P R I V A T E D I N I N G B R O C H U R E

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Ami Susan Barton
5 years ago
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1 P R I V A T E D I N I N G B R O C H U R E

2 W E L C O M E Our private dining team at Café Boulud looks forward to planning your next private event in one of our two lovely private salons. Each room can be used individually to accommodate up to 20 guests or they can be combined to create one large space for a maximum seated capacity of 40 guests. The rooms are located adjacent to the upbeat and stylish ambiance of Bar Pleiades. A carpeted foyer situated directly in front of the private dining salons is perfect for welcoming guests for a cocktail reception prior to your meal. We have a variety of private dining menu options. We look forward to personally attending to all of your private dining needs, from creating customized menus to finding you the perfect take-home favor. Whether you are gathering for a corporate business luncheon, a surprise birthday dinner, office meeting, or rehearsal wedding celebration, our goal is to make it a memorable experience. Direct ext. 161 Front Desk

3 P R I C I N G C O C K T A I L R E C E P T I O N S Half hour (½) of passed Hors d oeuvres: $25 per person 45 minutes of passed Hors d oeuvres: $35 per person One (1) hour of passed Hors d oeuvres: $45 per person B R E A K F A S T Continental Breakfast, starting at $38 per person with a hot main course $53 per person L U N C H Prix Fixe du Marche : Three (3) Courses, $55 per person Three (3) Courses, $70 per person with a set menu Three (3) Courses with choice of (2) two mains $75 per person S A T U R D A Y & S U N D A Y B R U N C H Three (3) Courses, starting at $70 per person with a set menu Three (3) Courses with choice of (2) two mains $75 per person D I N N E R Three (3) Courses with set choices $105 per person Three (3) Courses, 2 choices per course $120 per person most popular Three (3) Courses, 3 choices per course $130 per person Four (4) Courses, starting at $135 per person with a set menu S A L O N O L M S T E D A N D S A L O N V A U X ROOM C H A R G E S $250 per room $500 for both rooms F O O D & B E V E R A G E M I N I M U M S $1,500 for lunch* / $2,000* for dinner for one salon $3,000 for lunch* / $4,000* for dinner for both salons ( * H I G H E R F & B A P P L I E S D U R I N G P E A K M O N T H S ) Direct ext. 161 Front Desk

4 R E C E P T I O N S PASSED CANAPES COLD SELECTIONS Beef Tartare Lavash Toast, Roasted Tomato Vinaigrette Peekytoe Crab Tart with Orange and Avocado Deviled Quail Eggs, Pumpernickel (Add Paddlefish Caviar $15 per Person) Smoked Salmon, Buckwheat Crepe Cake, Crème Fraiche Foie Gras Terrine on Brioche with Seasonal Fruit Puree - $7 Supplement Per Person Oysters on the Half Shell - $10 Supplement Per Person HOT SELECTIONS Gougère Filled With Sauce Mornay & Mushroom Duxelle Truffle & Fontina Cheese Arancini Duck Pastilla with Tamarind Chutney SPECIALIZED STATIONS Pricing based on party size. Crudité De Marche Green Goddess Dressing Degustation of Artisanal Cheeses Chef s choices of cheeses Charcuterie Selection of pate and cured meats Raw Bar Oysters, shrimp cocktails, lobster Dessert Station Selected mini desserts Signature Cocktail Craft your own or enlist our expertise Champagne and Caviar Chef selection of caviar & accompaniments Direct ext. 161 Front Desk

5 B R E A K F A S T Vermont Egg Omelette aux fines herbes gruyere cheese, roasted potatoes, market greens Wild Mushroom Quiche spinach, goat cheese, chives Brioche French Toast orange butter, passion fruit syrup Steak & Egg pommes rosti, broccoli rabe, natural jus romesco, sunny-side up egg DB Smoked Salmon créme fraîche, capers, picked red onion toasted brioche Buttermilk Pancakes whipped lemon ricotta, berry compote, maple syrup Ham Benedict poached egg, hollandaise sauce, roasted potatoes, market greens Maine Peekytoe Crab Benedict poached egg, sauce choron, roasted potatoes, market greens Smoked Salmon Benedict poached egg, béarnaise suace, roasted potatoes, market greens Café Boulud Croque Madame sunny side up egg, bacon, cheddar cheese, roasted potatoes, market greens House-made Granola whipped yogurt, passionfruit gelée, seasonal fruit Steel Cut Oatmeal sauternes soaked raisins, brown sugar

6 S A T U R D A Y A N D S U N D A Y B R U N C H FOR THE TABLE Viennoiserie Basket assorted pastries supplement $10 per person FIRST COURSE - APPETIZERS Fruit Parfait fresh fruits, whipped yogurt, house-made granola Chestnut Velouté black truffle, lentil, apple, parsnip Soupe du Marche* Endive Salad candied walnuts, poached pear crescenza cheese, honey-ginger vinaigrette Salade du Marche* DB s Smoked Salmon crème fraiche, capers, toasted brioche Charcuterie Platter Selection of cured meats & house-made pâtés SECOND COURSE MAIN ENTREES Vermont Egg Omelette aux fines herbes gruyere cheese, roasted potatoes, market greens Café Boulud Croque Madame sunny side up egg, bacon, cheddar cheese, roasted potatoes, market greens Fontina Ravioli cauliflower, pistachio, gremolata can be served as an appetizer course dish Poisson du Marche* Steak & Egg pommes rosti, broccoli rabe, natural jus romesco, sunny-side up egg Entree du Marche* Ham Benedict poached egg, hollandaise sauce, roasted potatoes, market greens Maine Peekytoe Crab Benedict poached egg, sauce choron, roasted potatoes, market greens Smoked Salmon Benedict poached egg, béarnaise suace, roasted potatoes, market greens THIRD COURSE DESSERTS Seasonal Tart* Molten Chocolate Cake vanilla ice cream *description available the Monday before your event Selection of Ice Cream & Sorbet*

