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Additional Event Information 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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