Scrambled Eggs with Cheese en Vol-au-Vent; Applewood Smoked Bacon; Berkshire Pork Link Sausage; Turkey Link Sausage; Crispy Chive Potato Cake
Served Family-Style
Seasonal Fresh Fruit; European Breakfast Pastries or Beignets; Fresh Florida Orange Juice. Please choose one of the additions, add $2 per person: French Toast with Strawberry or Chocolate Filling; Signature Pancakes, Plain or Blueberry
Pano's Private Reserve Coffee and Select Teas
Two
Choices
Omelette with Tomatoes & Cheddar; Omelette with Mushrooms & Gruyère; Crispy Chive Potato Cake, Green Asparagus, Citrus Fruit Garnish
Served Family-Style
Seasonal Fresh Fruit; European Breakfast Pastries or Beignets; French Toast with Strawberry or Chocolate Filling or Signature Pancakes, Plain or Blueberry; Fresh Florida Orange Juice
Pano's Private Reserve Coffee and Select Teas
Three
103 West Eggs Bénedict
Crispy Chive Potato Cake, Green Asparagus, Citrus Fruit Garnish. up to 75 guests
103 West Signature Steak and Eggs
Tournedos of Prime Beef Tenderloin on Chive Potato Cake, Poached Eggs, Green Asparagus, Hollandaise Sauce, Citrus Fruit Garnish. up to 75 guests
Served Family-Style
Seasonal Fresh Fruit; European Breakfast Pastries or Beignets; French Toast with Strawberry or Chocolate Filling or Signature Pancakes, Plain or Blueberry; Fresh Florida Orange Juice
Pano's Private Reserve Coffee and Select Teas
Lunch Menu 1
Custom-design your own three course menu. Host pre-selects one soup (or one salad), one entrée and one dessert. We recommend pre-setting of salads and/or desserts for business presentations.
Soups
Chilled Heirloom Tomato Gazpacho
Basil Essence
103 West Creamy Onion Soup
Parmesan Crouton
Chilled Potato-Leek Soup
Crispy Speck
Salads
can be pre-set
Boston Bibb Lettuces and Endive
Blue Cheese, Candied Walnuts, Balsamic Strawberries, Pommery Mustard Vinaigrette
Ashland Farm Greens and Roasted Grapes
Feta Cheese, Toasted Almonds, Vinaigrette
Loaded Iceberg Lettuce Wedge with Vine-Ripe Grape Tomatoes
Applewood Smoked Bacon, Chives, Egg, Creamy Blue Cheese Dressing
Caesar Salad
Egg-less Caesar Dressing, Parmesan-Reggiano, Brioche Croutons
Entrées
All entrées are complemented with fresh seasonal vegetables as selected by our Executive Chef Jeff Riedel
Roast Sliced Beef Tenderloin
Caramelized Onion, Natural Jus
Tanglewood Farm Chicken Breast a la Francaise
Lemon Caper Butter Sauce
Seared Tanglewood Farm Chicken Breast with Portabella Ragoût
Tomato-Sherry Sauce
Baked Organic Irish Salmon "En Croûte" with Spinach and Ricotta Cheese, in Puff Pastry
Sauce Béarnaise
Dijon Crusted Tanglewood Farm Chicken Breast
Thyme Jus
Grilled Filet Mignon, 6 oz.
Natural Jus
Roast Double Breast of Chicken Filled with Spinach and Feta
San Marzano Tomato Sauce
Capt. Rick's Day Boat Fish
Vegetable Cous Cous or Potato Purèe, Tomato-Sherry Sauce
Linguini alla Panna with Florida Shrimp or Chicken Breast
Choose One
Slow-Roasted Organic Irish Salmon
Sicilian Gremolata, Vegetable Cous Cous or Potato Purèe
Lunch Menu II
Custom-design your own two course menu. The Host pre-selects one combo entrée salad and one dessert
Combo Entrée Salad Platters
Strudel of Braised Beef Brisket and Fontina Cheese
Bibb, Vine-Ripe Tomato, Hass Avocado Salad
Slow-Roasted Organic Irish Salmon
Couscous Salad of Pear Tomatoes, Cucumber, Olives and Arugula, Red Wine Vinaigrette
Grilled Beef Tenderloin (sliced) and Loaded Iceberg Lettuce Wedge
Vine-Ripe Tomato, Red Onion, Bacon, Danish Blue Cheese Creamy Buttermilk Dressing
Seared Tanglewood Farm Chicken Breast (sliced)
Orzo Pasta Salad with Sweet Onion, Egg, Blue Cheese, Hearts of Palm, Avocado, Garbanzo Beans, Sweet Peppers, Basil Vinaigrette
Baked Parmesan Crusted Tanglewood Farm Chicken Breast
Baby Spinach Salad with Kalamata Olives, Artichokes, Tomato, Cucumber and Pastini Pasta, Red Wine Vinaigrette
Maryland Jumbo Lump Crab Cake, 1/4 pound
Tartar Sauce, Lemon Served over Ashley Farm Mesclun Lettuces, Pommery Mustard Vinaigrette
Desserts
can be pre-set. Pano's "Private Reserve" Coffee and Select Teas
Raspberry-Chocolate Parfait
Crème Chantilly
Dark Chocolate Mousse Cake
Raspberry-Vanilla Swirl
Fresh Raspberry Éclair
Vanilla Whipped Cream
Meyer Lemon Tart
Citrus Coulis
Fresh Berries with Crème Chantilly
103 West Cheese Cake
Fresh Georgia Peach (in season) or Strawberry Napoleon
Lunch
103 WEST BUFFET. Please pre-select three cold and three hot items; Four cold and four hot items. Minimum of 40 guests; additional charges may apply for smaller parties. We separate the cold, hot and dessert sections for the guests to enjoy as three-course meal
1st Course
Caesar Salad
Parmesan Reggiano and Brioche Croutons
Campanelle Pasta Salad
Oven Dried Tomatoes, Kalamata Olives, Artichokes and Sherry Vinaigrette
Vegetables à la Grecque
Red Wine-Oregano Vinaigrette
Baby Spinach Salad
White Mushrooms, Bean Sprouts, Eggs and Warm Applewood Smoked Bacon Dressing
Seasonal Fresh Fruit and Berries
2nd Course
Tanglewood Farm Roasted Breast of Chicken
Wild Mushrooms, Shallot Spinach and Rosemary Cream
Maine Lemon Sole Filet
Israeli Couscous with Seasonal Vegetables, Lemon Brown Butter Sauce
Roasted Berkshire Pork Loin
Logan Turnpike Mill Grits and Vidalia Onions, Thyme Jus
Slow-Roasted Atlantic Salmon Gremolata
Chive Mashed Potatoes
Seared Beef Tenderloin
Sliced and served with Caramelized Onions, Portabella Mushrooms, Fingerling Potatoes
Seared George's Bank Cod
Fingerling Potatoes, Sweet Corn and Vidalia Onion, Vin Blanc
Tanglewood Farm All-Natural Chicken Breast Medallions à la Française
Julienne Vegetables, Caper Butter Sauce
Ricotta Ravioli with Tomato Basil Sauce and Baby Spinach
Eggplant & Parmesan Reggiano Lasagnette
Desserts
Pastry Chef Joseph's "Grande Display" of Petite European Pastries
Custom-design your own three or four course menu. Dinner menus with a choice of two Entrées, up to 120 guests. The Host pre-selects one appetizer and/or one salad, two entrées and one dessert. The Host provides us with an actual number for each entrée three business days prior to the event. prior to the event. Four course menu with your guests selecting from three Entrées, up to 50 guests. (Guests choose their entrée at the table). The Host pre-selects one appetizer, one salad, three entrées and one dessert. Custom printed menu will be provided for your guests at each setting. Our friendly professional servers take your guests' entrée order after they are seated. Cost will be based on the higher priced entrée selected
Three Course
The Host pre-selects one appetizer (or one salad), one entrée and one dessert.
