PARTIES & SPECIAL EVENTS

PARTIES & SPECIAL EVENTS

Booth One, an iconic Chicago restaurant, embodies simple elegance in its design. Offering both semi-private event spaces within the restaurant, private event spaces within the Ambassador Chicago, and a rooftop terrace with sweeping views of the city skyline. Booth One is perfect for business and social gatherings of all kinds. CAPACITIES SEATED RECEPTION MAIN DINING ROOM 250 350 SEATED RECEPTION SALON 2/3/4 100 200 THE GALLERY 40 75 THE EMERALD ROOM 16 30 THE STATE ROOM 8 - LIBRARY - 150 SCREENING ROOM 50 50 SALON 5/6 50 75 BANKS 20 - SCOTT 20 40 ASTOR 46 50 ASTOR (with terrace) 80 80 1301 NORTH STATE PARKWAY GOLD COAST CHICAGO 312-229-6789 AMBASSADORCHICAGO.COM BOOTHONE.COM

MAIN DINING ROOM THE EMERALD ROOM THE GALLERY THE STATE ROOM

3 course shared START WITH ONION POPPYSEED PARKER HOUSE ROLLS (ADD 5 PP) 1 S T C O U R S E ELEGANT LITTLE SALAD BOOTH ONE SALAD GOLDEN BEETS & QUINOA MELANGE ENDIVE AND PISTACHIO SALAD CAESAR SALAD À LA SIR GRAHAM JAPANESE SNAPPER CEVICHE (ADD 5PP) BIGEYE TUNA SASHIMI (ADD 5PP) MEDALLION OF SEARED FOIE GRAS (ADD 10 PP) BLACK TRUFFLE SCRAMBLED EGGS (ADD 10 PP) LOBSTER LOUIE SALAD (ADD 12 PP) M A I N S WHOLE-ROASTED CAULIFLOWER ARTISANAL RICOTTA TORTELLINI PRIME CHEESEBURGER TWINS BRAISED BEEF RIGATONI BRUSSELS SPROUTS AND WHOLE WHEAT PASTA ITALIAN POTATO GNOCCHI KALE & LEMON PENNE SEASONAL RISOTTO TOURNEDO OF SALMON ASIATIQUE MEDITERRANEAN SEA BASS BIGEYE TUNA AU POIVRE CRISPY DUCK À LA BOOTH ONE ROASTED CHICKEN CHICKEN PAILLARD PAINTED HILLS FILET MIGNON CLASSIC BEEF WELLINGTON LAMB CHOPS (ADD 6 PP) SLICED DRY-AGED NEW YORK SIRLOIN (ADD 10PP) COTE DE BOEUF (ADD 25 PP) S I D E S CREAMED SPINACH POTATO GRATIN SILKY POTATO PUREE CAULIFLOWER ROMANESCO TWICE BAKED POTATO QUICKLY COOKED ASPARAGUS ROASTED MUSHROOMS FAR EAST GREEN BEANS ALMONDINE SESAME BROCCOLI D E S S E R T choose 2 for the table to share ORANGE CRÈME CARAMEL LEMON MERINGUE NAPOLEON CHOCOLATE COCONUT CAKE ORIGINAL CHEESECAKE WARM APPLE STRUDEL - 85 per person -

4 course shared START WITH ONION POPPYSEED PARKER HOUSE ROLLS (ADD 5 PP) A P P E T I Z E R S JAPANESE SNAPPER CEVICHE BIGEYE TUNA SASHIMI HAND-CUT BEEF TARTARE MUSHROOM CARPACCIO SEAFOOD COLLECTION (ADD 20PP) CLASSIC CAVIAR SERVICE (ADD 45PP) 1 S T C O U R S E ELEGANT LITTLE SALAD BOOTH ONE SALAD GOLDEN BEETS & QUINOA MELANGE ENDIVE AND PISTACHIO SALAD CAESAR SALAD À LA SIR GRAHAM MEDALLION OF SEARED FOIE GRAS (ADD 10 PP) BLACK TRUFFLE SCRAMBLED EGGS (ADD 10 PP) LOBSTER LOUIE SALAD (ADD 12 PP) M A I N S WHOLE-ROASTED CAULIFLOWER ARTISANAL RICOTTA TORTELLINI PRIME CHEESEBURGER TWINS BRAISED BEEF RIGATONI BRUSSELS SPROUTS AND WHOLE WHEAT PASTA ITALIAN POTATO GNOCCHI KALE & LEMON PENNE SEASONAL RISOTTO TOURNEDO OF SALMON ASIATIQUE MEDITERRANEAN SEA BASS BIGEYE TUNA AU POIVRE CRISPY DUCK À LA BOOTH ONE ROASTED CHICKEN CHICKEN PAILLARD PAINTED HILLS FILET MIGNON CLASSIC BEEF WELLINGTON LAMB CHOPS (ADD 6 PP) SLICED DRY-AGED NEW YORK SIRLOIN (ADD 10PP) COTE DE BOEUF (ADD 25 PP) S I D E S CREAMED SPINACH POTATO GRATIN SILKY POTATO PUREE CAULIFLOWER ROMANESCO TWICE BAKED POTATO QUICKLY COOKED ASPARAGUS ROASTED MUSHROOMS FAR EAST GREEN BEANS ALMONDINE SESAME BROCCOLI D E S S E R T choose 2 for the table to share ORANGE CRÈME CARAMEL LEMON MERINGUE NAPOLEON CHOCOLATE COCONUT CAKE ORIGINAL CHEESECAKE WARM APPLE STRUDEL - 95 per person -

