4-Course Chef's Table Dinner At Georgia Aquarium
PRODUCT ON REQUEST ONLY. PRICE MAY CHANGE.
$562.00 lowest price per person,
MINIMUM 08 GUESTS
8-16 PAX.
Impress your guests with an incredible and memorable event at the Georgia Aquarium. As the largest aquarium in the Western Hemisphere, the Georgia Aquarium has more than ten million gallons of water that is home to tens of thousands of marine animals. Guests can view the sharks, swordfish, manta rays and exotic fish through some of the largest viewing windows in the world. Complete your experience with amazing and fresh fare prepared by Wolfgang Puck Catering's executive chef, Roshan Martin, guaranteed to wow and entertain guests. Guests will arrive at the Georgia Aquarium and be escorted to their private event space where they will be greeted with a glass of champagne to sip while partaking in a self-guided-tour of the Aquarium’s six galleries. Guests will be wowed by large viewing windows showcasing whale sharks, manta rays, beluga whales, dolphins and thousands of fish. While enjoying the aquatic animals there will be passed hors d'oeuvres for guests. Guests will then be invited to sit down at the chef's table in the Arctic Room for a four-course dinner and wine pairings prepared by Wolfgang Puck Executive Chef Roshan Martin. An open bar will be available for guests to try new handcrafted cocktails crafted by a talented mixologist. While guests are enjoying dinner they will be entertained by the beluga viewing window.FOOD & BEVERAGESAMPLE MENU:Passed Hors d'OeuvresWagyu Beef Taco - tomato cucumber pico de galloSmoked Salmon - yuzu chive crème fraiche in a sesame cupSweet Potato Fritter - bourbon and vanillaChicken Dumpling - apricot, soy and pistachioRoasted Chinese Duck - shiso leaf and mango rice paper rollsSweet Curry Glazed Lobster - crispy rice potato and caviarPush Up Pop - edible 24K gold spicy tuna tartare in a sesame miso cone with pickled gingerChicken Dumpling - apricot, soy and pistachioKobe Beef TatakiStuffed Fig - cambozola, black pepper, honey and crispy prosciuttoSecond CoursePea and Mint Puree - tiny carrots, purple asparagus, pickled ramps, new potatoes, radish, baby turnips, ricotta salata, pea greens, spring flowers, lemon vinaigretteLobster and Artichoke Salad - white asparagus, fava bean hummus, pickled shallots, baby greens, mushroom truffle vinaigretteThird CoursePrime Filet - white bean artichoke puree, asparagus, morel and fava ragu, red wine sauceSeared Chicken Roasted - colorful new potatoes, pea puree, glazed carrots, chicken sauceFourth Course“S'mores” - Dobos tort, graham cracker, meringueSAMPLE DRINKS:Welcome Glass of ChampagneFine Wine PairingsChardonnay, Cabernet Sauvignon and a dessert wineOpen BarBeer: Import and domesticWine: Selection of red and white winesPremium Liquors