Four Course
The Host pre-selects one appetizer, one salad (or a second appetizer in place of salad course), one entrée and one dessert.
Mushrooms, Port Wine Braised Shallot, Confit Potato, Brandy Green Peppercorn Sauce
Grilled Filet Mignon, 8 oz.
Wild Mushrooms, Jus
Combination Entrées*
Grilled Petite Filet Mignon and Slow-Roasted Organic Irish Salmon Gremolata
Grilled Petite Filet Mignon and Mushroom Filled Breast of Chicken
Brandy Cream Sauce
Grilled Petite Filet Mignon and Butter-Poached Jumbo Shrimp
Grilled Petite Filet Mignon and Seared Diver Scallops
Desserts
Pastry Chef Joseph's Grande Dessert Display
(Minimum of 50 guests required) Fruit Tarts, Chocolate Éclair, Opera Cake, Chocolate Dipped Strawberry Lemon Meringue Tart, Crème Brûlée, White and Dark Chocolate Mousse Cake
select one: Dark Chocolate, Milk Chocolate, Classic Vanilla Bean
Pastry Chef Joseph's Trio Plate
Dark Chocolate Mousse Cake
Classic Vanilla Bean Crème Brûlée
Fresh Fruit Tart
120 or fewer guests
Dinner Enhancements
Recommended by Our Executive Chef
Intermezzo
(Served between appetizer and entrée) Choose one of the following flavors of Sorbet: Meyer Lemon, Champagne, Mango, Raspberry
Cheese Course
Sweet Grass Dairy Farm Cheese Collection: A Selection of Three Cheeses, Pecan Ficelle Chips and Quince; Roquefort Cheesecake: Candied Walnuts, French Ficel; St. Nectaire Cheese: Fig Preserve and Multigrain Toast
Mignardises
Assortment of Chocolate Truffles, Pâté de Fruits and Cookies or White and Dark Chocolate Dipped Strawberries. served with coffee service
Café 103 West
Pano's Private Reserve Coffee Garnished with Crème Chantilly, Lindt Chocolate Shavings and Cinnamon Sticks. Served family-style at the tables
Café 103 West and Cordial Bar
Selected Cordials from our Cordial Cart or Stationery Bar (Charged on Consumption). Crème Chantilly, Lindt Chocolate Shavings and Cinnamon Sticks. Pano's Private Reserve Coffee
Steakhouse Dinner Menu
Create your custom-designed four course menu, up to 50 guests. Our Executive Chef Jeff Riedel will be delighted to assist with your selections. Our Sommelier Edwin D'Souza is ready to recommend great wines. The Host pre-selects one appetizer, one salad, three entrées, two sides and one dessert. A custom printed menu is provided for your guests at each setting. Our friendly professional servers take your guests' entrée order after they are seated. Cost will be based on the higher priced entrée selected
Appetizers
Iced Shellfish Tower
Maine Lobster, Cold Water Oysters, Jumbo Shrimp, Alaskan King Crab Leg
Please pre-select four cold and four hot items; Five cold and five hot items; Minimum of 40 guests. We separate the cold, hot and dessert sections for the guests to enjoy as three-course meal.
Sliced and served with Caramelized Onions, Portabella Mushrooms and Fingerling Potatoes
Roasted Florida Grouper
Julienne Seasonal Vegetables, Lemon-Caper Sauce
Maryland Jumbo Lump Crab Cakes
Rémoulade Sauce
Roasted Berkshire Pork Loin
Logan Turnpike Mill Grits with Vidalia Onion, Thyme Jus
Slow-Roasted Atlantic Salmon Gremolata
Seasonal Vegetable Medley
Seared Maine Diver Scallops
Corn Mash
Ricotta Ravioli with Tomato-Basil Sauce and Fresh Spinach
Slow-Cooked Beef Brisket
Natural Braising Juices, Roasted Garlic Potatoes
Crispy Cold Water Lobster Beignets
Honey Mustard Sauce
Campanelle Pasta with Creamy Alfredo Sauce, or Tomato Vodka Cream
Add Florida Shrimp
Choice accompaniments
choose two; For additional selections, add $2 per person
Russet Potato Gratin
Panko-Crusted Four Cheese and Mac
Broccolini Polonaise
French Green Beans, Crispy Shallots
Steamed Fresh Green and White Asparagus, Hollandaise Sauce
Carved Meat Selections
We recommend two Chefs over 100 guests
Applewood Smoked Honey-Ginger Ham
Black Peppered Prime Rib, Horseradish Cream
Beef Tenderloin, Sauce Béarnaise
Rosemary Roasted Pork Loin
Prime New York Strip Loin, Jus
Rack of Lamb, Sauce Piquante
Beverage List
Host Bar
Host Bar: is based on consumption of the above pre-selected brands. Set up fees @ $75 per bar
103 West Premium Brands
$7.50
Deluxe Brands
$8.50
House Wine/Champagne
$7.50
Martinis
$9.50
Domestic Beer
$5.50
Imported Beer
$6.50
Soft Drinks
$2.25
Bottled Water
$2.95
Juices
$2.25
Cordials
$9.75
Cash Bar
Cash Bar: is charged by the drink to the attendees, based on the above pre-selected brands. Cash bar set up fees @ $200 per bar, includes cashier. Cash bar prices include sales taxes.
