SUSTAINABLE/ORGANIC CONTINENTAL
             Essentials
             YUMMY MORNING
             GUILTLESS GOOD MORNING
             SUSTAINABLE/ORGANIC AMERICAN TABLE

             croque madame croissant -
croissant filled with thinly sliced ham, guyere cheese,
and a fried egg smothered in bechamel sauce
sweet onion yukon potatoes
            
farmer's omelet with bunching onions, mushrooms,
spicy lamb sausage and creme fraiche,
breakfast potatoes^
            
cheddar chive biscuit eggs benedict, spinach, bacon,
ham and bechamel-hollandaise sauce,
side of hash browns^
            
breakfast wrap with fluffy scrambled eggs, chorizo, jack cheese, roasted tomato, corn salsa and guacamole^

             W BRUNCH

             MORNING ENERGIZER (sustainable/organic)
             LEMON SQUEEZE
             SLIM & TRIM
             SUGAR FLIRT
             CHOCOLATE REIGN
             GEORGIA APPLE HARVEST (sustainable/organic)

             W SOUTH
             Skinny dipping
             50's TEASE
             SWEET SIMPLE THINGS
             BLISS

             SUSTAINABLE/ORGANIC LUNCH TABLE
             W-DELI
             WRAP IT UP
             PRE-MADE WRAP SANDWICHES,
CHOOSE TWO FOR YOUR BUFFET
curry chicken salad with tomato, cream cheese,
almond and raisin spread on a sundried tomato wrap
ham and swiss wrap with lettuce, tomato
and spicy honey mustard in a wheat tortilla
grilled free-range chicken caesar with herbs in a flour tortilla
humus wrap with cucumber, roasted sweet red pepper, lettuce, tomato, & onion in a whole-wheat tortilla
grilled flank steak, onion, avocado, monterey jack cheese, tomato, sour cream and jalapeno in a flour tortilla
bbq turkey, aged cheddar, lettuce and
tomato peppered wrap

            
kettle chips
assorted cupcakes
             CREATE WITH W
             choose:
1 salad, 1 entree, 2 sides, 1 dessert
             2 salads, 2 entrees, 2 sides, 2 desserts
             SALADS
             ENTREES
             SIDES
             DESSERTS

             STARTERS
            
caesar salad with home made parmesan-anchovy dressing and parmesan crouton

             ORGANIC/SUSTAINABLE STARTERS
             roasted beet salad, elijah apple, yellow wax beans and green beans, epic root mache and sweet grass dairy goat cheese
             ENTREES
            
confit lemon-rosemary amish chicken with
tomato provencal & shoestring potatoes
            
wild mushroom risotto with pecorino
and garlic-sage brown butter
            
ginger almond crusted wild salmon with baby vegetables and coconut scented jasmine rice
            
grilled flank steak with caramelized shallots
and cognac
            
mahi mahi with picatta sauce, parmesan risotto and grilled asparagus
             ORGANIC/SUSTAINABLE ENTREES
            
niman ranch pork chops, honey-lime sauce, braised endive and scallop potatoes
             DESSERTS: georgia pecan pie, butterscotch, dark chocolate ice cream

             SALAD
             SANDWICH
            
roast beef with gruyere on torpedo bread with horseradish creme fraiche
            
grilled marinated vegetables on ciabatta
            
grilled organic chicken & heirloom tomato, avocado and forme d'ambert
            
beefsteak tomato & mozzarella sandwich with arugula & basil pesto

             MEDITERRANEAN DISPLAY
             FRUIT PLATTER
             SEASONAL VEGETABLE CRUDITE
             CHARCUTERIE
             GRILLED VEGETABLES DISPLAY
             KOBE BEEF SLIDERS
             CHEESE BOARD
             TUSCAN SUN

             SUSTAINABLE/ORGANIC BITES
            
organic grilled asparagus with hollandaise sauce on crostini
            
organic corn belinis, trout gravlox (local) with jalapeno aioli
            
organic tomato gazpacho served in a shot glass
            
sweet grass dairy cheese, red onion marmalade on pecan bread
             MORE BITES
            
spicy tuna tartare, soy citrus dressing
            
lamb tenderloin and sweet tomato chutney
            
lobster bruschetta with truffle aioli
            
peekytoe crab & whipped avocado
with preserved lemon toast
            
raw hamachi with citrus apple coriander vinaigrette^
            
applewood smoked salmon creme fraiche brioche
             rock shrimp ceviche served on an asian spoon

