aquaria restaurant: opening soon

Aquariaopening soon

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AquariaLocated in Allenhurst, NJ

table of contents== Demographics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

== Welcome to Aquaria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Aquaria Concept. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

The Main . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Barrier Reef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Beachside . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

== Design and Layout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Seating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Floorplan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Color Scheme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

== Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Marketing & Sales Projections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Check Average. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Year 1 Projected Sales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Year 2 Projected Sales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

== Staffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Staffing & Hiring Practices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Training. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

In-Service Training Program. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Controlling Training Costs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

== Beverages. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Beverage Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

House Signature Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Wine Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Proposed Pricing Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Beverage Costs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Controlling Beverage Costs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Opening Beverage Expense . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Opening Wine Inventory & Spreadsheets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Beverage Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

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Opening Soon:

AquariaInternational Sommelier Guild

Diploma ProgramStudent Number: 08-01-20683

Opening Soon:

AquariaLocated in Allenhurst, NJ

demographics*:Monmouth County is located in New Jersey, within the New York metro area with an approximate population of 642,030. Monmouth County ranks 42nd among the highest-income counties in the United States. It also is ranked 53rd in the United States by personal per-capita income.

The County has a total area of 665 square miles (1,723 kmÇ), of which, 472 square miles (1,222 kmÇ) of it is land and 193 square miles (500 kmÇ) of it (29.04%) is water. With the exception of Crawford Hill, the former site of a radar facility and the County’s highest point at 380 feet (116 m) above sea level, most of the County is at sea level. Monmouth County is a mecca of boating and fishing. Its waterways include several rivers and bays that flow into New York Harbor and the Atlantic Ocean. The Manasquan Inlet is located in the County, which connects the Atlantic Ocean with the estuary of the Manasquan River, a bay-like body of saltwater that serves as the starting point of the Intracoastal Waterway.

Township DemographicsAllenhurst is a Borough in Monmouth County. Bordered by the Atlantic Ocean to the east and Deal Lake to the west,the borough is within close proximity to New York City and is a stop on the New Jersey Transit North Jersey Coast Line.In 2006, Allenhurst ranked 131 in Forbes magazine’s list of the most expensive ZIP codes in the United States. The Borough is situated in the center of a string of wealthy communities between Long Branch and Asbury Park. Thebeachfront is characterized by two groins, known to locals as “Crackup” and “The L”. “The L” was featured in ScubaDiving magazine as one of New Jersey's premier shore diving locations.

Income demographics.The median income for a household in Monmouth county is approximately $64,271, and the median income for a family was $76,823. Males had a median income of $55,030 versus $35,415 for females. The per capita income for the County was $31,149. About 4.50% of families and 6.30% of the population were below the poverty line.

The median income for a household in Allenhurst where this restaurant will be located was $85,000, and the medianincome for a family was $109,180. Males had a median income of $70,625 versus versus $41,429 for females. The percapita income for the borough was $42,710. About 1.0% of families and 3.8% of the population were below thepoverty line.

This population is considered affluent with disposable income to spend on themselves and in restaurants. The average individual eats out 3-4 times per week and spends an average of $56 per person each time. 25% of the targeted customers have their own in-home wine cellars, and an additional 20% own a wine refrigerator capable of holding 3 cases of wine or more.

* based on 2000 census

table of contents== Menu Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Beginnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Raw Bar & Caviar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Tasting Plates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Cheeseboard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Vegetarian Entreés . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Main Entrées. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

A Word About Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

== Wine List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Wine Cellar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

== Tasting Menus & Wine Pairing Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Wine Dinner #1—Under $15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49



== Précis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

== Addenda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Excel Spreadsheets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dining Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Wine List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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aquaria conceptRestaurants are shrinking, going greener, and popping up in unconventional places. One of the most powerful words in branding is ‘consciousness’. “Green” is a new byword. Consumers today are seeking out businesses that are focused on making the world a better place. Restaurants can't just be concerned with good food, good service, and good ambience anymore. Experiential branding is a restaurant’s opportunity to build lifelong relationships with guests.

Our targeted demographics are turning their attention to portion control, smaller plates with more variety and moving away from trans fats, seeking out products offering health and convenience and foods that claim to , have a medicinal effect on consumers’ health. Incorporating more healthful preparation techniques, adding flavor by grilling, roasting, seasoning, or marinating foods and, for the most part, abandoning buttering, frying, and heavy sauced dishes will meet the needs of these discriminating diners.

Our concept is simple: fresh, modern food using the finest of produce combined with an interesting selection of worldwide wines, good value for money, all set in a warm, friendly, relaxing atmosphere.

aaqquuaarriiaa offers an unsurpassed Shore dining experience with spectacular ocean views from its intimate dining room or al fresco deck. The freshest local ingredients form the basis of our authentic menu featuring the finest examples of classic regional fare perfectly prepared.

the main tthhee mmaaiinn,, or the Main dining room, (approximately 80 seats) will have wideexpanse of windows offering ocean views with tables strategically placed around acentral koi pond. The pond will be “patrolled” by a miniature fleet of “fishing boats.”Diners seated at tables surrounding the koi pond will be able to order appetizers,starters and small menu items plate meals and have them delivered via miniature,remote controlled “fishing boats”. The customer will be able to control the fishing delivery with hand-held devices given to them by their servers. (If the boats crash, the koi will provide “clean-up”). Main entreés and larger plated meals, however, will

be delivered by the servers.

To maintain green consciousness, the tableware is composed of recycled materials. As shimmering and vibrant as sunshine glistening off cresting waves, the recycled glass dinnerware will instantly reinforce the mood and theme. Allpieces, from charger, dinner plate, salad plate, soup bowl, dessert bowl tosaucers and serving platters are in various shapes to create movement in a shadesof blue, green, sand, pewter, and clear glass.

Lunch and Dinner service will be provided daily. Menu options will include Seafood, Poultry and Meats as well as a Vegetarian menu. Please note that the items are Vegetarian not Vegan

This room will be separated from the lounge with a curved wall—a 950 gallon floor-to-ceiling aquarium with a custom-built artificial coral reef indistinguishable from living coral. The aquarium is bordered at the top and bottomwith sea glass tiles, this “barrier reef” divides the dining area from the rest of the restaurant, yet allows light to enter theroom. Beyond the aquarium wall is an intimate lounge.

The lounge area will play an important role as it may often serve as a waiting area for diners and serves to draw acrowd that may not be captured with bar seating alone. The lounge is designed to encourage diners to linger aftertheir meal for an after-dinner drink.

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welcome to

aquaria

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floor plan

barrier reef The lounge, will be called the bbaa rrrriieerr rreeeeff.. The theme of the bbaa rrrriieerr rreeeeff will reinforce the intimacy of the main room withwater, sea glass and fish motifs. Hanging from the ceiling above the bar will belarge curved aquaria. The bar will have seating for up to 16. Comfortable seat-ing areas with plush faux leather seating in aquamarine will each seat 8. Theseseating areas will be outlined by two large, curved, hanging aquaria. There willalso be a few seating arrangements designed for two. Tables will be glass

topped coffee tables. A fireplace will round out the room.

The primary fare in this room will be appetizers & small plate meals to pair with wine or signature drinks.A primary feature will be cheeseboard specials served on tapered-edge slate cheeseboards. Thesecheeseboards provide a natural, safe, and secure cutting surface,and the surface is perfect for writingcheese names with chalk, while its padded feet protect tabletops. Tableware will also be made of recycled glass and ceramic. This room will be open daily.

bbaa rrrriieerr rreeeeff will offer some outdoor views and it will have doors opening out to

bbeeaacchhssiiddee , the outdoor deck.

beachsidebbeeaacchhssiiddee , as the name implies, is beachside with umbrella-ed tables seating up to 40. Table service for

this area will be sturdy recycled glass in bright turquoise, lime, orange, red, and clear.This area will offer the full menufor both Lunch & Dinner as well as Brunch on Sundays during the high season (Memorial Day through Labor Day). InApril and October it will only be open Fridays through Sundays.

cuisine The cuisine will be eclectic American with some European touches. Being a Shore community, fresh seafood will bepredominantly featured, although beef, lamb, chicken, and pork will appear on the menu. This allows for the widestvariety for seasonal menu changes. For those who would like smaller portions, aaqquuaarriiaahas created a tantalizing tasting plate menu—our version of tapas, which allows a guest to sam-ple 3 or 4 plates with friends over a glass of wine in the bbaarrrriieerr rreeeeff lounge oron the bbeeaacchhssiiddee deck.

For non-meat eaters, there is a vegetarian menu with several vegetarian dishes that are “morethan just lettuce”. Desserts will follow the healthier theme and are small-portioned or served asPetite-sized ‘shot glass’ desserts.

The enjoyment of wine is an integral part of the dining experience. There are wonderful winesthe world over, that will enhance the dining experience. Wines have been selected to work inconcert with the cuisine and we have taken care with the menu to not overwhelm the palate with excessive spice or heat so that the wine and food work together in harmony. This balanced wine repertoire offers a diverse array of flavors to please all palates and complement the menu. Wines will be offered by the glass, by the half bottle, and full bottle.

The guest experience is everything. Servers have been instructed to ask the very simple question, “Have you been herebefore?” As first-time customers will establish their opinion of the restaurant during this first visit.

Management and staff must ensure aaqquuaarriiaa’’ss brand is in action through all touch points, including culinaryofferings, service, uniforms—even wall decor—to win credibility and loyalty with customers.

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Design & layoutaaqquuaarriiaa has been designed with care to reflect thes ea and the theme continues from the central pond to themulitple aquaria strategically located throughout the restaurant.

The entry way is pale marble with an aquarium “wall” that will “greet” guests as theyenter. to the immediate right is a small seating area or waiting area and a curvedaquarium wall containing an artificial barrier reef. To theleft of the entrances is the maian dining room or themmaaiinn as it will be called. The guests will be welcomed bya seafoam colored tile floor surrounding a central koi pond. Ten (10) tables are next to this raisedpond each table seats four (4) (although each can holdup to five comfortably). The centrally-located kitchen hasa pass-through window almost level with the pond inorder to serve and load small plate meals onto the fishingboats. Along the windowed outdoor walls there are an additional nine (9)tables—eight tables of four (4) and one table of eight (8). The room is designedwith space enough if tables need to be arranged to seat parties of different sizes.

The bbaa rrrriieerr rreeeeff is to the right of the entry way beyond the thecurved aquarium wall, two steps down lead into this comfortable and welcoming room with its rich hardwood floors and comfortable seating areas. The bar area can seat up to sixteen (16)individuals at any given time. The plush sofas, couches and lounge chairs in the rest of the room have space to acco-modate twenty-nine (29).

Restrooms are located at the rear of the building, separated from bbaa rrrriieerr rreeeeff by a wall and an aquarium. The restrooms are easily accesible from all areas in the restaurant. From the restrooms, are three steps passing another “barrier reef” wall and leading to a main hall area. This area connects all three dining areas.

The third dining area is to the right and French doors open outward to the outdoor deck, bbeeaacchhssiiddee .bbeeaacchhssiiddee has has ten tables to seat forty (40) comfortably with a small waiting area for guests asbbeeaacchhssiiddee can be accessed from the beach as well as the main entry hall that connects to the mmaaiinnand the bbaa rrrriieerr rreeeeff f.

To the left of the main hall area is the centrally located wine cellar / storage area. The wine cellar is stategically located for easy access by the wine steward from anywhere in therestaurant. This room can also serve as a small tasting room.

