigiano reggiano, soft egg, pullman crouton

BACON,BEELER’S FARM

MARKET GREENS

steak sauce, black onion

baby lettuce, shallot vinaigrette, crudite *First course is served with signature fresh baked “everything biscuits” & veggie cream cheese spread Add Chili Lobster a la carte for $34 per order (serves 3 guests)

PLATED MENU - $105pp

ENTREES

Selections for the night of should be made in advance of event. Main courses are individually plated.

shared plates (select 1)

specialty items - shared plates (select

8OZ. FILET MIGNON

PAN ROASTED SALMON

20OZ. PASTRAMI BONE-IN RIBEYE

ROASTED GARLIC CHICKEN VEGETARIAN OPTION

SIDES shared plates for the table (select 2)

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ROASTED MUSHROOMS

BRUSSELS SPROUTS

SUNCHOKED SPINACH

ASSORTED DESSERT SELECTIONS

An additional tax (8.9%), state liquor tax (3%), and administrative fee (5%) will be added to the total

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FIRST COURSE individually plated (select 1)

shared format (select 2)

OG 1924 HOTEL CAESAR SALAD

CORNFLAKE CRAB CAKE

parmigiano reggiano, soft egg, pullman crouton

smoked onion remoulade, Charleston slaw

MARKET GREENS

SHRIMP COCKTAIL BATCH 22

baby lettuces, shallot vinaigrette, crudite

horseradish, lemon

STEAK KNIFE WEDGE SALAD

BACON, BEELER’S FARM

bacon, point reyes, blue cheese

steak sauce, black onion

TUNA CRUDO

shiso, miso dashi, caviar

CHEF’S SELECTED - $125pp

*First course is served with signature fresh baked “everything biscuits” & veggie cream cheese spread Add Chili Lobster a la carte for $34 per order (serves 3 guests)

ENTREES Selections for the night of should be made in advance of event. Main courses are served in shared format.

large format shared for the table (select 1)

shared for the table (select 2)

40OZ. TOMAHAWK RIBEYE CHOP

8OZ. FILET MIGNON

Prime 30-Day Dry Aged Certified Black Angus

20OZ. PASTRAMI BONE-IN RIBEYE

40 OZ. PORTERHOUSE

PAN ROASTED SALMON

Prime 28-Day Dry Aged Certified Black Angus

ROASTED GARLIC CHICKEN

*Vegetarian Option Available

SIDES shared for the table (select 3) SUNCHOKED SPINACH

PIMIENTO MAC & CHEESE

TWICE BAKED POTATOES

BRUSSELS SPROUTS

POTATO PUREE “ROBUCHON”

ROASTED MUSHROOMS

ASSORTED DESSERT SELECTIONS

*An additional tax (8.9%), state liquor tax (3%), and administrative fee (5%) will be added to the total

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MINI CUPCAKES CHOCOLATE MOUSSE MINI APPLE TARTS SEASONAL CHEESECAKE BITES

SWEET BITES

BANANA JAMESON DONUTS CRACKER JACK POPCORN HOT COCOA SHOTS MONKEY BREAD BITES PECAN BOURBON PIE SQUARES

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SELECTION OF THREE $10 pp for first ½ hour $6pp for ea additional ½ hour

SELECTION OF FOUR $15pp for first ½ hour $10pp for ea additional ½ hour

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SELECTION OF SIX $20pp for first ½ hour $12pp for ea additional ½ hour

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WINE PROGRAM

Our wine program at American Cut has been awarded a “Best of Excellence” award by Wine Spectator, featuring a range of approximately 400 wines for all palettes and price points. While we tend to focus our list on the most recognizable and reputable Napa Valley producers, our list also represents wines from the most prominent regions around the wold. From Burgundy and Bordeaux to Barolo and Brunello and all of the smaller appellations in between, any wine lover can experience a bottle they love or a bottle they have never tried.

SPECIALTY ORDERING AND PACKAGES specialty wine selections must be made within 72 hours of your event. Our beverage team is highly skilled in suggesting the best wine pairing for your menu and occasion. We offer both standard wine packages in addition to consumption packages. If you’d like to review our full range, our Event Managers will work with you and our Sommelier to provide you with all of our offerings.

