EVENT PACKAGES Thank you for considering us to host your private event. We are confident that we can provide you with the best experience when it comes to food, service and atmosphere.
Whether you are looking to host a large private event or a small intimate dinner group, Kyma’s private dining room is a perfect choice. With a beautiful setting that evokes the Greek islands, Kyma is the quintessential restaurant for authentic Greek cuisine with some wonderful modern influences.
Below you will find all of our menu options that range from multi-course tasting menus paired with hand-selected wines to banquet events and cocktail reception packages. Please note that all of the options listed can be customized according to your needs and are subject to change as per availability of the ingredients on the local market.
Once again, thank you for your interest in Kyma Restaurant and please do not hesitate to contact us with any questions or inquiries.
Sincerely,
Dunja Radin Event Coordinator [email protected] P. 212 268 5555 C. 917 624 8531 BEVERAGE PACKAGES:
BEER & WINE OPEN BAR $20 PER PERSON PER HOUR PREMIUM OPEN BAR $30 PER PERSON PER HOUR
PASSED HORS D’OEUVRES
45MIN $30 PER PERSON (CHOOSE 4) 1.5 HOUR $50 PER PERSON (CHOOSE 5)
CHOICE OF:
SESAME FETA SPANAKOPITA GREEK SALAD BITES CHICKEN SKEWERS SHRIMP SOUVLAKI GREEK LAMB SLIDERS MELITZANO SALATA (EGGPLANT SPREAD) CROSTINI TUNA TARTARE ZUCCHINI KEFTEDES OUZO CURED SALMON WITH CREAM CHEESE SCALLOPS CRUDO* HAMACHI CRUDO* FOIE GRAS* GRILLED OCTOPUS* LAMB CHOP LOLLIPOPS*
*ADDITIONAL $5 PER PERSON DINNER MENUS:
MENU OPTION 1: $85 PER PERSON MENU OPTION 2: $95 PER PERSON MENU OPTION 3: $125 PER PERSON MENU OPTION 4: $155 PER PERSON
*RAW BAR OPTIONS AVAILABLE FOR EACH MENU
LUNCH MENU: $55 PER PERSON
BRUNCH MENU: $50 PER PERSON BRUNCH MENU APPETIZERS (SERVED FAMILY STYLE)
______PLEASE SELECT FOUR PIKILIA SPANAKOPITA HUMMUS, TZATZIKI SPINACH PIES WITH LEEKS AND FETA, AND SPICY FETA SERVED WITH HERBED YOGURT GREEN SALAD ZUCCHINI KEFTEDES ROMAINE HEARTS WITH DILL ZUCCHINI FRITTERS SERVED AND HOUSE DRESSING WITH SUMAC YOGURT TOMATO CLASSIC CALAMARI CLASSIC GREEK WITH TOMATOES, CUCUMBERS, GOLDEN AND CRISPY PEPPERS, ONIONS AND FETA SERVED WITH TOMATO SAUCE
MAIN COURSE (PLEASE SELECT THREE)
SALMON OVEN ROASTED “ORA KING” SALMON SERVED OVER SPANAKORIZO AND CRISPY LEEKS
LAMB BURGER BRIOCHE BUN, SUNDRIED TOMATO RELISH, KEFALOGRAVIERA CHEESE AND GREEK FRIES
GREEK OMLETTE FETA, SPINACH, TOMATOES AND KALAMATA OLIVES
CHICKEN SKEWER BONELESS CHICKEN BREAST SERVED WITH TZATZIKI AND GREEK FRIES
TSOUREKI FRENCH TOAST MIXED BERRIES WITH MAPLE SYRUP DESSERT (SERVED FAMILY STYLE) GREEK YOGURT BAKLAVA (COFFEE / TEA INCLUDED) *EXCLUDES ESPRESSO LUNCH PRIX FIXE FIRST COURSE (SERVED FAMILY STYLE)
______PLEASE SELECT TWO TOMATO CLASSIC PIKILIA GREEK WITH TOMATOES, CUCUMBERS, CHOICE OF THREE: SPICY FETA, HUMMUS, OLIVES AND FETA CHEESE TZATZIKI, TARAMOSALATA, MELITZANOSALATA GREEN SALAD BEETS SALAD ROMAINE HEARTS, FRESH SCALLIONS, ROASTED BABY BEETS WITH WATERCRESS DILL AND HERBED GOAT CHEESE AND SAFFRON SKORDALIA
______PLEASE SELECT TWO ZUCCHINI KEFTEDES CALAMARI ZUCCHINI FRITTERS SERVED GOLDEN AND CRISPY OR GENTLY GRILLED SQUID WITH SUMAC YOGURT SERVED WITH NAFPAKTOS TOMATO SAUCE KYMA CHIPS SPANAKOPITA CRISPY SLICES OF ZUCCHINI AND SPINACH PIES WITH LEEKS AND FETA, EGGPLANT CHIPS SERVED WITH TZATZIKI SERVED WITH HERBED YOGURT
MAIN COURSE (CHOICE OF)
