P R I VAT E E V E N T S
American Cut, created by LDV Hospitality, in partnership with Chef Marc Forgione, combines bold flavors and a unique style to create the restaurant’s take on American classics like our house favorite Chili Lobster and the 40 oz. Tomahawk Chop. A mix of tableside preparations, ranging from the Plank-Smoked Old Fashioned to the OG 1924 Caesar Salad, creates a theatrical and colorful interactive dining experience. American Cut also has a tendency to light up the room, with interactive experiences such as the 40 oz. Porterhouse, flambéed tableside and elements of smoke and fire in other specially curated dishes. Our culinary team create event menus that can be customized to meet the needs of all guests, ranging from social seated dinners, large format steaks, cocktail receptions, creative food station displays and sweet treats. Chef Partner Marc Forgione won season 3 of Food Network’s “The Next Iron Chef” at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione is also the author of “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.” In addition to supporting numerous charities, Chef Forgione is a Chef Ambassador for Family Reach Foundation, Chefs for Kids Cancer, City Harvest, and Feeding America.
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Located in The Shops of Buckhead Atlanta, American Cut, offers a unique 18,000 square foot, 3-level social dining experience.
THE CUT BAR - FIRST FLOOR The welcoming grand entrance of The Cut Bar, located on the ground level, offers an expansive bar accented with copper, wood and leather boasting 20 ft. ceilings.
MAIN DINING ROOM & PRIVATE DINING ROOMS SECOND FLOOR The second level features a deco-designed main dining room accommodating both seated events and standing receptions. This level also offers two private event rooms; one smaller in size and ideal for intimate dinners, daytime meetings and luncheons and sponsor activations. Our larger space, The Morrison Room, can be utilized as one space or divided into two, ideal for overflow from the main dining room or available to hold larger receptions, dinners or activations.
THE ROOFTOP - THIRD FLOOR The third level, recently named a “hidden gem� of Atlanta, features an indoor/outdoor rooftop bar called The Regent Cocktail Club. This space can be completely transformed into a rooftop oasis in the warmer weather, or winterized in the colder months.
FEATURES: ADA compliant, with an elevator and accessible restrooms Flexible space to accommodate special production needs Daytime Packages available for luncheons
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THE CUT BAR + LOUNGE
THE MAIN DINING ROOM
CAPACITY: 50 SEATED | 75 STANDING
CAPACITY: 140 SEATED | 120 BUFFET
The Cut Bar & Lounge located on the first floor, is available for semi-private and private cocktail receptions, or as part of a full venue buyout.
The Main Dining Room, located on the second floor is available for private or semi-private dinners and cocktail parties, seating up to 140 guests for a private dinner, 120 guests for a buffet, or 200 for a standing reception. FULL VENUE BUYOUT
CAPACITY UP TO 550 DEPENDING ON FORMAT Full-venue buyout available with and without food & beverage packages. Customized menus available for any event needs. AMERICAN CUT
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THE BOARDROOM
THE MORRISON ROOM
CAPACITY: 16 SEATED
FULL CAPACITY: 60 SEATED | 75 STANDING DIVIDED CAPACITY: 40 SEATED | 18 SEATED
Our private Boardroom is located on the second floor off the Main Dining Room. Featuring ample natural light, built-in A/V capabilities, and complete privacy, this room is perfect for a productive daytime working lunch or an intimate dinner celebration.
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The Morrison Room offers A/V capabilities and the ability to utilize as one large space or divide into two smaller rooms. We can accommodate up to 60 seated in the combined rooms, as well as 75 as a standing reception.
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THE REGENT COCKTAIL CLUB
CAPACITY: 225 STANDING RANGE OF SEMI-PRIVATE & SEATED SECTIONS The Regent Cocktail Club, our open-air rooftop space located on the third floor of American Cut is available for fully private buyouts as well as smaller semi-private groups. Lounge seating is available throughout. Outside tenting and winterizing are available for an additional cost upon request; permit and approval required.