3 course plated available to parties of 20 and less START WITH ONION POPPYSEED PARKER HOUSE ROLLS (ADD 5 PP) 1 S T C O U R S E ELEGANT LITTLE SALAD BOOTH ONE SALAD GOLDEN BEETS & QUINOA MELANGE ENDIVE AND PISTACHIO SALAD CAESAR SALAD À LA SIR GRAHAM JAPANESE SNAPPER CEVICHE (ADD 5PP) BIGEYE TUNA SASHIMI (ADD 5PP) MEDALLION OF SEARED FOIE GRAS (ADD 10 PP) BLACK TRUFFLE SCRAMBLED EGGS (ADD 10 PP) LOBSTER LOUIE SALAD (ADD 12 PP) M A I N S choose 3 for your guests to select from WHOLE-ROASTED CAULIFLOWER ARTISANAL RICOTTA TORTELLINI PRIME CHEESEBURGER TWINS BRAISED BEEF RIGATONI BRUSSELS SPROUTS AND WHOLE WHEAT PASTA ITALIAN POTATO GNOCCHI KALE & LEMON PENNE SEASONAL RISOTTO TOURNEDO OF SALMON ASIATIQUE MEDITERRANEAN SEA BASS BIGEYE TUNA AU POIVRE CRISPY DUCK À LA BOOTH ONE ROASTED CHICKEN CHICKEN PAILLARD PAINTED HILLS FILET MIGNON CLASSIC BEEF WELLINGTON LAMB CHOPS (ADD 6 PP) SLICED DRY-AGED NEW YORK SIRLOIN (ADD 10PP) COTE DE BOEUF (ADD 75 PP) S I D E S CREAMED SPINACH POTATO GRATIN SILKY POTATO PUREE CAULIFLOWER ROMANESCO TWICE BAKED POTATO QUICKLY COOKED ASPARAGUS ROASTED MUSHROOMS FAR EAST GREEN BEANS ALMONDINE SESAME BROCCOLI D E S S E R T choose 2 for the table to share ORANGE CRÈME CARAMEL LEMON MERINGUE NAPOLEON CHOCOLATE COCONUT CAKE ORIGINAL CHEESECAKE WARM APPLE STRUDEL - 95 per person -

4 course plated available to parties of 20 and less START WITH ONION POPPYSEED PARKER HOUSE ROLLS (ADD 5 PP) A P P E T I Z E R S JAPANESE SNAPPER CEVICHE BIGEYE TUNA SASHIMI HAND-CUT BEEF TARTARE MUSHROOM CARPACCIO SEAFOOD COLLECTION (ADD 20PP) CLASSIC CAVIAR SERVICE (ADD 45PP) 1 S T C O U R S E ELEGANT LITTLE SALAD BOOTH ONE SALAD GOLDEN BEETS & QUINOA MELANGE ENDIVE AND PISTACHIO SALAD CAESAR SALAD À LA SIR GRAHAM MEDALLION OF SEARED FOIE GRAS (ADD 10 PP) BLACK TRUFFLE SCRAMBLED EGGS (ADD 10 PP) LOBSTER LOUIE SALAD (ADD 12 PP) M A I N S choose 3 for your guests to select from WHOLE-ROASTED CAULIFLOWER ARTISANAL RICOTTA TORTELLINI PRIME CHEESEBURGER TWINS BRAISED BEEF RIGATONI BRUSSELS SPROUTS AND WHOLE WHEAT PASTA ITALIAN POTATO GNOCCHI KALE & LEMON PENNE SEASONAL RISOTTO TOURNEDO OF SALMON ASIATIQUE MEDITERRANEAN SEA BASS BIGEYE TUNA AU POIVRE CRISPY DUCK À LA BOOTH ONE ROASTED CHICKEN CHICKEN PAILLARD PAINTED HILLS FILET MIGNON CLASSIC BEEF WELLINGTON LAMB CHOPS (ADD 6 PP) SLICED DRY-AGED NEW YORK SIRLOIN (ADD 10PP) COTE DE BOEUF (ADD 75 PP) S I D E S CREAMED SPINACH POTATO GRATIN SILKY POTATO PUREE CAULIFLOWER ROMANESCO TWICE BAKED POTATO QUICKLY COOKED ASPARAGUS ROASTED MUSHROOMS FAR EAST GREEN BEANS ALMONDINE SESAME BROCCOLI D E S S E R T choose 2 for the table to share ORANGE CRÈME CARAMEL LEMON MERINGUE NAPOLEON CHOCOLATE COCONUT CAKE ORIGINAL CHEESECAKE WARM APPLE STRUDEL - 105 per person -

