Kate's Garden & Sanctuary Restaurant

TINSMAN I N T E RIOR D E S I G N COMMERCIAL DESIGN I MOORMAN RESTAURANT PROJECT 09.26.2022

COURTNEY

C O N T E N T S TIMELINE LOCATION CONCEPT DEVELOPMENT BRAND NARRATIVE SPACE PROGRAM + PLAN FINISH + FURNISHINGS PLAN MATERIAL FLAT LAY RENDERINGS CONSTRUCTION DOCUMENTATION 3 5 7 9 11 13 14 15 38

T I M E L I N E RESEARCH CONCEPT DEVELOPMENT PRELIMINARY PLANNING SELECTION PROCESS

SKETCHUP, REVIT

ENSCAPE PHOTOSHOP, ILLUSTRATOR PRESENTATION PACKAGE CONSTRUCTION DOCUMENTATION

5 3.5 3 9 14.5 17 8 6

MODELING:

RENDERING:

8.23.22-9.6.22 8.23.22-9.5.22 8.24.22-9.6.22 9.12.22-9.20.22 9.7.22-9.14.22 9.14.22-9.21.22 9.21.22-9.27.22 9.26.22-9.27.22 9.21.22-9.26.22

10.5 8.23.22-9.26.2276.5 HRSTOTAL

PRELIMINARY PLANNING

L O C A T I O N

C O N C

P

E

T

D E V E L O P

E N T

M

B R A N D I N G

Kate’s Garden + Sanctuary

Rutabaga and Toasted Hazelnut Soup - $12 Appetizers

Marinated Local Oyster Mushroom Salad - $16 Soy roasted hazelnuts, horseradish cream, challerhocker

Pig ear terrine, pickled plum jelly, Jerusalem artichoke, bosc pear with mint, petit greens, red wine mousseline

Grilled Faroe Island Salmon - $26 Main Entrees

Pan Roasted Duck Breast - $29 Quinoa, oyster mushrooms, brussels sprout leaves, beet mustard

Herbed farro, orange-frisee salad, honey gastrique Crispy Duck in Port Cherry Sauce - $36

Roasted turnips, parsnips, rutabaga and carrots with cornmeal, Foie gras, spinach, durelles Add bearnaise, red wine, or bordelaise sauce for $2 extra - Add bearnaise,

Tenderloin of Beef Wellington - $48

M E N U

S P A C E

P R O G R A M

S P A C E P L A N N I N G PRIVATE DINING OUTSIDE SEATING ATRIUM SEATING INDOOR SEATING INDOOR BAR +LOUNGE WAITING + RECEPTION RESTROOMS EMPLOYEE LOCKER ROOM STAFF BATH KITCHEN NOT IN SCOPE OFFICE POOL SEATING CABANAS OUTDOOR HOST STAND OUTSIDE BAR OUTSIDE RESTROOMS POOL STORAGE MECH

RENDERED FINISH + FURNISHINGS PLAN T01 T02 F01 F02 F03 F04 F05 F07 F08 F09 F10 C01 SLIPPER PORCELAIN STONE MITTENS PORCELAIN STONE TATTOO TOILE UPHOLSTERY PERSUEDE UPHOLSTERY WBF259 NATURAL TINT CLUTCH PURSE UPHOLSTERY VELVET MIX PHTHALO GREEN UPHOLSTERY MOSS LICHEN UPHOLSTERY UNI WHITE SEAT FINISH TEAK WOOD & STEEL DINING TABLE WBF 261 WHEAT CHERRY 309 MELANGE SNOWSOUND CURTAIN

M A T E R I A L S B O A R D C01 F07 F04 W01 F08 T01 F10 F03 T02 F01 F05

PERSPECTIVES

CONSTRUCTION DOCUMENTS

AXONOMETRIC VIEW

ATRIUM DINING SOUTH ELEVATION

E L E V A T I O N S

OUTDOOR

5’-6” 5’-6”

DINING EAST ELEVATION

PRIVATE DINING SOUTH ELEVATION PRIVATE DINING WEST ELEVATION 5’-6” 5’-6”

BAR NORTH ELEVATION

POOL DINING SOUTH ELEVATION

5’-6” 5’-6”

CODED FURNISHINGS PLAN

RAILINGS 20A 19A 18A ATRIUM ELEVATION OUTDOOR DINING ELEVATION PRIVATE DINING ELEVATION BAR ELEVATION 1 2 3 4 a a a a b FLOOR PLAN

14 15 16 17 18 19 20 21 22 23 24 25 NIC 13'1 15/32" 1'5 3/4" 3'11 7/8" 3'11 7/8" 12'9 15/16" 12'9 15/16" 3'3'11 7/8" 3' 117/8" 3'11 7/8" 2'0" 3' 117/8" 12' 51/2" 12'-51/2" 16'2 5/16" 13'8 27/32" 1' 53/4" 1' 53/4" 22' 5" 12'6 17/32" 2' 33/8" 2' 33/8" 1' 415/32" 3'-117/8"3' 11 7/8" 13' 101/2" 13' 101/2" 12' 3" 12' 3" 12' 3" 13'-101/2" 13' 101/2" 13' 101/2" 13' 101/2" 13' 101/2" 13' 101/2" 13' 101/2" 1/8"=1'-0" 1 REFLECTEDCEILINGPLAN 12' 1/2" 1' 3/4" =L01 =L02 =L03 =L04 =A01 =GYPSUMBOARD =A02 =CUSTOMMADEPERGOLA=NOTINCONTRACT REFLECTED CEILING PLAN