Aviva Levitan Portfolio by Design Alive LTD

Brochure Design Project Copacabana Landscaping LLC asked for a new brochure design for their company. My take Landscaping is all about using nature to create beauty. Therefore this design uses the colors of nature, green and blue to highlight the splendor of their company. Each layout created, provokes anticipation with the unique way that their different scopes of gardening are implemented. This modern sleek, neat design makes an enticing easy–to–read experience.

<a href=”http://www.freepik.com”>Designed by yeven_popov / Freepik</a>

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Designer Attribute Project Create an attribute for the famous designer David Carson. My take “Don’t mistake legibility for communication,” is Carson’s famous quote. Carson’s typographic designs are unique in the way he incorporates emotion, imbalance, and imagery. This attribute illustrates his image using his writings to express his uniqueness while maintaining balance and contrast.

<a href=”http://www.freepik.com”>Designed by rawpixel.com / Freepik</a>

Magazine Layout Project Design the layout for the magazine Family Fun. My take This modern, organized layout is geared to attract a more sophisticated audience, as well as a child friendly clientele to engage all members of the family.

Packaging Design Project A toy company asked me to design a train package for two of their boxes; A 101 Peice Wooden Train Set, and a 40 Peice Figure Eight Train Set. My take

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http://www.pixeden.com

Corporate Identity Package Project Design an identity package for Speech Solutions. The logo should symbolize the shape of the cochlear of the inner ear. My take The cochlear shape resembles a speech bubble; representing the concept of speech. The Serif font offers experience and professionalism. The color blue provides a feeling of comfort and security.

Other options given t o the c lient

http://www.pixeden.com

Packaging Design Project A toy company asked me to design a train package for two of their boxes; A 101 Peice Wooden Train Set, and a 40 Peice Figure Eight Train Set. My take

mockups-design.com / contact@mockups-design.com

<a href=â&#x20AC;?http://www.freepik.comâ&#x20AC;?>Designed by asylab / Freepik</a>

Branding and Menu Design Project Pistache French Bistro asked for a new branding identity. They wanted to give off a neater and more sophisticated impression. My take The negative space of their name, Pistache, illustrates a wine glass to bring out the “Bistro” part of their identity. The maroon branding color lends a sense of strength and sophistication. This unique tri–fold menu layout displays the images and text in a neat and organized fashion.

<a href=”http://www.freepik.com”>Designed by yeven_popov / Freepik</a>

108 Nicolas Feuillatte, Brut Reserve, Nv, Chouilly ...............................110 152 Veuve Clicquot, Brut Nv, Reims. 120 157 Perrier-Jouet, Grand Brut Nv,

Joseph Drouhin House ‘17 ..........138

Epernay .....................................130

Lake Vineyard” ‘16 ...................... 65 276 Buena Vista, Carneros ’14............ 70 274 Jayson, Napa Valley ‘17 ..............130 246 Nickel & Nickel, Russian River Valley ‘15.......................... 140

Small Portions

Din

Packaging Design

Domaine Gonon ‘17 .....................74 220 Domaine Chavy-Chouet, Bourgogne ‘17 ............................ 76 239 Chablis 1er Cru Montmains,

Burgundy Snail gf ............................. 13 Lemon Garlic Butter

Zucchini Blossom Beignets veg .........14 Pontano Farms Zucchini Blossoms, Boursin, Tomato Confit, Basil pesto, Toasted Pine Nuts, Aged Balsamic

...... East,gf............................. Grilled Salmon 29 .... C

Brasied Rabbit Ravioli, Herbes de Provence, Boursin, Parsnip Dijon White Wine

Pro tes D Signature Ratatouille, venc ôArugula, eGrout Basil-Red Pepper, ‘18 .. e

Sweetbread ..................................... 20 Roasted Veal Sweetbreads, Puree Apples, Roasted Mushrooms, Caramelized Pears, Roasted Bone Marrow Bordelaise

......

..... 4

Black Grouper ...................................38 ......