103 West Premium Brands
$7.50
Deluxe Brands
$8.50
House Wine/Champagne
$7.50
Martini
$9.50
Domestic Beer
$5.50
Imported Beer
$6.50
Soft Drinks
$2.50
Bottled Water
$3.25
Juices
$2.50
Cordials
$9.75
Host Bar Hourly Packages
no "shots" allowed, "champagne" toasts not included
103 West Premium
1 Hour$23.00
2 Hours$33.00
3 Hours$36.00
4 Hours$41.00
5 Hours$45.00
Deluxe Brands
1 Hour$28.00
2 Hours$35.00
3 Hours$38.00
4 Hours$43.00
5 Hours$48.00
Beer/ Wine Only
1 Hour$19.00
2 Hours$25.00
3 Hours$31.00
4 Hours$36.00
5 Hours$41.00
Champagne Bar
$7.50 per drink
Cham-Champ
Bellini Cocktail
Kir Royal
Mimosa
Champagne Cocktail
Martini Bar
Premium Brands
(Per Drink)$9.50
Deluxe Brands
(Per Drink)$9.75
Single Malt Bar
$9.75 per drink
Glenlivet
Oban
Dalwhinnie
Lagavulin
Macallan
Laphroaig
Beer
Stella Artois
Heineken
Amstel Light
Sweet Water 420
Yuengling Light
Budweiser
Bud Light
Beck's Non-Alcoholic
103 West Premium
Stolichnaya
Stolichnaya Citron
Absolut Vodka
Absolut Orange
Jack Daniels Black
Wild Turkey
J&B Scotch
Dewars Scotch
Beefeater Gin
Tanqueray Gin
Canadian Club
Jameson Irish
Bacardi Silver
Captain Morgan
Cuervo Special
Deluxe
Grey Goose
Grey Goose Orange
Ketel One
Ketel One Citron
Makers Mark
Jack Daniels Black
Chivas Regal
Johnnie Walker Black
Sapphire Gin
Tanqueray Ten
Crown Royal
Jameson Irish
Bacardi Select
Cuervo 1800
Cordials
Amaretto DiSarono
Bailey's Irish Cream
B & B
Grand Marnier
Tia Maria
Sambuca
Frangelico
Kahlúa
Bénédictine
Chambord
Ouzo
Ports
Patrón Tequila
Cognacs
Single Malts
Dessert Wine
Wine List
Please choose your wines a week prior to your event, or tell us your preferred price range. Our Sommelier Edwin D'Souza will be delighted to pair the wines with your menu
Raymond "R" Collection, Napa Valley, 2012, California
$40.00
Aquinas Winery, Napa Valley, 2011, California
$42.00
Trefethen Vineyards, Napa Valley, 2011, California
$45.00
Sonoma-Cutrer, Russian River Ranches, 2012, California
$45.00
De Loach, Russian River, 2010, California
$49.00
Pouilly-Fuissé, Louis Latour, 2011, France
$55.00
Fess Parker, STA Rita Hills, 2011, California
$58.00
Jordan Winery, Russian River Valley, 2011, California
$68.00
Patz & Hall, Sonoma Valley, 2009, California
$72.00
Meursault, Louis Jadot, 2009, California
$75.00
Grgich Hills Winery, Napa Valley, 2010, California
$95.00
Far Niente Winery, Napa Valley, 2009, California
$110.00
Sauvignon Blanc
Brancott Estate Reserve, Marlborough, 2011, New Zealand
$40.00
Oyster Bay Vineyards, Marlborough, 2013, New Zealand
$42.00
Groth Vineyards, Napa Valley, 2010, California
$48.00
Pouilly-Fumé, Louis Jadot, 2009, France
$52.00
Pinot Gris - Pinot Grigio
Montasolo Winery, Veneto, 2011, Italy
$40.00
Hugel et Fils, Alsace, 2010, France
$42.00
King Estate, Willamette Valley, 2011, Oregon
$58.00
Pinot Grigio Santa Margherita, Alto Adige, 2012, Italy
$52.00
Wine List
Red Wines
Cabernet Sauvignon & Meritage Blends
Wente Vineyards, Napa Valley, 2010, California
$40.00
Château St. Jean, Sonoma Valley, 2010, California
$48.00
Napa Cellars, Joe Shirley, 2011, California
$55.00
Beringer Vineyards, Napa Valley, 2010, California
$58.00
Freemark Abbey, Napa Valley, 2010, California
$62.00
Merryvale Vineyards, Napa Valley, 2011, California
$65.00
Mount Veeder Winery, Napa Valley, 2010, California
$75.00
Château Montelena, Napa Valley, 2010, California
$85.00
Jordan Winery, Napa Valley, 2009, California
$90.00
Joseph Phelps Vineyards, Napa Valley, 2010, California
$95.00
Silver Oak Winery, Alexander Valley, 2011, California
$105.00
Caymus Vineyards, Napa Valley, 2010, California
$115.00
Pinot Noir
Erath Winery, Willamette Valley, 2011, Oregon
$40.00
Meiomi, Belle Gloss Vineyard, 2012, California
$48.00
Cambria Estate Winery, Julia's Vineyard, 2011, California
$48.00
Saintsbury Winery, Carneros, 2010, California
$52.00
King Estate Winery, Willamette Valley, 2011, Oregon
$55.00
Witness Tree Vineyards, Willamette Valley, 2010, Oregon
$68.00
Volnay, Louis Latour, 2009, France
$70.00
Robert Sinskey Vineyards, Los Carneros, 2009, California
$75.00
Other Red Wines
Syrah, Qupé Cellars, Central Coast, 2010, California
$40.00
Tempranillo, Faustino Gran Reserva, Rioja, 2007, Spain
$42.00
Merlot, Franciscan Vineyards, Napa Valley, 2011, California
$42.00
Syrah, Chapoutier Belleruche, Côte-du-Rhône, 2010, France
$45.00
Syrah, Tobreck Woodcutters, McLaren Vale, 2011, Australia
$50.00
Zinfandel, Ridge Vineyards, Ponzo, Russian River Valley, 2012, California
$52.00
Sangiovese, Santa Margherita Chianti Classico Riserva, 2008, Italy
$58.00
Merlot, Artesa Winery, Sonoma Valley, 2010, California
$65.00
Mother's Day Buffet
May 8, 2016. Served from 10:30am till 3:30pm. Children under 6 are free, Kids 12 and under $24.50, Adults $75. Other Beverages, tax and gratuity are not included
The Chef's Carving Station
Roasted Tenderloin of Beef
Béarnaise and Horseradish Sauces
Roasted Rack of Spring Lamb
Sauce Piquant and Mint Jelly
Silver Chafers Hot Food Selections
Roasted Chicken Breast
filled with Wild Mushrooms, Brandy Rosemary Sauce, Sautéed Spinach
Crisped Veal Cutlets Milanese
Lemon-Caper Sauce, Artichokes, Thumbelina Carrots
Seared Maine Diver Scallops
Sweet Yellow Corn, Clamshell Mushrooms
Maryland Style Jumbo Lump Crab Cakes
with Tartar Sauce
Sautéed West Coast Halibut
Julienne Vegetables, Fumet
Asiago Filled Heirloom Potatoes
Traditional Eggs Bénédict
An Array of Delicacies, Appetizers and Salads
Roasted Maple Leaf Duck Breast
Asian Ginger Slaw
Lemon Braised Fresh Artichokes
Cipollini Onions, Thumbelina Carrots and Peas
Orzo Pasta Salad with Spinach
Toasted Almonds and Balsamic Vinaigrette
Variety of Heirloom Tomatoes
Fresh Buffalo Mozzarella and Micro Basil
Chilled Jumbo Steamed Asparagus
with White Truffle Mayonnaise
Sweet and Savory Broccoli Salad
with Aged Cheddar
Spring's Fresh Fruits and Berries
Seared Yellow Fin Tuna Niçoise
Florida Shrimp Louie
Country Terrines of Pheasant and Duck
House-Made Salamis, Deviled Eggs
An Array of Imported and Domestic Cheeses
Ducktrap River Farm Smoked Salmon
Traditional Garniture, Toasted Brioche
Whole Poached Atlantic Salmon en Belle Vue, Sauce Vert
Chocolate Éclair, Opera Cake, Chocolate Dipped Colossal Strawberries
Lemon Meringue Tart
Crème Brûlée, White and Dark Chocolate Mousse Cake
Carrot Cake
103 West Cheesecake, Red Velvet Cake and much more
*denoted entrées not available for guest selections "at the table"
Signature Lunch Reception
103 West Wedding Celebration: We are delighted to offer your wedding guests award-winning cuisine, professional service and an unparalleled attention to detail. Our contemporary, yet dramatic décor will set the stage for an unforgettable ceremony and reception.
