Heitz Cellar Winemaker's Dinner Menu
Bi-foldDinner MenuThemed Menu
Single sheet, bi-fold menu printed on cream colored paper in brown font. The front cover of the menu has "Taking the art of food and wine to new Heitz" printed at the top with a brown graphic image of a man testing the wine in a wine cellar in the middle of the page. The bottom of the page has the name of one of the wines being served. Below that is information about the wine cellar. The unfolded inside of the menu is divided into two sections. The first section on the left lists the menu items along with the wine that will be served with each course. The bottom of the left section lists the chef, pastry chef, and maitre d'. The second section on the right is in invitation format. It lists the name of the event along with the day. Below that is information on time and ticket pricing. The back cover of the menu has two photograph graphics. The first graphic is a view of a wine cellar standing outside looking at it. The second graphic is the inside of a wine cellar. Menu items range from crab claw timbale served with Grignolino 1986, to sauteed saddle of venison served with Cabernet Sauvignon, Martha's Vineyard 1983, and frozen Angelica souffle served with Angelica, NV.
Digitized by: Salt Lake Community College
digitized other analog
Chef Menus Collection Developed for the Culinary Arts Program at Salt Lake Community College. IN COPYRIGHT.
TIFF image scanned at 600 dpi from the original using an Epson Expression 10000 XL scanner. Converted to PDF using Photoshop.