Fall/Winter 2017 Holiday Celebration

Transcription

1 Fall/Winter 2017 Holiday Celebration Conrad New York is pleased to partner with Union Square Events as our exclusive Food & Beverage provider for meetings, conferences and events. Union Square Events proudly presents the finest seasonal ingredients, sourced from local and artisanal producers, expertly prepared using traditional and modern cooking techniques. Our menus are thoughtfully crafted by Banquet Chef David Brinkman and the Union Square Events culinary team, with a mission to create unparalleled dining experiences to thoroughly inspire our guests.

2 Reception Style Holiday Menu $ per person 4-hr. Conrad Hosted Bar Selection of One Bar Snack and Six (6) Specialty Canapés for the first hour Followed by Three (3) Reception Stations Six (6) Passed or Stationary Desserts with Coffee/Tea for the last hour Buffet Dinner Style Holiday Menu $ per person 4-hr. Conrad Hosted Bar Selection of One Bar Snack and Six (6) Specialty Canapés for the first hour Followed by Buffet Dinner with Salad First Course, Three Main Courses and Two Dessert Selections with Coffee/Tea

3 COCKTAIL RECEPTION 1-Hr. Cocktail Reception includes choice of One Bar Snack and Six Specialty Canapés BAR SNACKS (Please select one) Conchiglie Fritte Crudité with Sage Aïoli Herbed Sea Salt Kettle Chips House-Marinated Olives Mole Popcorn with Peanuts Plantain Chips with Mole Poblano Salt Black Pepper & Rosemary Roasted Nuts Grissini with Toasted Seeds and Fleur de Sel CHILLED CANAPÉS Beef Filet Tartare with Capers, Shallots and Mustard Cured Fluke with Cucumber and Grapefruit Époisses & Brie Tartelette with Pickled Grapes, Almonds & Espelette Foie Gras Tart with Sauternes and Pineapple Lobster Toast with Lemon and Tarragon Gem Lettuce "Wedge Salad with Blue Cheese and Bacon House-Cured Salmon Roulade with Lemon and Dill Yellowfin Tuna Tartare with Olive, Capers, and Celery Prosciutto and Robiolina Mousse Cannoli with Pistachios Sumac-Cured Lamb Loin with Yogurt and Mint Smoked Trout Salad on Everything Bagel Crisp and Pickled Shallot Stracciatella Toast with Basil and Autumn Squash Mostarda WARM CANAPÉS Buttermilk Fried Chicken with Kale Slaw and Hot Honey Cheeseburger with Bacon Onion Jam Chicken & Corn Tostadita with Avocado Crema Chicken Pot Pie with Rosemary Cream Mac & Cheese Croquette with Gruyère Fondue Pastrami in Rye Croquette with Caraway Mustard Peekytoe Crab Cake with Lemon Tartar & Espelette Pepper Pigs in a Blanket with Deli Mustard Potato & Cod Croquette Quail Egg with Robiolina on Toasted Brioche Shrimp with Red Pepper Sauce and Black Sesame Wild Mushroom Soup with Rosemary Marshmallow

