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P R I V A T E D INING B ROCHURE J A N U A R Y 2019 | P R I V A T E D INING WELCOME 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. Café Boulud 20 East 76th Street New York, NY 10021 Direct 212.772.1800 ext. 161 Front Desk 212.772.7755 Jillian Mason-Sukhra | [email protected] J A N U A R Y 2019 | P R I V A T E D INING PRICING COCKTAIL RECEPTION 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 BREAKFAST Continental Breakfast, starting at $38 per person | with a hot main course $53 per person LUNCH 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 SATURDAY & SUNDAY BRUNCH Three (3) Courses, starting at $70 per person with a set menu Three (3) Courses with choice of (2) two mains $75 per person DINNER 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 LMSTED AND S A L O N V AUX ROOM CHARGES $250 per room | $500 for both rooms FOOD & BEVERAGE MINIMUMS $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 APPLIES DURING PEAK MONTHS ) Café Boulud 20 East 76th Street New York, NY 10021 Direct 212.772.1800 ext. 161 Front Desk 212.772.7755 Jillian Mason-Sukhra | [email protected] J A N U A R Y 2019 | P R I V A T E D INING RECEPTIONS 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 Dessert Station Degustation of Artisanal Cheeses Selected mini desserts Chef’s choices of cheeses Signature Cocktail Charcuterie Craft your own or enlist our expertise Selection of pate and cured meats Champagne and Caviar Raw Bar Chef selection of caviar & accompaniments Oysters, shrimp cocktails, lobster Café Boulud 20 East 76th Street New York, NY 10021 Direct 212.772.1800 ext. 161 Front Desk 212.772.7755 Jillian Mason-Sukhra | [email protected] J A N U A R Y 2019 | P R I V A T E D INING BREAKFAST 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 Café Boulud 20 East 76th Street New York, NY 10021 Direct. 212.772.1800 ext. 161 Front Desk 212-772-2600 Jillian Mason-Sukhra | [email protected] 1.02.19 J A N U A R Y 2019 | P R I V A T E D INING SATURDAY AND SUNDAY BRUNCH FOR THE TABLE SECOND COURSE – MAIN ENTREES Viennoiserie Basket Vermont Egg Omelette “aux fines herbes” assorted pastries gruyere cheese, roasted potatoes, market greens supplement $10 per person Café Boulud “Croque Madame” sunny side up egg, bacon, cheddar cheese, roasted potatoes, market greens FIRST COURSE - APPETIZERS Fontina Ravioli Fruit Parfait cauliflower, pistachio, gremolata fresh fruits, whipped yogurt, house-made granola can be served as an appetizer course dish Poisson du Marche* Chestnut Velouté black truffle, lentil, apple, parsnip Steak & Egg pommes rosti, broccoli rabe, natural jus Soupe du Marche* romesco, sunny-side up egg Entree du Marche* Endive Salad candied walnuts, poached pear Ham Benedict crescenza cheese, honey-ginger vinaigrette poached egg, hollandaise sauce, roasted potatoes, market greens Salade du Marche* Maine Peekytoe Crab Benedict poached egg, sauce choron, roasted potatoes, market DB’s Smoked Salmon greens crème fraiche, capers, toasted brioche Smoked Salmon Benedict Charcuterie Platter poached egg, béarnaise suace, roasted potatoes, market Selection of cured meats & house-made pâtés greens THIRD COURSE – DESSERTS Molten Chocolate Cake Seasonal Tart* vanilla ice cream Selection of Ice Cream & Sorbet* *description available the Monday before your event Café Boulud 20 East 76th Street New York, NY 10021 Direct. 212.772.1800 ext. 161 Front Desk 212-772-2600 Jillian Mason-Sukhra | [email protected] 1.02.19 J A N U A R Y 2019 | P R I V A T E D INING LUNCH & DINNER 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 Café Boulud 20 East 76th Street New York, NY 10021 Direct. 212.772.1800 ext. 161 Front Desk 212-772-2600 Jillian Mason-Sukhra | [email protected] 1.02.19 J A N U A R Y 2019 | P R I V A T E D INING LUNCH & DINNER 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 Café Boulud 20 East 76th Street New York, NY 10021 Direct. 212.772.1800 ext. 161 Front Desk 212-772-2600 Jillian Mason-Sukhra | [email protected] 1.02.19 J A N U A R Y 2019 | P R I V A T E D INING LUNCH & DINNER THIRD COURSE - DESSERTS Molten Chocolate Cake Vacherin vanilla ice cream buddha hand ice cream vanilla sorbet, spiced chantilly Café Croquant fingerlime blood orange gelée, sage coffee ice cream Pistachio Financier milk & honey gelée, rose water Apple Tart fig, coriander ice cream roasted apple, walnut cake ceylon crémeux Black Cardamon Kheer apple lemongrass sorbet almond, dried apricot Babka pear & black cardamom sorbet pine nut cream, poached quince burrata ice cream Selection of Ice Creams and Sorbets Chef’s Seasonal Assortment Mont Blanc vanilla mousse, cassis Degustation of Artisanal Cheeses smoked chestnut ice cream $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 ENU PRICES ARE SUBJ ECT TO CHANGE AND DO NOT INCLUDE BEVERAGE S , GRATUITIES , T A X E S O R OTHER CHARGES . Café Boulud 20 East 76th Street New York, NY 10021 Direct. 212.772.1800 ext. 161 Front Desk 212-772-2600 Jillian Mason-Sukhra | [email protected] 1.02.19 J A N U A R Y 2019 | P R I V A T E D INING T HE WINE CELLAR 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.
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  • PRODUCT LISTING Page 1 of 64 CHELTENHAM VIC 3192