Seating Total Maximum Seating: 152 (high season) 112 rest of the year

The Main Room seats approx. 80The Barrier Reef seats approx. 32The Beachside Deck seats approx 40

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Floor Plan

color scheme

marketing

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year 2 projected sales== DDiinnnneerr (second year estimate food only)

The Main Room average (food only) = $56 X 160 seats = $8960The Barrier Reef average (food only) = $35 X 64 seats = $2240The Beachside Deck average (food only = $56 X 80 seats = $4480

== LLuunncchh (second year estimate food only)

The Main Room average (food only) = $26 X 160 seats = $4160The Barrier Reef average (food only) = $16 X 64 seats = $1024The Beachside Deck average(food only) = $26 X 80 seats = $2080

Total: Main Room & Barrier Reef ($16,384) X 360 days = $5,898,240

Total: Beachside ($6560) X 112 days = $734,720

Total year 2 sales projection food only = $6,632,960

== DDiinnnneerr (second year estimate beverage only)

The Main average beverage cost = $20 X 160 seats = $3200The Barrier Reef average beverage cost = $15 X 64 seats = $960The Beachside Deck average beverage cost = $20 X 80 seats = $1600

== LLuunncchh (second year estimate beverage only)

The Main average beverage sales = $16 X 160 seats = $2560The Barrier Reef average beverage sales = $9 X 64 seats = $576The Beachside Deck average beverage sales = $20 X 80 seats = $1600

Total: Main & Barrier Reef ($7296) X 360 days = $2,626,560


Total year 2 beverage sales projection = $2,984,960

Total year 2 projected revenue food & beverage= $9,617,920

As stated previously, we will be offering many refer-a-friend tactics as well as word-of-mouth advertising. The best wayfor new patrons to discover the restaurant is to taste samples from the menu, therefore, aaqquuaarriiaa will participate in charitable events such as: The American Cancer Society’s Chef Showcase and Big Brother’s Big SistersTaste of Monmouth Fund Raising Galas. The cost for these events is the cost of the “signature tasting dish” for approximately 300-400 people. Print, radio and collateral advertising is provided by the Charity. Offering a free appetizeror discounted menu item coupon while at the venue will ensure some of the event attendees will patronize the restaurantat a future date.

Local radio advertising will alternate between lunch hour on-air food programming and evening driv- time. Costs for the on-air time will run approximately $1800 per month which includes links from the radio station’s website toaaqquuaarriiaa’’ss website. Advertising in local magazines/weeklies will run approximately $1200 per month.Bartering services and gift certificates will also play a part in the yearly advertising budget. First year advertising budgetis projected at $50,000.

aaqquuaarriiaa’’ss website will feature the menus, upcoming events and special features. Special events and tastingdinners will also be featured prominently online.

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marketing & Sales projectionsFrequency is generated by developing enduring relationships and loyalty among customers. It’s easy to imagine how much business would increase if customers who come to aaqquuaarriiaa once a month, returned once a week. Customers are encouraged to bring more of their friends with them for each visit. Encouraging party size turns customers into advocates and enlists them as part of our sales-building team. We will be offering many refer-a-friend tactics to establish a regular customer base as new customer acquisition is 7-10 times more expensive than building restaurant sales through increased frequency, check average and party size.

check averageSince this restaurant is new, and has yet to serve a single customer, the first year estimate is deliberately on the conservative side.

year 1 projected sales== DDiinnnneerr (first year estimate food only)

The Main average (food only) = $56 X 80 seats = $4480The Barrier Reef average (food only) = $35 X 32 seats = $960The Beachside Deck average (food only) = $56 X 40 seats = $2240

== LLuunncchh (first year estimate food only)

The Main average (food only) = $26 X 80 seats = $2080The Barrier Reef average (food only) = $16 X 32 seats = $512The Beachside Deck average (food only) = $26 X 40 seats = $1040

Total: The Main & Barrier Reef ($8032 ) X 360 days = $2,891520


Total first year sales projection food only = $3,258,880

== DDiinnnneerr (first year estimate beverage only)


== LLuunncchh (first year estimate beverage only)


Total: Main Room & Barrier Reef (224 X $3588) X 360 days = $1,291,680

Total: Beachside (80 X 20) X 112 days = $179,200

Total first year beverage sales projection = $1,470,800

Total 1st year projected revenue food & beverage= $4,729,760

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staffing

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Training Increasingly intense competition, high customer expectations and retaining quality employees are challenges almostevery restaurant faces. One of the best ways to address these challenges is through consistent delivery and assessmentof an employee training program. For new employees and seasoned workers alike, quality employee training sets anyrestaurant apart. A quality training program assures that all employees, whether they are servers, cooks or dishwasher,have the tools they need to succeed. This not only maximizes overall efficiency of restaurant operations but alsoencourages a culture of constant progression and learning in a dynamic industry.

Restaurant training isn’t just a cost center or a cost of doing business, it’s an investment into a higher return on profit. It isvitally important to the success of a restaurant.

Most restaurants use servers to suggest dishes management wants to promote, but how the server is trainedto offer the suggestion makes a big difference. A server is a far more effective marketing tool than any sign orbillboard. For example, a server can pass along a birthday promotion to his customers, who, in turn, will tell others. Themost important element for a successful program is ensuring a well-trained and knowledgeable staff. Once therestaurant is open, a positive work environment can be maintained by immediately addressing any issues among employees and establishing incentive programs that encourage teamwork and creativity. The staff must be engagedand excited and confident enough to interact with guests and be comfortable with suggestive selling. Absent or weak restaurant training is worse than no marketing at all.

AAqquuaarriiaa’’ss restaurant training goes beyond basic employee orientation—it is an ongoing program that constantly improves and evolves staff competencies. The restaurant training program includes a restaurant marketing component to create a staff of ambassadors to help sales-building efforts.

AAqquuaarriiaa management training will emphasize the important role the managers have in front-of-house operations.Managers will be on the floor greeting guests and identifying and responding to problems as they arise to ensurepatrons receive a superb dining experience. Training will also teach managers (and future managers) how to perform proficiently at every level. A skilled general manager should be able to carry out every sin-gle job within the restaurant better, faster and more efficiently than anybody else. By doing so, he/she will be able to identifyineffective procedures, step in for existing employees and train new employees for any position. This training willestablish standards for hygiene, conduct, dress code, resignations, evaluations and harassment and offer ideas on properways to address each issue with employees.

1) Mentoring Program. In a dynamic commercial restaurant environment, finding enough time to spend with a newemployee may seem out of the question. Yet our goal is to make certain all employees are well-trained from the verybeginning. A peer mentor will take some of the strain off the manager. The mentor training the employee will be an expertin his or her area and will train the same way every time. Employees who spend time training new hires and keepingprocedures consistent and up-to-date will be compensated accordingly. Taking the time to teach a new employeeleads to better employee retention and improved productivity, which in turn leads to increased profits.

2) Mandatory Training to maintaIn consistency and expertise. A high turnover rate ceates a challenge in keeping allemployees updated and skillfully trained. There will be a consistent training program implemented, and this pro-gram will be maintained. Every staff member will be trained in the same way and cross-trained as skill levelsincrease. Employees who know their responsibilities and know how to perform them with a sense of safety andattention to detail will benefit any business, no matter how long they are employed.

3) Prioritizing Information: Safety First. With new employees, there is a plethora of information to communicate.The sheer amount they do not know can be daunting. The fact that food safety behaviors can affect public health willbe emphasized. This will include taking the time to fully explain commercial kitchen equipment and machines in orderto make them aware of hazards and to avoid injury in the commercial kitchen. Additionally, procedures for emergency sit-uations, fires or robberies will be communicated to employees during training sessions.

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staffing & hiring practicesA “Now Hiring” sign will be posted in the front window during construction, and advertising of available positions will commence in local newspapers and online. Six weeks before opening, interviewing will begin and training schedules for kitchen and wait staff will be developed. The goal is to hire and retain quality employees for the restaurant because we believe the success of a restaurant can often be measured by the happiness of its employees.

staffGeneral Manager: responsible for all restaurant operations and work closely with the Executive Chefand Wine Director Sommelier.

Executive Chef: responsible for overseeing kitchen operations—recipe and menu creation, staff training,and overseeing all cooking. The Chef also manages the staff of cooks, bakers, butchers, and all involved in thepreparation of food. The Chef writes the menu, determines food cost and is in charge of purchasing forthe restaurant. This person must be a confident leader, with the proven mastery skill and understandingof all stations in the kitchen. Works closely with GM & Wine Director.

Wine Director / Sommelier: responsible for all restaurant beverage program purchasing all wine andspirits for the restaurant and works closely with the Executive Chef and GM on menu pairings and costs.

Aquatic Director: a manager responsible for the daily care and feeding of the and aquaria. Ideally an expert in thecare of both fresh and saltwater environments.

Assistant Manager: (or two) depending on the season. Managers will split the shifts. One will open the restaurantand the other will close.

Wait staff / Servers: minimum of one year service in high profile restaurants.

Runners: will work under the servers, bringing meals ordered directly from the kitchen to table.

Bussers: will clear tables and re-set them.

Caller / Expeditor: a non-cooking kitchen role. Responsible for organizing orders by table, and garnishing the dishesbefore the server takes them out to the dining room.

Cashier: computer terminals with cash drawers to process all transactions located at service areas in the dining room.

Sous Chef: oversees the daily happenings in the kitchen. Reports to the Executive Chef.

Line Cooks: as determined by the Executive & Sous Chef.

Prep Cook: duties include washing, slicing, trimming and weighing. They support the rest of the cooks.

Pastry Chef: will be in charge of all pastry production in the restaurant.

Dishwasher: will wash dishes and pots and empties the trash.

AAqquuaarriiaa will have a “matter of fact” (no announcements necessary) turnaround of any mutiny of non-compliant employees and take control of the stern. The “Employee Handbook” will have sections determining: “What We Expect

From You...” and: “What You Can Expect From Us...”, including disciplinary procedures with little leeway. New Jersey is an “employment at will” state and “employment at will” agreements will be in effect to protect management and staff legally so that there are no misunderstandings.

For example, if John Smith is rude to customers, routinely late, or otherwise does not adhere to policies and proceduresdetermined by AAqquuaarriiaa, corrective action with disciplinary procedures will be taken promptly without favoritism—no matter how good one staff member is over another. First offense: verbal warning. Second offense: written warning.Third offense: suspension and/or firing.

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4) Setting Expectations. Employees in the restaurant industry are often young and inexperienced, perhaps evenworking a job for the first time. Not only does the employee need to learn about the restaurant skills, but needs to adapt to a work environment in general. New employees will be thoroughly introduced to the food service environment with clearly communicated expectations and objectives. Managers and experienced workers will betrained as role models—acting with respect, patience, and integrity. The training each employee receives will be asthorough as possible. Training mentors will be incorporated, especially when it comes to hands-on training. Feedbackand verification of work accomplished will be provided on an ongoing basis.

5) Incorporate a Variety of Training Techniques. Different learning styles can challenge anyone. Some learn best by visual representation, while others learn best with hands-on, tactile experience. Additionally, inexperiencedemployees and employees who speak English as a second language may face deeper struggles than others. Tomake this process smoother, every employee will receive a variety of training techniques, including visuals and hands-on training. To ensure a base level of understanding for a group of employees with varying knowledge and skill levels,an eLearning course will deliver the theory behind AAqquuaarriiaa ’s service philosophy along with procedure andpolicy lessons and information before they interact with customers. For example, a customer care and service poli-cy orientation can be delivered via eLearning, then practiced with a group in a live role-play session. Aside fromsaving on training expenses, the trainees are assessed immediately after the online lesson. It will be known instantlywhether the training has made an impact as the assessment that follows will provide direct and accurate results of theemployee’s skill level regarding that lesson. The trainees who do not succeed with the lesson will need to take thetest and review the training again until they pass.

6) Incentives. To minimize rapid turnover, employees will be offered benefits and incentives that will make them feelappreciated and much more inclined to uphold the highest standards at all times. Incentives are a fun way to drumup healthy competition between employees and to get sales up. AAqquuaarriiaa will offer a bonus to the personwith the highest weekly sales. Each week, a different wine will be highlighted, and the employee who sells the most bottles will earn a gift certificate to a favorite store. Employees who never miss their shifts will receive coupons for freemovies. Staff birthdays and achievements will be celebrated before the restaurant opens that day.

Empowering Employees These steps will assure that Team AAqquuaarriiaa has :

• clear goals and sense of the restaurant’s vision/direction• clear understanding of individual roles and responsibilities• clear agreed-upon procedures (for dealing with conflict and decision making)• complementary skills that create a well-rounded set of team skills and experience• constructive relationships with a sense of trust and respect• committed to team members who hold each other mutually accountable for successes and failures• reinforcement of team behaviors (including recognition, appreciation, and being held accountable)

Employees who are encouraged to make decisions by themselves when on the job and who have the authority tosolve problems and keep customers happy are generally more satisfied with their job than employees who mustalways seek out a manager. Managers and owners who empower their employees have lower turnover and higher customer satisfaction—and a happier, more efficient staff.