Cocktail Reception
Select Five Hors d'Oeuvres Passed Butler Style
(per person)$12.00
Four Hour Bar Package
Includes Premium Brand Liquor, Beer, Wine & Champagne
(per person)$41.00
Three-Course Lunch
$55 per person. Sommelier Selected Wines with Lunch are included in Bar Package. Our Sommelier Edwin D'Souza is ready to assist you with wine pairing.
Soup or Salad
Entrée
Dessert Display or Wedding Cake
Hors d'Oeuvres Selection
Snacks "At the Bar"
Warm Artichoke and Spinach Spread
Spread, Herb and Pumpernickel Crackers
Sea Salty and Sweet Nut Mix
Variety of Three European Cheeses
Carr Crackers and Lavosh Bread
Caramelized Vidalia Onion Dip and Pano's Blue Cheese Spread
Lavosh
Designed for Passing Butler-style
Cold Hors d'Oeuvres
Yellow Fin Tuna Tartar 2-Ways
in Crispy Wonton Cup
Vermont Goat Cheese Canapés
Mediterranean Garniture
Cool Vegetable Summer Roll
Peanut Sauce
Chilled Jumbo Florida Shrimp
Pink Brandy Cocktail Sauce. Add $3 per person
Caprese Bruschetta
Petit Mozzarella, Grape Tomato, Pesto
Smoked Irish Salmon on Potato Blini
Crème Fraîche, Caviar Garnish
Mini Chicken Taco
Fresh Guacamole
Chef Taisheng's Sushi Selection
California Roll, Spicy Tuna Roll and Salmon Roll. Add $3 per person
Hot Hors d'Oeuvres
Braised Beef Brisket Roll
House-Made BBQ Sauce
Chicken Satay
Spicy Peanut Sauce
Seared Prime Beef Sirloin
Chimichurri
103 West Spanakopita
Spinach-Leek-Feta Filling
Tempura of Florida Shrimp
Thai Sweet and Spicy Sauce
Crispy Triple Cream Brie Fritter
Apricot Glaze
Crispy Coconut Shrimp
Creamy Maryland Crab Fritter
Lemon Aïoli
Wild Mushroom Vol-au-vent with Truffle Essence
Roasted Mini Lamb Chops
Sauce Piquante. $3 per person
Australian Cold Water Lobster Beignets
Honey Mustard. $4 per person
Tempura Zucchini Fritter
Saffron Yogurt Sauce
Steamed Pork and Leek Dumplings
Ginger Soy Sauce
Steamed Chicken and Leek Dumplings
Ginger Soy Sauce
Lunch Menu
Please pre-select one soup or salad, one entrée and one dessert or wedding cake to create your own custom menu. We recommend chilled San Pellegrino or Panna mineral water with your dinner $3.50 per liter bottle
Soups
Roasted Heirloom Tomato Bisque
103 West Creamy Onion Soup
Parmesan Crouton
Chilled or Hot Potato-Leek Soup
Chilled or Hot Fresh Asparagus Velouté
Truffle Essence
Salads
Ashland Farm Greens and Roasted Grapes
Feta Cheese, Toasted Almonds, Vinaigrette
Boston Bibb Lettuce and Endive
Blue Cheese, Candied Walnuts, Strawberries, Pommery Vinaigrette
Caesar Salad, Eggless Caesar Dressing
Parmesan-Reggiano, Brioche Croutons
Iceberg Lettuce Wedge and Vine-Ripe Grape Tomato
Applewood Bacon, Egg, Chives Creamy Blue Cheese Dressing
Entrées
Entrées
Are complemented with Fresh Seasonal Vegetables as selected by Executive Chef.
Seafood
Slow-Roasted Organic Irish Salmon "Princess"
Asparagus, Hollandaise Sauce, Potato Purée
Maine Lemon Sole Sauteé "Meunière"
Lemon Brown Butter
Horseradish-Crusted George's Bank Cod or Flounder
(select one) Diced Tomato-Sherry-EV Olive Oil
Steak and Chicken
Double Breast of Tangelwood Farm Chicken Filled with Spinach and Feta
San Marzano Tomato Sauce
Dijon Crusted Tangelwood Farm Chicken Breast
Thyme Jus
Tangelwood Farm Chicken Breast Medallions ã la Française
Caper Butter Sauce
Braised Short Rib or Brisket of Beef
Seasonal Vegetable Medley, Natural Juices
Grilled Filet Mignon, 6 oz.
