Marche Bacchus Restaurant Identity

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

LOGO DESIGN

description The logo design uses a very thin typeface that is simple and easy to read. There is a modern, abstract wine glass in a burgundy that represents the wine market aspect of the client’s identity. The wine glass can be used as a symbolic mark or with the logo. There is also a version of the logo with wordmarks. A final version of the logo can be used for stationary, business cards or any other self-explanatory print materials.

color swatches PANTONE DS 103-1 U PANTONE DS Process Black U

fonts Tall Films

registration marks The logo is registered in the United States and should always display the ® registration mark for external media includeing advertising, coupons and promotion.

The registration mark can be excluded for signage and print media that is used internally.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

LOGO DESIGN SUPPLEMENTS

description The wine glass can be used as a symbolic mark or with the logo. There is also a version of the logo with wordmarks. A final lettermark version of the logo can be used for stationary, business cards or any other selfexplanatory print materials.

color swatches PANTONE DS 103-1 U PANTONE DS Process Black U

fonts Tall Films

registration marks The logo is registered in the United States and should always display the ÂŽ registration mark for external media includeing advertising, coupons and promotion.

The registration mark can be excluded for signage and print media that is used internally.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

10/16

7

21

L’Assiette Gourmande “Bacchus”

imported cheeses, charcuterie, lobster salad, salmon mariné maison olives, fruit, quince paste, artisan bread Paté Campagnard Maison Mesclun housemade country paté, mesclun greens

15

17

L’Assiette De Charcuterie

housemade country paté, French sausage, rillettes, cornichons, quince paste, artisan bread

L’Assiette De Fromage

imported cheeses, artisan bread

L’ASSIETTE DE MISE EN BOUCHE

12

Marinated Roasted Beets

smoked trout and apple salad, micro arugula, toasted walnut bread

16

Salade Nicoise

seared tuna, egg, tomatoes, onions, black olives, green beans, capers, dijon

16

9

Salade Crab Louie

Romaine, Avocado, Crabmeat, Capers & Crab Aioli

18

11

9

8

8

11

Salade Caesar/Chicken Caesar

baby romaine hearts, croutons, parmesan cheese

Salade des Epinards Chaude

baby spinach, red onion, goat cheese, croutons, warm chorizo vinaigrette

Salade Maison

mixed greens, balsamic vinaigrette, tomatoes

LES SALADES

Tartare de Boeuf

beef tenderloin, pine nuts, brioche, egg yolk

Escargots Persillade

baked Burgundy snails, garlic herb butter

Moules Mariniere

mussels, shallots, chardonnay, butter, garlic, parsley

Soupe du Jour chef’s daily creation

Soupe a L’oignon

caramelized onions, croutons, gruyere cheese

LES SOUPES ET APPETIZERS

LUNCH

M E N U D E S I G N - LU N C H PA G E 1

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

Tuna Melt

Ƥ ǡ ǡ Lobster Avocado Croissant

celery, sliced tomatoes, lemon vinaigrette

La Piece de Boeuf du Boucher

ǯ ǡ Ƥ ǡ parsley, pomme frites

Pan Roasted Idaho Trout

Haricot verts, roasted pepper, crabmeat salad, balsamic reduction

16

15

17

14

17

11

12

12

12

13

10

10

11

17

11

10

Consuming raw or undercooked MEAT, POULTRY, seafood, SHELLSTOCK, or EGGS, may increase your RISK OF FOOD BORNE ILLNESS.

Vegetarian, Vegan and Allergen Menus are available upon request.

Moules Frites

mussels, shallots, chardonnay, butter, garlic, parsley, pomme frites

Poulet Frites

pan seared raised chicken paillard, French fries, au jus

Ƥ

mushrooms, spinach, shallot bordelaise, crumbled bleu cheese

Tarte du Jour chef’s daily creation

LES SPECIALITÉS MAISON

Soup with Half Sandwich

Ham & Brie, Reuben, Tuna Melt, Croque Monsieur, Turkey Panini

Le Burger

half pound black angus beef, caramelized onions, sesame seed bun

Grilled Vegetable Sandwich

olive tapenade, mozzarella, ciabatta bread

Reuben Sandwich

marbled rye, corned beef, sauerkraut, Swiss cheese, thousand island dressing

Turkey Panini

crispy foccacia bread, sliced turkey, avocado, Swiss cheese

Steak Sandwich

onions, mushrooms, Swiss cheese

Croque Monsieur

ham, melted Swiss cheese, white bread, béchamel

Ham and Brie Sandwich

melted brie, black forest ham, Dijon

All Sandwiches Served with Choice of Mesclun Salad, Caesar Salad or French Fries

LES SANDWICHES

M E N U D E S I G N - LU N C H PA G E 2

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

12

Beef Tartare

hand cut beef tenderloin, pine nuts, capers, egg yolk, brioche toast points, smoked trout and apple salad, micro arugula, toasted walnut bread