LAMB BURGER BRIOCHE BUN, SUNDRIED TOMATO RELISH, KEFALOGRAVIERA CHEESE, GREEK FRIES
SALMON OVEN ROASTED ORA KING SALMON SERVED WITH SPANAKORIZO AND CRISPY LEEKS
CHICKEN SKEWERS BONELESS CHICKEN BREAST KEBAB SERVED WITH TZATZIKI, PITA AND GREEK FRIES
SHRIMP FETTUCINE SAUTÉED SHRIMP WITH TOMATO, FETA AND FRESH HERBS
YEMISTA HEIRLOOM TOMATO STUFFED WITH MUSHROOMS AND SUMMER SQUASH RISOTTO WITH LEMON POTATOES
DESSERT & COFFEE CHEF’S SELECTION (SERVED FAMILY STYLE) DINNER MENU OPTION 1 FIRST COURSE (SERVED FAMILY STYLE)
______PLEASE SELECT TWO TOMATO CLASSIC PIKILIA GREEK WITH TOMATOES, CUCUMBERS, CHOICE OF THREE: SPICY FETA, HUMMUS, OLIVES AND FETA CHEESE TZATZIKI, TARAMOSALATA, MELITZANOSALATA GREEN SALAD BEETS SALAD ROMAINE HEARTS, FRESH SCALLIONS, ROASTED BABY BEETS WITH WATERCRESS DILL AND HERBED GOAT CHEESE AND SAFFRON SKORDALIA
______PLEASE SELECT TWO ZUCCHINI KEFTEDES CALAMARI ZUCCHINI FRITTERS SERVED GOLDEN AND CRISPY OR GENTLY GRILLED SQUID WITH SUMAC YOGURT SERVED WITH NAFPAKTOS TOMATO SAUCE KYMA CHIPS SPANAKOPITA CRISPY SLICES OF ZUCCHINI AND SPINACH PIES WITH LEEKS AND FETA, EGGPLANT CHIPS SERVED WITH TZATZIKI SERVED WITH HERBED YOGURT
MAIN COURSE (SERVED INDIVIDUALLY)
LAVRAKI FILLET BRANZINO FILLET SERVED WITH HORTA
SALMON FRICASSE CRUSHED OLIVE OIL POTATOES, BRAISED ROMAINE LETTUCE
CHICKEN ROASTED FREE RANGE CHICKEN BREAST WITH FRESH FAVA, ASPARAGUS, PEAS AND FETA MASH POTATOES
YEMISTA HEIRLOOM TOMATO STUFFED WITH MUSHROOMS AND SUMMER SQUASH RISOTTO WITH LEMON POTATOES
DESSERT (TWO CHEF’S SELECTION DESSERTS WILL BE INCLUDED AND WILL BE SERVED TO GUESTS FAMILY STYLE) DINNER MENU OPTION 2 FIRST COURSE (SERVED FAMILY STYLE) ______PLEASE SELECT TWO PIKILIA TOMATO CHOICE OF THREE: SPICY FETA, HUMMUS, CLASSIC GREEK WITH TOMATOES, TZATZIKI, TARAMOSALATA, MELITZANOSALATA CUCUMBERS, OLIVES AND FETA CHEESE BEET SALAD GREEN SALAD ROASTED BABY BEETS WITH WATERCRESS ROMAINE HEARTS, FRESH SCALLIONS, AND SAFFRON SKORDALIA DILL AND HERBED GOAT CHEESE ______PLEASE SELECT THREE ZUCCHINI KEFTEDES PASTITSIO SPRING ROLLS ZUCCHINI FRITTERS SERVED ELBOW MACARONI, MEAT SAUCE, WITH SUMAC YOGURT IN A CRISPY FILLO KYMA CHIPS SAGANAKI CRISPY SLICES OF ZUCCHINI AND CRISPY KEFALOGRAVIERA WITH EGGPLANT CHIPS SERVED WITH TZATZIKI LEMON SPOON SWEET CALAMARI OCTOPUS SERVED WITH NAFPAKTOS TOMATO SAUCE GRILLED OCTOPUS WITH ROASTED PEPPERS, ONIONS AND CAPERS
MAIN COURSE (PLEASE SELECT FOUR)
SALMON SPANAKORIZO AND CRISPY LEEKS
COD OVEN ROASTED ISLANDIC COD, BACALAO CROQUETTES AND ROASTED BABY BEETS
LAMB CHOPS SERVED WITH CHEF’S SELECTION OF VEGETABLES
LAVRAKI GRILLED BRONZINO FILLET, SERVED WITH CHEF’S SELECTION OF VEGETABLES
CHICKEN ROASTED FREE RANGE CHICKEN BREAST WITH FRESH FAVA, ASPARAGUS, PEAS AND FETA MASH