Natural Jus
Combination Entrées
Add $4
Grilled Petite Filet Mignon and Slow-Roasted Organic Irish Salmon
Gremolata
Grilled Petite Filet Mignon and Mushroom Filled Breast of Chicken
Brandy Cream Sauce
Grilled Petite Filet Mignon and Florida Grouper
Cabernet Jus
Desserts
Raspberry-Chocolate Parfait
Chantilly Cream
103 West Cheesecake
Meyer Lemon, Hayden Mango, Dark Godiva (select one)
Dark Chocolate Mousse Cake
Raspberry-Vanilla Swirl
Fresh Hurst Farm Berries
Chambord Whipped Cream
Fresh Raspberry Éclair
Vanilla Crème Chantilly
Granny Smith Apple Strudel
Caramel Sauce
Meyer Lemon Tart
Citrus Coulis
Strawberry or Peach
(in season) Napoleon
Lunch Buffet Menu
Minimum of 40 guests; additional charges may apply for smaller parties. Please select four hot items from the menu below: We separate the cold, hot and dessert sections for the guests to enjoy individual courses
1st Course
Caesar Salad
Parmesan Reggiano and Brioche Croutons
Campanelle Pasta Salad
Oven Dried Tomatoes, Kalamata Olives, Artichokes and Sherry Vinaigrette
Vegetables à la Grecque
Red Wine-Oregano Vinaigrette
Baby Spinach Salad
White Mushrooms, Bean Sprouts, Eggs and Warm Applewood Smoked Bacon Dressing
Seasonal Fresh Fruit and Berries
2nd Course
Tangelwood Farm Roasted Breast of Chicken
Wild Mushrooms, Shallot Spinach and Rosemary Cream
Seared Beef Tenderloin
Sliced and served with Caramelized Onion, Portabella Mushrooms, Fingerling Potatoes
Maine Lemon Sole Filet
Israeli Couscous with Seasonal Vegetables, Lemon Brown Butter Sauce
Roasted Berkshire Pork Loin
Logan Turnpike Mill Grits and Vidalia Onions, Thyme Jus
Slow-Roasted Atlantic Salmon "Gremolata"
Chive Mashed Potatoes
Roasted George's Bank Cod
Fingerling Potatoes, Sweet Corn and Vidalia Onion, Vin Blanc
Tanglewood Farm Chicken Breast Medallions à la Française
Vegetables Julienne and Caper Butter Sauce
Ricotta Ravioli with Tomato Basil Sauce and Baby Spinach
Eggplant & Parmesan Reggiano Lasagnette
Dessert
Pastry Chef Joseph's "Grande Display" of Petite European Pastries
103 West Signature Wedding Cakes
Please provide cake designs for approval with our Pastry Chef one month prior to wedding. 103 West guidelines for design: Round or square cake shapes; Finished in butter cream - no fondant; Please provide fresh flowers, ribbons, toppers or other décor
White Chocolate Mousse Cake
White Chocolate Mousse Filling, Butter Cream Frosting
Dark Chocolate Mousse Cake
Dark Chocolate Mousse Filling, Butter Cream Frosting
Carrot Cake
Traditional Cream Cheese Filling, Butter Cream Frosting
Red Velvet Cake
Traditional Cream Cheese Filling, Butter Cream Frosting
General Information
Specialty Services
We are happy to assist you or make arrangements with any of our preferred vendors. For specialty linen, chair covers, specialty lighting, elaborate printed menu cards, ice sculpture, coat check, valet parking or any other custom detail, your private event coordinator will be happy to make arrangements.
Wedding Cakes
Our European trained Pastry Chef Joseph Goenczy will custom design delicious Wedding and Groom's Cakes according to your wishes. Cake price varies pending Chef Joseph's order review. 5. Cake Cutting and Plating Fee applies to all cakes brought to premises.
Entertainment
It is our pleasure to assist you in arranging any entertainment needs.
Food and Beverage Minimum, Ceremony Fees
103 West will waive room rentals. Food and beverage minimums apply to evening events only. The minimums do not include service charges or sales taxes. Ceremony fees range from 500. to 1,500. depending upon the space requirements and additional labor expenses.
Menu
Final menu selections should be made no later than four weeks prior to an event, but no sooner than three months.
Guarantee
A final guarantee on the number of guests is due three business days prior to your event. Otherwise we will charge for the number of guests originally stated on your Private Dining Agreement.
Service Charge and Tax
There is a 21% taxable service charge applied to food, beverage and rented audio/visual equipment. An 8% GA State Sales Tax is applied to the total bill. Liquor only incurs an additional 3% GA State Sales Tax.
Cancellation
Please refer to your Private Dining Agreement.
Complimentary Facility and Services
Full Time In-House Wedding Coordination Assistance
Bar Set-Up Fees Waived
Fine 103 West Room Furnishings and Furniture
Waiver of Room Rental Fee
Floor-Length White Linens
103 West Floral Arrangements on Mirror Bases with Votive Candles
Elegant China, Stemware and Silverware
Table Skirting
Dance Floor Fee Waived
(Certain Accommodations for DJ or Band)
In-House Audio/Visual Equipment Fees Waived
Signature Dinner Reception
103 West Wedding Celebration: We are delighted to offer your wedding guests award-winning cuisine, professional service and an unparalleled attention to detail. Our contemporary, yet dramatic décor will set the stage for an unforgettable ceremony and reception.
Pre-Dinner Cocktail Reception
Select Five Hors d'Oeuvres Passed Butler Style
(per person)$12.00
Four Hour Bar Package
Includes Premium Brand Liquor, Beer, Wine & Champagne
(per person)$41.00
Three-Course Dinner
$65 per person. Sommelier Selected Wines with Dinner are included in Bar Package
Appetizer or Soup or Salad
Entrée
Dessert Display or Wedding Cake
Hors d'Oeuvres Selection
Snacks "At the Bar"
Warm Artichoke and Spinach Spread
Herb and Pumpernickel Crackers
Variety of Three European Cheeses
Carr Crackers and Lavosh
Sea Salty and Sweet Nut Mix
Caramelized Vidalia Onion Dip and Pano's Blue Cheese Spread
Lavosh
Designed for Passing Butler-style
Cold Hors d'Oeuvres
Yellow Fin Tuna Tartar 2-Ways
in Crispy Wonton Cup
Vermont Goat Cheese Canapés
Mediterranean Garniture
Cool Vegetable Summer Roll
Peanut Sauce
Chilled Jumbo Florida Shrimp
Pink Brandy Cocktail Sauce. $3 per person
Caprese Bruschetta
Petit Mozzarella, Grape Tomato, Pesto
Smoked Irish Salmon
on Potato Blini, Crème Fraîche, Caviar Garnish
Mini Chicken Taco
Fresh Guacamole
Chef Taisheng's Sushi Selection
California Roll, Spicy Tuna Roll and Salmon Roll. $3 per person
Hot Hors d'Oeuvres
Braised Beef Brisket Roll
House-Made BBQ Sauce
Chicken Satay
Spicy Peanut Sauce
Seared Prime Beef Sirloin
Chimichurri
103 West Spanakopita
Spinach-Leek-Feta Filling
Tempura of Florida Shrimp
Thai Sweet and Spicy Sauce
Crispy Triple Cream Brie Fritter
Apricot Glaze
Creamy Maryland Crab Fritter
Lemon Aïoli
Steamed Chicken and Leek Dumplings
Ginger Soy Sauce
Steamed Pork and Leek Dumplings
Ginger Soy Sauce
Wild Mushroom Vol-au-vent with Truffle Essence
Tempura Zucchini Fritter
Saffron Yogurt Sauce
Roasted Mini Lamb Chops
Sauce Piquante. Add $3 per person
Australian Cold Water Lobster Beignets
Honey Mustard. Add $4 per person
Dinner Menu
Please pre-select one appetizer (or salad), one entrée and one dessert or wedding cake to create your own custom dinner. We recommend chilled San Pellegrino or Panna mineral water with your dinner $4 per liter bottle.