4 RECEPTION STYLE OPTION - $185 per person Please Select Three Cocktail Stations TASTE OF INDIA Chaat Masala Samosa Chicken Tikka Masala Curried Cauliflower with Golden Raisins and Toasted Almonds Fried Chickpeas with Smoked Paprika Steamed Turmeric Basmati Rice Warm Naan Bread Traditional Indian Sauces - Green Mango Chutney, Tamarind Chutney, Cucumber Raita SOUTHERN Anson Mills Grits with Cajun Shrimp Buttermilk Fried Chicken Buttermilk Corn Bread Classic Coleslaw Macaroni and Cheese Smoked Baby Back Ribs with Barbecue Sauce NORTH END SPA Haricots Verts and Citrus Salad with French Breakfast Radishes Housemade Vegetable Burger with Smoked Tomato Aïoli Kale Caesar Salad with Olive Oil Croutons Red Leaf Lettuce with Shaved Fennel, Orange, Hazelnuts, and Citrus-Mustard Vinaigrette Seasonal Crudité with Basil Aïoli Fresh Pressed Juices TAPAS Albóndigas - Spanish-Style Meatballs in Spicy Tomato Sauce Bacalao Croquetas with Orange Aïoli Eggplant Escabeche, Shishito Peppers & Sun-dried Tomatoes Oxtail-Stuffed Piquillo Peppers Seared Octopus, Grapefruit and Fennel Marinated Olives TAQUERIA Tortilla Chips & Fire-Roasted Tomato Salsa Plantain Chips & Black Bean Hummus Chicken Mole Pipian - Grilled Chicken with Green Mole Barbacoa Slow Cooked Beef with Chipotle and Guajillo Peppers Vegetable - Zucchini, Corn & Poblano Peppers RUSTIC FLATBREADS (Please select three) Artichoke & Kale with Pecorino Béchamel Black Mission Fig with Goat Cheese, Arugula & Pine Nuts Charred Eggplant with Goat Cheese & Roasted Red Peppers Fennel Sausage with Peppers, Caramelized Onions & Fresh Ricotta Hen of the Woods Mushrooms with Kale, Ricotta & Thyme Prosciutto with Ricotta & Arugula Roasted Grape with Walnut & Rosemary Roasted Tomatoes with Basil & Fresh Mozzarella ARTISAN MARKET CHEESES AND CHARCUTERIE Assorted Imported Salumi Cave-Aged, Imported and Regional Cheeses Whole Grain Mustard, Cured Olives and Local Pickles Local Bread and Seasonal Fruits & Nuts FiDi BRUNCH Crispy Red Bliss Potatoes with Shallots & Dill Potato, Zucchini & Parmesan Frittata Quiche with Wild Mushrooms, Leeks, Thyme & Goat Cheese Smoked Salmon with Seasonal Accoutrements Selection of Morning Pastries PASTA Insalata Verde Kale Caesar Salad with Olive Oil Bread Crumbs Artisanal Breads (Please select three) Garganelli with Ruby Shrimp, Celery Root and Capers Campanelle with Fennel Sausage, Radicchio and White Balsamic Butter Ricotta Ravioli with Spaghetti Squash & Pancetta Housemade Cavatelli with Rutabaga & Parmesan KOREAN BARBECUE Double-Fried Chicken Bibimbap with Sweet Chile Sauce Grilled Beef Bulgogi Sliders, Sesame & Gochujang Scallion Pancakes with Napa Cabbage Kimchi Korean-Style Pickled Vegetables PAN ASIAN Shrimp Shumai Vegetable Shumai Korean Grilled Pastrami with Napa Cabbage Slaw Slow Roasted Pork Chile-Marinated Chicken Wings with Mango and Mint Stir Fried Baby Bok Choy with Toasted Sesame MEZE Baba Ghanoush with Garlic & Citrus Fava Bean Falafel Hummus with Tahini Labne with Za tar and Olive Oil Lamb Kofta with Cumin & Sumac Middle Eastern Pickles Pita and Lavash Cauliflower Salad with Tahini and Pomegranate Molasses Fatoush Salad with Pita Crisps and Sumac Dressing Marinated Beet Salad with Walnuts, Orange and Feta Tabbouleh Salad with Parsley and Mint

5 SLIDERS Local Pickled Vegetables Sea Salt & Black Pepper Kettle Chips (Please select three) Burger Melt with Caramelized Onions & Aged Cheddar Buttermilk Biscuit with Sweet Butter & Country Ham Classic Meatballs with Tomato-Basil Sauce Housemade Beef Slider with Bacon Aїoli Fried Chicken Slider with Creamy Coleslaw Housemade Vegetable Burger with Napa Cabbage Kimchi Pork Belly Slider with Green Mango Slaw SUSHI (Additional $15 per person) Sushi Chefs Required 400 Sushi Attendants 250 Selection of Freshly Prepared Maki and Nigiri Served with Hijiki, Gari, Wasabi & Soy Sauce SEAPORT RAW BAR (Additional $10 per person) Lobster Claws Lump Crab Salad Market Selection of East & West Coast Oysters Poached Gulf Shrimp CARVING Chef Attendants Required Chef per 75 guests Accompanied by Artisanal Breads (Select one meat) Apple-Smoked Turkey, Cranberry-Orange Chutney Herb-Roasted Rack of Lamb, Tomato, Mint, and Olive Relish Herb-Roasted Pork Loin, Served with Coriander Mojo Bone-In Rib Eye Steak, Salsa Verde and Red Wine Jus Carving Accoutrements (Please select one) Endive, Arugula & Radicchio Salad with Oregano Vinaigrette Caesar Salad with Garlic Croutons & Parmigiano-Reggiano Roasted Beet & Poached Pear Salad with Sorrel and Champagne Vinaigrette Creamed Spinach Roasted Root Vegetables Roasted Fingerling Potatoes with Rosemary and Garlic FOR THE LAST HOUR PASSED DESSERTS or STATIONARY SWEETS (Please select six) Ice Cream Cones S mores Push Pop Chocolate Almond Apricot Cake Seasonal Fresh Fruit Skewers Macerated Apple Tartelette with Dulcey Chocolate Pecan Financier with Concord Grape Dark Chocolate Lollipop with Raspberry Almond Macaron with Caramel Buttercream Brioche Doughnut with Vanilla Cream & Cinnamon Sugar Chocolate Macaron with Ruby Beet Ganache Chocolate Covered Marshmallow Shortbread Cookie Carrot Cake with Cream Cheese Mousse and Walnut Crunch Sarsaparilla Float with Vanilla Ice Cream Chocolate Cupcake with Coffee Buttercream Stout Cupcake with Peanut Buttercream Sweet Potato Doughnut with Maple Glaze Dark Chocolate Brownie with Mint Ganache Pink Peppercorn Marshmallow with Raspberry Milk Chocolate Tartelette with Sunflower Seed Brittle Freshly Brewed Coffee, Decaffeinated Coffee, Selection of Teas