Char Grilled, Cauliflower Risotto, Baby.......... . 55 Spinach,Grilled Broccolini, Ciabatta Croutons, Crispy Capers, Lemon White Butter

Project A toy company asked me to design a train package for two of their boxes; A 101 Peice Wooden Train Set, and a 40 Peice Figure Eight Train Set. My take

inside left Mouton Rothsc hild, Pauillac ‘95 ...... ...................... 1,260 817 **Château Lafite Rothschild , Pauillac ‘90 ...... .......................1 ,850 338 Marquis De Mons, Margau x ‘15 ... 84

burgundy 238 Elder Bou chard & Son, ‘18 .......... 44 250 Pouilly Fuis sé, Louis Jadot, ........110 231 Mâcon-Lug ny, Cave De Lugny ‘17 ...... ........................ . 45 224 Chablis, Dom aine Seguinot-Borde t ‘18 .................. ..72 France ‘18 (Ha lf Bottle) ............ ... 39 223 Jcb, Marsan nay ‘15 ............ ..........72 213 Pouilly-Fuis sé, Domaine Gonon ‘17 .................. ...74 220 Domaine Cha vy-Chouet, Bourgogne ‘17 ........................ .... 76 239 Chablis 1er Cru Montmains, Joseph Drouhin House ‘17 ..........1 38

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294 Chassagne-M

ontrachet, Cuv ée Prestige, Capuan o Ferreri ‘16 .... 140 228 Puligny Mon trachet “Vielles Vignes, Florent Garaudet ‘17 ...... 150 221 Meursault, Domaine Jose ph Rouhin ‘17 ...... ........................ ....153 237 Puligny-Mo ntrachet, Louis Latour ‘15 ........................ .195 233 Chassagne-M ontrachet, Louis Jadot ‘17 ........................ ...21 5 812 **Coche-D ury Meursault, Domain And Sele ction ‘10. .......132 0

champagne

167 Pommery Royal Brut, Reim s Nv .. 95 160 J. Lasalle Bru t, Premier Cru, Nv ..105 108 Nicolas Feu illatte, Brut Res erve, Nv, Chouilly ...... ........................ .110 152 Veuve Clic quot, Brut Nv, Reims. 120 157 Perrier-Joue t, Grand Brut Nv, Epernay ............ ........................ .130

inside right

bottom center inside 155 Henriot, Ros é Nv, Reims ...... ...... 135 168 Nicolas Feu illatte, Rosé Nv, Aÿ ...136 161 Tattinger Brut “La Francaise” Nv .................. ... 140 162 Veuve Clic quot, Rosé Nv, Reims 205 154 **Dom Péri gnon, Epernay ’09 ...345 180 **Krug, Bru t Grande Cuvée Nv . 450 156 Ice Pommer y, Reims Nv ...... .......125

usa / new worl

271 Sonoma-Cu trer

“Russian River Ranches”, Son oma ‘17 ............ .... 50 243 Chalk Hill, Sonoma Coast ’17 ....... 58 244 Barkan, Spe cial Reserve, Israel ’17............ ........................ .. 60 275 Acacia Vin eyard “Winery Lake Vineyard” ‘16 .................. .... 65 276 Buena Vist a, Carneros ’14. ........... 70 274 Jayson, Nap a Valley ‘17 ...... ........130 246 Nickel & Nic kel, Russian River Valley ‘15. ........................ . 140

Dinner Menu

819 **Château

Soups Soup Of The Day ............................... 9 Onion Soup Grantinee.......................11 With Gruyère Cheese

Salads The Puy Lentil Salad gf,v .................. 13

Cauliflower Risotto ...........................16 Baby Spinach, Lemon, Grilled Broccolini, Crispy Capers, Ciabatta Croutons, Shaved Parmesan Reggiano

“Mariniere” Molds gf ........................14 P.E.I. Mussels, White Wine-Garlic Shallot Broth

Smoked Salmon............................... 24

Shaved Garden Vegetables, Fresh Herbs, Fingerling. Chips, Whole Grain Mustard Vinaigrette

Red Onions, Capers, Eggs, Sour Cream, Toasted Brioche

Roasted Beet Salad gf, veg ...............15 Whipped Goat Cheese, Cara Cara Orange, Endive & Arugula, Toasted Almonds, Honey & Tarragon. vinaigrette

Smoked & Fresh Salmon, Avocado Mousse, Grapefruit, Ginger Oil, Pickled Shiitake, Cilantro, Lemon Aioli, Potato Crisps

Arugula & Parmesan gf, veg .............14

Seared Tuna Crudo gf .......................22

Local Baby Heirloom Tomato, Parmesan-Reggiano. Lemonette Dressing

Small Portions Burgundy Snail gf ............................. 13 Lemon Garlic Butter