Grilled Petite Filet Mignon and Mushroom Filled Breast of Chicken
Brandy Cream Sauce
Grilled Petite Filet Mignon and Butter-Poached Jumbo Shrimp
Grilled Filet Mignon and Seared Diver Scallops
Desserts
Pastry Chef Joseph's Grande Display of Petite European Pastries (Minimum of 50 guests required, additional charge $5 per person). Fruit Tart, Chocolate Éclair, Opera Cake, Chocolate Dipped Strawberry, Lemon Meringue Tart, Crème Brûlée, White and Dark Chocolate Mousse Cake and more
Tropical Fruit Pavlova
Lemon Meringue, Passion Fruit Sorbet
103 West Cheesecake
Heyden Mango, Meyer Lemon, Dark Godiva (select one)
Grand Marnier Soufflé
Vanilla Anglaise (50 or Fewer Guests) (Add $3)
Almond Tulip Basket, Assorted Hurst Farm Berries
Chambord Whipped Cream
Weiss Chocolate Molten Soufflé Cake
Vanilla Bean Ice Cream
Granny Smith Apple Strudel
Caramel Sauce
Classic Vanilla Bean Crème Brûlée
Pastry Chef Joseph's Trio Plate
Dark Chocolate Mousse Cake, Vanilla Crème Brûlée, Fresh Fruit Tart
103 West Signature Wedding Cakes
Please provide cake designs for approval with our Pastry Chef one month prior to wedding. 103 West guidelines for design: Round or square cake shapes; Finished in butter cream - no fondant; Please provide fresh flowers, ribbons, toppers or other décor
White Chocolate Mousse Cake
White Chocolate Mousse Filling, Butter Cream Frosting
Dark Chocolate Mousse Cake
Dark Chocolate Mousse Filling, Butter Cream Frosting
Red Velvet Cake
Traditional Cream Cheese Frosting, Butter Cream Frosting
Carrot Cake
Traditional Cream Cheese Filling, Butter Cream Frosting
Dinner Enhancements
Recommended by our Executive Chef
Intermezzo Course
Intermezzo Course
$2.00
(Served between appetizer & entrée) Choose one of the following flavors of Sorbet: Meyer Lemon, Champagne, Mango, Raspberry
Cheese Course
$5
Sweet Grass Dairy Farm Cheese Collection
A Selection of Three Cheeses, Pecan Ficelle Chips and Quince
Roquefort Cheesecake
Candied Walnuts, French Ficelle
St. Nectaire Cheese
Fig Preserve and Multigrain Toast
Mignardises
Mignardises
$3.00
Assortment of Chocolate Truffles, Pâté de Fruits and Cookies or white and Dark Chocolate Dipped Strawberries. served with coffee service
Café 103 West
Café 103 West
$2.00
Pano's Private Reserve Coffee Garnished with Crème Chantilly, Lindt Chocolate Shavings and Cinnamon Sticks (Served family-style at the tables)
Café 103 West and Cordial Bar
Café 103 West and Cordial Bar
Selected Cordials from our Cordial Cart or Stationery Bar (Charged on Consumption). Crème Chantilly, Lindt Chocolate Shavings and Cinnamon Sticks, Pano's Private Reserve Coffee
General Information
Specialty Services
We are happy to assist you or make arrangements with any of our preferred vendors. For specialty linen, chair covers, specialty lighting, elaborate printed menu cards, ice sculpture, coat check, valet parking or any other custom detail, your private event coordinator will be happy to make arrangements.
Wedding Cakes
Our European trained Pastry Chef Joseph Goenczy will custom design delicious Wedding and Groom's Cakes according to your wishes. Cake price varies pending Chef Joseph's order review. 5. Cake Cutting and Plating Fee applies to all cakes brought to premises.
Entertainment
It is our pleasure to assist you in arranging any entertainment needs.
Food and Beverage Minimum, Ceremony Fees
103 West will waive room rentals. Food and beverage minimums apply to evening events only. The minimums do not include service charges or sales taxes. Ceremony fees range from 500. to 1,500. depending upon the space requirements and additional labor expenses.
Menu
Final menu selections should be made no later than four weeks prior to an event, but no sooner than three months.
Guarantee
A final guarantee on the number of guests is due three business days prior to your event. Otherwise we will charge for the number of guests originally stated on your Private Dining Agreement.
Service Charge and Tax
There is a 21% taxable service charge applied to food, beverage and rented audio/visual equipment. An 8% GA State Sales Tax is applied to the total bill. Liquor only incurs an additional 3% GA State Sales Tax.
Cancellation
Please refer to your Private Dining Agreement.
Complimentary Facility and Services
Full Time In-House Wedding Coordination Assistance
Bar Set-Up Fees Waived
Fine 103 West Room Furnishings and Furniture
Waiver of Room Rental Fee
Floor-Length White Linens
103 West Floral Arrangements on Mirror Bases with Votive Candles
Elegant China, Stemware and Silverware
Table Skirting
Dance Floor Fee Waived
(Certain Accommodations for DJ or Band)
In-House Audio/Visual Equipment Fees Waived
Dinner
103 West Buffet
We separate the cold, hot and dessert sections for the guests to enjoy as three-course meal. (Minimum of 40 guests): Please pre-select four cold and four hot items: $69; Five cold and five hot items: $77.
Sliced and served with Caramelized Onions, Portabella Mushrooms and Fingerling Potatoes
Roasted Florida Grouper
Julienne Seasonal Vegetables, Lemon-Caper Sauce
Maryland Jumbo Lump Crab Cakes
Rémoulade Sauce
Roasted Berkshire Pork Loin
Logan Turnpike Mill Grits with Vidalia Onion, Thyme Jus
Slow-Roasted Atlantic Salmon Gremolata
Seasonal Vegetable Medley
Seared Maine Diver Scallops
Corn Mash
Ricotta Ravioli with Tomato-Basil Sauce and Fresh Spinach
Slow-Cooked Beef Brisket
Natural Braising Juices, Roasted Garlic Potatoes
Crispy Cold Water Lobster Beignets
(Add $4) Honey Mustard Sauce
Campanelle Pasta with Creamy Alfredo Sauce, or Tomato Vodka Cream
Add Florida Shrimp $2
Accompaniments
Please choose two accompaniments below. For additional selections, add $2 per person.
Russet Potato Gratin
Panko-Crusted Four Cheese and Mac
Broccolini Polonaise
French Green Beans, Crispy Shallots
Steamed Fresh Green and White Asparagus
Hollandaise Sauce
Carved Meat Selections
Incurs $100 Chef Attendant Fee. We recommend two Chefs over 100 guests
Applewood Smoked Honey-Ginger Ham
Black Peppered Prime Rib, Horseradish Cream
Add $2
Beef Tenderloin, Sauce Béarnaise
Rosemary Roasted Pork Loin
Prime New York Strip Loin, Jus
Add $2
Rack of Lamb, Sauce Piquante
Add $2
Dessert
Pastry Chef Joseph's "Grande Display" of Petite European Pastries
Included in both options.