WINE PAIRING AND TASTING DINNERS AVAILABLE If you’re interested in a special wine tasting dinner, ask our Event Manager for more information. Our Sommelier can put together a curated tasting dinner with various wine brands to create a special evening tailored for you and your group.

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BEVERAGE PACKAGES PREMIUM OPEN BAR

Premium Spirits, Champagne, Red Wine, White Wine, Bottled Beer, Non-Alcoholic Beverages

SPIRITS: Ketel and Ketel Flavors, Belvedere, Absolut Elyx, Bombay, Hendricks, Avion, Don Julio, Brugal 1888, Highland Park, Marker Mark, Bulleit Bourbon, Angel’s Envy, Dewars 12, Monkey Shoulder, Balvenie 12 WINE: Kenwood Six Ridges Chardonnay, Brancott “B” series Sauvignon Blanc, Martin Ray Pinot Noir, Brookman Cabernet Sauvignon SPARKLING: Albert Bichot Rose, G.H. Moet Imperial BEER: Craft drafts & bottled selection NON-ALCOHOLIC BEVERAGES: St. Pauli N/A beer, assorted fresh juices, and Soft Drinks

PRICING 1 Hour 2 Hours 3 Hours 4 Hours

$35 $48 $65 $80

/ person / person / person / person

PRICING 1 Hour 2 Hours 3 Hours 4 Hours

$28 $40 $55 $65

/ person / person / person / person

PRICING 1 Hour 2 Hours

$20 / person $35 / person

3 Hours 4 Hours

$45 / person $60 / person

TRADITIONAL OPEN BAR

Traditional Spirits, Prosecco, Red Wine, White Wine, Bottled Beer, Non-Alcoholic Beverages

SPIRITS: Tito’s Vodka, Absolut, Hawthornes Gin, Herradura Tequila, Brugal Rum, Four Roses Yellow Label Bourbon, Jack Daniels Whiskey, Johnnie Walker Red

WINE: Cielo de terra Pinot Grigio, Kenwood Chardonnay, Sartori Pinot Noir, Kenwood Cabernet BEER: Stella, Modelo, Amstel Light, Hi-life, Sweetwater 420 NON-ALCOHOLIC BEVERAGES: St. Pauli N/A beer, assorted fresh juices, and Soft Drinks

STANDARD OPEN BAR

Prosecco, Red Wine, White Wine, Selection of Bottled Beer, Non-Alcoholic Beverages

WINE: Cielo de terra Pinot Grigio, Kenwood Chardonnay, Sartori Pinot Noir, Kenwood Cabernet BEER: Stella, Modelo, Amstel Light, Hi-life, Sweetwater 420 NON-ALCOHOLIC BEVERAGES: St. Pauli N/A beer, assorted fresh juices, and Soft Drinks

ADD ONS

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Specialty Cocktail $10 / person (cocktail)

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Shots

$20 / person

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MIXOLOGY CLASS

INQUIRE FOR MORE INFORMATION AND PRICING Exclusively at The Regent Cocktail Club, learn how to make 3 signature cocktails and take the recipe card with you to try at home. Available upon request for groups of 6 - 25 guests 1 hour private interactive class at The Regent Cocktail Club with mixologist Ingredients and bar tools included.

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CONTACT US EVENTS@LDVATLANTA.COM

AMERICAN CUT BUCKHEAD 3035 Peachtree Road NE Suite 140 | Atlanta, GA PHONE 770.415.9766 ext. 363 WWW.AMERICANCUTSTEAKHOUSE.COM

FACEBOOK.COM/AMERICANCUTATLANTA INSTAGRAM.COM/AMERICANCUT AN LDV HOSPITALITY SIGNATURE RESTAURANT

ADMINISTRATIVE FEE(S) The administrative fee and all other fees charged to the event are not gratuities , are not purported to be gratuities, , and will not be distributed to any of the service staff as gratuities, but are retained by American Cut and applied towards the overhead, operating, and administrative expenses associated with your event. Pursuant to Georgia State regulations, we are required to charge sales tax on any on any such fees and charges. Please note the percentage is non-negotiable. GRATUITIES Gratuities are not included in the cost of your event. However, at your convenience, we are happy to allow you to designate a gratuity to be added to your bill on the food, beverage, and location price.

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AMERICAN CUT PRIVATE DINING ATLANTA  

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