    PRODUCT LISTING Page 1 of 64 CHELTENHAM VIC 3192

    159 - 161 HERALD STREET PRODUCT LISTING Page 1 of 64 CHELTENHAM VIC 3192 Ph: 9553 0002 Fax: 9553 0092 www.arfood.com.au Product Group Brand Description ACCESSORIES KITCHEN .. PATTIE PANS (K) NO.390.............(500) .. PATTIE PANS SIZE NO.700.....(500) .. CURLY GIRL SCOURER 6/PKT .. CURLY GIRL COPPER SCOURERS LARGE.......( .. CURLY GIRL COPPER SCOURERS SINGLES .. CURLY GIRL SILVER SCOURERS....12 PK EDLYN OIL TAP SUITS OIL VINEGAR.........(EACH) EDLYN PUMPS TOPPING/SAUCE............(EACH) .. ALCOHOL WIPES (100S) .. BLUE BAND AIDS 100'S .. DAY DOTS ROUND 19MM .. DAY OF THE WEEK LABLES (500) .. DAY DOTS SQUARE 40MM .. ACETATE ROLL 60mm .. BAMBOO LOOP SKEWER 120mm 100's .. BAMBOO LOOP SKEWER 180mm 100's .. BAMBOO SKEWERS 10" .. MASKING TAPE 24mm x 50m .. CREAM BULBS CHARGERS 10's .. SMOKING WOOD CHIPS 1kg .. SYRUP PUMPS .. TOOTHPICKS 100s .. WOODEN STIRRERS 1000's ACCESSORIES PARTY .. TOOTHPICKS - COCKTAIL 350'S (288) .. TOOTHPICKS - FRILLS 10CM 1000'S (10) .. TOOTHPICKS - FRILLS 7CM 1000'S (20) .. UMBRELLAS 100S (50) ANCHR WOODEN STIRRERS...................(1000) .. BAMBOO SKEWERS 15CM................(100) Created by stock imp .. GARBAGE BAGS KTIDY 27LT (20X50) .. PAPER BAGS G.P.L BROWN 1/2 SQ (500) .. PAPER BAGS WHITE 1 SQ (500) BAKERY INGREDIENTS .. AGAR AGAR 25g .. ASCORBIC ACID 1KG EDLYN BAKING POWDER 2.5KG AERO BAKING POWDER AEROMIX 10KG MCKEN BAKING POWDER (G FREE) 2KG .. CITRIC ACID 1KG .. CREAM OF TARTAR 1.5kg EDLYN GELATINE 2KG .. BELNAP FLAN GEL 14KG BAKEL 22 ZESTEX 6KG BAKEL FLAN GEL 6 KG .. GELATINE SHEETS 1KG .. NORI SHEETS 10s .. PIPING GEL 1KG BAKEL BAKELS PIE BASE CONC M/B 15KG .. COL FLO 67 25KG BAKEL BAKELS ACTIWHITE 2KG EOI FLORENTINE MIX 5KG EOI KREAMOLENE (COPIA) 15KG RENSH NOUGAT PASTE 5KG BAKEL OVALETT BAKELS 5KG GEN BI CARB SODA 2KG 159 - 161 HERALD STREET PRODUCT LISTING Page 2 of 64 CHELTENHAM VIC 3192 Ph: 9553 0002 Fax: 9553 0092 www.arfood.com.au Product Group Brand Description GEN BI CARB SODA (BULK) 25KG .
  • Chutney Recipes