Reception - Impressive Specialty Stations
Please select a minimum of three stations, plus a dessert table. Each station is $16 per person, unless otherwise noted. Please select four or more butler-passed hors d'oeuvres from our Hors d'Oeuvre menu, $12 per person. Pastry Chef Joseph's "Grande Display" of European Pastries - Fruit Tarts, Chocolate & Vanilla Éclairs, Opera Cake, Lemon Meringue Tart, Crème Brûlée, White and Dark Chocolate Mousse Cake, Chocolate Dipped Strawberry and more
Display of Mediterranean Favorites
Roasted Stuffed Piquillo Peppers
Five Selected Artisanal Cheeses
Regional Salamis and Hams
Eggplant Stack, Bulgar Salad
Truffle Mushroom Flat Bread
Braised Baby Artichokes & Giant Lima Bean Salad
Roasted Vegetable Salad
Vine-Ripe Tomatoes with Fresh Mozzarella
Three Mediterranean Spreads, Assorted Marinated Olives
Host Bar: is based on consumption of the pre-selected brands. Set up fees $75 per bar.
103 West Premium Brands
$7.50
Deluxe Brands
$8.50
House Wine/Champagne
$7.50
Martinis
$9.50
Domestic Beer
$5.50
Imported Beer
$6.50
Soft Drinks
$2.25
Bottled Water
$2.95
Juices
$2.25
Cordials
$9.75
Cash Bar
is charged by the drink to the attendees, based on the pre-selected brands. Cash bar set up fees $200 per bar, includes cashier. Cash bar prices include sales taxes.
103 West Premium Brands
$7.50
Deluxe Brands
$8.50
House Wine/Champagne
$7.50
Martini
$9.50
Domestic Beer
$5.50
Imported Beer
$6.50
Soft Drinks
$2.50
Bottled Water
$3.25
Juices
$2.50
Cordials
$9.75
Host Bar Hourly Packages
no "shots" allowed, "champagne" toasts not included
103 West Premium
1 Hour$23.00
2 Hours$33.00
3 Hours$36.00
4 Hours$41.00
5 Hours$45.00
Deluxe Brands
1 Hours$28.00
2 Hours$35.00
3 Hours$38.00
4 Hours$43.00
5 Hours$48.00
Beer / Wine Only
1 Hours$19.00
2 Hours$25.00
3 Hours$31.00
4 Hours$36.00
5 Hours$41.00
Champagne Bar
$7.50 per drink
Cham-Champ
Bellini Cocktail
Kir Royal
Mimosa
Champagne Cocktail
Martini Bar
Premium Brands
(per drink)$9.50
Deluxe Brands
(per drink)$9.75
Single Malt Bar
$9.75 per drink
Glenlivet
Oban
Dalwhinnie
Lagavulin
Macallan
Laphroaig
Beer
Stella Artois
Heineken
Amstel Light
SweetWater 420
Yuengling Light
Budweiser
Bud Light
Beck's Non-Alcoholic
103 West Premium
Stolichnaya
Stolichnaya Citron
Absolut Vodka
Absolut Orange
Jack Daniels Black
Wild Turkey
J&B Scotch
Dewars Scotch
Beefeater Gin
Tanqueray Gin
Canadian Club
Jameson Irish
Bacardi Silver
Captain Morgan
Cuervo Special
Deluxe
Grey Goose
Grey Goose Orange
Ketel One
Ketel One Citron
Makers Mark
Jack Daniels Black
Chivas Regal
Johnnie Walker Black
Sapphire Gin
Tanqueray Ten
Crown Royal
Jameson Irish
Bacardi Select
Cuervo 1800
Cordials
Amaretto DiSarono
Bailey's Irish Cream
B & B
Grand Marnier
Tia Maria
Sambuca
Frangelico
Kahlúa
Bénédictine
Chambord
Ouzo
Ports
Patrón Tequila
Cognacs
Single Malts
Dessert Wine
Wine List
Please choose your wines a week prior to your event, or tell us your preferred price range. Our Sommelier Edwin D'Souza will be delighted to pair the wines with your menu. Wines and vintages are subject to availability
103 West House Wines
$35
Chardonnay
Pinot Grigio
Cabernet Sauvignon
Pinot Noir
White Zinfandel
Sparkling Wine
Champagne & Sparkling Wines
LaMarca Prosecco, NV, Italy
$40.00
Jordan "J", Brut, NV, California
$55.00
Perrier-Jouët, Brut, NV, France
$75.00
Moët Chandon, Imperial Brut, NV, France
$85.00
Veuve Clicquot, Yellow Label, Brut, NV, France
$95.00
Dom Pérignon, Brut, 2003, France
$250.00
White Wines
Chardonnay
Raymond "R" Collection, Napa Valley, 2012, California
$40.00
Aquinas Winery, Napa Valley, 2011, California
$42.00
Trefethen Vineyards, Napa Valley, 2011, California
$45.00
Sonoma-Cutrer, Russian River Ranches, 2012, California
$45.00
De Loach, Russian River, 2010, California
$49.00
Pouilly-Fuissé, Louis Latour, 2011, France
$55.00
Fess Parker, STA Rita Hills, 2011, California
$58.00
Jordan Winery, Russian River Valley, 2011, California
$68.00
Patz & Hall, Sonoma Valley, 2009, California
$72.00
Meursault, Louis Jadot, 2009, California
$75.00
Grgich Hills Winery, Napa Valley, 2010, California
$95.00
Far Niente Winery, Napa Valley, 2009, California
$110.00
Sauvignon Blanc
Brancott Estate Reserve, Marlborough, 2011, New Zealand
$40.00
Oyster Bay Vineyards, Marlborough, 2013, New Zealand
$42.00
Groth Vineyards, Napa Valley, 2010, California
$48.00
Pouilly-Fumé, Louis Jadot, 2009, France
$52.00
Pinot Gris - Pinot Grigio
Montasolo Winery, Veneto, 2011, Italy
$40.00
Hugel et Fils, Alsace, 2010, France
$42.00
King Estate, Willamette Valley, 2011, Oregon
$48.00
Pinot Grigio Santa Margherita, Alto Adige, 2012, Italy
$52.00
Red Wines
Cabernet Sauvignon & Meritage Blends
Wente Vineyards, Napa Valley, 2010, California
$40.00
Château St. Jean, Sonoma Valley, 2010, California
$48.00
Napa Cellars, Joe Shirley, 2011, California
$55.00
Beringer Vineyards, Napa Valley, 2010, California
$58.00
Freemark Abbey, Napa Valley, 2010, California
$62.00
Merryvale Vineyards, Napa Valley, 2011, California
$65.00
Mount Veeder Winery, Napa Valley, 2010, California
$75.00
Château Montelena, Napa Valley, 2010, California
$85.00
Jordan Winery, Napa Valley, 2009, California
$90.00
Joseph Phelps Vineyards, Napa Valley, 2010, California
$95.00
Silver Oak Winery, Alexander Valley, 2011, California
$105.00
Caymus Vineyards, Napa Valley, 2010, California
$115.00
Pinot Noir
Erath Winery, Willamette Valley, 2011, Oregon
$40.00
Meiomi, Belle Gloss Vineyard, 2012, California
$48.00
Cambria Estate Winery, Julia's Vineyard, 2011, California
