Catering Packages - Marti`s Restaurant

Housed in the historic Gentilich building on the corner of Rampart and Dumaine,
Marti’s is a revival of a New Orleans Classic. The original Marti’s was the hub of French
Quarter social life and the New Orleans arts community in the 1970’s and 1980’s. This
included Tennesee Williams who only lived three doors down. Even before Martin Shambra
opened in 1971, this building had been entrenched in New Orleans culture for years.
Mr. Gentilich, a Croatian immigrant, opened the building as a restaurant right around the
turn of the century. Soon it became a 24 hour place where it stayed open like that for the next
50 years. Locals came in to recover and unwind from the chaos tucked deeper in the quarter.
After that there were a few failed business attempts until Martin Shambra decided to open his
restaurant.
Marti revamped the space and purchased two murals of City Park from the Desoto Hotel;
both are considered treasures. These murals have remained in the building since then and
survived two fires. They have become a rememberence of New Orleans life at the turn of the
century and even gave the name “Peristyle” to the next iconic restaurant housed in the
Gentilich building.
Marti’s new restaurant quickly became a hotspot for socialites, artists and writers who became good friends with Marti during his tenure at 1041 Dumaine. For seventeen years Marti’s
was an institution. It embraced the spirit of what New Orleans dining is all about, good food,
good wine and good friends.
Sadly the restaurant closed in 1988 after the passing of Martin Shambra.
In 1992 Chef John Neal opened Peristyle and three years later his Sous Chef Anne Kearney
was given the opportunity to purchase the business. Over the next few years she gained
national recognition and finally was honored in 2002 with a James Beard Award for Best
Chef of the Southeast. Kearney’s food was an amazing interpretation of Provençal bistro fare.
Peristyle was soon after recognized as “The Best Restaurant” in New Orleans. In 2005 Anne
Kearney and Tom Sands sold Peristyle to Chef Tom Wolfe and moved back to Dayton, Ohio
where they now own the successful restaurant Rue Dumaine.
In October of 2013, Marti’s was reopened once again bringing back the classic New
Orleans experience. Although many will tell you the interior has changed, the spirit and atmosphere of this building continues to live on as it did years ago.
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
A Brief History
K0
- - 00000000000000k
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
K0
- - 00000000000000k
Marti’s
1041 Rue Dumaine
(Corner of Rampart & Dumaine)
New Orleans, LA 70116
REGULAR DINING HOURS:
Tuesday -Thursday: 5:00-10:00pm
Friday & Saturday: 5:00-11:00pm
Sunday: 5:00-9:00pm
Closed on Mondays
*Available 7 days Breakfast, Lunch or Dinner
For Catering and Event Space
PAYMENT OPTIONS:
AMEX, Mastercard, Visa, Cash
ATTIRE:
Business Casual
Reservations Suggested
Parties of 8 or more may be required to
guarantee their reservation
FOR RESERVATIONS OF 16 OR LESS PLEASE CALL:
504-522-5478
FOR EVENTS OF 16 OR MORE PLEASE CONTACT:
Marti’s Catering & Sales
.......
