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�
Ƽ…‡ Č Í›Í”Í–Ç¤ÍœÍœÍ˜Ç¤ÍœÍ”Í”Íœ Cell  |  702.555.8212 Â…ÂŠÂ‡ĆŞÂƒÂ„ÂƒÂ†Â‹Â‡ĚˇÂ?ƒ”…Š‡„ƒ……Š—•Ǥ…‘Â?
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