$48.00
Saintsbury Winery, Carneros, 2010, California
$52.00
King Estate Winery, Willamette Valley, 2011, California
$55.00
Witness Tree Vineyards, Willamette Valley, 2010, California
$68.00
Volnay, Louis Latour, 2009, France
$70.00
Robert Sinskey Vineyards, Los Carneros, 2009, California
$75.00
Other Red Wines
Syrah, Qupé Cellars, Central Coast, 2010, California
$40.00
Tempranillo, Faustino Gran Reserva, Rioja, 2007, Spain
$42.00
Merlot, Franciscan Vineyards, Napa Valley, 2011, California
$42.00
Syrah, Chapoutier Belleruche, Côte-du-Rhône, 2010, France
$45.00
Syrah, Tobreck Woodcutters, McLaren Vale, 2011, Australia
$50.00
Zinfandel, Ridge Vineyards, Ponzo, Russian River Valley, 2012, California
$52.00
Sangiovese, Santa Margherita Chianti Classico Riserva, 2008, Italy
$58.00
Merlot, Artesa Winery, Sonoma Valley, 2010, California
$65.00
Hors D'oeuvres
Please select a minimum of four hors d'oeuvres and snacks
Snacks "at the Bar"
Warm Artichoke and Spinach Spread
Herb and Pumpernickel Crackers
Lemon-Fennel Marinated Olives
Sea Salty and Sweet Nut Mix
Variety of Three European Cheeses
Carr Crackers and Lavosh
Caramelized Vidalia Onion Dip and Pano's Blue Cheese Spread
Lavosh
Hors D'oeuvres Designed for Passing Butler-style
Cold Hors D'ouevres
Yellow Fin Tuna Tartar 2-Ways
in Crispy Wonton Cup
Vermont Goat Cheese Canapé
Mediterranean Garniture
Cool Vegetable or Shrimp Summer Roll
Peanut Sauce (select one)
Chilled Jumbo Florida Shrimp
Pink Brandy Cocktail Sauce
Caprese Bruschetta
Petit Mozzarella, Grape Tomato, Pesto
Smoked Irish Salmon
on Potato Blini, Crème Fraîche, Caviar Garnish
Mini Chicken Taco
Fresh Guacamole
Sushi Chef Taisheng's Three Selections
California Roll, Spicy Tuna Roll, Salmon Roll
Hot Hors D'ouevres
Tempura Zucchini Fritter
Saffron Yogurt Sauce
Braised Beef Brisket Roll
House-Made BBQ Sauce
Chicken Satay
Spicy Peanut Sauce
Seared Prime Beef Sirloin
Chimichurri
103 West Spanakopita
Spinach-Leek-Feta Filling
Tempura of Florida Shrimp
Thai Sweet and Spicy Sauce
Crispy Triple Cream Brie Fritter
Apricot Glaze
Crispy Coconut Shrimp
Creamy Maryland Crab Fritter
Lemon Aïoli
Wild Mushroom Vol-au-vent with Truffle Essence
Steamed Pork and Leek Dumpling
Ginger Soy Sauce
Steamed Chicken and Leek Dumpling
Ginger Soy Sauce
Roasted Mini Lamb Chop
Sauce Piquante
Australian Cold Water Lobster Beignet
Honey Mustard
Cocktails and Small Appetizers
Designed for parties of 50 or more with no dinner service to follow, for one hour. Please pre-select two display tables and five appetizers
Display Tables
Display of Mediterranean Favorites
Ficelle, Lavosh Cracker Bread
Roasted Stuffed Piquillo Peppers
Five Selected Artisanal Cheeses
Regional Salamis and Hams
Eggplant Stack, Bulgar Salad
Truffle Mushroom Flat Bread
Braised Baby Artichokes & Giant Lima Bean Salad
Roasted Vegetable Salad
Vine-Ripe Tomatoes with Fresh Mozzarella
Three Mediterranean Spreads
Assorted Marinated Olives
Fresh Hand-made Pastas
With Chef Attendant 100. Served with Classic Caesar Salad and Garlic Focaccia. Please select two pastas:
Orecchiette Pasta
Home-Made Italian Fennel Sausage, Broccolini, Ricotta Salata
Lumachone Pasta Pomodoro
Cow's Milk Ricotta, Pecorino Cheese
Tortelli Pasta filled
with Spinach and Artichoke, Marinara Sauce, Basil Pesto
Gemelli Pasta alla Panna
Spinach, Mushrooms and Diced Tomato Concasse
Berkshire Pork and Beef Barbecue
Chef Attendant 100. Served with Petite Sandwich Rolls and Corn Bread Muffins, House-Made BBQ Sauces
Slow-Cooked Pulled BBQ Pork
Sliced Slow-Braised Beef Brisket
Four Cheese Macaroni
Creamy Carolina Cole Slaw
Fresh Squeezed Lemonade and Sweet Tea
Assorted Sushi Display
Pickled Ginger, Wasabi, Soy Sauce
AFM Sushi Chef Taisheng's Selection
Four Different Sushi Rolls, 4 to 5 Different Nigiri and Sushi
Pastry Chef Joseph's "Grande Display" of Petite European Pastries
Pano's Private Reserve Coffee and Select Tea Service Available
Pastry Chef Joseph's "grande Display" Of Petite European Pastries
Fruit Tarts
Chocolate & Vanilla Éclairs
Opera Cake
Lemon Meringue Tart
Crème Brûlée
White and Dark Chocolate Mousse Cake
Chocolate Dipped Strawberry
and more...
Beverage List
Host Bar
Host Bar: is based on consumption of the above pre-selected brands. Set up fees $75 per bar
103 West Premium Brands
$7.50
Deluxe Brands
$8.50
House Wine/Champagne
$7.50
Martinis
$9.50
Domestic Beer
$5.50
Imported Beer
$6.50
Soft Drinks
$2.25
Bottled Water
$2.95
Juices
$2.25
Cordials
$9.75
Cash Bar
Cash Bar: is charged by the drink to the attendees, based on the above pre-selected brands. Cash bar set up fees $200 per bar, includes cashier. Cash bar prices include sales taxes.
103 West Premium Brands
$7.50
Deluxe Brands
$8.50
House Wine/Champagne
$7.50
Martini
$9.50
Domestic Beer
$5.50
Imported Beer
$6.50
Soft Drinks
$2.50
Bottled Water
$3.25
Juices
$2.50
Cordials
$9.75
Host Bar Hourly Packages
No "Shots" Allowed, "Champagne" Toasts Not Included; Champagne Bar: ($7.50 Per Drink) Cham-Champ, Bellini Cocktail, Kir Royal, Mimosa, Champagne Cocktail; Martini Bar: ($9.50 Per Drink) Premium Brands; ($9.75 Per Drink) Deluxe Brands; Single Malt Bar ($9.75 per drink) Glenlivet, Oban, Dalwhinnie, Lagavulin, Macallan, Laphroaig
103 West is Atlanta’s private dining destination. Our chef custom creates each menu, while our full-service event coordinators make your event flawless. With impeccable service, exceptional value and many complimentary amenities, 103 West is ideal for every occasion!