Zucchini Blossom Beignets veg .........14 Pontano Farms Zucchini Blossoms, Boursin, Tomato Confit, Basil pesto, Toasted Pine Nuts, Aged Balsamic

Salmon Tartare gf .............................16

Avocado, Charred Scallions, Confit Peppers, Opal Basil, Lemon Ailoi, Fingerling Chips

Rabbit Ravioli....................................16

Petit Steak Tartare gf ........................16 Hand-Cut Tenderloin, mixed with Traditional condiments

Vegetables Dishes Vegan Vegetable Plate ......................22 Market Selection, Ratatouille, Lentil Salad, Grilled Portobello, Tempura Zucchini Blossom

Vegan Burger .................................. `16 Beyond Meat Patty, Romaine, Tomato, Onion, Potato Bun, French Fries v. Add Vegan Cheddar Cheese 2

Fish “Mariniere” Fried Mussels gf .............27 Prince Edward Island Mussels, White Wine-GarlicShallot Broth, Pommes Frites

Brasied Rabbit Ravioli, Herbes de Provence, Boursin, Parsnip Dijon White Wine

Grilled Salmon gf............................. 29

Sweetbread ..................................... 20

Black Grouper ...................................38

Roasted Veal Sweetbreads, Puree Apples, Roasted Mushrooms, Caramelized Pears, Roasted Bone Marrow Bordelaise

Signature Ratatouille, Arugula, Basil-Red Pepper, Grout

Char Grilled, Cauliflower Risotto, Baby Spinach,Grilled Broccolini, Ciabatta Croutons, Crispy Capers, Lemon White Butter

Meats

Steak Fries gf

...... n gf .................. Beef Bourguigno Short Rib, ...........38

........................

NY Farms Center Cut 10oz Creekstone ter, French Fries ’But Strip, Master. D

.. 42

...... ........................ Pepper Fillet gf Tenderloin, Black er Crusted Beef Pepp Sauce, French Fries Pepper. Brandy

Poultry

Hudson Valley

.........34

Duck Breast ......

Parmesan Polenta, Creamy Truffle & le & Pear Chutney Baby Spinach, App

.......... 28

........................ Rossini Burger t Rib Blend, ck, Brisket, Shor Chu ted. Mushrooms, Foie Gras, Roas he Bun Truffle Juice, Brioc

....... 29 ken Breast gf* Bell & Evans Chic ted, Baby Artisan Bone-In, Pan Roas Mushrooms, ted Tomatoes, Roas Apples Puree, i, Sautéed Broccolin k Truffle Jus, * Blac Roasted Garlic & Time ing Allow Long Cook

...... 29 ........................ ken, Cock In Wine gf.. Bell & Evans Chic Red Wine Braised hrooms, Lardons, Mus & Roasted, Button er, Basted Carrots Pearl Onions, Butt Jus Potatoes, Red Wine

Red Wine Braised hrooms, Mus ots. Roasted Button. ons, Roasted Carr Pearl Onions, Lard , Roasted Garlic Mashed potatoes Jus le Truff k & Blac

Side Dishes

...........14 ........................ Mac & Cheese ..........12 Fries .................. Truffle & Blue ............. 8 ...... ...... ...... es Mashed Potato ...........7 ...... .................. Fried Apple ...... ...... 7 ns........................ Garlic Green Bea ...............10 ...... ...... us 9 Sauteed Asparag ..... ...... ...... .................. Ratatouille ...... ............ 9 ........................ Side Salad ......

*gf=Gluten Free n * veg=Vegetaria * v=Vegan

ge for entrees. $6 Sharing char ies be added for part 18% Gratuity will of 7 or more. undercooked fish, of * Eating raw or risk ases meat incre shelfish, eggs or sses. food borne illne

rs, france is know the region of caho t malbecs. to produce the fines

anc

sauvignon bl

oke, ano, White Sm 242 Ferrari Car 44 Ca ‘18 ............... Sonoma County, net Entre 252 Château Bon 50 .... ...... ’15 ux dea -Deux-Mers,, Bor er”, “Doudeau-Leg 227 Sancerre, 64 ..... ...... .................. France ‘18 ......