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1ST FLOOR
UP
THE CUT BAR
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2ND FLOOR
LED
PRIVATE DINING 210
LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED
BAR 212
LED LED LED LED LED
BOARDROOM
LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED LED
DN
TOILET UNISEX 202 WOMEN 203
HOST 200
DN
PASSENGER ELEVATOR
HS
EXIT STAIRWAY 204 S
205
AV 211
STORAGE
CORRIDOR 213 UP
MEN 206
LIFT
MAIN DINING 201 SERVICE 207
THE MORRISON ROOM
SERVICE 208 PRIVATE DINING 209
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3RD FLOOR ROOFTOP
THE REGENT COCKTAIL CLUB
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COWS IN A BLANKET Fennel Kraut, Mustard
SMOKED CHICKEN STICKS
CHILI LOBSTER ROLL
TOMATO SOUP SHOOTERS
Potato Bun (midly spicy)
CORNFLAKE CRAB CAKES
Served with Mini Grilled Cheese
TUNA TARTARE |
+$5 per person
AC BBQ Sauce
Smoked Onion Remoulade, Charleston Slaw
STEAK TARTARE
MUSHROOM TARTLET Mixed Wild Mushrooms
Wagyu Beef, Beer Cheese, Lettuce, Tomato, Onion,Pickles, Sesame Seed Bun
GOAT CHEESE CROSTINI
MAC N' CHEESE BITES
FOIE GRAS BRIOCHE TOAST
Olive Oil, Crouton
PASSED HORS D’OEUVRES Sweet Pepper Jam
Pimento Cheese
WAGYU SLIDERS |
+$10 per person
+$7per person
TUNA TATAKI Cucumber Relish
SELECTION OF FOUR $20 pp for first ½ hour $10pp for each additional ½ hour
SELECTION OF SIX $30pp for first ½ hour $15pp for each additional ½ hour
SELECTION OF EIGHT $40pp for first ½ hour $20pp for each additional ½ hour
* Refer to the last page for additional information regarding administrative fees and gratuities
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CHEESE BOARD $10 per person
HOTTISH HUMMUS & CHARRED PITA CHIPS $7 per person
MEAT BOARD $15 per person
AMERICAN CUT POPCORN $3 per person
CHIPS & GUACAMOLE $8 per person
VEGETABLE CRUDITÉS $7 per person
Selection of Local Farmstead Cheeses, Toasts & Crackers
PLATTERS & SNACKS Chef’s Selection of Cured Meats & Pickled Vegetables
Avocado, Cilantro, Red Onion, Lime
* Refer to the last page for additional information regarding administrative fees and gratuities
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FIRST COURSE OG 1924 HOTEL CAESAR SALAD
SHRIMP COCKTAIL BATCH 22
Parmigiano Reggiano, Soft Egg, Pullman Crouton
Horseradish, Lemon
BACON, BEELER'S FARM
Grilled Bacon with MF Steak Sauce, Black Onion
*First course is served with signature fresh baked “everything biscuits” & veggie cream cheese spread Add Chili Lobster a la carte for $34 per order (serves 3 guests)
SECOND COURSE 8 OZ. FILET MIGNON
CHEF’S STANDARD MENU - $85pp
SPRINGER MOUNTAIN CHICKEN Garlic Butter, Lemon
PAN ROASTED SALMON Sun Dried Tomato Beurre Blanc
*Vegetarian options are available upon request.
SIDES
All courses in this menu are served as a chef’s shared “tasting” style
*Select 2 items
SUNCHOKED SPINACH Fontina, Smoked Salt
POTATO PUREE “ROBUCHON” Local Butter
WILD MUSHROOMS
FRIES
SEASONAL VEGETABLES
AC Secret Sauce *Additional sides $5 pp per side
MAC N' CHEESE
Pimento, Bread Crumbs
DESSERTS FRESH BAKED ASSORTMENT OF BITE SIZED PASTRIES
*Dinner is served with signature fresh baked “everything biscuits” & veggie cream cheese spread. An additional tax (8.9%), state liquor tax (3%), and administrative fee (5%) will be added to the total * Refer to the last page for additional information regarding administrative fees and gratuities
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FIRST COURSE individually plated (select 1 for event menu)
shared plates for the table (select 1 for event menu)
OG 1924 HOTEL CAESAR SALAD
SHRIMP COCKTAIL BATCH 22 Horseradish, Lemon
Parmigiano Reggiano, Soft Egg, Pullman Crouton
BACON,BEELER’S FARM
MARKET GREENS
Steak Sauce, Black Onion
Baby Lettuce, Shallot Vinaigrette, Crudite *First course is served with signature fresh baked “everything biscuits” & veggie cream cheese spread Add Chili Lobster a la carte for $34 per order (serves 3 guests)
PLATED MENU - $105pp
ENTREES
Selections for the night of should be made in advance of event. Main courses are individually plated.