Encouraging sales Servers and wait staff will be trained and encouraged to use the following techniques:

• All wait staff should know: opening & closing times, how long aaqquuaarriiaa has been established, reservation procedures, group menus and/or packages, etc.

• Engage the customer — Ask how they are doing — Ask if they have been here before — Thank them for coming—anything to engage them and make glad that they chose aaqquuaarriiaa

• Offer a beverage — “Would you like a cocktail or a glass of wine while you check out the menu” — If water isrequested — “will that be flat or sparkling”

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• Offer a specific appetizer or starter — if the diners hesitate, the offering should be something that they can share• Respond to “What’s Good Here?” with real suggestions — Staff favorites. Today’s Chef Special• Ask specific questions when checking back on food — “Is steak cooked to your liking?”; “Do you need more

sauce?”; “Have you tasted X yet?”; mention to save room for dessert• Be alert — to never miss the opportunity to refill drinks• Thank guests for coming — invite guests back — never ask customers if they need change• Pre-Shift Meetings – what are the specials, what do they look like — how they are served — what beverage or

wine should be suggested

in-service training schedule Initital Ten Day Program.Day 1: Introductions

AM: Management will introduce staff and explain every role from front of house to behind thescenes. Introduce and explain the concept of the restaurant. Review company policies, online training program, and handbook. Tour of entire facility.

PM: Shift assignments. Review mentor program assign teams.Review of Dress Code: uniform; personal hygiene—hair, face, hands—all are part of the customers’ firstimpression of the restaurant. Focus on appearing confident and knowledgeable through: appearance; pos-ture; and eye contact.

Day 2: Menu / Food ServiceAM: Executive Chef will introduce the menu and review the restaurant menu and concept.

Will explain taste & flavor profiles, preparation & ingredientsPM: Since the restaurant will have several aquatic tanks on the premises, the Aquatic Director, will review the

types of aquatic life that reside in the tanks. Staff will also be trained in the care and usage of the fleet of “fish-ing boats”. They will learn how to operate and load the boats for optimal delivery to the customers’ watersidetables. They will be able to compete in “fish of the day” quizzes and “boating competitions”.

Day 3: Beverage ProgramAM: The Wine Director will introduce the beverage program and review the wine list, bar menu and

signature drinks. Presentation of the NJ ABC Training Program for Alcoholic Beverages and Service—a free 45 minute DVDthat is followed by Q&A

PM: Beverage vendor / distributor will provide information and background to specific products featured inthe beverage program. Vendors will meet with staff prior to opening to explain their products and services.

Day 4: Products and Services.AM: Executive Chef & Wine Director review of food and wine pairings.

Tasting samples and wine and food pairings for the current menu will be discussed and explained alongwith the cost of the items.

PM: Beverage vendor / distributor will provide information and background to specific products featured inthe beverage program. Chef & wine director will explain food & wine pairings for current menu.

Day 5: Service and Ettiquette.

AM: Proper restaurant ettiquette and service, focused on the proper way to serve and set tables as well as theproper use of glassware and stemware for the signature dishes and specials.Table setup. Proper handling of glassware, flatware, and tableware. Service ettiquette will be discussed.

PM: Service basics: greeting and seating; food orders; checking back; accuracy in orders; delivering and clearing food and drinks. Presenting the bill. Processing various forms of payment Creating lasting impressions: offering a helping hand, courtesy exercises Practice role playing exercises

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beverages

Day 6: Review Days 1-5

AM: Service Review of products and services. Review of Service and ettiquette. Review of Company policies. PM: Quizzes & testing of practical knowledge. Review strengths and correct weaknesses.

Day 7: Mastering Product Knowledge.

AM: Menu product knowledge essentials. Review of the essentials that are part of the service performance.Critical elements of product knowledge and how to help customers with the menu. Tasting of menu items to explain the ingredients in the dish, style of preparation, etc. Explanations of what best pairings would be and why to expand restaurant product knowledge.

PM: Mock Luncheon serviceExercise using descriptive product knowledge to sell through role playing exercises.

Day 8: Selling Skills. AM: Review of Mock Luncheon Service.

Practice selling skills: anticipating customer needs, reading customer cues, providing guidance, suggestions and recommendations are part of a great service repertoire for exceeding expectations and increasing sales. Basic customer expectations and how to exceed expectations. Review of the signature dish and drinks.

PM: Mock Dinner Service.Day 9: Service.

AM: Review of Mock Dinner Service. Discuss what worked what didn’t, ways to improve. Team building exercises. Review of Food and wine pairing

PM: Review of Dress CodeReview of telephone skills and role playing. Review above-board service and why customers don’t return. How to deal with an unhappy customer

Day 10: Reviews. AM: Set shift schedules and teams.

Review company policies, restaurant hours and dress codes. Review products and services, table service and product knowledge.

PM: Vendor/Distributors will be in to review products explaining the features and benefits that will be a value to customers. Menu review and sampling. Role playing and quizzes will be done to encourage staff to “think on their feet”

training costs• The NJ ABC training is offered at no cost to employees throughout the state. Follow-up DVDs are

also provided to business to refresh staff regarding liquor laws.

• eLearning. The initial outlay for the eLearning online-course is under $200 and can train the entire staff. A subscription to the online newsletter and continuing upgrades, is approximately $39 per year and is a minimal expense to keep the employees motivated.

• The cost of vendors coming in to explain products and services is negligible, they offer it as a service.It does require a time commitment from the employee.

• Tasting meals prior to the start of the shift are invaluable and should be considered part of the staff meeting /marketing promotion cost. If the staff has tried it and enjoyed it, they are more likely to suggest it to the customer. If they understand the preparation techniques and the ingredients, so much the better. When they understand thebasics for pairing wine with the meal, the true dining experience begins. When guest / server interaction improves—everyone wins — customers feel appreciated, they return more often, sales increase, tips increase, staff turnoverdecreases.

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wine selectionsRather than thinking in terms of “New World” and “Old World” wines grouped on menus, or country by country, ourguests will be reading a menu based on flavor profiles.

New and Old World are used more in our industry as descriptors.The more educated wine consumer understands thedescriptors, but often does not have a real preference, and the general public feels more comfortable when viewing awine list with wines listed by flavor profiles. The wine list and offerings will be consistent with our food menu offer-ings, slightly eclectic and perfectly matched to the American Fusion experience.

To that end wine will be served at a variety of price points and from many different countries with a focus onAmerican wines. Selected wines will be offered by the glass, half-bottle, and full-bottle. This will allow din-ers to take full advantage of the wine list and order the specific amount they intend to have with their meal.

To complete a wine list, a user-friendly selection of wines by the glass is imperative in making the wine program well-rounded and successful. Offering better wines by the glass will help achieve greater successof the program. Our wines by the glass will reflect the same care and attention to style that the entire winelist presents. Everything by the glass is food complementary and in a range of prices to allow the singlediner, or anyone who wishes to change wines with each course, a wide selection of interesting wines fortheir dining pleasure.

Although every wine list will have occasional out-of-stock problems, those can easily be kept to a minimumwith today’s computer technology and the ability to reprint lists on a regular basis. Wines by the glass should never beout of stock. If this should unfortunately happen, a wine of higher price will be offered to the diner at the same price. On the subject of pricing, the majority of the wine list will be in the same price range as the average entrée, as mostdiners are looking for wines in a price range similar to that of their meal.

aaqquuaarriiaa’’ss wine list will be flexible to accommodate seasonal changes such as more whites and rosés by theglass in warm months. This is especially true with beachside’s outdoor deck—it is an extremely rare Cabernet thattastes good outside on a 100-degree day.

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beverage programToday, many restaurant operators commit energy and money to their beverage programs, only to see few gains in sales and profits. In most cases, a little publicity—such as weekly wine clubs or cocktail making classes, seasonal tie-ins, events or holidays—could help reach a wider audience. A strong beverage program is one of the distinctionsof successful hospitality operators. Crafting such a program—one that sells, differentiates the restaurant brand andbrings customers back for more—begins with understanding and embracing seven principles of beverage excellence.

The beverage program brand will be built in steps and will run for two years. It consists of core wines, spirits, andbeers. The beverage program selection, will strive to wow guests with consistently delivered signature drinks.

The initial item most guests taste in a restaurant is a beverage; the initial beverage experience sets the tone for the rest of the meal and…the guest’s lasting impression of the restaurant. aaqquuaarriiaa’’ssbbaarrrriieerr rreeeeff has designed signature beverages to start the dining experience with “wow!”The goal is to sell two beverages to every customer—one a specialty beverage. Perhaps a customerstarts with a house cocktail suggested by the server, and then is encouraged to try a wine that complements their entree. For guests who limit themselves to one alcohol drink, aaqquuaarriiaa’’ssstaff will take this opportunity to sell specialty non-alcohol drinks.

signature drinks

Additionally, aaqquuaarriiaa will offer a selection of beer, wine, spirits and non-alcohol beverages to capture the attention of the entire guest taste profile.

Lunch service is also a beverage sales opportunity. Non-alcohol drink offerings beyond the typical soda and tea willramp up midday beverage sales, but aaqquuaarriiaa also plans on offering smaller portions of adult beverages for thelunch crowd—such as a two-ounce pour of select wines or an eight-ounce draft beer to give guests a sensible choiceduring their working lunch hour.

At times, bbaarrrriieerr rreeeeff may be the patron’s sole destination—their place for socializing, at other times it canserve as a waiting area with customers sipping a drink while waiting for their table. In other situations, patrons may driftin from the main dining area for after-dinner drinks. Because of the food service offerings, single diners may prefer toeat at a nice bar rather than a table for one.

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BBlluuee ssaarrddiinnee11/2 oz Bombay Sapphire Gin1/2 oz Peach Schnapps1/2 oz Hypnotiq Liqueur1/4 oz DeKuyper Blue Curaçao1/4 oz fresh-squeezed lime juice

1 sprig of fresh mint

Shake all ingredients vigorously in a shaker filledwith ice. Pour into a 10-oz chilled Martini glass,garnish with mint

DDeeeepp BBlluuee SSeeaa11/2 shot Hypnotiq

11/2 shot Sprite1/2 shot Cointreau

Combine all in a shaker with ice.Strain into a 10-oz. Martini glass. Top with an orange twist or a yellow or orange gummy fish.

Cost of Beverage Sales = Purchases +/- Inventory Adjustment

(ADD if Beginning Inventory > Ending Inventory, SUBTRACT if Beginning Inventory < Ending Inventory)

Example: Purchases = $500 Beginning Inventory = $750Ending Inventory = $625Total = $125Cost of Beverage Sales = $500+$125Cost of Beverage Sales = $625

The Beverage cost percentage is then determined by the Cost of Beverage Sales / Beverage Sales

Example: Beverage Cost = $625 / $2,250 = 27.8%

Successful restaurants generate beverage costs in the mid 20% range, and AAqquuaarriiaa has set a goal of 28%. Theaverage beverage cost is 32.1% for American/Regional menu themed restaurants and 30.8% for a restaurant in a multi-unit organization. However, different types of operations typically run higher or lower percentages—fine diningmay run up to 35% (sales of bottles of wine are usually less profitable other alcoholic beverages) whereas brewpubrestaurants may run about 15%.

AAqquuaarriiaa’s average beverage cost by the bottle will run approximately 36%, wines by the half bottle will run at40% and wines by the glass will run approximately 28% — well within the national average.

Comparing cost percentages to restaurants with similar menus and service levels provides a more accurate perspective.Compiling the sales and costs consistently and regularly, as comparisons to previous performance can prove veryhelpful in identifying problems and trends. A decrease in beverage cost is as important to investigate as an increase.

CONTROLLING COSTsA combination of several different controls is the best way to ensure tight control and therefore see the maximumpotential liquor sales offer.

1. Par stocked barThe bar should be stocked based on a number of bottles of each brand sold on the busiest day plus a margin forsafety. Bottles should only be restocked by managers and only on a bottle for bottle basis. Par for AAqquuaarriiaawill be 3 bottles of wines by the bottles and 6 bottles or popular wines by the glass.