    Chutney Recipes

    Very Mango Chutney Select: Francine mango Ingredients to Serve- 5 cups 2 cups Brown sugar 1 ½ cups Cider vinegar 2 medium Onions, chopped 3 cloves Garlic, minced 2 tablespoons Finely chopped ginger 1 small Red scotch bonnet, seeded and minced 1 Teaspoon Cinnamon 1 tablespoon Sea Salt 4 large Very Ripe mangos, cut in large dice 1/2 cup Lime juice 1 cup Raisin To Prepare the Chutney: In a large sauce pot over medium high heat, combine the sugar and vinegar bringing the mixture to a boil. Add the onions, garlic, ginger, scotch bonnet, cinnamon and salt. Let this come back to a boil and simmer for 15 minutes. Stir in the mango, lime juice and raisins. Simmer for another 10-15 minutes until the mixture becomes the consistency for a marmalade. Green Mango Chutney Mango chutney is an invaluable condiment in India. Most of the multitude of recipes use green mangos. I like to use the mature green Kent mango for this chutney, but any green mango may be used. Ingredients to Serve- 6 cups 2 small Serrano chiles, seeded and minced 1 cup Raisins 1 cup Dates, pitted and finely chopped 3 cups Malt vinegar 3 large Mature green mangos, peeled, cut from the pit, and cut into ½ - inch cubes 3 cups Packed brown sugar 2 tablespoons Kosher salt 2 cloves Garlic, minced 2 tablespoons Minced fresh ginger 2 large Onions, diced 1 teaspoon Cumin seeds 1 teaspoon Mustard seeds To Prepare the Chutney: In a large saucepan, combine the chiles, raisins, dates, and vinegar. Let steep together for 1 hour.
  • Privilege Package Wines & Beverages

    Privilege Package Wines & Beverages

    PRIVILEGE PACKAGE WINES & BEVERAGES WINE LIST Sparkling Wines Mont Blanc La Montelliana Brut – Veneto, Italy - NV White Wines Pinot Grigio delle Venezie Le Due Torri – Friuli Venezia-Giulia, Italy - 2018 Chardonnay Villa Margon Tenute Lunelli – Trentino, Italy - 2017 Sauvignon “Pietragrande” Tenute Lunelli – Trentino, Italy – 2017 Vermentino “Costamolino” Argiolas – Sardegna, Italy – 2018 Assemblage d’Alsace “Sushi” Arthur Metz – Alsace, France – 2017 Viognier Reserve La Baume Saint-Paul - Rhône Valley, France - 2014 Müller-Thurgau “Klosterhof” Schwedhelm Trocken – Pfalz, Germany – 2015 Chardonnay Reserve Trivento Tupungato – Mendoza, Argentina - 2017 Chenin Blanc Bush Vine Selection Kleine Zalze – Stellenbosch, South Africa - 2018 Sauvignon Blanc Stoneburn – Marlborough, New Zealand - 2018 Red Wines Ciliegiolo “Silio” Tenuta Montauto – Toscana, Italy – 2017 Podernovo “Aliotto” Tenute Lunelli Colline Pisane – Toscana, Italy - 2015 Chianti “Barone Ricasoli” Brolio – Toscana, Italy – 2018 Montepulciano d'Abruzzo Azienda Masciarelli – Umbria, Italy – 2016 Nero D’avola–Cabernet Sauvignon “Crudo” Terre Siciliane – Sicilia, Italy - 2017 Médoc Clarendelle – Bordeaux, France – 2014 Bodegas Faustino VII – Rioja, Spain – 2017 Merlot Réserve Red Rock Winery – California, USA - 2016 Cabernet Sauvignon “Casillero del Diablo” Concha y Toro – Central Valley, Chile – 2017 Shiraz Stonefish - Margaret River, Australia - 2016 Rosé Wines Bardolino Chiaretto Cavalchina – Veneto, Italy - 2018 Lacrimarosa Mastroberardino – Campania, Italy – 2018 Sweet Wines