shared plates (select 1)
shared plates (select 2)
8 OZ. FILET MIGNON
PAN ROASTED SALMON
20 OZ. PASTRAMI BONE-IN RIBEYE
ROASTED GARLIC CHICKEN VEGETARIAN OPTION
SIDES
shared for the table (select 2)
SUNCHOKED SPINACH
POTATO PUREE “ROBUCHON”
SEASONAL VEGETABLES
FRIES
Fontina, Smoked Salt
Local Butter
WILD MUSHROOMS
AC Secret Sauce
Grits (+ $3 pp)
MAC N' CHEESE
Pimento, Bread Crumbs
*Additional sides $5 pp per side
DESSERTS
An additional tax (8.9%), state liquor tax (3%), and administrative fee (5%) will be added to the total
FRESH BAKED ASSORTMENT OF BITE SIZED PASTRIES
* Refer to the last page for additional information regarding administrative fees and gratuities
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FIRST COURSE individually plated (select 1)
shared plates for the table (select 2)
OG 1924 HOTEL CAESAR SALAD
MARYLAND CRAB CAKE
Parmigiano Reggiano, Soft Egg, Pullman Crouton
Smoked Onion Remoulade, Charleston Slaw
SEASONAL SALAD
SHRIMP COCKTAIL BATCH 22
STEAK KNIFE WEDGE SALAD
BACON, BEELER’S FARM
Baby Lettuces, Shallot Vinaigrette, Crudite
Horseradish, Lemon
Bacon, Point Reyes, Blue Cheese
Steak Sauce, Black Onion
TUNA POKE
Avocado, White Peach, Thai Chili, Toasted Sesame Seed *First course is served with signature fresh baked “everything biscuits” & veggie cream cheese spread Add Chili Lobster a la carte for $34 per order (serves 3 guests)
CHEF’S SELECTED - $125pp
ENTREES
All courses in this menu are served as a chef’s shared “tasting” style
large format shared plates (select 1)
shared plates (select 2)
40 OZ. TOMAHAWK RIBEYE CHOP
8OZ. FILET MIGNON
Prime 30-Day Dry Aged Certified Black Angus
20OZ. PASTRAMI BONE-IN RIBEYE
40 OZ. PORTERHOUSE
PAN ROASTED SALMON
Prime 28-Day Dry Aged Certified Black Angus
ROASTED GARLIC CHICKEN
*Vegetarian Option Available
SIDES shared for the table (select 3)
SUNCHOKED SPINACH
POTATO PUREE “ROBUCHON”
SEASONAL VEGETABLES
FRIES
WILD MUSHROOMS Grits (+ $3 pp) MAC N' CHEESE
*Additional sides $5 pp per side
DESSERTS
An additional tax (8.9%), state liquor tax (3%), and administrative fee (5%) will be added to the total
FRESH BAKED ASSORTMENT OF BITE SIZED PASTRIES
* Refer to the last page for additional information regarding administrative fees and gratuities
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MINI CUPCAKES CHOCOLATE MOUSSE MINI APPLE TARTS SEASONAL CHEESECAKE BITES
SWEET BITES
CRACKER JACK POPCORN HOT COCOA SHOTS MONKEY BREAD BITES PECAN BOURBON PIE SQUARES
SELECTION OF THREE $10 pp for first ½ hour $6pp for ea additional ½ hour
SELECTION OF FOUR $15pp for first ½ hour $10pp for ea additional ½ hour
SELECTION OF SIX $20pp for first ½ hour $12pp for ea additional ½ hour
* Refer to the last page for additional information regarding administrative fees and gratuities
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WINE PROGRAM
Our wine program at American Cut has been awarded a “Best of Excellence” award by Wine Spectator, featuring a range of approximately 400 wines for all palettes and price points. While we tend to focus our list on the most recognizable and reputable Napa Valley producers, our list also represents wines from the most prominent regions around the wold. From Burgundy and Bordeaux to Barolo and Brunello and all of the smaller appellations in between, any wine lover can experience a bottle they love or a bottle they have never tried.
