menus subject to change based on seasonal availability 1900 broadway new york, ny 10023

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John Merritt
6 years ago
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1 Private dining

2 Bar Boulud s three private dining rooms Caviste, Vigneron and Sommelier are available for private and business entertaining. Adjacent to the restaurant s lower level wine cellar, each room celebrates the culture and history of wine making. Reserve the rooms individually or in combination with our central reception area and its bar. Please contact us to plan your seated lunches, dinners, receptions or custom wine tasting events in a style that reflects Chef Daniel Boulud s spirit of hospitality and careful attention to detail. All rooms are wheelchair accessible. The cuisine of Bar Boulud represents classic French bistro cooking and offers a broad array of artisinally made charcuterie. Let our chef create a custom menu of our seasonal selections chosen especially for your event. On request, our sommelier will pair it with just the right selections from our wine cellar. The wine cellar, created by the renowned wine expert Daniel Johnnes, reflects his passion for finely crafted, great value wines. Our list is dedicated to two regions: Burgundy, favorite of both Daniels (Boulud and Johnnes) and the Rhône valley, the area surrounding Boulud s native city of Lyon. Wines from outside of France that Johnnes considers the cousins of Burgundies and Rhônes complete the picture. These are wines made from Pinot Noir, Syrah, Grenache, Chardonnay, Viognier, Marsanne and Roussanne from new world regions such as California, Oregon, New Zealand, Australia, Chile and beyond, offering approximately 500 selections. Each private room features décor inspired by a different wine related trade. The walls are adorned with corresponding antiques, including vine cutters, cellar tools and corkscrews. Our private dining director looks forward to taking personal care of every detail of your event, from custom seasonal menus and specially tailored wine tastings to floral decoration, personalized printed menus, take home gifts or musical entertainment.

4 passed canapés choice of five $16 per person 30 minutes $23 per person 1 hour COLD eggplant caviar provençal style crispy parmesan basket herbed goat cheese, pine nut moroccan spiced hummus herb crouton, olive farm raised caviar buckwheat blini, chives, crème fraîche ($10 supplement per person) millefeuille of smoked salmon cream cheese, dill, lemon pâté maison house pâté on country bread scallop crudo citrus, fennel, chiles HOT gougères espelette pepper, gruyère cheese arancini seasonal crispy risotto fritters croque monsieur house made ham, gruyère béchamel sandwich rillons croustillants crispy pork belly, black pepper duck confit craquelin seasonal fruit compote

5 4 -course dinner menu 105 per person to start for the table please select one. dégustation de charcuterie chef s charcuterie tasting of cold specialties hors d oeuvre, condiments and mustards or selection of east coast oysters served with red wine mignonette, french cocktail sauce and lemon ($5 supplement per person) (add caviar for $10 supplement per person) 3-course dinner menu 90 per person appetizer course please choose two to be offered to your guests. (for groups of 25 or more, please choose one.) soupe du jour chef s seasonal selection salade maison baby greens, cherry tomatoes breakfast radishes, lemon dressing laitue butter lettuce, fresh herbs crispy shallots, sherry vinaigrette salade de betteraves roasted beets, red endive goat cheese, pine nuts frisée lyonnaise chicory, chicken liver, poached egg lardons, sourdough croutons (available for up to 18 guests) tartare de boeuf parisien black angus beef tartare, baby gem lettuce capers, toasted baguette homard maine lobster, farro, avocado grapefruit, fennel ($6 supplement per person)

6 entrée course please choose two to be offered to your guests. (for groups of 25 or more, please choose one.) saint-jacques aux oranges sanguines pan-seared day boat scallops celery mousseline, blood oranges cabillaud atlantic cod, leek fondue, cockles saumon rôti roasted scottish salmon mustard greens, beurre rouge orecchiette au lapin rabbit ragout, olives, sage poulet rôti roasted giannone chicken breast hen of the woods mushroom creamy baby spinach, chicken jus coq au vin braised chicken, hand rolled pasta lardons, mushrooms boudin blanc truffled pork sausage, pommes purée apples, pork jus petit baron filet black angus steak, potato gratin watercress purée, pickled shallot bordelaise canard de rohan rohan duck magret, swiss chard salsify, cassis chutney ($10 supplement per guest) garnitures (additional $9 per side, served family-style) pommes frites cauliflower gratin supergreen spinach mushroom fricassée brussels sprouts

