Spring 2016 Fundraiser Dinner 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 Executive Chef Gerron Douglas and the Union Square Events culinary team, with a mission to create unparalleled dining experiences to thoroughly inspire our guests.
Cocktail Receptions include the Conrad Hosted bar with choice of one Bar Snack and six Specialty Canapés. BAR SNACKS (Please select one) Cured Green Olives with Fennel and Orange Crudité with Sage Aïoli Plantain Chips with Mole Poblano Salt Olive Oil & Sea Salt Popcorn USE Bar Nuts CHILLED CANAPÉS WARM CANAPÉS Spicy Beef Tartare, Mint, & Thai Chili Caviar Tartelette, Peas & Carrots Fluke Crudo, Yuzu, & Pickled Chili Cured Salmon, Lemon & Dill Smoked Trout Salad, Everything Bagel Crisp & Pickled Shallot Yellowfin Tuna, Watermelon & Black Sesame Sumac-Cured Lamb Loin, Yogurt & Mint Prosciutto & Robiolina Mousse Cannoli with Sicilian Pistachios Chicken Liver Mousse, Caramelized Onions & Rye Deviled Eggs, Fines Herbes & Pancetta Charred Octopus, Celery, Meyer Lemon & Calabrian Chilis Lobster Salad, Thai Basil & Mint Sweet Pea & Pesto Crostino with Pecorino-Romano Burrata Crostino, Favas, Mint & Basil Chilled Pea Soup with Horseradish Cream Mango & Thai Basil Rice Roll Tarte Flambée, Applewood-Smoked Bacon & Fromage Blanc Asparagus Tempura, Sesame & Yuzu Pan-Seared Crab Cake, Lemon Tartar & Espelette Pepper Steamed Lobster & Bok Choy Shu Mai Quail Egg, Robiolina & Toasted Brioche Mac & Cheese Croquette with Gruyère Fondue Mandarin Duck Croquette, Citrus & Pink Peppercorn Mushroom & Spring Garlic Dumpling House-Made Beef Slider with Bacon Aïoli Pastrami in Rye Pigs in a Blanket with Deli Mustard Chaat Masala Samosa with Green Mango Chutney Mushroom Soup with Parmesan Spaghetti & Meatballs Stracciatella Toast with Tomato Jam Potato & Cod Croquette Roasted Golden Beet & Goat Cheese Tartelette
PLATED DINNER Freshly Brewed Coffee, Decaffeinated Coffee and Selection of Tea Leaves Teas Freshly Brewed Unsweetened Iced Tea Leaves Tea: Iced Tea Station; Individually Set Served with Artisanal Breads. Please select one first course, one main course, and one dessert. FIRST COURSE Soup Carrot-Coconut Soup, Caramelized Citrus, Hearts of Palm and Spring Peas Shellfish Brodo, Mussels, Bay Scallops and Tarragon Lightly-Smoked Tomato Soup with Octopus, Green Olives and Almonds Salad Burrata Salad, Prosciutto, Asparagus, Rhubarb and Marcona Almond Citrus-Cured Tuna, Saffron and Fennel Market Greens Salad, Radishes and Fines Herbes Poached Lobster Salad, Spring Peas, Pickled Chilis, Meyer Lemon and Carrot Vinaigrette Provençal Vegetable Tart, Goat Cheese, Spring Greens and Niçoise Olives Smoked Whitefish Salad, Cucumber, Dill and Trout Roe Spring Vegetable Salad, Sunflower Seeds and Spring Onion Vinaigrette Asparagus Salad with Serrano Ham, Nasturtium and Pickled Shallots *Available as Pre-Set Selections Pasta Housemade Ricotta Ravioli with Mushrooms, Nasturtium and Hazelnuts Ricotta Gnocchi, Fiddlehead Ferns and Fava Beans Sweet Pea Agnolotti with Lobster Sauce Garganelli with Ruby Shrimp, Asparagus and Glazed Carrots
MAIN COURSE Fish Black Cod with Asparagus, Radish and Pickled Ramps Cobia Fish with Israeli Couscous, English Peas and Carrots Halibut with Lobster Mousse Pan-Roasted Halibut with Braised Fennel Roasted Sea Trout and Spring Vegetable Nage Poultry Cascun Farm Chicken with Carrot Purée Roasted Chicken with Anson Mills Grits Pan-Seared Chicken Breast with Carrot Purée Braised Greens and Wild Mushrooms Pan-Seared Chicken, English Peas, and Fava Beans Beef/ Lamb Braised Short Ribs with Stone-Ground Grits and Spring Onions Braised Short Ribs, Spring Onion Purée and Market Vegetables Roasted Sirloin with Wild Mushroom Ragoût Tenderloin with Heirloom Beans and Citrus Gremolata Roasted Loin of Lamb with Moroccan Couscous Cumin-Carrot Purée and Harissa Jus Vegetarian Pan-Seared Polenta Cake with Asparagus and Spring Peas Roasted Cauliflower Florets, Oyster Mushrooms and Tomato Jam Roasted Cauliflower Steak with Cumin-Carrot Purée Seared Acorn Squash with Maitake Mushrooms, Brussels Sprouts, Cranberries and Sage DESSERT Chocolate Tart, Whiskey, Smoked Vanilla Roasted Coconut Jam and Milk Sorbet Lemon Chiboust with Pistachio Sablé Olive Oil Crumble and Lemongrass Chantilly Mascarpone Cheesecake, Cocoa Nib-Sesame Nougatine, Yuzu, and Cherry Sorbet Passion Fruit Meringue Tart with Mandarin Confit Tropical Chocolate Jam Pine Nut-Almond Tart with Apricot -Melon Crémeux and Buttermilk Sorbet PRE-SET DESSERT Mascarpone Cheesecake with Cocoa Nib and Sesame Nougatine Fundraiser Plated Dinners include a one-hour Conrad hosted bar with six specialty canapés Wine is included with dinner service. The price of your meal is determined based on your entrée selection: Poultry Fish Beef or Lamb Choice of Entrée- additional cost per guest based on higher priced item
CONRAD HOSTED BAR Vodka Stoli Belvedere Grey Goose Ketel One Gin Beefeater Bombay Sapphire Hendricks Tequila Jose Cuervo Especial Patron Silver Rum Bacardi Superior Myers Original Dark Rum Beer Sam Adams Stella Artois Blue Moon Heineken Amstel Light Corona Extra Bourbon Jack Daniels Jim Beam Whiskey Canadian Club Crown Royal Scotch Blended Chivas Regal 12 Johnnie Walker Black Scotch Single Malt Glenfiddich 12 Macallan 12 Fine Oak Cognac Hennessy VS Wine Sauvignon Blanc, 2012, Matua Valley, Marlborough, New Zealand Chardonnay, 2012, Chateau St. Michelle, Columbia Valley Washington Pinot Noir, 2011, Beringer Founder s Estate, Napa Valley California Cabernet Sauvignon, 2007, Hawks Crest, St. Helena California Specialty Cocktails Priced per person Spiked Lemonade Stolichnaya Vodka and Lemonade Spring Time Bellini Prosecco Sparkling Wine and White Peach Puree