2. Receiving and storingPurchasing and receiving functions should be undertaken by separate individuals. The beverage buyer should notbe the same person receiving the merchandise. A receiving report is generated by the purchasing manager statingthe quantities, sizes, and agreed upon prices for the order. The receiver is responsible for inspecting the orderwhen it comes in and making sure it matches the report All bottles received should be marked in a way that makesthe bottle identifiable as a house bottle (to prevent bartenders from bringing in their own bottles and keeping theprofits). All received merchandise will then be stored in a locked area where access is limited to as few people aspossible (ideally the GM & Wine Director / Sommelier), as this allows shortages to be traced.

3. MaintenanceA perpetual inventory should be maintained for each time period with adjustments for purchases and requisitions.This perpetual inventory should be compared against a physical inventory at the close of every period and variances should be noted and investigated. The inventory/maintenance system will also include barcode-scanningPDAs which will drastically reduce the time needed to manage beverage inventory and other items. At every stepin the beverage management process, the PDA system will eliminate data entry and error points, while quicklyfeeding accurate data to sophisticated backroom software. The PDAs will cover spikes in pouring costs for single-malt liquors, send the alerts about five missing bottles of Grey Goose, view updated perpetual inventory, print awine list based only on what is currently available in stock, determine event consumption and billing, or spot-check a bartender's beverage cost for a particular shift.

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Proposed pricing guidelinesWhen considering the markup, we have taken into account that a top-tier chef, a team of sommeliers, a large wine cellar and expensive stemware are all built into the wine price. Location makes a big difference, and the wine laws andtax codes in New Jersey affect restaurant prices. A profitable restaurant typically generates a 22% to 28% beverage cost.AAqquuaarriiaa’s goal is to generate a 26%-28% beverage cost.

The normal markup for wine in fine restaurants is two and one-half times the wholesale price, or around twice thegoing retail price. AAqquuaarriiaa plans to mark up the lower-end wines—inexpensive wines—at a slightly higher rate—priced three to four times its wholesale cost. Wines by the half bottle will be priced at approximately 2.5 times thewholesale cost and full bottles will be marked up between 1.75 to 2.75 times wholesale depending on the cost ofthe bottle. This markup will help sell more expensive wines, while allowing the diner to afford a better wine.

Wine by the glass accounts for roughly three out of every four wine purchases so it will also carry the largest markup. Typically, the first glass of wine sold pays for the cost of the bottle to the restaurant. AAqquuaarriiaa’s formulaused for pricing wine by the glass is simple, the cost multiplied by a factor of 2.5 divided by 4 plus two dollars. So if the bottle cost is $10 it would be multipied by 2.5 to equal $25. Then it is divided by 4 and the result is $6.25add $2 and the glass pour for that bottle would be approximately $8.25.

The highest markup will be on beer and liquor—approximately five times wholesale cost—500% or more. Revenue fromthis markup will help subsidize the wine program. With wine, diners are more aware of the markup because they get the wine and nothing else, but when they get vodka and club soda, the consumer loses track, they don't knowhow big a pour of vodka they’re getting.

To also maintain cost controls, the beverage program will also take advantage of distributors’ “Twenty Under Twenty”and “Ten and Under” wine offers.

beverage costsBeverage Cost = Cost of Beverage Sales / Total Beverage Sales

Beverage cost calculation (sales, inventories and purchases) will be reviewed weekly.

Costs will be determined by totalling the customer checks or reports from point-of-sale registers - making sure to onlyinclude sales generated from beverage sources (sources other than beverage should are allocated as ”food”or “otherincome” accounts).

Example: Beverage Sales (Liquor, Beer, Wine) = $2,250

The costs associated with beverage sales are comprised of purchases and inventory level adjustments. Determining theamount of purchases for the time period is straightforward: Total all beverage purchases (including delivery charges)

Example: Beverage Purchases (Liquor, Beer, Wine) in past week = $500

Equally important is the inventory adjustment. To consider only purchases in determining beverage cost does not create anaccurate beverage cost percentage—depending on the day purchases are made and what the cut-off date is for includingsales in the beverage cost calculation, beverage costs may appear higher or lower than it actually is. Additionally,this discrepancy can make it difficult to compare and track beverage costs.

To properly determine beverage cost, a physical inventory of the main bar, service bar and storeroom areas must beconducted at the end of each week.

The key to accurate cost determination is understanding the role inventory levels play. For example, if the beginninginventory level is valued at $1000 and the following week the ending inventory for the period is valued at $750, theinventory adjustment is the $250 difference—an increase in cost of beverage sales that were not replaced with newpurchases. Considering this change and its effect on cost of beverage sales, apply the difference to the total purchasesfor the time period, determining the total cost of beverage sales.

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4. Bartending standardsAll bartenders will be required to complete all transactions for sales immediately, either by opening a tab oraccepting payment. Any delay in this makes it easier to “forget” to ring in a sale. The method of recording sales willbe employed in a consistent way. Either red lining a dupe once payment is made or filing copied dupes for eachshift. An accurate pouring method will be utilized and drink recipes will be consistent and readily available.

These methods of control and properly calculating beverage costs will go a long way in managing beverage costs and increasing profitability.

opening Total beverage Beer — $8000.00

an assortment of American and Craft Beers with a few European beers.

Wine — $19,783.00The wine list for opening day will feature approximately 104 wines primarily from the US with a smattering of selections from other parts of the world (ie. Old and New world) that pair well with the menu and feature a particular grape or style of wine. The list will include sparkling, white, red, rosé, dessert and fortified wines.

Spirits — $10,000.00the well stocked bar for an assortment of mixed drinks and after dinner libations including the house’s two signature drinks.

opening inventory Wine bottle costs have been determined by the NJ Beverage Journal July/August 2009.

Beginning bottle count will be approximately 831 bottles and the cost of the inventory is currently estimated at$19,783.00.

The Opening Inventory spreadsheets are outlined on the following pages.

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5

beverage storageThe proper storage of wine is critical to its preservation. Wine stored in a dark, cool environment without significanttemperature variations will generally mature in a favorable manner, which enhances the flavors and aromas of the wine. However wines left out without special consideration will mature rapidly and may become damaged by light,temperature variations and oxidation.

The process of storing and aging wines can greatly enhance the quality of the wine based on a number of characteris-tics of the wine itself. Tannin, acidity and fruitiness are the fundamental aspects that give wines their complex taste and aromas. A proper balance of these three fundamentals can define the difference between a good bottle of wine.Tannins come from the grape skins, stems and oak barrels. They are best described as the essence that holds a full-bodied wine together. They are noted mostly as tasted around the edges of the fruit and is the sharpbiting sensation on the tongue in the aftertaste. Acidity is needed to keep the wine fresh tasting and fruity.The fruit is the most enjoyable aspect of the wine in which many different flavors and aromas offer enjoyment is different for each individual. The process of aging wine will mellow tannin while keeping the fruitiness intact resulting in a more complex and enjoyable drinking experience.

important characteristics of proper wine storage: The first is to keep the wine at a cool, consistent temperature—55-60 degrees offers the best opportunity for the maturation process to develop at an ideal rate. In addition, the proper humidity level (between 50-70%) is also important in order to keep corks moist and in good shape.

AAqquuaarriiaa will have self-contained climate-controlled units in tthhee mmaaiinn and in bbaarrrriieerr rreeeeff.. These units will be designed and built exclusively for the the restaurant featuring simple operation with proven reliability, with special door gasket design keeps the cool air in and the warm air out even with repeated opening.

The on-floor units will have efficient wire shelving that maximizes bottle capacity, while offering the flexibility to hold a multitude of shapes and size bottles. Chardonnay and larger Pinot bottles fit the same shelves to make maximum use of floor space. These temperature-controlled units will be glass-fronted to maintain the overall look and conceptand allow customers to clearly view bottles from various points in the restaurant and lounge.

These units will be designed to showcase an appreciation for wine and visually heighten the culinary experience. The unsurpassed elegance of the wine displays will create an atmosphere that will invite increased wine sales

The primary large storage area / wine cellar is centrally located. It will be designed as a walk-in wine cellar. This spacewill be utilized to store additional stock to allow for the management to take advantage of special deals in the market-place and save them for a later date. It also allows for better rotation of stock as only what is currently “in season” orbeing featured on the wine lists will be on display in the dining areas. Another added benefit of this designed winecellar is that it can also serve as a small tasting room.

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menu plan

34

aquariaBeginnings

Scallops CevicheGinger-citrus marinade, wonton chips, chives & avocado — $12

Warm Octopus SaladShaved fennel, tomato, red onion, olive oil, preserved lemon — $13

Tuna Tartareaccompanied by Crisp wonton chips and drizzled with ginger-lime mayonnaise — $13

Roast Lobsterwith tarragon-lemon butter, served with fresh brioche

Shrimp Sautéed with Littleneck Clamsand broccoli rabe finished with tomato broth — $13

Steak TartareMinced filet mignon, mustard, cornichons, toasted crouton, mixed greens — $12

EscargotParsley, garlic, butter $12

EscaroleSautéed with white beans, garlic, and extra virgin olive oil — $9

Asparagus VinaigretteBaby greens, marinated vegetables, mustard vinaigrette — $13

Exotic Wild Mushroom SautéBraised artichoke hearts, roasted teardrop tomatoes, on turnip puree with Purple Haze goat cheese — $18

saladsSalad Frisee

Salad, tomatoes, smoked bacon, green beans, poached egg, buttermilk vinaigrette — $12

Mixed Green Salad Cherry tomatoes, banyuls vinaigrette — $9

Salad MediterraneanTomatoes, bell peppers, cucumbers, feta cheese, oregano, olive oil — $13

Salad Roasted Heirloom Beet SaladHerbed goat cheese, toasted walnuts, white balsamic vinaigrette — $10

Salad Filet Mignon SaladHerb-crusted filet served atop fresh mixed greens tossed in a pepper-jelly vinaigrette with

blue cheese, dried cranberries, spiced pecans & grape tomatoes — $14

Raw Bar & CaviarEast Coast Oysters — 3/$10 West Coast Oysters — 3/$12Little Neck Cams — 6/$12 King Crab Legs — $18

Shrimp Cocktail — $12 11/2 lb. Lobster — Half/$16 whole/$32Desietra — Siberian sturgeon 1 oz $85 Calvisius — White sturgeon 1 oz $110

Tsar Nicoulai California Estate Sturgeon Caviar & Accoutrements:hard-boiled quail egg, potato planks, minced shallots, crème fraiche $75

35

Vegetarian Main CoursesMushroom & Spinach Risotto

Gorgonzola, truffle oil — $16

Spinach & Ricotta Ravioli Coriander & chili tomato sauce, roasted pistachio nuts — $16

Red Pepper Risotto Pocket & Green Peas — $16

Butternut Squash RisottoWith Gorgonzola Cheese — $16

Roasted Red Pepper TartGoat cheese & basil — $13

Pappardelle ArtichokeLemon, basil, parmesan cheese — $15

Wild Mushroom Bruschetta Thyme roasted mushrooms with Spanish sherry and aged Manchego cheese — $17

Mediterranean Vegetables on a Bed of PolentaEggplant, mushrooms, tomatoes, onions, basil,

sauteed with fresh herbs & olive oil on a bed of creamy polenta — $13

Baked Brie en CrouteFrench double-crème brie wrapped in flaky puff pastry topped with vanilla infused honey,

a balsamic reduction, & spiced pecans ~ definitely a crowd favorite! — $16

EntreesGrilled Scallops

Corn, red onion, fava beans, tomato, country bacon — $28

Panko Crusted SoleShrimp, fresh tomatoes, basil, steamed spinach finished in a white wine sauce — $24

Yellow Fin Tuna NiçoiseSeared rare, tomato, red onion, fingerling potatoes, Niçoise olives, red peppers, truffle vinaigrette — $26

Potato Crusted HalibutWith orange & mint salsa verde — $25

Mustard Crusted SalmonWith baby spinach and fresh herb aioli — $23

Paella Royale SaffronRice, chorizo, lobster, gulf shrimp, mussels, sweet peas, parsley — $38

Ginger & Orange Fried ChickenWith Baby Spinach — $18

Roasted Pork LoinWith creamy onion sauce and sautéed apples — $26

Veal ScaloppineTopped with arugula, tomato, and red onion salad — $23

Lamb Grilled ChopsTomatoes, oregano & cinnamon red wine reduction, roasted potatoes sautéed zucchini, eggplant & parsley — $36

Steak au Poivre 8 ozPotato pureé, Cipollini onions, confit carrots, green beans — $35

Certified Black Angus Sirloin 14 ozGrilled, brushed with roasted garlic, sautéed spinach and homemade potato slivers — $38

Grilled Filet MignonOver mashed potatoes bathed in a mushroom-brandy sauce — $28

37

Tasting PlatesWasabi Rice Balls

With smoked salmon & mint mascarpone — $10

Seared Spiced Loin of TunaWith Pernod & soy reduction, caramelized orange zest & beetroot balls — $12

Stuffed PorkRosemary & carmelized onions braised with cinnamon apple, baby onions & black olives with cider — $11

Braised Lamb Mini CasseroleWith carrots & roasted baby onions — $10

Goat Cheese ParcelsWrapped in poached zucchini with sunflower seed &

carrot salad, tomato fondant & black olive tapenade — $11

Button Mushroom & Blue Cheese Hot Potwith fresh baguettes — $10

Baked RicottaRicotta, fresh herbs, olive oils, toasted bread — $9

Caviar and Cream Cheese RollSalmon roe, sour cream, minced chives, black pepper, watercress — $14

cheese boardSelect four cheeses from our extensive cheeseboard listing to make your own cheese plate.