sparkling

cs, Francois 150 Blanc De Blan ..... 35 Nv .................. Montand, Brut t Bertrand, Créman 151 Rosé, Gérard ..... 43 ........................ De Limoux ’16

cool & crisp

bo Rhône, Jl Colom 261 Côtes Du . 36 Rhone Valley ’17 “Les Abesilles”, ........ 40 ’17 io, Zonin, Italy Grig ot Pin 292 rles Bove, 219 Vouvray, Cha .... 38 ........................ Loire Valley ‘17 , Trimbach 264 Pinot Gris . 55 ........................ ‘Reserve’ ‘16 ......

ssillon

languedoc-rou

Languedoc, 349 Coteaux Du 110 alet ’15............. Château L’hospit

French Bistro

pink

es ropez “83”, Côt 300 Rue De St.t .. 40 ........................ De Provence ‘18 c, Blan Gris d, tran 302 Gerard Ber . 40 ........................ Igp Pays D’oc ‘17 eaux Varois, 311 Fortant, Cot . 41 ........................ Provence ‘17 ...... Côtes De 279 Out East, . 55 ...... ...... ...... ...... Provence ‘18 ......

Chef: ISAAC CERNY Under Chef: JOEL SENTONGO Excellent French standards, including “delicious mussels” and even some “vegetarian-friendly offerings”, draw diners to this Parisianlooking bistro in Downtown West Palm Beach from all over the world.

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Wine Menu

au rde

Cahors ’10....................................75 414 Pure, Malbec, Cahors ‘14............115 the region of cahors, france is known to produce the finest malbecs.

sauvignon blanc

Montand, Brut Nv ....................... 35 151 Rosé, Gérard Bertrand, Crémant De Limoux ’16............................. 43

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8.5 in

300 Rue De St.tropez “83”, Côtes De Provence ‘18 .......................... 40 302 Gerard Bertrand, Gris Blanc, Igp Pays D’oc ‘17 ......................... 40 311 Fortant, Coteaux Varois, Provence ‘17 ............................... 41 279 Out East, Côtes De Provence ‘18 ............................... 55

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238 Elder Bouchard & Son, ‘18 .......... 44 250 Pouilly Fuissé, Louis Jadot, ........110 231 Mâcon-Lugny, Cave De Lugny ‘17 ............................... 45 224 Chablis, Domaine Seguinot-Bordet ‘18 ....................72 France ‘18 (Half Bottle) ............... 39 223 Jcb, Marsannay ‘15 ......................72 213 Pouilly-Fuissé, Domaine Gonon ‘17 .....................74 220 Domaine Chavy-Chouet, Bourgogne ‘17 ............................ 76 239 Chablis 1er Cru Montmains, Joseph Drouhin House ‘17 ..........138

5.5in

294 Chassagne-Montrachet, Cuvée Prestige, Capuano Ferreri ‘16 .... 140 228 Puligny Montrachet “Vielles Vignes, Florent Garaudet ‘17 ......150 221 Meursault, Domaine Joseph Rouhin ‘17 ..................................153 237 Puligny-Montrachet, Louis Latour ‘15 .........................195 233 Chassagne-Montrachet, Louis Jadot ‘17 ...........................215 812 **Coche-Dury Meursault, Domain And Selection ‘10. .......1320

champagne 167 Pommery Royal Brut, Reims Nv .. 95 160 J. Lasalle Brut, Premier Cru, Nv ..105 108 Nicolas Feuillatte, Brut Reserve, Nv, Chouilly ...............................110 152 Veuve Clicquot, Brut Nv, Reims . 120 157 Perrier-Jouet, Grand Brut Nv, Epernay .....................................130

155 Henriot, Rosé Nv, Reims ............135 168 Nicolas Feuillatte, Rosé Nv, Aÿ ...136 161 Tattinger Brut “La Francaise” Nv ..................... 140 162 Veuve Clicquot, Rosé Nv, Reims 205 154 **Dom Pérignon, Epernay ’09 ...345 180 **Krug, Brut Grande Cuvée Nv . 450 156 Ice Pommery, Reims Nv .............125

usa / new world 271 Sonoma-Cutrer “Russian River Ranches”, Sonoma ‘17 ................ 50 243 Chalk Hill, Sonoma Coast ’17 ....... 58 244 Barkan, Special Reserve, Israel ’17...................................... 60 275 Acacia Vineyard “Winery Lake Vineyard” ‘16 ...................... 65 276 Buena Vista, Carneros ’14............ 70 274 Jayson, Napa Valley ‘17 ..............130 246 Nickel & Nickel, Russian River Valley ‘15.......................... 140