             SUSTAINABLE/ORGANIC BITES
             MORE BITES
            
rock shrimp arancini with basil pesto dip
            
rasin yogurt curry chicken tart
            
beef or chicken empanadas with cilantro cream sauce
            
four cheese wellingtons
            
parmesan stuffed mushroom caps
            
shrimp tempura with ginger aioli
            
chicken satay with peanut sauce on a skewer
            
beef satay with aji pona sauce
            
mini beef wellingtons with bearnaise sauce
            
spinach & feta in phyllo
            
curried chicken satay spoons with peanut sauce and cucumber relish
            
brie & apple marmalade crostini
            
cranberry and brie in phyllo cup
             korean braised short rib, kimchi, pepper-jack cheese and cilantro
             boursina cheese on brioche toast with organic blueberry honey and micro mint

             RAW BAR
             SUSHI
             SUSTAINABLE/ORGANIC DISPLAY
             CARVING
            
pork sausage & chestnut stuffed turkey
with pomegranate-cranberry sauce and pan gravy
(serves 30)*^
            
pepper crusted whole beef tenderloin
with butter pickles (serves 30)*
            
acai honey marinated red snapper
with sweet soy sauce
(serves 30)*
            
grilled ny strip, roasted tomatoes, cream spinach
with red wine and bernaise sauce
(serves 30)*
             grilled porterhouse with herb rosemary demi, horseradish mayo and smoked sea salt, served with mini brioche rolls (serves 30)*
             SUSTAINABLE/ORGANIC CARVING

             PETIT FOURS
             FUN WITH FONDUE
             SWEET COLORS
             CREPE STATION

             SUSTAINABLE/DINNER TABLE
             CREATE WITH W
             2 salads, 3 entrees, 3 sides, 3 desserts
             SALADS
             MAIN
             SIDES
             DESSERTS

             SPRING FEVER/SUMMER WIND
             SALADS & APPETIZERS
             SUSTAINABLE/ORGANIC SALADS & APPETIZERS
             ENTREES
            
ginger almond crusted wild salmon
            
8oz. grilled filet mignon with red wine sauce
            
14 oz grilled new york strip steak, green peppercorn sauce
            
herb crusted rack of lamb, bearnaise sauce
            
roasted organic farm raised chicken,
lemon-rosemary stuffing
            
roasted chicken breast stuffed with mushrooms & sage
            
four cheese ravioli with smoky tomato cream sauce
and spicy arugula
            
wild mushroom risotto with pecorino
and garlic-sage brown butter
             Dual Entrees:
            
6 oz grilled filet mignon with bordelaise sauce and jumbo prawns stuffed with lump crab meat with a cajun cream sauce
             SUSTAINABLE/ORGANIC ENTREES
            
seared artic char, fingerling potatoes, baby bok choy, shitakes, shallot-ginger sauce
             SIDES
             SWEET ENDINGS
             SUSTAINABLE/ORGANIC SWEET ENDINGS

             WONDERFUL BAR PACKAGE
             wonderful bar first hour
             wonderful bar second hour
             wonderful bar third hour
             wonderful bar UPON CONSUMPTION
            
SPIRITS
            
BEER
domestic 6
import 8
            
WINES/CHAMPAGNE
per glass
            
assorted coca-cola soft drinks
             bottled smart water
             spirits
             beers
             SIGNATURE WINES
            
red diamond winery merlot
(washington)
            
14 hands cabernet sauvignon
(washington)
            
robert mondavi private selection pinot noir
(california)
            
trinity oaks pinot grigio
(california)
            
brancott sauvignon blanc
(marlborough, new zealand)
             SPARKLING/CHAMPAGNE
            
assorted coca-cola soft drinks
bottled smart water
             FABULOUS BAR PACKAGE
             fabulous bar first hour
             fabulous bar second hour
             fabulous bar third hour
             fabulous bar UPON CONSUMPTION
            