SPECIALTY ORDERING AND PACKAGES Specialty wine selections must be made a week in advance. Our beverage team is highly skilled in suggesting the best wine pairing for your menu and occasion. We offer both standard wine packages in addition to consumption packages. If you’d like to review our full range, our Event Manager will work with you and our Sommelier to provide you with all of our offerings.
WINE PAIRING AND TASTING DINNERS AVAILABLE If you’re interested in a special wine tasting dinner, ask our Event Manager for more information. Our Executive Chef and Sommelier can put together a curated tasting dinner with various wine brands to create a special evening tailored for you and your group.
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BEVERAGE PACKAGES PREMIUM OPEN BAR
Premium Spirits, Champagne, Red Wine, White Wine, Bottled Beer, Non-Alcoholic Beverages
SPIRITS: Ketel and Ketel Flavors, Belvedere, Absolut Elyx, Bombay, Hendricks, Avion, Don Julio, Brugal 1888, Highland Park, Marker Mark, Bulleit Bourbon, Angel’s Envy, Dewars 12, Johnnie Walker Black, Balvenie 12 WINE: Kenwood Six Ridges Chardonnay, Brancott “B” series Sauvignon Blanc, Martin Ray Pinot Noir, Brookman Cabernet Sauvignon SPARKLING: Albert Bichot Rose, G.H. Mumm Champagne BEER: Craft drafts & bottled selection NON-ALCOHOLIC BEVERAGES: St. Pauli N/A beer, assorted fresh juices, and Soft Drinks
TRADITIONAL OPEN BAR
Traditional Spirits, Prosecco, Red Wine, White Wine, Bottled Beer, Non-Alcoholic Beverages
SPIRITS: Tito’s Vodka, Beefeater Gin, Herradura Tequila, Brugal Rum, Jack Daniels Whiskey, Johnnie Walker Red WINE: Cielo de terra Pinot Grigio, Kenwood Chardonnay, Ponga Sauvignon Blanc, Concannon Pinot Noir, Kenwood Cabernet BEER: Stella, Modelo, Amstel Light, Hi-life, Sweetwater 420
STANDARD OPEN BAR
Prosecco, Red Wine, White Wine, Selection of Bottled Beer, Non-Alcoholic Beverages
WINE: Cielo de terra Pinot Grigio, Kenwood Chardonnay, Concannon Pinot Noir, Kenwood Cabernet BEER: Stella, Modelo, Amstel Light, Hi-life, Sweetwater 420
ADD ONS
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Specialty Cocktail $10 / person (cocktail)
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Shots
PRICING 1 Hour 2 Hours 3 Hours
$35 / person $48 / person $65 / person
PRICING 1 Hour 2 Hours 3 Hours
$28 / person $40 / person $55 / person
PRICING 1 Hour 2 Hours 3 Hours
$20 / person $35 / person $45 / person
$20 / person
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MIXOLOGY CLASS INQUIRE FOR MORE INFORMATION AND PRICING An interactive class with a mixologist that will teach you how to make a series of signature cocktails. You will be able to take the recipe card with you to try at home. Available upon request for groups of 6 - 25 guests. Ingredients and bar tools included for the class.
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CONTACT US EVENTS@LDVATLANTA.COM
AMERICAN CUT BUCKHEAD 3035 Peachtree Road NE Suite 140 | Atlanta, GA PHONE 770.415.9766 ext. 363 WWW.AMERICANCUTSTEAKHOUSE.COM
FACEBOOK.COM/AMERICANCUTATLANTA INSTAGRAM.COM/AMERICANCUT AN LDV HOSPITALITY SIGNATURE RESTAURANT
ADMINISTRATIVE FEE(S) The administrative fee and all other fees charged to the event are not gratuities , are not purported to be gratuities, , and will not be distributed to any of the service staff as gratuities, but are retained by American Cut and applied towards the overhead, operating, and administrative expenses associated with your event. Pursuant to Georgia State regulations, we are required to charge sales tax on any on any such fees and charges. Please note the percentage is non-negotiable. GRATUITIES Gratuities are not included in the cost of your event. However, at your convenience, we are happy to allow you to designate a gratuity to be added to your bill on the food, beverage, and location price.