Sales@martisnola.com
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
General Information
K0
- - 00000000000000k
Space
Main Dining
Room
Existing Seating
66
Maximum Seated
72
Reception
85
Peristyle Bar
10 Bar Stools/
4 Tables: 16 seats
N/A
30
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
Capacities & Floor Plan
K0
- - 00000000000000k
Hors D’oeurves ................................................................................... 1
Dinner Buffets & Displays, Platters, Carving Stations....................... 2
Dinner Prix Fixe Menu 1 ................................................................... 3
Dinner Prix Fixe Menu 2 ................................................................... 4
Lunch Prix Fixe Menu........................................................................ 5
Available Additions to Prix Fixe Menus & Beverage Options............ 6
FAQ ................................................................................................... 7
Brief History........................................................................................ 8
Interior, Exterior & Menu Item Photos ............................................. 9/10
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
Table of Contents
K0
- - 00000000000000k
SAVORY
EGGPLANT CAPONATA
served on crostinis with housemade ricotta
CHICKEN WALDORF SALAD
bibb lettuce cups, apples, walnuts & grapes
RABBIT LIVER MOUSSE
pain grille, onion marmalade & seasonal pickle
SEASONAL SOUP SHOOTERS
vegetarian & vegan options available
SHRIMP DEVILED EGGS
TUNA TARTAR
potato gaufrettes & avocado
SMOKED GULF FISH SPREAD
pickled shallot, chives & lavash
SCALLOP CEVICHE
preserved lemon, shallot & chiles
LOUISIANA BLUE CRAB FRITTERS
caper aioli
DUCK RILLETTES
seasonal pickles, grilled country bread, apricot mostarda
SMOKED SALMON
cucumber, creme fraiche & caviar
BACON WRAPPED SHRIMP
WILD MUSHROOM ARRANCINI
tomato & tarragon
SWEETS
BITE-SIZE CHEESECAKE
CHOCOLATE DECADENCE CAKE
rasberry-citrus marmalade
RED VELVET MINI CUPCAKES
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
Hors D’oeurves
Prices are per piece, minimum order 24 pieces required for each choice.
Option of stationed or tray passed*
K0
- - 00000000000000k
*may incur additional labor costs.
STARTERS
SEASONAL SOUP
vegetarian & vegan options available
FIELD GREENS SALAD
baby tomatoes, cucumber, radish & sherry vinaigrette
ARUGULA SALAD
pumpkin seeds, idiazabal, pickled shallots &
white wine vinaigrette
WILD MUSHROOM RISOTTO
grana padano, oyster & shiitake mushrooms, tarragon
ENTREES
SMOKED BONELESS BEEF SHORT RIB
braising liquid reduction
COQ AU VIN BLANC
white wine braised chicken , mushrooms, tarragon
SIDES
Roasted Fingerling Potatoes
Whipped Potatoes
Sweet Potato Puree
Louisiana “Dirty” Rice
Haricot Vert, Sauteed Greens
Glazed Baby Carrots
Grilled Asparagus
DESSERTS
Cookie Selection Platter
Bread Pudding
with Rum Creme Anglaise
Mini Cheesecakes
Chocolate Decadence Cake
GULF FISH AMANDINE
lemon, almonds & brown butter
MISSISSIPPI RABBIT
spätzle & sauce robert
Platters & Carving Stations
Available as seperate items or as full display.
VEGETABLE CRUDITES
grilled, roasted & raw - chilled vegetable platters with assorted dips
ARTISINAL CHEESE & CHARCUTERIE SELECTION
apricot mostarda, candied nuts, fresh fruit, crackers and bread assortment
PLATEAU FRUITS DE MER
poached maine lobster, chilled Louisiana shrimp, jumbo lump crab salad
half shell oysters & scallop ceviche*
MARTI’S SIGNATURE ROAST OYSTERS
sofrito butter, breadcrumbs, fresh herbs
CARVING STATIONS
ROASTED NEW YORK STRIPLOIN
WHOLE ROASTED CHICKEN
BONE-IN PORK ROAST
HERB CRUSTED LEG OF LAMB
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
Buffet Selections*
K0
- - 00000000000000k
*may incur additional equipment rental fees.
Liaison will choose indicated number of selections for each course.
Guests will choose one item from each course during meal.