You’ll discover the pairings are endless! Each cheeseboard is served with seasonal fresh & crisp fruit,apples, brioche or baguette, artisan biscuits, walnuts, almonds, and figs — $16

36

Henri Hutin CouronneFrom France. Pasteurized rich and deliciously mild

double-cream version of Brie. 60% butterfat.

Brillat SavarinFrom the Normandie region of France, from fresh milk

of local cows. A triple-cream with 75% butterfat.

Hirtin KäseFrom the Allgäu Mountains, in Southern Germany.

A full-flavored, bittersweet cow’s milk cheese.

La MaréchalFrom Corcelles-aux-Payernes, Switzerland. A raw cow's

milk cheese rubbed with Herbes de Provence.

Tomme De Savoie CrayeuseFrom Savoie, France near the Rhône Alps. Mountain-fed

cow milk, with approximately 30% fat.

Abbaye de BellocFrom Pays Basque, France. A semi-hard sheep's milk

cheese with 60% fat.

Vintage GoudaFrom Hamilton, New Zealand based on the traditional

Holland recipe, is semi-hard cheese made fromDutch cow's milk.

LeonoraFrom Léon Spain comes this fresh-ripened, semi-soft

goat’s milk cheese that will dazzle your palate.

PiaveFrom Veneto, Italy. Intense full-bodied cow’s milk hard

cheese aged 180 days with a fat content of 35%.

ZamoranoFrom Castile-Léon, Spain. A hard sheep's milk cheese

aged for 6 months.

ValdeonFrom Valdeón Valley, Spain. A rich, creamy, intensely

flavored cow and goat's milk blue cheese, with 45% fat.

Meadow Creek Grayson Raw CowFrom Virginia. This raw milk cheese from Jersey cows is

supple rich and decadent.

Wasabi Horseradish CheddarFrom Vermont. A semi-hard pasteurized cow's milk

cheese with a hint of wasabi.

Pyrenees Vache with Green Peppercorns From France. A semi-soft cheese made from pasteurized

cow's milk that is quite mild.

A Note about the Cheese SelectionHenri Hutin Couronne — From France, pasteurized double-cream version of Brie. 60% butterfat. A rich and

deliciously mild double cream version of Brie characterized by pale smooth texture and edible rind. Is itearthy sweet and savory.

Brillat Savarin — From the Normandie region of France, from fresh milk of local cows. A triple-cream with 75%butterfat. The flavor is gentle and sweet with a very mild and subtle flavor, which goes easy even on the mostsensitive palates. It has the luxurious aroma of cream, with pungent, earthy whiffs from the moldy rind.

Hirtin Käse — From the Allgäu Mountains, in Southern Germany. A cows milk cheese that is pleasantly full-flavored, bittersweet with a nutty, sweet flavor and firm, creamy, dense texture. It melts beautifully.

La Maréchal — From Corcelles-aux-Payernes, Switzerland. A raw cow’s milk cheese produced in small batchesand aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and spicy flavor. The texture of this farmhouse cheese is firm and dense. It is high in Omega-3 fatty acid and calcium. This cheesehas exceptional flavor is herbaceous and nutty with great depth.

Tomme De Savoie Crayeuse — From From Savoie, France near the Rhône Alps. Mountain-fed cow milk, withapproximately 30% fat. This is pure mushroom butter with a rind smattered with gorgeous powdery yellowmold, preserving an inner core of milky crumble. soft and supple becoming firmer with age. Mild, delicatemilky flavor is slightly soft with citrus notes and savory earthy flavors.

Abbaye de Belloc — From From Pays Basque, France. Made in the traditional manner by Benedictine Monks atthe abbey of Notre-Dame de Belloc. A semi-hard sheep's milk cheese, Abbaye has a fine, dense texture with60% fat. Rich, buttery and fruity, caramelized flavors that make this cheese so addictive.

Vintage Gouda — From From Hamilton, New Zealand based on the traditional Holland recipe. Semi-hardcheese made from Dutch cow's milk. The cheese has aroma of almonds and the flavor is rich and nutty withnotes of butterscotch and toffee. This edible masterpiece has been matured for eighteen months, allowing itsbody to develop a muted caramel color, matched by a uniquely intense, yet sweet, flavor.

Leonora — From From Léon Spain and the dry, arid hills northwest of Madrid, Spain comes this large brick ofsoft, cakey fresh-ripened, goat’s milk cheese that will dazzle your palate with bright grass and lemon flavors. It is semi soft and develops a creamy consistency over the three month aging process. The crusty, natural rindmakes a beautiful contrast with the pure white interior. Leonora is palate-coating yet somewhat flaky.

Piave — From From Veneto, Italy. Intense cow’s milk hard cheese aged 180 days with a fat content of 35%. Full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutelyunique. The texture is dense without holes. Straw-yellow in color with a whiff of pineapple, subtle hints ofnuts, a rich, aged texture gives this cheese a slightly sweet, delicate flavor and a sharp finish.

Zamorano — From From Castile-Léon, Spain. A hard sheep's milk cheese aged for 6 months. Noticeably nuttierand richer than its Spanish cousin, Manchego. Zamorano has a sharp, moderately gamey, sheep’s milk flavoredbite and texture that melts in the mouth. Its flavor is zesty and exuberant while its texture is firm but not dry.

Valdeon — From From Valdeón Valley, Spain. A rich, creamy, intensely-flavored cow and goat's milk bluecheese, saltier than Stilton and tamer than Cabrales with 45% fat. The Valdeón wheels are wrapped inSycamore leaves, which contribute to their distinctive appearance and complex flavor. Its flavor is salty, pronounced, piquant and long lasting. Valdeón is smooth and buttery on the palate and very aromatic.

Creek Grayson Raw Cow — From From Virginia. This raw milk cheese from Jersey cows is supple rich and decadent, almost melting beneath its natural-washed, bright orange rind exterior. This cheese is similar to trappist-style cheeses like Chaumes from France or Taleggio from Italy. Creamy and supple, Grayson has a wonderfully pungent aroma of mushrooms and wild yeast. Its taste is slightly meaty with subtle tones of nutsand sweet hay. Aged 4-5 months.

Wasabi Horseradish Cheddar — From Vermont. A semi-hard pasteurized cow's milk cheese. This blend ofaged cheddar, fresh ground horseradish, and a hint of wasabi is sure to be an eye popper!

Pyrenees Vache with Green Peppercorns — From France. A semi-soft cheese made from pasteurizedcow's milk that is quite mild with a fresh, lactic, yogurt-like taste. Beneath its black wax rind lies a pale-whiteinterior dotted with small holes and unevenly distributed chopped green peppercorns. This cheese has aneven-tempered, buttery flavor. When allowed to come to room temperature, this cheese becomes even softerand buttery-er. With the addition of green peppercorns, the cheese livens up, providing a peppery bite and abit of personality.

39

DessertsFresh Fruit

Seasonal berries, melon, pineapple — $9

Poached Pearwith chocolate sauce and vanilla rice pudding — $11

Apple & Berry Piewith vanilla sauce — $9

Citrus Marmalade Tart Lemony Ricotta Souffle Cake

with Raspberry Sauce

Hazelnut Torte with Toffee Buttercream — $10

Trio of Dark ChocolateChocolate mousse, chocolate pot, chocolate berries — $11

Chocolate Capri Loga semi-sweet chocolate goat cheese, rich and creamy with a slightly goaty tang,

served with kiwi and strawberries. Be forewarned, this log is addictive — $12

Tea & Coffee

Cappuccino • Caffe Latte • Espresso — $3.50Coffee Regular / Decaf — $2

Black Tea • Green Tea •Decaf — $2Earl Grey Tea — $2.30 Herbal Teas — $2.50

Hot Chocolate • Mocha • Chai — $3.25

38

wine list“Wine brings to light

the hidden secrets

of the soul”

40

dry light intensity white/rosé winesListed from mildest to strongest glass half bottle full bottle

205 Cakebread Cellars, Sauvignon Blanc, Napa Valley, 2007 . . . . . . .16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57.

206 Terradora di Paolo Greco di Tufo, 2008, Italy . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44.

207 Gavi di Gavi La Scolca “Black Label” 2008, Piedmont, Italy . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .88.

208 Hendry Albariño 2005, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

209 Rodney Strong, Sauvignon Blanc, Charlotte’s Home, Sonoma County, 2007 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.

210 Chapoutier Côtes du Rhône Blanc “Belleruche”, 2008, France . . . .9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27.50

211 Chateau St. Jean, Fume Blanc, La Petite Etoile Vineyard, Russian River Valley 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33.

212 Ferrari-Carano, Fume Blanc, Sonoma County, 2006 . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29.50

213 Lolonis, Fumé Blanc, Redwood Valley, 2005 (organic) . . . . . . . . . . .9.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31.

dry medium intensity white/rosé winesListed from mildest to strongest glass half bottle full bottle

214 Terradora di Paolo Falanghina Irpinia, 2008, Italy . . . . . . . . . . . . .10.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33.

215 Graf Hardegg Grüner Veltliner “Veltlinsky”, 2007, Weinviertel, Austria . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.50

216 Yalumba “Y Series”, Viognier, 2008, Australia . . . . . . . . . . . . . . . . .7.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20.

217 Twomey, Sauvignon Blanc, Napa Valley, 2008 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

219 Robert Sinskey, Pinot Blanc, Carneros, 2004 . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 42.50 . . . . . . . . . . . .NA.

220 Chateau Miraval Pink Floyd Rosé, Provance, France, 2008 . . . . . . .8.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.

221 J. Lohr, Riverstone Chardonnay, Napa Valley, 2008 . . . . . . . . . . .10. . . . . . . . . . . . . . . 16 . . . . . . . . . . . . . . .31.

222 Blackstone, Chardonnay, California, 2008 . . . . . . . . . . . . . . . . . . . .7.50 . . . . . . . . . . . . 12 . . . . . . . . . . . . . . .22.

223 Forefathers, Sauvignon Blanc, Founders' 2006, New Zealand . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37.

224 Terradora di Paolo Fiano di Avellino, 2008, Italy . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52.

225 Chapoutier. Blanc Condrieu, 2005, Rhône, France . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .148.

226 Sonoma Cutrer, Chardonnay, Russian River Ranches, Sonoma County, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17. . . . . . . . . . . . . . . 21.50 . . . . . . . . . . . . .41.25

227 Robert Mondavi Winery, Chardonnay, Carneros, 2008 . . . . . . . . .12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40.

228 Cakebread Cellars, Chardonnay, Napa Valley, 2008 . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83.

dry full intensity white winesListed from mildest to strongest glass half bottle full bottle229 Rodney Strong, Chardonnay, Chalk Hill 2007 . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38.

230 Domaine Baumard Clos du Papillon, Savennieres, 2005 Loire, France .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74.

231 Gary Farrell, Chardonnay, Westside Farms, Russian River Valley 2006 . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64.