7 dessert course please choose two to be offered to your guests. (for groups of 25 or more, please choose one.) gâteau basque basque custard cake, brandied cherries vanilla anglaise citrus île flottante poached vanilla meringue, young coconut lime crème anglaise entremet chocolat cacahouete chocolate biscuit, peanut caramel milk ice cream glaces et sorbets selection of house made ice cream and sorbet for the table basket of warm golden madeleines ($3 supplement per person) CELEBRATION CAKES our celebration cakes can be ordered for your event in lieu of your dessert course for $5 per person, or in addition to your dessert course for $10 per person. vanilla bavaroise, mandarin gelée almond biscuit flourless chocolate biscuit, praliné cremeux guanaja chocolate mousse milk chocolate mousse, passion fruit gelée hazelnut feuilletine pistachio moelleux, raspberry mousse & confiture

8 MENU PRICING *tasting menus available upon request* LUNCH/BRUNCH TWO (2) COURSES $40 PER PERSON THREE (3) COURSES $50 PER PERSON DINNER THREE (3) COURSES $90 PER PERSON FOUR (4) COURSES $105 PER PERSON COCKTAIL RECEPTION PRICING PASSED CANAPÉS ½ hour $16 per person 1 hour $23 per person 2 hours $40 per person PASSED SWEET CANAPÉS ½ hour $10 person ARTISANAL CHEESE AND CHARCUTERIE BOARD WITH TRADITIONAL ACCOMPANIMENTS 1 hour $39 per person 2 hours $55 per person CHEF S SELECTION OF MEDITERRANEAN MEZZE AND HOUSE MADE BREADS 1 hour $30 per person 2 hours $45 per person SELECTION OF EAST & WEST COAST OYSTERS SERVED WITH RED WINE MIGNONETTE, COCKTAIL SAUCE AND LEMON $30 per ½ dozen WINE & BEER BAR BAR BOULUD WINE SELECTION BEER JUICES SOFT DRINKS 1 hour $23 per person 2 hours $39 per person 3 hours $56 per person FULL OPEN BAR PREMIUM LIQUOR SELECTION, BAR BOULUD WINE SELECTIONS BEER JUICES SOFT DRINKS BOTTLED MINERAL WATERS 1 hour $28 per person 2 hours $47 per person 3 hours $70 per person menu prices are subject to change and do not include beverages, gratuities, taxes or other charges. room rental and food & beverage minimum charges apply

9 ROOM CHARGES VIGNERON ROOM (SEATS 16 GUESTS MAXIMUM) $200 room fee for lunch and dinner events $500 food & beverage minimum for lunch events $1,500 food & beverage minimum for dinner events SOMMELIER ROOM (SEATS 20 GUESTS MAXIMUM) $200 room fee for lunch and dinner events $500 food & beverage minimum for lunch events $2,000 food & beverage minimum for dinner events CAVISTE ROOM (SEATS 40 GUESTS MAXIMUM) $400 room fee for lunch and dinner events $1,500 food & beverage minimum for lunch events $3,000 food & beverage minimum for dinner events *seasonal minimums may apply ADDITIONAL SERVICES SOMMELIER GUIDED TASTING $ additional FLOWERS BY L OLIVIER round centerpieces starting at $125 l olivier, COOKBOOKS BY DANIEL BOULUD priced from $22.50 to $60 PROJECTOR RENTAL $150 SCREEN RENTAL $50 additional audio visual equipment rental pricing available upon request PLEASE CONTACT US FOR A CUSTOMIZED PROPOSAL molly miretzky, private dining coordinator tel x161 mmiretzky@danielnyc.com

Executive Chef Travis Swikard Menus are Subject to Seasonality 20 West 64 th Street New York City, NY 10023

Executive Chef Travis Swikard Menus are Subject to Seasonality 20 West 64 th Street New York City, NY 10023 PASSED CANAPÉS CHOICE OF FIVE $16 per person 30 minutes $23 per person 1 hour COLD EGGPLANT CAVIAR Provençal Style CRISPY PARMESAN BASKET Herbed Goat Cheese, Pine Nut MOROCCAN SPICED HUMMUS Herb Crouton,