passed A P P E T I Z E R S priced per dozen SHIITAKE POKE TOSTADA - 42 CRAB DEVILED EGGS - 48 LEEK & EGG SALAD - 36 SMOKED SALMON ON BRIOCHE - 48 BEEF CARPACCIO - 48 TWICE BAKED POTATO WITH TRUFFLES - 52 CURRIED CHICKEN BROCHETTE - 36 MINIATURE CHEESEBURGER - 48 BLINI AND CAVIAR - AQ SAFFRON ARANCINI - 48 RADISHES, BLUE CHEESE BUTTER - 36 CRISPY KATIFI SHRIMP - 48 PROSCIUTTO WRAPPED FIG - 48 FOIE GRAS AND BRIOCHE - 52 D E S S E R T S priced per dozen CHOCOLATE MOUSSE TARTS WITH CRISPY CHOCOLATE PEARLS - 42 CHEESECAKE BITES & CHERRY - 42 CHOCOLATE MINT GANACHE TRUFFLE - 42 KEY LIME PIE BARS - 42 SEASONAL FRUIT CLAFOUTIS - 42 PECAN TARTS - 42 PANNA COTTA WITH PEANUT BUTTER & BERRIES - 42

stations minimum of 15 guests required H A R V E S T IMPORTED AND DOMESTIC CHEESE & ARTISANAL MEATS FRESH CRUDITÉ MARINATED VEGETABLES TOASTED NUTS DRIED FRUITS ASSORTED BREADS - 25 per person - R A W B A R OYSTERS SHRIMP TUNA TARTARE CEVICHE LOBSTER KING CRAB CAVIAR (AQ) - 60 per person - S A L A D choose 3 BOOTH ONE SALAD micro chop of seven vegetables, light vinaigrette CAESAR SALAD À LA SIR GRAHAM mini twinkie croutons, white anchovy GOLDEN BEETS & QUINOA MELANGE whipped yogurt, watercress VEGETABLE TONNATO tomato, green beans, artichoke, deviled egg, tuna sauce ADD TO YOUR SALAD grilled chicken (add 4pp) faroe island salmon (add 5pp) grilled steak (add 7pp) - 30 per person - add any of the above salads to a station for $15 per person

stations minimum of 15 guests required P A S T A choose 3 ARTISANAL RICOTTA TORTELLINI MUSHROOM RISOTTO BRAISED BEEF RIGATONI KALE & LEMON PENNE SEASONAL GNOCCHI LOBSTER RISOTTO - 35 per person - C A R V I N G MEATS choose 2 BEEF WELLINGTON TUNA AU POIVRE RACK OF PORK CHICKEN BROCHETTES LAMB CHOPS (ADD 6 PP) ROASTED DUCK (ADD 6 PP) BEEF TENDERLOIN (ADD 10 PP) SIDES choose 2 CREAMED SPINACH SILKY POTATO PURÉE CAULIFLOWER ROMANESCO GRATIN OF SWEET POTATOES CRUSTED GRATIN POTATOES QUICKLY COOKED ASPARAGUS CRISPY HAND-CUT FRENCH FRIES FAR EAST GREEN BEANS ALMONDINE includes yorkshire popovers and an accompaniment of sauces - 60 per person -

reception platters one platter serves 15 guests C R U D I T E FRESH SEASONAL VEGETABLES HUMMUS DIP 150 C H A R C U T E R I E ASSORTED CURED MEATS CONDIMENTS PICKLES GRILLED BREAD 200 A R T I S A N A L C H E E S E LOCAL AND IMPORTED CHEESES CONDIMENTS DRIED FRUITS AND NUTS JAMS AND CRACKERS 175 S E A S O N A L F R U I T ASSORTED SEASONAL FRESH FRUIT CANDIED NUTS AND SEEDS WHIPPED CREAM 150