232 Beringer, Chardonnay, Private Reserve, Napa Valley 2004 . . . . . .10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31.25

233 Chateau St. Jean,Chardonnay, Robert Young Vineyard,Alexander Valley 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49.75

234 Terlato, Chardonnay, Russian River Valley 2007 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49.50

235 Ferrari-Carano, Chardonnay, Reserve, Napa-Sonoma 2008 . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64.43

the wine cellar

sweet to off-dry sparkling wines & bubblesListed from sweetest to less sweet glass half bottle full bottle

1001 Sutter Home, Brute Fre, NV (non-alcoholic) . . . . . . . . . . . . . . . . . . . .6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11.

1002 Two Hands Brilliant Disguise Moscato, Australia . . . . . . . . . . . .20. . . . . . . . . . . . . . . 32.50(500ml) . . . . . . . . . . . .NA

1003 Marenco Moscato d’Asti “Scrapona”, Italy . . . . . . . . . . . . . . . .11. . . . . . . . . . . . . . . 23 . . . . . . . . . . . . . . .36.50

1004 Marenco Brachetto d’Acqui Pineto, Italy . . . . . . . . . . . . . . . . . .12.25 . . . . . . . . . . . . 29 . . . . . . . . . . . . . . .43

1005 Sparkling Shiraz, Paringa, 2007, South Australia . . . . . . . . . . . . .7.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22.

1006 Gruet Demi-Sec, NV, New Mexico, USA . . . . . . . . . . . . . . . . . . .9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27.50

1007 Moet & Chandon, Imperial Champagne, NV (formerly White Star) . . .25... . . . . . . . . . . . . . 43 . . . . . . . . . . . . . . .91.

1008 J Wine Company, Brut, “J”, Russian River Valley, 2000 . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103.

dry sparkling wines & bubblesListed from mildest to strongest glass half bottle full bottle

1009 Friexenet Cordon Negro Brut, NV, Spain . . . . . . . . . . . . . . . . . . .5. . . . . . . . . . . . . . . 12.75 . . . . . . . . . . . . .22.

1010 Piper Sonoma, Brut, Select Cuvee, Sonoma, NV . . . . . . . . . . . .11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36.

1011 Pommery Pop, France NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 44 . . . . . . . . . . . . . .NA.

1012 Domaine Chandon, Blanc de Noirs, Carneros, NV . . . . . . . . . .12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37.50

1013 Argyle Brut, Oregon, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55.

1014 Brut, Veuve Clicquot-Ponsardin, France . . . . . . . . . . . . . . . . . .25. . . . . . . . . . . . . . . 45. . . . . . . . . . . . . . .91.

1015 Nicolas Feuillatte NV Rosé, Chouilly, France . . . . . . . . . . . . . . .12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95.

1018 Brut “Dom Perignon,” Moet et Chandon, France, 1999 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .233.

sweet white/blush/rosé winesListed from sweetest to less sweet glass half bottle full bottle

200 Montevina Winery, White Zinfandel, Amador, California . . . . . . . .5.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18.

201 Dr. Loosen Erdener Treppchen Auslese,Riesling,2006, Mosel, Germany. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47.75

202 Sutter Home, Chardonnay Fre, California 2004 (non-alcoholic) . . . . . .4.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.

203 Beringer, White Zinfandel/Chardonnay, Premier Vineyard Selection, North Coast 2005 . . . . . . . . . . . . . . . .7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18.

204 Rene Barbier Mediterranean White . . . . . . . . . . . . . . . . . . . . . . . . .4.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..

42

dry full intensity red winesListed from mildest to strongest glass half bottle full bottle

530 Fess Parker, Syrah, “Rodney’s Vineyard”, Santa Barbara, 2004 . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40.

531 Terradora di Paolo Lacryma Christi Rosso, 2006, Italy . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46.

532 Chateau St. Jean, Cabernet Sauvignon, “Cinq Cepages”,Sonoma County, 2001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124.

533 Twomey, Merlot, Napa, 2004 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121.

534 Robert Sinskey, Cabernet Franc, Vandal Vineyard,Carneros, 2001 (organic) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58.

535 Osoyoos Larose “Le Grand Vin” Cabernet Blend, 2003,British Columbia, Canada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68.

536 Chinon Domaine la Noblaie “Les Chiens-Chiens” 2004,Loire, France. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.

537 Beringer, Cabernet Sauvignon, Knights Valley, 2005 . . . . . . . . . . .15.25 . . . . . . . . . . . . 26.50 . . . . . . . . . . . . .53.

538 Merryvale, Cabernet Sauvignon, “Signature”, Napa Valley, 2002 .18.50 . . . . . . . . . . . . 32..50 . . . . . . . . . . . .66.

539 Ferrari-Carano, Cabernet Sauvignon, Alexander Valle,y 2004 . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64.

540 Silver Oak, , Cabernet Sauvignon, Napa Valley, 2004 . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .189.

541 Merryvale, Merlot, Beckstoffer Vineyards, Las AmigasVineyard, Carneros, 2001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74.

542 Silver Oak, Cabernet Sauvignon, Alexander Valley 2004 . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .143.

sweet tooth dessert winesglass* half bottle full bottle

801 Rosenblum Black Muscat Gallaghers ReserveRussian River Valley, 2001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7. . . . . . . . . . . . . . . 28.

802 Robert Mondavi Winery, Muscat Canelli, Moscato d'Oro, Napa Valley, 2003* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.50 . . . . . . . . . . . . 30.

803 Clayhouse Late Harvest Petite Syrah, 2006, California . . . . . . . . . .11. . . . . . . . . . . . . . . 50.

804 Ey Banyuls Vigne d'en Traginer, 2000, France . . . . . . . . . . . . . . . .10.25 . . . . . . . . . . . . 45.

805 Jorge Ordonez 2005 Selection Especial #1, 2005, Malaga, Spain 7.50 . . . . . . . . . . . . 29.

806 Jorge Ordonez 2005 Selection Victoria #2 , 2005, Malaga, Spain15.75 . . . . . . . . . . . . 75.

807 Dow’s Port, Late Bottled Vintage, Portugal . . . . . . . . . . . . . . . . . .25.25 . . . . . . . . . . . 127.

Fortified winesglass* half bottle full bottle

808 Trimbach Framboise Eaux De Vie, Alsace, France . . . . . . . . . . . .11.25 . . . . . . . . . . . . 50.

857 Whiskers Blake, tawny Port, NV., Australia . . . . . . . . . . . . . . . . . . . .7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

856 Cockburn’s 20 Year Old Tawny, NV, Portugal . . . . . . . . . . . . . . . .18. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96.25

*2 ounce glass pour

** 500ml bottle

45

dry light intensity red winesListed from mildest to strongest glass half bottle full bottle

501 Ariel by J. Lohr, Merlot (non-alcoholic) . . . . . . . . . . . . . . . . . . . . . . . . .5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.

502 Blackstone Pinot Noir, California . . . . . . . . . . . . . . . . . . . . . . . . . . .8. . . . . . . . . . . . . . . 14 . . . . . . . . . . . . . . .24.

503 Rene Barbier Mediterranean Red, Catalunya, Spain . . . . . . . . . . . .4.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

dry medium intensity red winesListed from mildest to strongest glass half bottle full bottle

504 Beringer, Shiraz, Founders’ Estate, California, 2004 . . . . . . . . . . . .8. . . . . . . . . . . . . . . 13.50 . . . . . . . . . . . . .24.

505 Bourgogne Nicolas Potel “Cuvee Gerard Potel” 2006, France . . . . .. . . . . . . . . . . . . . . 27. . . . . . . . . . . . . . .44.

506 Argyle Pinot Noir, 2006, Willamette Valley, Oregon . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58.75

507 Twomey, Pinot Noir, Russian River Valley, 2006 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77.

508 Beringer, Merlot, Founders’ Estate, California, 2004 . . . . . . . . . . . .8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24.

509 Robert Mondavi Private Selection, Merlot, Central Coast, 2005 . . .8.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.50.

510 Robert Sinskey, Pinot Noir, Carneros, 2004 (organic) . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78.

511 Sokol Blosser Meditrina 2007, Oregon (organic) . . . . . . . . . . . . . . .10.75 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35.

543 Wishing Tree Shiraz, Western Australia . . . . . . . . . . . . . . . . . . . . . .8.25 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

513 Santa Cristina, Marchese Antinori, Sangiovese, 2007, Tuscany, Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12.

514 Mantanzas Creek, Merlot, Bennett Valley, Sonoma County, 2004. . .. . . . . . . . . . . . . . . 32.50 . . . . . . . . . . . . .60.50.

515 Clos Du Val, Pinot Noir, Carneros, 2005 . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48.

516 Cakebread Cellars, Merlot, Napa Valley, 2003 . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121..

517 Madiran Chateau “Bouscasse”, Tannat, 2004, Southwest, France . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29.

518 J. Lohr “7 Oaks” Cabernet Sauvignon . . . . . . . . . . . . . . . . . . . . . .12 . . . . . . . . . . . . . . 17.50 . . . . . . . . . . . . .40.

519 Robert Mondavi Private Selection, Zinfandel, Central Coast, 2005 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.50

520 Chappellet, Merlot Napa Valley 2002 . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55.

521 Rodney Strong, Zinfandel, Knotty Vines, Sonoma County 2005 .12.50 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41.25

522 Chianti Classico, “Peppoli” Marchese Antinori, Tuscany, Italy . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49.50

523 Mazzoni, Rosso IGT, Italy 2007 . . . . . . . . . . . . . . . . . . . . . . . . . . .11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35.75

524 Ferrari-Carano, Meritage, “Siena”, Sonoma, 2004 . . . . . . . . . . . . .15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51.

525 Terradora di Paolo Taurasi, Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97.

526 Rosenblum, Zinfandel, Annette’s Reserve, Redwood Valley, 2004. .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69.

527 Robert Sinskey, Merlot, Carneros, 2001 (organic) . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57.75

528 Cakebread Cellars, Cabernet Sauvignon, Napa Valley, 2003 . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .146.

529 Lolonis, Cabernet Sauvignon, Redwood Valley, 2002 (organic) . . .13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42.

44

tasting menu

46

wine dinner # 1

49

welcome

Argyle Sparkling Wine, Oregon, USA

First Course

Goat Cheese wrapped with Prosciutto & finished with Pesto Sauce

Chapoutier Côtes du Rhône Blanc 2007, France

Second Course

Long Fresh Fusilli with Porcini Mushroom & Brandy Sauce

Terlato Chardonnay 2007, California

Entrée

(choice of)

Swordfish Puttenesca

Sokol Blosser Meditrina 2007, Oregon

or

Single Cut Lamb Chops with Port Wine Demi Glaze Sauce

Mazzoni I.G.T. 2006, Italy

cheese course

Valdeon Cheese Plate, Spain

Rosenblum Black Muscat Gallagher Reserve 2006

cessert

Individual White Chocolate Molten Lava Cake

Two Hand Brilliant Disguise Moscato, Australia

Cost: $ 70 all inclusive

a selection ofchef special menus

These menus are categorized by the per person cost of wine for each dinner.

48

decadent sauce. Fresh and vibrant with good acidity, this is a superior wine that pairs well with lamb. Its brawny per-sonality, soft texture, and tannic grip on the finish combined to reinforce the fundamental, almost gamey, nature of thelamb withoug overpowering it.

Valdeón Cheese Plate from SpainPaired with Rosenblum Black Muscat Gallagher Reserve Russian River Valley 2001

The Rosenblum Cellars Black Muscat Gallagher Reserve is a big, sweet wine offering an abundant and effusive richbouquet of exotic berries and spices. It is great with artisan cheeses such as the Valdeón from Spain. Valdeón issmooth and buttery on the palate and very aromatic. The wine is handcrafted from select plantings of Black HamburgMuscat grapes and imparts black-fruited flavors; ripe berries, creamy cherries and hints of chocolate that complementthe creamy buttery flavors of the cheese. Valdeón is a rich, creamy, intensely-flavored cow and goat’s milk bluecheese, saltier than Stilton and tamer than Cabrales with 45% fat. The Valdeón wheels are wrapped in Sycamoreleaves, which contribute to their distinctive appearance and complex flavor—that is also salty, pronounced, piquantand long lasting. The wine offers a sweet, lush aftertaste that remains long on the palate a perfect balance to thecheese’s saltiness.