Dinner Prix Fixe Menu 1 - $50
APPETIZERS
Choose 2 of the following:
FIELD GREENS SALAD
baby tomatoes, cucumber, radish & sherry vinaigrette
ARUGULA SALAD
pumpkin seeds, idiazabal, pickled shallot & white wine vinaigrette
SEASONAL SOUP
vegetarian & vegan options available
WILD MUSHROOM RISOTTO
grana padano, oyster & shiitake mushrooms, tarragon
ENTREES
Choose 3 of the following:
G.F. FARMS ROASTED CHICKEN
seasonal vegetable accompaniment & pan jus
GULF FISH AMANDINE
french green beans, lemon, almonds & brown butter
SMOKED BRAISED BEEF SHORT RIB
roasted fingerling potatoes & brussels sprouts
SONOMA COUNTY DUCK CONFIT
quinoa salad, fennel, uvae & apricot mostarda
VEGATARIAN / VEGAN ENTREE
available upon request, depends on seasonal availability
DESSERTS
Choose 1 of the following:
DARK CHOCOLATE POT DE CRÉME
with salted caramel
CHEESECAKE
with seasonal fruit compote
CREME BRULÉE
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
Prix Fixe Menus
K0
- - 00000000000000k
APPETIZERS
Choose 3 of the following:
FRIED GREEN TOMATOES and CRAWFISH
roasted peppers, farm greens, garlic & brown butter lemon vinaigrette
1/2 DOZEN RAW or ROAST OYSTERS
raw oysters served with cocktail and mignonette
roast oysters topped with pimento butter, garlic, bread crumbs and herbs
ARUGULA SALAD
pumpkin seeds, idiazabal, pickled shallots & white wine vinaigrette
SEASONAL SOUP
vegetarian & vegan options available
SPINACH & FRISÉE SALAD
lardons, red wine vinaigrette & a poached egg
ENTREES
Choose 4 of the following:
GRILLED PORK CHOP
sauteed greens , pickled peach relish & pork jus
G.F. FARMS ROASTED CHICKEN
seasonal vegetable accompaniment & pan jus
GULF FISH AMANDINE
french green beans, lemon, almonds & brown butter
SMOKED BRAISED BEEF SHORT RIB
roasted fingerling potatoes & brussels sprouts
SONOMA COUNTY DUCK CONFIT
quinoa salad, fennel, uvae & apricot mostarda
GRILLED LOCAL FISH
chick peas, root vegetables & salsa verde
VEGATARIAN / VEGAN ENTREE
available upon request, depends on seasonal availability
DESSERTS
Choose 2 of the following:
DARK CHOCOLATE POT DE CRÉME
with salted caramel
CHEESECAKE
with seasonal fruit compote
CREME BRULÉE
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
Dinner Prix Fixe Menu 2 - $65
K0
- - 00000000000000k
Served as Lunch Portions
APPETIZERS
Both are Included
ARUGULA SALAD
pumpkin seeds, idiazabal, pickled shallot & white wine vinaigrette
SEASONAL SOUP
vegetarian & vegan options available
ENTREES
Choose 2 of the following:
GULF FISH AMANDINE
french green beans, lemon, almonds & brown butter
SMOKED BRAISED BEEF SHORT RIB
roasted fingerling potatoes & brussels sprouts
HOUSEMADE TAGLIATELLE
sweet peas, guanciale, baby tomatoes & grana padano cream sauce
VEGATARIAN / VEGAN ENTREE
available upon request, depends on seasonal availability
Lunch 3 Course Prix Fixe Menu - $40
Same menu as above with the additions below and
includes dessert course.
-ADDITIONAL APPETIZER SELECTION1/2 DOZEN RAW OR ROAST OYSTERS
raw oysters served with cocktail and mignonette
roasted oysters topped with pimento butter, garlic, bread crumbs and herbs
-ADDITIONAL ENTREE SELECTIONJUMBO LUMP CRAB SALAD
baby tomatoes, butter lettuce, sprouting greens & remoulade
DESSERTS
Choose 1 of the following:
DARK CHOCOLATE POT DE CRÉME with Salted Caramel
CHEESECAKE with Fruit Compote, CREME BRULÉE
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
Lunch 2 Course Prix Fixe Menu - $30
K0
- - 00000000000000k
All menu additions are in addition to the PRIX-FIXE menu price and are not
available as a substitution for prix fixe items listed.