Escargots Persillade

baked Burgundy snails, garlic herb butter

Seared Foie Gras

Ƥ ǡ ± ǡ ǡ ǡ ice wine gastrique

18

11

18

12

Seared Tuna

edamame, hummus, wonton chips, sweet soy

12

14

9

11

10

18

11

9

8

8

13

Moules Mariniere mussels, shallots, chardonnay, butter, garlic, parsley

Pâté Campagnard Maison Mesclun

homemade country pâté, mesclun greens

Marinated Roasted Beets

smoked trout and apple salad, micro arugula, toasted walnut bread

Pan Fried Crab Cakes

panko crusted, roasted artichoke ravigote, micro greens

House Salad

mixed baby greens, sliced tomato, balsamic dressing

Warm Spinach Salad

baby spinach, red onions, goat cheese, croutons, warm chorizo vinaigrette

Romaine Salad baby romaine hearts, Caesar dressing, croutons, parmesan cheese

Tartare de Boeuf

beef tenderloin, pine nuts, brioche, egg yolk LES SALADES ET APPETIZERS

Escargots Persillade

baked Burgundy snails, garlic herb butter

Moules Mariniere

mussels, shallots, chardonnay, butter, garlic, parsley

Soupe du Jour

chef’s daily creation

Soupe a L’oignon

caramelized onions, croutons, gruyere cheese

LES SOUPES ET APPETIZERS

DINNER

M E N U D E S I G N - D I N N E R PA G E 1

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

Pepper Seared Ahi Tuna

roasted baby beets, house cured bacon, roasted fennel, horseradish cream

28

Cote de Porc double cut pork chop, Yukon gold mashed potatoes, mustard sauce 702.526.8441

Consuming raw or undercooked meat, poultry, seafood, shellstock, or eggs, may increase your risk of foodborne illness.

Vegetarian, Vegan and Allergen Menus are available upon request.

37

21

38

23

23

Grilled Veal Chop ƫ ǡ ǡ

17

31

31

29

Le Burger “Préférer” half pound black angus beef burger, artisan bun choice of crispy bacon, sauté ǡ Ƥ ǡ cheddar, Swiss or bleu cheese

Butcher’s Cut Petite Tenderloin Ƥ ǡ ǡ

Peppercorn Filet Mignon pan seared beef tenderloin, peppercorn sauce, potato gratin

LES MEAT ENTRÉES

Pan Roasted Duck Breast

Ƥ ǡ ǡ ǡ

Escalope de Poulet

pan roasted chicken breast, spinach mashed potatoes, bacon, onion reduction

LES POULTRY ET GAME ENTRÉES

Scallop Risotto cured pork, baby arugula, parmesan risotto, lobster brandy cream sauce

Grilled Scottish Salmon

ǡ ǡ ǡ ơ

Pan Roasted Idaho Trout

Haricot vert, roasted peppers, crabmeat salad, balsamic reduction

40

Lobster Pot Pie

Maine lobster, shitake mushrooms, roasted tomato, spinach, ǡ ơ

25

Pasta Jambalaya

sautéed jumbo shrimp, andouille sausage, chicken, roasted peppers, fettuccini, tomato cream sauce

28

19

Moules Frites

mussels, shallots, chardonnay, butter, garlic, parsley, pomme frites

LES SEAFOOD ENTRÉES

M E N U D E S I G N - D I N N E R PA G E 2

MAR CHÉ BACCHUS RESTAURANT IDENTITY dacksa2@unlv.nevada.edu

A gratuity charge of 18% will be automatically added to parties of 8 or more.

Please order bread pudding at least 30 minutes in advance.