7 L U N C H & D I N N E R FIRST COURSE APPETIZERS Baby Gem Lettuce Salad sunchoke, sourdough tuile, sunflower seeds parmesan vinaigrette Chestnut Velouté black truffle, lentil, apple, parsnip Escargot Bourgogne celery root, gnocchi à la parisienne, black truffle Maine Peekytoe Crab green apple, uni, shisho, yuzu, crème fraîche Smoked Sturgeon avocado, hearts of palm, orange, dill, paddlefish caviar Yogurt Roasted Cauliflower coconut, cilantro-cashew chutney, tomato masala sauce Swordfish & Shrimp Kebab green mango chutney, tamarind, yogurt, chili ginger sauce Foie Gras Terrine quince, pecan, maple, feuille de brick, brioche toast $10 supplement Mushroom Risotto wild mushrooms, sunchoke, robiola, red wine port reduction Fontina Ravioli cauliflower, pistachio, gremolata

8 L U N C H & D I N N E R SECOND COURSE - MAIN ENTRÉES Striped Bass en Paupiette pommes purée, baby leeks, sauce meurette Tasmanian Sea Trout salsify, almonds, creamy spinach, lemon-caper relish Banana Leaf Wrapped Red Snapper pumpkin curry, cucumber salad, basmati rice, peanut chutney Mushroom Risotto wild mushrooms, sunchoke, robiola, red wine port reduction Fontina Ravioli cauliflower, pistachio, gremolata Pennsylvania Chicken puff pastry, carrot, mushroom, bacon lardon, red wine jus Crescent Farm Duck japanese eggplant, apple, gnocchi parisienne, foie gras-calvados jus Lamb Roganjosh dal makhini, chapatti, raita, mango chutney Striploin Chef s Seasonal Preparation $15 supplement

9 L U N C H & D I N N E R THIRD COURSE - DESSERTS Molten Chocolate Cake vanilla ice cream Café Croquant blood orange gelée, sage coffee ice cream Apple Tart roasted apple, walnut cake ceylon crémeux apple lemongrass sorbet Babka pine nut cream, poached quince burrata ice cream Mont Blanc vanilla mousse, cassis smoked chestnut ice cream Vacherin buddha hand ice cream vanilla sorbet, spiced chantilly fingerlime Pistachio Financier milk & honey gelée, rose water fig, coriander ice cream Black Cardamon Kheer almond, dried apricot pear & black cardamom sorbet Selection of Ice Creams and Sorbets Chef s Seasonal Assortment Degustation of Artisanal Cheeses $15 supplement CUSTOM CAKES In lieu of a dessert course, celebrate your special occasion with a house-made custom cake. Select from chocolate mousse or a seasonal fruit option. M E N U P R I C E S A R E S U B J E C T T O C H A N G E A N D D O N O T I N C L U D E B E V E R A G E S, G R A T U I T I E S, T A X E S O R O T H E R C H A R G E S.

10 T HE W I N E C E L L A R Our Head Sommelier is proud to present a list that is remarkable in its range and approachability. The list leans towards French and American selections with approximately 800 different wines and vintages to choose from. Aaron Fusco - Head Sommelier T ext afusco@danielnyc.com TAKE AWAY FAVORS Send your guests home with a sweet treat to remember their dining experience. All gifts are house-made and hand-tied with Café Boulud ribbon. Homemade Favors. Inquire for pricing. Fresh Bag of Madeleines Assorted Chocolate Bon Bons Chocolate Chip Cookies Hazelnut Chocolate Candy Bar COOKBOOKS AS A GIFT - Cookbooks by Daniel Boulud, ranging from $19.50 to $50 FLORAL ARRANGEMENTS Our standard flowers are cocktail size, if you would like a more elaborate centerpiece, we are happy to refer you to our florist, or you are more than welcome to arrange with your preferred vendor.

11 C O C K T A I L R E C E P T I O N S B A R P L E I A D E S I S A V A I L A B L E F O R P R I V A T E O R S E M I - P R I V A T E E V E N T S. I T I S T H E P E R F E C T V E N U E F O R A L L C E L E B R A T I O N S. Our beautiful bar combines the elegantly attentive service of a fine hotel bar with the distinctive cocktail menu of talented mixology. The cocktails are ever-changing, seasonally-inspired and deliciously sinful, while the menu of bar-friendly faire is prepared by the same care in the Café Boulud kitchen. Bar Pleiades accommodates up to 45 guests seated and up to 100 guests for standing cocktail receptions. Customized Open Bar Packages Grey Goose Vodka, Hendrick s Gin, Mt. Gay Rum, Patron Tequila Johnnie Walker Black Label Scotch, Maker s Mark Bourbon Distinguished Selection of Imported Beers Wines from our Sommelier Selection

Events at NORTH SQUARE

Events at NORTH SQUARE The Deco Room Located on the lobby level of the Washington Square Hotel, the Deco Room accommodates up to 24 seated guests and 35 standing guests. This elegant space is perfect for