Individual White Chocolate Molten Lava CakePaired with Two Hands Brilliant Disguise Moscato, 2008 Australia

Simple and elegant, this is a luscious dessert. White chocolate tends to be more mellow and buttery in flavor, makingit an ideal candidate for a Frontignac or Muscat grape. Brilliant Disguise is crafted exclusively from this grape, and picksup the chocolate’s creaminess. The slight spritziness and residual sugar makes it ideal for picking up any fruit tones inthe chocolate. Beautiful aromas of tropical fruits, honeysuckle, and floral notes emerge from this crisp, refreshing, light-bodied white wine that’s full of fun bubbles, sweet apple flavors and a crisp, crunchy feel in the mouth that balancesthe silkiness of the chocolate. Quenching mineral-tinged characters of pear, peach, banana and pineapple back upthe zestful appeal. The palate flourishes and blooms with flavor, balancing weight and texture - long and lean with theright degree of residual sugar and acidity, cleansing for the next mouthful of delicious rich white chocolate. The vivid,persistent peach flavor expands on the finish, picking up some exotic spice tones that merge perfectly with the rich-ness of the chocolate and provides balance.

associated costsPer person charge $ 70.00

Food cost per person $ 38.10

Wine cost per person* $ 14.71

Dinner cost per person $ 52.81

Wine Selection Cost per bottle Cost per person

Argyle Sparkling (3 oz per) $ 20.00 $2.50

Chapoutier Côtes du Rhône (3 oz per) $ 7.34 $ .92

Terlato Chardonnay (3 oz per) $ 18.00 $ 2.25

Sokol Blosser Meditrina (4 oz per) $ 12.34 $ 2.47

Mazzaroni Rosso (4 oz per) $ 13.00 $ 2.17

Rosenblum Black Muscat Gallagher Reserve, 375ml (3 oz per) $ 11.09 $ 2.77

Two Hand Brilliant Disguise, 500ml (2 oz per) $ 13.00 $ 1.63

Total $ 104.68 $ 14.71 * 750 ml = 25.360517 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 24 ounces.—

allowing for a loss of 1.36 oz. per 750ml bottle due to spillage.

500 ml = 16.9070114 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 16 ounces.—

allowing for a loss of .9 oz. per 500ml bottle due to spillage.

375 ml = 12.68 fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 12 ounces.—

allowing for a loss of .68 oz.per 375 ml bottle due to spillage.

Note: all bottles are 750ml unless otherwise indicated.

51

tthheeoorryyArgyle Sparkling Wine, Willamette, Oregon

Argyle’s Brut, composed of 65% Pinot Noir and 35% Chardonnay is a medium straw-colored sparkler from Oregon.This biscuity bubbly has tons of flavor, plenty of minerality and superb length. It is exceptionally fresh and crispy with a smooth cream center. Aromas include an enticing combination of apple blossoms, lemon custard with a beamof both vanilla crème and roasted hazelnut, and a touch of fresh squeezed extra virgin Spanish olive oil! The flavorsare a fresh, crisp version of white peach, ripe apple, baked pastry with a mango-vanilla-yeast bouquet. The tartness is pleasantly wrapped into a sweet fruit finish. A perfect welcome to our special dinner.

Goat Cheese wrapped with Prosciutto & finished with Pesto Sauce.Paired with Chapoutier Côtes du Rhône Blanc “Belleruche”, 2007 France

The fresh pesto has a wonderful pungent aroma and an incredible flavor that is a cross between licorice and cloveswith fresh basil, garlic, pine nuts, parmesan cheese, olive oil, salt and pepper, to balance the dried-cured ham. Thegoat cheese is fresh and creamy with a fairly mild, salty flavor. The tanginess and bitterness of the cheese is offset bythe pesto sauce. This pale yellow and clear blend of Grenache Blanc, Clairette and Bourboulenc from one of theRhône’s top negotiants receives no malolactic treatment so it’s remarkably bright, but still carries plenty of palateweight. The nose is full of sour apple and white flowers upfront, with apricot skin, lemon confit and dried herbs. Thepalate is high-toned, with floral, white peach and fennel notes underscored by a quicksilver texture and solid mineraldepth followed by a slightly waxy finish. It’s fresh, well-balanced, light and tart enough to be a perfect blend for softgoat's cheese. It stands up to a pesto sauce because of its complimentary herb flavors and complements the proteinsfrom the prosciutto because of its bright acidity. It makes a pleasant change from the traditional Sauvignon Blanc

Long Fresh Fusilli with Porcini Mushroom & Brandy Sauce Paired with Terlato Chardonnay, 2007 California

Earthy, almost sensual, flavors highlight this creamy pasta dish. The porcini, brandy and butter make it amazingly satis-fying. This wine from Russian River Valley, universally recognized as the best Chardonnay location in California, makesfor a good pairing. The unique soil allows Russian River Valley Chardonnay to rival the great White Burgundies of France—one traditional pairing for mushroom and cream sauces. This wine has creamy texture and weight from 100% barreland malolactic fermentation, but still remains elegant and fresh with balancing acidity. Clean, bright, straw yellow, andviscous with aromas of bosc pear, golden delicious apple, butter, vanilla, and toast complement the aromas of thesauce. The wine has decadent drop of butterscotch at the center and a long butterscotch, pineapple finish whichseems to add a hint of sweetness to the mushrooms and round out the brandy flavors. The chardonnay has a creamytexture and a weighty, but balanced, acidity that can stand up to the earthiness of mushrooms and rich brandy sauce.

Swordfish Puttenesca Paired with Sokol Blosser Meditrina, 2007, Oregon

Swordfish is one of the best fish to grill because it has a firm texture and stays moist when cooked at high heat. Tart,briny olives and capers tempered by rich pine nuts and sweet tomatoes counterbalance the oily texture of theswordfish. Because of the bold Mediterranean flavors and richness of the fish, Meditrina makes a wonderful match. It’sa blend of Pinot Noir, Syrah and Zinfandel that’s juicy, rich and full of fruit. A core of rich, lush raspberry comes fromthe Syrah. The Zin brings spice, tannin and structure. The Pinot Noir brings flowers, earth and elegance. It all adds upto a luscious, juicy, easy-drinking mouthful of red wine that’s both bright and vibrant with just the right amount of acidity tobalance the briny olives and capers, yet round and soft to compliment the pine nuts and sweet tomatoes. This blendis made for this type of dish — a lighter styled red wine that is delicate enough—yet sturdy enough to pair with thefattiness of a swordfish.

Single-Cut Lamb Chops with Port Wine Demi Glaze SaucePaired with Mazzoni Toscana Rosso I.G.T. 2006, Italy

The chops are seared to develop their flavor, then allowed a short rest off the heat while the sauce is being made.After a simple deglazing with port wine and meat stock, the sauce is finished with butter and flavored. The chops arethen finished over moderate heat. Although the classic pairing is conisdered Pinot Noir, Mazzoni makes an excellentpairing. This is a strong ruby-red colored wine that’s a blend of 72% Sangiovese and 28% Merlot, with an intensebouquet and flavors of ripe dark berries that complements port wine sauce perfectly. The Sangiovese provides a firmbackbone and substantial body, while the Merlot brings a luscious mouthfeel and lingering finish to this deliciously

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wine dinner #2

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greeting

Marenco Moscato d’Asti

starters

Flounder Carpaccio

micro green salad & passion fruit champagne vinaigrette

Terredora DiPaolo Fiano di Avellino, 2008, Campania

First Course

Seared Sea Scallops

blue crab arancini & shellfish reduction

Terredora DiPaolo Greco di Tufo, 2008, Campania

Second Course

Veal Saltimboca Roulade

sage polenta cake & sherry brown sauce

Terredora DiPaolo Taurasi, 2005, Campania

Main Entrée

Roasted Australian Rack of Lamb

eggplant, zucchini, red peppers & rosemary red wine sauce

Terredora DiPaolo Lacryma Christi, 2006, Campania

Cheese Course

Piave Cheese Platter

Terredora DiPaolo Falanghina, Irpinia 2007

Dessert

Cannoli, Tiramisu, & Hazelnut Gelato

Marenco Brachetto d’Acqui

Cost: $90 per person all inclusive

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Marenco Brachetto d’AcquiPaired with Cannoli, Tiramisu, & Hazelnut Gelato

From Piemonte, this 100% Brachetto is a sparkling red with pink tendencies. It sports the typical smooth scent of rose,with sweet flavor of crushed strawberry. It matches well with desserts, strawberries and it can be served as an aperitif.There's a hint of cocoa here, which makes this wine echo the cordial center of a chocolate-covered cherry. Gorgeouswine, either by itself or with this tiramisu custardy dessert. Its fruity character and its gentle acidity is an ideal foil to thepiquant richness of the cheeses, and craminess of the gelato especially balancing the almond and hazelnut flavorstoelevate all three portions into a single unified dessert.. This frothy wine is a low in alcohol for a perfect ending to aperfect meal. Serving temperature: 46 F






Marenco Moscato d’Asti (3 oz per) $ 13.27 $ 1.66

Terredora di Paolo Fiano di Avilliano (3 oz per) $ 18.95 $ 2.37

Terredora di Paolo Greco di Tufo (3 oz per) $ 16.00 $ 2.00

Terredora di Paolo Taurasi (4 oz per) $ 33.27 $ 5.55

Terredora di Paolo Lacryma Christi (4 oz per) $ 16.60 $ 2.76

Terredora di Paolo Falanghina Irpinia (4 oz per) $ 12.00 $ 2.00

Marenco Brachetto d’Aqui (3 oz per) $ 15.60 $ 1.99

Total $ 125.69 $ 18.33 * 750 ml = 25.360517 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 24 ounces.—allowing for a loss of 1.36 oz.

per 750ml bottle due to spillage.

500 ml = 16.9070114 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 16 ounces.—allowing for a loss of .9 oz.


375 ml = 12.68 fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 12 ounces.—allowing for a loss of .68 oz.

per 375 ml bottle due to spillage.


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tthheeoorryyMarenco Moscato d’Asti Scrapona docg

Marenco Moscato d'Asti "Scrapona" is perfect to offer as a light and sweet welcome. Straw and gold in color, with anaromatic and fragrant nose, the sweet, peachy, flavors of this wine from Piemonte lend an exotic edge to the fruit.

Flounder Carpaccio, micro green salad & passion fruit champagne vinaigrettePaired with Flounder Carpaccio, micro green salad & passion fruit champagne vinaigrette.

A 100 % Fiano white wine thoroughbred; floral, with delicate flavors of hazelnuts; very elegant, and long-lived. ThisFiano di Avellino offers more richness and body than a Greco, if slightly less complexity. Medium gold with subtle notes ofearthiness, minerals and ash are woven into its richly-textured core of ripe yellow peaches. Ideal as a paring with floundercarpaccio as it will not overwhelm the delicate flavors of the fish, in fact the bright acidity serves to complement thefish beautifully,with its fresh citurs flavors. It is persistent and aromatic with subtle notes of mature fruit and flowers withhints of pear, apricot, citrus fruits, toasted hazelnuts, acacia, hawthorn and honey all of which provide a complement tothe fresh green salad and fruitiness of the passion fruit vinaigrette. Ideal serving temperature: 49-54 F

Terradora DiPaolo Greco di Tufo D.o.c.g., CampaniaPaired with Seared Sea Scallops blue crab arancini & shellfish reduction

This 100 % Greco is ideal with shellfish because of its excellent acidit and bracing minerality. The wine is a pale goldcolor with a rich and powerfully aromatic nose of apricot, apple, peach and an attractive vegetal note. On the palateit is full-bodied, full of minerality, soft and well-balanced with excellent acidity echoing the nose. The fruit and vegetalflavors provide a delicious accent to the Arancini—baked rice balls coated with breadcrumbs and filled with bluecrab—as does the acidity whichh cuts through the fattiness of the dish. The earing minerality accents the minerality ofthe scallops and the acidity serves as a fine lemon wedge.. Serve at 10/12°C.