SPIRITS
            
BEER
domestic 6
imported 8
            
WINE/CHAMPAGNE
per glass 10
            
assorted coca-cola soft drinks
             bottled smart water
             spirits
             BEERS
             SIGNATURE WINES
            
beaulieu vineyard merlot
(napa valley)
            
simi cabernet sauvignon
(california)
            
macmurray ranch pinot noir
(sonoma coast)
            
bolini pinot grigio
(trentino italy)
            
brancott sauvignon blanc
(marlborough, new zealand)
             SPARKLING/CHAMPAGNE
            
bottled smart water
assorted coca-cola soft drinks

             WONDERFUL BAR
             SPIRITS
             BEER
             IMPORT
heineken
amstel lite
             SIGNATURE WINES
             red diamond winery merlot
(washington)
            
14 hands cabernet sauvignon
(washington)
            
robert mondavi private selection pinot noir
(california)
            
trinity oaks pinot grigio
(california)
            
brancott sauvignon blanc
(marlborough, new zealand)

wines by the glass
             SPARKLING/CHAMPAGNE
            
assorted coca-cola soft drinks
             bottled smart water
             FABULOUS BAR
             spirits
             BEER
             IMPORT
heineken
amstel lite
             SIGNATURE WINES
            
beaulieu vineyard merlot
(napa valley)
            
simi cabernet sauvignon
(california)
            
macmurray ranch pinot noir
(sonoma coast)
            
bolini pinot grigio
(tentino italy)
            
brancott sauvignon blanc
(marlborough, new zealand)


wine per glass
             SPARKLING/CHAMPAGNE
            
assorted coca-cola soft drinks
             bottled smart water

                   sterling, vintner's collection limited release chardonnay
(central coast)
                  
trinity oaks pinot grigio
(california)
                  
brancott sauvignon blanc
(marlborough, new zealand)
                  
frei brothers "reserve" chardonnay
(russian river valley)
                  
bolini pinot grigio
(italy)
                   CHAMPAGNE

                  
14 hands cabernet sauvignon (washington)
                  
red diamond winery merlot
(washington)
                  
robert mondavi private selection pinot noir
(california)
                  
beaulieu vineyard merlot
(napa valley)
                  
simi cabernet sauvignon
(california)
                  
macmurray ranch pinot noir
(sonoma coast)

             marinated atlantic salmon, cold citrus nage with sunflower seeds

butternut squash soup with sage cream

roasted beet salad with endive, gorgonzola and walnuts

braised short ribs with winter vegetables and mashed potatoes

tasting of artisan cheeses served with organic honey and fig preserve

chocolate-caramel ganache tart, roasted pear and candied walnuts

                   Taste of the Southern Hemisphere
                   Umami
                   Bliss-ception
                   Fun with Wii
                   Option 1 to include....
Two game console (tennis, baseball, mario cart, and bowling).Two plasma screens and technical support.
                   Option 2 to include....
Three game console (tennis, baseball, mario cart, and bowling). Three plasma screens and
technical support.
                   Option 3 to include....
Four game console (tennis, baseball, mario cart and bowling). Four plasma screens and technical support.
                   MIXOLOGY

             cantaloupe, prosciutto, pecorino, baby arugula and extra virgin olive oil

red snapper ceviche with pico de gallo and avocado micro cilantro

lobster vermicelli served with snow peas, spring onion, corn and lobster thai broth

rack of lamb served with grilled asparagus and heirloom gruyere and white cheddar grits

blackberry summer pudding

       Chef Cyrille Holota is a classically-trained French chef from Montlucon (in the center of the country, one hour from Clermont Ferrand). After culinary school, Holota worked in the kitchen of one Michelin star Restaurant Le Clavé. Chef Joël Antunes then recruited him to London to work at one Michelin star rated Les Saveurs. After two years with Antunes, Holota took a break from the kitchen to serve one year in the military. After graduation from the military, he went on to work for three years as Chef de Partie at three Michelin star L’Arpege. While working at L’Arpege, Holota was chosen to compete on the Japanese version of Iron Chef in Kyoto, Japan. After L’Arpege, Holota accepted a position, once again with Chef Joël Antunes, in Atlanta at The Dining Room of the Ritz-Carlton, Buckhead. In 2001, Holota left the Ritz to open JOËL as sous chef and eventual chef de cuisine with Chef Antunes. In February of 2008, Holota was named the executive chef and managing partner of JOËL and the restaurant received a five-star review from the Atlanta Journal-Constitution under his guidance. Holota will oversee the kitchen at BLT Steak and make his culinary mark on the restaurant through new blackboard menu specials and exciting events.
The chef and his wife Gwen have two children, a five-year-old daughter and three-year-old son.