8.5 i

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Dinner Menu

...... 48 s, Cahors ‘17 ...... 407 Petit Jamme h De Jammes, 408 Château Pec ...... 75 ...... ...... ............ Cahors ’10...... ..... 115 , Cahors ‘14....... 414 Pure, Malbec n

355 Mission St. Vincent Reserve ‘15 ... 44 331 Château Via ud De Lalande , Pomerol, 16 ...... ........................ .. 70 323 Château Gre ysac, Médoc, ’15 .......74 341 Château La Cardonne, Médoc, ‘15 ...... ........................ .... 83 326 Château Pet it Val, Saint Ém ilion Grand Cru ‘15 ...... ....................... 125 342 Château Pey martin, Saint Julien ‘14 ............ ....................... 130 329 Château Pet it Val, Saint Ém illion Grand Cru ‘15 (1.5 l) ....................27 2 340 **Château Lynch-Moussas, Pauillac ‘05 ...... ........................ . 290 354 **Le Chime D’angelus, Saint-Émilion ‘15 .................. .... 456 818 **Château Latour Grand Vin , Pauillac ‘89 ...... ....................... 1,070 816 **Château Margaux, Margaux ‘95...... ...................... 1,150

Win

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nd, Conundru 296 White Ble ..... 85 ‘16.................. Rutherford, Ca A. Paret, Les Lys u, 280 Condrie 120 .... ...... ............ Du Volant ‘16 ......

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, Napa Valley ‘18 273 Cakebread , Marlborough, 282 Cloudy Bay ....... 90 ‘19 .................. land New Zea ux ’18 .. 40 usejour, Bordea 253 Franc Bea

Wine Me

te Vineyard, Macgregor Esta . 205 ley ‘15 ............ Russian River Val se, Oakville, Hou rd 216 The Vineya 5 ..22 ........................ Napa Valley ‘17

Boursin, Tomato Confit, Basil pesto, Toasted Pine Nuts, Aged Balsamic

Caramelized Pears, Roasted Bone Marrow Bordelaise

Croutons, Crispy Capers, Lemon White Butter

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Packaging Design Project Redesign Two Train Set Packages. My take The concept was to bring out the imagination of the child by placing the child into the train set. The bright colors attract the child and make it loud and friendly.

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in Tra t h g Figure of Ei

Set

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Wooden Train Set Traditional Wooden Toys

Compatible with other leading wooden rail systems

WARNING- CHOKING HAZARD!

Traditional Wooden Toys Compatible with other leading wooden rail systems

Not suitable for children under 36 months due to small parts that may create a choking hazard. Please retain packaging for information.

Compatible with other leading wooden rail systems.

Figure Of Eight Wooden Train Set

Compatible with other leading wooden rail systems

Contains 40 Peices Ages 3+

Traditional Wooden Toys

Wooden Train Set

Wooden Trai n

26.5X9.5X18CM

Set

Book Cover Design Project Design a cover for the novel â&#x20AC;&#x153;Black Ice.â&#x20AC;? My take This abstract design gives the cover a child friendly touch as well as targeting towards the preteen reader. It displays adventure and mystery, while maintaining the feeling of family.

Book Cover Design Project Design a cover for the book â&#x20AC;&#x153;The Plastic Child.â&#x20AC;? My take The book talks about raising children in a cookie cutter society. This cover is displaying how the child is climbing through a shape that does not fit him. Viewing just his back gives over a feeling of loneliness and forlorn making the parent aware of the damage that can be caused.

Pattern Design Project Create an abstract pattern using either the monochromatic, complementary, or analogous color blend of the chosen color.

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Advertisement and Poster Design Project Design three posters, an advertisement and a postcard for the Health Authority Fitness Campaign promoting viewers to get off the screen and get outside. My take The promotions were designed to look like a computer screen with an image of a person longing to get outside. This gives the viewer a trapped feeling of the indoors. The positioning of the mouse is connected to the play on words written on each flyer. This was done to keep the posters exciting and as a result, engage the desired audience.

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Creative Typography

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