Veal Saltimboca Roulade, prosciutto, sage polenta cake & sherry saucePaired with Terradora DiPaolo Taurasi, 2005, Campania

This 100% Aglianico is intense ruby in color with garnet reflections. It offers a pronounced and complex bouquetwith hints of cherry, fruits of the forest, spicy scents of violet and tobacco and a suggestion of minerals that balancethe scents of sage elements of the dish. This wine is elegant, smooth, velvety, and intense, as it displays characteristichints of plums, black cherries, black pepper and tar, that further compliment the sage polenta and offers a balance tothe rich, sweet, sherry flavors. It is full-bodied and austere on the palate with balanced tannin and acidity perfect tocut through the richness of the prosciutto and sauce. Supple and silky on the palate, the concentrated texture mel-lows into richness and ripeness with a long fruity, spiced and toasty finish that accents the delicacy of the veal andcreaminess of the polenta. Serving temperature: 20 C.

Terradora DiPaolo Lacryma Christi, CampaniaPaired with Roasted Australian Rack of Lamb, eggplant, zucchini, red peppers & rosemary red wine sauce

This 100% Piedirosso wine is ideal with flavorful sauces and red meat. Intensely ruby-red in color with violet reflec-tions, it has an incredible fruity aroma of cherry, raspberry, blackcurrant and spicy overtones with hints of minerals andcloves. The aromas follow through to the palate and the spicy ground pepper flavors seem to season the meat andvegetables. Soft and elegant, the tannins balance the roasted meat with pleasant tones of mature red fruits, plums andhints of tobacco, coffee and ground pepper. The minerally acidity offers a balance to the vegetables and rosemarywhile cutting the fat on this dish. Serving temperature: 59-64 F

Piave Cheese Platter Paired with Terradora DiPaolo Falanghina Irpinia 2008.

This particular cheese comes from Veneto, Italy. It is an intense cow’s milk hard cheese aged 180 days with a fatcontent of 35%. It has a full-bodied flavor, reminiscent of Parmigiano-Reggiano, that intensifies with age andmakes this cheese absolutely unique. The texture is dense without holes, and it is straw-yellow in color with awhiff of pineapple and subtle hints of nuts. The rich, aged texture gives this cheese a slightly sweet, delicate fla-vor and a sharp finish. The selection of Falanghina perfectly reflects the cheese from its pale yellow color, to itsrich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouthwith excellent zinging acidity to balance the fat content, good structure and a floral finish that balances the sharpfinish of the cheese. Serve at 10°C.

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wine dinner #3

57

greeting

Brut, Dom Perignon, 1999

First Course

Crab & Pineapple Salad Beggar's Purse

Twomey Sauvignon Blanc 2008

Second Course

Grilled Quail

with blueberry glaze, beet greens & smoked ham

Twomey Pinot Noir 2006

Main Entrée

Roasted Loin of Lamb

with potato-tomato tart & broccoli rabe

Twomey Merlot 2005

Cheese Course

Abbaye de Belloc

Silver Oak Napa Valley Cabernet Sauvignon 2004

Dessert

Dark Chocolate Torte

with spiced blackberries

Clayhouse Late Harvest Petite Syrah

Cost: $150 per person all inclusive

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Dark Chocolate Torte with spiced blackberriesPaired with Clayhouse Late Harvest Petite Syrah, 2006 Central Coast, Paso Robles

This wine is a glass-staining purple. Seductively perfumed scents of ripe boysenberry, plum and incense waft from theglass and merge with the rich scent of chocolated and spicy berries. The wine’s lush, creamy dark berry flavors aregiven a bitter edge by cherry skin and anise which echo the spiciness of the blueberries.. Quite sweet and jammy,with no rough edges and impressive finishing cling. The nose is full of black pepper spice, dark chocolate, and wildraspberry aromas that meld perfectly with the richeness of the chocolate torte. The grapes were harvested at 28 Brixand the wine was bottled with 8% residual sugar.at 10 degree Brix, yet the flavors are rich, but not syrupy. The spice,chocolate and dark berry fruit flavors of this petite syrah carry through to a firm, rich finish, perfectly balancing thechocolate torte and spice blueberries..






Gruet Brut Champenoise Gold Label (2 oz per) $ 133.00 $ 11.10

Twomey Sauvignon Blanc 2008 (3 oz per) $ 26.00 $ 3.25

Twomey Pinot Noir 2007 (4 oz per) $ 35.00 $ 5.83

Twomey Merlot Napa valley 2005 (4 oz per) $ 45.00 $ 7.50

Silver Oak 2004 Alexander Valley (4 oz per) $ 52.03 $ 8.67

Clayhouse Late Harvest Petite syrah, 375ml (3 oz per) $ 15.95 $ 3.32

Total $ 130.57 $ 39.67* 750 ml = 25.360517 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 24 ounces.—allowing for a loss of 1.36 oz.


500 ml = 16.9070114 US fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 16 ounces.—allowing for a loss of .9 oz.


375 ml = 12.68 fluid ounces. Therefore, when figuring cost per person per bottle we use a base measure of 12 ounces.—allowing for a loss of .68 oz.

per 375 ml bottle due to spillage.


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tthheeoorryyDom Perignon 1999 Champagne, France

This wine is full of life, with a fresh nose that dances through a spiral of aromas, blending hints of angelica, driedflowers, pineapple, coconut, cinnamon, cocoa and tobacco. With a fullness in the mouth, its earthy, smoky,pearly complexity rises to the surface, underscored by the vibrant warmth of peppery spice. The sensation ofintensity develops and melts into a deep, rounded heart, with a fruity, exotic maturity and a slight touch ofaniseed. This sensation, almost unsettling, is even more pronounced in the finish, while the notes of spice, stillpresent, remain discreet, with toasted, iodine flavors. Perfect for beginning a dinner of fine wine & food.

Crab & Pineapple Salad Beggar’s PursePaired with Twomey Sauvignon Blanc, 2008, Napa Valley

This 2008 Twomey Napa Valley Sauvignon Blanc beautifully combines minerality with fruitiness. It is a light strawyellow color with green highlights. The wine has a nose of fresh lime, cucumber and guava with notes of flintiness.

On the palate, the wine has wonderful acid balance and well-defined flavors of citrus and jasmine. The bright aciditybrings out the flavor of the crab and the fresh lime and tropical flavors reinforce and complement the fresh pineappleused in this dish. There is an echo of minerals in the long, crisp finish highlights the mineality of the shellfish.

Grilled Quail with blueberry glaze, beet greens & smoked hamPaired with Twomey Pinot Noir, 2007

This 2007 Twomey Russian River Valley Pinot Noir beautifully expresses the ripe style of this iconic American Pinot Noirregion and Pinot Noir is a classic pairing for quail. This wine has a deep, ruby color and a nose of rose petals, straw-berries, black cherry and cola. It is full bodied and rich on the palate with flavors of black cherry liqueur and cinna-mon, closing with a full, velvety finish of fine grained tannin and a supple elegance. The sweet earthiness of the quailand blueberry glaze meld beautifully with the flavors of the wine. The great acidity of the wine provides balance forthe greens by acting almost as a vinagrette, while at the same time, cutting through the fat and saltiness of the ham,pairing perfectly with the dark earthiness of the dish.

Twomey Merlot, 2005, Napa ValleyPaired with Roasted Loin of Lamb with potato-tomato tart & broccoli rabe

Winemaker Daniel Baron says he dreamed of making a California Merlot with a French sensibility. Twomey’s flagshipNapa Valley Merlot is the result of his vision, balancing the soft fruitiness that makes Merlot so appealing with thedepth and concentration that characterize Merlots of true distinction. This wine is an elegant effort that balances deli-cacy and expression of restrained fruit rarely found in Napa these days. Robust yet elegant, it fills the mouth with itsluscious flavors and opulent texture. Twomey Merlot is a voluptuous, blend of 96% Merlot and 4% Cabernet Franc. Ithas a deep garnet color and complex aromas starting with an intensely concentrated nose of black cherry, blackberryessence, wild game and freshly ground black pepper. On the palate, it is full-bodied and velvety, with fine-grainedtannin that slices right through the gaminess of the lamb and the bitterness of the broccoli rabe. The texture compli-ments the texture of the potato-tomato tart. The merlot offers hints of black cherry liqueur, toffee, chocolate andamaretto flavors, along with spices, pepper, and crushed herbs including lavender, which seems to season the lamband the potato tomato tart so deliciously. The wine culminates in an extremely well-balanced long finish that workswith the gaminess of the lamb. This Merlot will continue to give drinking pleasure through 2018. .

Abbaye de Belloc Cheese Plate Paired with Silver Oak 2004, Alexander Valley

This wine is 100% Cabernet Sauvignon. The 2004 Alexander Valley Cabernet Sauvignon is a refined and complex winethat combines subtlety and depth.It has abundant aromas of fresh blackberries, violets, cola, nutmeg and licorice.. Inthe mouth, the wine has a juicy attack and offers great expression of fruit and spice on the mid-palate, which bodeswell for pairing with cheese.The choice was to pair it with Abbaye de Belloc, a sheep’s milk cheese. This firm,smooth-textured sheep’s milk cheese from the French Pyrenees smells like roasted nuts and has a creamy mouth feeland the perfect balance of sweetness and saltiness. Alexander Valley Cabernet Sauvignon is just what you want afterthis velvety cheese. Silver Oak Alexander Valley’s fruit-driven finish is long and elegant. Properly cellared, this wineshould give drinking pleasure through 2023.

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PrécisWelcome to aquaria.Today one of the most powerful words in branding is ‘consciousness’. “Green” is the new byword. We know our customers are seeking out businesses that are focused on making the world a better place. We can't just be con-cerned with good food, good service, and good ambience, we seek to build lifelong relationships with our guests.

Consumers today are turning their attention to portion control, smaller plates with more variety and moving away fromtrans fats, seeking out products offering health and convenience and foods that claim to have a medicinaleffect on consumers’ health. Incorporating more healthful preparation techniques, adding flavor by grilling,roasting, seasoning, or marinating foods and, for the most part, abandoning buttering, frying, and heavilysauced dishes will meet the needs of these discriminating diners.

Our concept is simple: fresh, modern food using the finest of produce combined with an interesting selection of worldwide wines, good value for money, all set in a warm, friendly, relaxing atmosphere.

Lunch and Dinner service is provided daily.

aaqquuaarriiaa ‘s cuisine is eclectic American with some European touches. Being a Shore community, freshseafood is always a predominant feature, although beef, lamb, chicken, and pork appear on this menu.

For those who would like smaller portions, aaqquuaarriiaa has created a tantalizing tasting plate menu—our versionof tapas, which allows a guest to sample 3 or 4 plates with friends over a glass of wine.

For non-meat eaters, our menu includes a vegetarian menu with several vegetarian dishes that are “more than just lettuce”. Please note that the items are Vegetarian not Vegan.

Our Desserts also follow the healthier theme and are small-portioned or served as Petite-sized ‘shot glass’ desserts.

The enjoyment of wine is an integral part of the dining experience. There are wonderful wines the world over, that willenhance the dining experience. Wines have been selected to work in concert with the cuisine and we have taken carewith the menu to not overwhelm the palate with excessive spice or heat so that the wine and food work together inharmony. This balanced wine repertoire offers a diverse array of flavors to please all palates and complement themenu, with the majority of our wine list being from our own great country —the US of A. Our wine list offers wine bythe glass, by the half bottle, and by the full bottle.

aaqquuaarriiaa offers an unsurpassed Shore dining experience with spectacular ocean views from its intimate dining room or al fresco deck. The freshest local ingredients form the basis of our authentic menu featuring the finest examples of classic regional fare perfectly prepared.

aquaria Our curved walls are 950 gallon floor-to-ceiling aquaria. the coral reefs they contain are custom-built artificial coralreefs designed to be indistinguishable from living coral. These aquaria are salt waer tanks and reflect the wild life thatinhabits the real coral reefs which are currently on the endangered species list.

The pond and other aquaria are fresh water tanks. We believe watching fish is relaxing, so do join us in our lounge areathe bbaarrrriieerr rreeeeff,, next time you are meeting friends or choose linger after your meal for an after-dinnerdrink.

We look forward to serving you.

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addenda

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Opening Soon:

AquariaInternational Sommelier Guild

Diploma Program

Student Number: 08-01-20683

© 2009 / 08-01-20683 08/08/09

aquaria restaurant: opening soon

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