Traditional Bread Pudding

baked to order, cinnamon rum sauce

Grand Marnier Chocolate Cake

raspberry coulis

Lemon Bars

raspberry coulis

Crème Glacee et Sorbee

ice cream or sorbet, selection of 3

Apple Crumb

brown sugar crumb, vanilla ice cream

Crème Brulee a La Vanille

vanilla bean custard, caramelized sugar

DESSERTS

Pan Roasted Idaho Trout

Haricot verts, roasted pepper, crabmeat salad, balsamic reduction

8

8

6

6

8

8

16

15

14

17

Moules Frites

mussels, shallots, chardonnay, butter, garlic, parsley, pomme frites

11

7

17

21

15

17

La Piece de Boeuf du Boucher ǯ ǡ Ƥ ǡ parsley, pomme frites

Poulet Frites

pan seared raised chicken paillard, French fries, au jus

Ƥ

mushrooms, spinach, shallot bordelaise, crumbled bleu cheese

Tarte du Jour chef’s daily creation

SPECIALITÉS MAISON

Paté Campagnard Maison Mesclun housemade country paté, mesclun greens

L’Assiette Gourmande “Bacchus” imported cheeses, charcuterie, lobster salad, salmon mariné maison olives, fruit, quince paste, artisan bread

L’Assiette De Charcuterie housemade country paté, French sausage, rillettes, cornichons, quince paste, artisan bread

L’Assiette De Fromage imported cheeses, artisan bread

L’ASSIETTE DE MISE EN BOUCHE

M E N U D E S I G N - D I N N E R PA G E 3

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

Omelette Saumon Mariné cured salmon, spinach

Omelette Campagnarde

ham, mushrooms, brie cheese

7

Spinach

7

Breakfast Potatoes

7

5

Black Forest Ham

Bacon

4

Lychee Sake

Fuji Apple Sake

8

8

9

Bloody Mary

8

Champagne

Mimosa

6

Fresh Squeezed Orange Juice 5

Canadian Bacon

Orange Juice 8

Sautéed Mushrooms

BEVERAGES

SIDES

3

17

16

15

13

11

12

10

11

Plain Croissant

9

Croissant de House Cured Salmon cream cheese, capers, red onions

Oeufs Brouilles aux Champignons

ǡ ǡ ǡ ƫ

Steak and Eggs

8 ounce butcher cut steak, braised shallots, two eggs, cubed potatoes

Eggs Benedict

toasted croissant, poached eggs, Canadian bacon, hollandaise sauce

Les Oeufs en Meurette

three poached eggs, rustic red wine sauce, mushrooms, ham, shallots

L’Omelette de Bacchus goat cheese, fresh tomato

Tarte du Jour

chef’s daily creation, served with mesclun salad

ENTRÉES

BRUNCH

MENU DESIGN - BRUNCH

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

MENU DESIGN - RENDERING

description Genuine leather is turned and stitched over hard, tough binder board with matching leatherette lining inside to produce a firm, durable cover. Cover is supported by an internal foam padding. Thin cork liners are used as inserts to slip in the menu pages. Logo is gold foil stamped and embossed on the front of the menu.

Dinner and lunch menus will open, as shown in the rendering with a trifold menu for lunch and a bifold menu for dinner. The brunch menu will be a single page with the logo embossed on the opposing side.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

MENU DESIGN SPECS - LUNCH

legend rounded edge fold space menu pages menu exterior cork insert

description Genuine leather is turned and stitched over hard, tough binder board with matching leatherette lining inside to produce a firm, durable cover. Cover is supported by an internal foam padding. Thin cork liners are used as inserts to slip in the menu pages. Logo is gold foil stamped and embossed on the front of the menu.

15.5”

material and size specs Burgundy genuine leather book - size 19.5” x 15.5” (including fold space) - hard bound unexposed edges - outside rim sewn with matching thread Menu paper - size 8.5” x 14” (standard legal) - bright white cardstock Cork inserts - size 9.5” x 1.5” - unexposed glue around edges to attach - cork board 2 millimeter thickness

FRONT COVER

19.5”

Logo

- gold foil emboss

INTERIOR

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

MENU DESIGN SPECS - DINNER

legend rounded edge fold space menu pages menu exterior cork insert

description Genuine leather is turned and stitched over hard, tough binder board with matching leatherette lining inside to produce a firm, durable cover. Cover is supported by an internal foam padding. Thin cork liners are used as inserts to slip in the menu pages. Logo is gold foil stamped and embossed on the front of the menu.

15.5”

material and size specs Burgundy genuine leather book - size 29.5” x 15.5” (including fold space) - hard bound unexposed edges - outside rim sewn with matching thread Menu paper - size 8.5” x 14” (standard legal) - bright white cardstock

FRONT COVER

29.5” INTERIOR

Cork inserts - size 9.5” x 1.5” - unexposed glue around edges to attach - cork board 2 millimeter thickness Logo

- gold foil emboss

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

MENU DESIGN SPECS - BRUNCH

legend menu pages menu exterior cork insert

description Genuine leather is turned and stitched over hard, tough binder board with matching leatherette lining inside to produce a firm, durable cover. Cover is supported by an internal foam padding. Thin cork liners are used as inserts to slip in the menu pages. Logo is gold foil stamped and embossed on the front of the menu.