STARTER ADD-ONS
Add Foie Gras Torchon ($15/guest)
Add additional Soup or Salad Course to Dinner Prix Fixe menus ($10/guest)
ENTREE ADD-ONS
Add 8oz. Filet Mignon ($10 per guest)
Add 14oz. NY Strip ($10 per guest)
Add Maine Lobster Tails 5/6oz. (1 tail/2 guests min. - $25/lobster tail)
Served Family Style with Lobster Compound Butter
SIDE ITEM ADD-ONS
Roasted Fingerling Potatoes, Whipped Potatoes
Sweet Potato Puree, Louisiana “Dirty” Rice
Haricot Vert, Sauteed Greens
Glazed Baby Carrots, Grilled Asparagus
$8/side charged on consumption.
For ease of service please limit to 2 selections.
Beverage Options
STANDARD OPEN BAR
Finlandia Vodka, Old Forester Bourbon, Sazerac Rye, Broker’s Gin, Cimarron Tequila,
Don Q Rum, Bayou Spiced Rum, J&B Scotch, Maison Rouge Cognac
Select Beer, House Wine & Soft Drinks
PREMIUM OPEN BAR
Ketel One, Stolichnaya, Grey Goose, Jack Daniels, Maker’s Mark, Crown Royal
Templeton Rye, Bacardi, Gosling’s Black Seal Rum, Scarlet Ibis Rum, Don Julio Tequila
Johnnie Walker Black, Genlivet 12 yr, Tanqueray, Bombay Sapphire, Hendrick’s Gin
Select Beer, Wine & Soft Drinks
WINE PAIRINGS
Our Sommelier is delighted to customize a Wine Pairing or Tasting
for your dining or reception experience or to help preselect wines for your meal.
ON CONSUMPTION & CASH BAR
Beverage on consumption or cash bar available upon request on a situational basis.
Nonalcoholic Drinks and Soft Drinks not available for cash bar scenarios.
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
Available Additions to Prix Fixe Menus
K0
- - 00000000000000k
DOES MARTI’S HAVE THE ABILITY TO CATER TO SPECIAL DIETARY NEEDS?
All menu items are fresh, seasonal and subject to change based on availability. Vegetarian, Vegan and Raw menu items are available upon request, with the understanding that these may be
specialty items unavailable on the current menu. An additional cost, or depending on number
of guests who require these special menus, a raise in price tier may be required.
WHEN ARE FINAL GUEST COUNTS FOR AN EVENT DUE?
Guest counts for said items must be communicated at time of Banquet Event Order
signing to ensure availability.
HOW IS THE PRICING ON OPEN BAR PACKAGES CALCULATED?
Open Bar Packages are charged based on the actual number of guests in attendance or the
minimum guarantee, whichever is greater. All servings are single servings, no shots or
doubles. Patrons agree to comply with all alcohol beverage statutes of Louisiana.
WHAT BEER AND WINES COME WITH THE OPEN BAR PACKAGES?
All beer and wine selections are subject to availability & pricing.
WHAT IS INCLUDED WITH THE PRIXE FIXE MENUS FOR A WINE TASTING?
Prixe Fixe menus with Wine Pairings are for Set Menus with only 1 item per course,
unless client chooses to pay premium for more selections.
HOW CAN I GUARANTEE AVAILABILITY FOR MY EVENT?
While Marti’s will strive to honor all requests, dining spcae is subject to event size and availabilty and not guaranteed unless included in contract.
IF NEEDED, ARE ADDITIONAL SEATING AND TABLES AVAILABLE ?
k0000000000000000000000000K
K0
- - 00000000000000k
k0000000000000000000000000K
FAQ
Any seating arrangements other than those of our regular dining space may be subject to furniture rental as well as extra labor costs.
WHAT ADDITIONAL CHARGES CAN I ANTICIPATE?
Louisiana Sales Tax is applicable. Sales Tax is subject to change, with expectation that client
will pay the current amount applicable to the subtotal for event.
A 21% Gratuity/Service Charge is applicable to all group sales events.
K0
- - 00000000000000k