6 BUFFET DINNER OPTION - $160 per person Please select Two First Courses, Three Entrées and Two Desserts FIRST COURSE Served with Artisanal Breads Soup Roasted Mushroom Soup with Aged Cheddar Tomato Soup with Crispy Pasta and Aged Pecorino Butternut Squash Soup with Pumpkin Seed-Brown Butter Crumble Salad Market Greens with Shaved Garden Vegetables and Chianti Vinaigrette* Orzo Salad with Feta, Black Olive, Preserved Lemon and Parsley* Frisée and Mache with Buttermilk and Dill Dressing * Roasted Vegetables with Quinoa and Parsnip Soubise Roasted Mushroom Salad with Squash, Celery Root and Toasted Barley Japanese Eggplant with Edamame, Maitake Mushrooms, Carrots and Chile Sesame Dressing* Raw and Roasted Root Vegetable Salad with Sherry Vinaigrette MAIN COURSE Fish Branzino Fillet with Potato Purée, Mushrooms, Carrots, Scallop Mousse and Lobster Sauce Black Sea Bass with Truffle Vinaigrette and Root Vegetables Roasted Cod with Broccoli Rabe, Cipollini Onions and Lager Butter Poultry Roast Chicken with Roasted Broccoli, Lemon and Calabrian Chile Tarragon-Mustard Glazed Chicken, Radicchio and Wild Rice Seared Chicken Breast with Fontina Grits and Mushroom Fricasee Beef Braised Short Rib with Smoked Potato Purée and Salsa Verde Roasted Beef Tenderloin with Potato Confit, Baby Kale and Wild Mushrooms Short Rib au Poivre with Ricotta Cavatelli and Braised Red Cabbage Vegetarian Cavatelli with Roasted Squash and Sage Brown Butter Cremini and Maitake Mushroom Fricassee with Sourdough Root Vegetable Cassoulet with Citrus Gremolata DESSERTS Cookies and Cream Macaron Almond Sablé, Blood Orange Ganache, Pistachio Caramelized White Chocolate Mousse, Almond Biscuit, Tropical Fruit Crèmeux Chocolate Napoleon, Crisp Praline, Pain De Gȇnes, Roasted Pear Fall Spiced Bavarian Gingerbread Cake, Lemon Ginger Gelée Giant Cream Puff, Chai Crèmeux, Caramelized Spiced Pear Freshly Brewed Coffee, Decaffeinated Coffee and Selection of Teas

7 4-Hr. HOSTED BAR Bartenders Required 250 One Bartender per 75 guests Vodka Grey Goose Tito s Gin Bombay Sapphire Tequila Patron Silver Rum Bacardi Superior Bourbon Maker s Mark CORDIAL BAR (Additional $10 per person) Bailey s Irish Cream Disaronno Amaretto Romana Sambuca Benedictine & Brandy Kahlua Cointreau Southern Comfort Campari SEASONAL SPECIALTY COCKTAILS Priced per person Private Island Mule 14 Pineapple-Infused Vodka, Ginger Beer, Lime Classic Margarita 14 Tequila, Lime, Agave Whiskey Crown Royal Scotch Johnnie Walker Black Beer Samuel Adams, Blue Moon, Amstel Light Stella Artois, Heineken, Corona Extra Wine Prosecco Brut D.O.C., Mionetto, Italy Sauvignon Blanc, Matua Valley, Marlborough, NZ Chardonnay, Hess Collection, Monterey, CA Pinot Noir, Beringer Founder s Estate, Napa, CA Cabernet Sauvignon, Hawk s Crest, St. Helena, CA