15.5”

material and size specs Burgundy genuine leather book - size 9.5” x 15.5” - hard bound unexposed edges - outside rim sewn with matching thread Menu paper - size 8.5” x 14” (standard legal) - bright white cardstock Cork inserts - size 9.5” x 1.5” - unexposed glue around edges to attach - cork board 2 millimeter thickness Logo

- gold foil emboss

9.5”

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

S I G N A G E R E N D E R I N G - DAY T I M E

H E C R A M

US H CC A B

description The daytime view of signage will display the overhead signage in a burgundy color that matches the awnings over the windows and doorway. The smaller signage will be easily viewed from the sidewalk with white cutout lettering from the wood frame and an exposed burgundy neon light that will be turned off during the day.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

SIGNAGE RENDERING - NIGHT

description The night view of signage will display the overhead signage in a burgundy color that matches the awnings over the windows and doorway, lit with interior channel lighting and accented by illumnation halo. The smaller signage will be easily viewed from the sidewalk with white cutout lettering illumnated by an interior neon light. The exposed burgundy neon light will be lit at night and will accent the wine glass emblem in a bright red.

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

ENTRY SIGNAGE DESIGN SPECS Exposed Burgundy Neon

SIDEWALK FACING VIEW

Inset Oak Paneling

description Cutout Letters in Wood with Matte ¼” Plexiglass Insert

M A RCH É

BACCH U S

1.5’

Since this sign is meant to be viewed from the sidewalk, it will be double faced with the same design concept on both sides. The base of the sign is a painted sheet metal box that will also house the lighting. The oak paneling will be inset into the metal box. The letters are cutout and covered with a matte plexiglass insert. They are illumanted by an internal neon light. The wine glass is an exposed burgundy neon light. The fixture is mounted directly to the wall surface

Painted Sheet Metal Box

material and size specs 4.5’

Sheet metal base - size 4.5” x 1.5’ x 6” - paint color swatch PANTONE DS 66-3 U

SHEET METAL BASE

Oak Paneling Inserts - size 53” x 3.8” x .5” 4.5’ 1.5’

Lettering - Font: Walkway Black - 2.5” high - ¼” Plexiglass Insert Exposed Burgundy Neon - 1” tall

Painted Sheet Metal Box

6”

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

MAIN EXTERIOR SIGNAGE DESIGN SPECS description This sign is very simple as it is used less for decoration and more for presence. The sign is made with basic individual channel letters with a plastic burgundy cover that matches the awnings below the sign. They are backlit with halo illumination for increased visibility at night.

STREET FACING VIEW

16’

1’

material and size specs Halo Illumination Individual Channel Letters - Font: Walkway Black - 1’ high and 16’ wide total; 3.5” deep - Plastic burgundy covers

3.5” Deep Metal Letters OFF-­AXIS FRONT (SIDE) VIEW

Halo Illumination

Individual Channel Lighting with Burgundy Plastic Cover

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

BUSINESS CARD DESIGN

description The business card is very simple but uses elegant materials to rhyme with the theme of the menus and the logo. The main paper used is a double faced cardstock that is burgundy and textured on one side with an opposite smooth bright white face. One edge of the card features a thin cork detail that matches that of the menu. The front of the card features a cork cutout of the signature wine glass and the employee’s information. The back of the card features the cork detail with gold foil type detailing the logo and restaurant information.

3.5�

š‡…—–‹˜‡ Š‡ˆ

2�

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color swatches PANTONE DS 103-1 U

fonts ͖͚͖͔ ‡‰ƒ––ƒ ” Í“ ͕͔͚ ĥ Â‡Â‰ÂƒÂ•ÇĄ ÍœÍ?Í•Í–Íœ 702.884.8008  |  www.marchebacchus.com

FRONT OF CARD

BACK OF CARD

Tall Films and Candara Regular

material and size specs

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu

WINE BAG DESIGN

description The wine bag matches the rest of the materials for the restaurant and uses the burgundy backing with a cork cutout. The logo is embossed in the front of the bag.

The handles are hemp and are tied on the inside of the bag.

material and size specs Burgundy wine bag - 36cm x 11cm x 11cm Cork detailing - ¹/16” thick self adhesive cork board Gold foil printing for logo/information

MAR CHÉ BACCHUS RESTAURANT IDENTITY 702.526.8441

dacksa2@unlv.nevada.edu