DESSERT (THREE CHOICES OF DESSERTS WILL BE INCLUDED AND SERVED FAMILY STYLE) DINNER MENU OPTION 3 FIRST COURSE (SERVED FAMILY STYLE) SEAFOOD TOWER LOBSTER, CLAMS, OYSTERS AND SHRIMPS APPETIZERS: ______PLEASE SELECT THREE TOMATO PIKILIA CLASSIC GREEK WITH TOMATOES, CHOICE OF THREE: SPICY FETA, HUMMUS, CUCUMBERS, OLIVES AND FETA CHEESE TZATZIKI, TARAMOSALATA, MELITZANOSALATA GREEN SALAD BEET SALAD ROMAINE HEARTS, FRESH SCALLIONS, ROASTED BABY BEETS WITH WATERCRESS DILL AND HERBED GOAT CHEESE AND SAFFRON SKORDALIA TUNA TARTARE ______PLEASE SELECT THREE ZUCCHINI KEFTEDES PASTITSIO SPRING ROLLS ZUCCHINI FRITTERS SERVED ELBOW MACARONI, MEAT SAUCE, WITH SUMAC YOGURT IN A CRISPY FILLO KYMA CHIPS SAGANAKI CRISPY SLICES OF ZUCCHINI AND CRISPY KEFALOGRAVIERA WITH EGGPLANT CHIPS SERVED WITH TZATZIKI LEMON SPOON SWEET SESAME FETA OCTOPUS SESAME ENCRUSTED FETA WITH FIG JAM GRILLED OCTOPUS WITH ROASTED PEPPERS, ONIONS AND CAPERS
MAIN COURSE (PLEASE SELECT FOUR) SALMON SPANAKORIZO AND CRISPY LEEKS LAVRAKI GRILLED BRONZINO FILLET, SERVED WITH CHEF’S SELECTION OF VEGETABLES LAMB CHOPS SERVED WITH CHEF’S SELECTION OF VEGETABLES CLAMS & SEA URCHIN LINGUINE BRAISED CLAMS IN A CREAMY BROTH, UNI BUTTER AND SHAVED BOTTARGA LOBSTER FETTUCINE MAINE LOBSTER WITH A RICH METAXA BISQUE AND LOBSTER ROE SHORT RIB YOUVETSI TOMATO AND RED WINE BRAISED SHORT RIB, WITH BAKED ORZO AND KEFALOGRAVIERA SIRLION STEAK 8OZ STEAK SERVED WITH SAUTEED SPINACH AND SPANAKORIZO
DESSERT (THREE CHOICES OF DESSERTS WILL BE INCLUDED AND SERVED INDIVIDUALLY) DINNER MENU OPTION 4 FIRST COURSE (SERVED FAMILY STYLE) SEAFOOD TOWER WHOLE LOBSTER, CLAMS, OYSTERS AND SHRIMP COCKTAIL FIRST COURSE (SERVED FAMILY STYLE) TOMATO CLASSIC GREEK WITH TOMATOES, CUCUMBERS, OLIVES AND FETA CHEESE BEET SALAD ROASTED BABY BEETS WITH WATERCRESS AND SAFFRON SKORDALIA
SECOND COURSE (PICK ONE OPTION TO BE SERVED INDIVIDUALLY) TIGER SHRIMP HEAD ON SERVED WITH BLACK GARLIC SCORDALIA LANGOUSTINE SERVED WITH LADOLEMONO
MAIN COURSE (PLEASE PRE-SELECT FOUR) RED SNAPPER WHOLE PINK SNAPPER, SERVED WITH CHEF’S SELECTION OF VEGETABLES LAMB CHOPS SERVED WITH CHEF’S SELECTION OF VEGETABLES CLAMS & SEA URCHIN LINGUINE BRAISED CLAMS IN A CREAMY BROTH, UNI BUTTER AND SHAVED BOTTARGA LOBSTER FETTUCINE MAINE LOBSTER WITH A RICH METAXA BISQUE AND LOBSTER ROE SHORT RIB YOUVETSI TOMATO AND RED WINE BRAISED SHORT RIB, WITH BAKED ORZO AND KEFALOGRAVIERA SIRLION STEAK 8OZ STEAK SERVED WITH SAUTÉED SPINACH AND SPANAKORIZO SCALLOPS PAN SEARED, POACHED CLAMS, BUTTERED LEEKS, PARSNIP PURE WHOLE LOBSER FRESH MAIN LOBSTER GRILLED TO PERFECTION SERVED IN SHELL WITH LADOLEMONO
ALL ENTREES SERVED WITH FAMILY STYLE SIDES FOR THE TABLE DESSERT (THREE CHOICES OF DESSERTS WILL BE INCLUDED AND SERVED FAMILY STYLE)
June 12, 2018
Kyma: A Gorgeous, All-White Two-Story Ode to the Greek Islands
Finding a date on board for a Greek Island-inspired date is your job.
We know for a fact that's not going to be difficult. Because let us direct your attention to Kyma Flatiron: a stunning two-story oasis that leans heavily into its Santorini theme, for you and said date's benefit. It's open right as you read these very words.
Come by on a summer evening you'd like to pretend to be in Greece. From the moment you step in off of 18th Street, you'll see what we mean. Pass the all-white bar and the row of rosé above it, and head straight back into the all-white dining room, outfitted with Greek pottery sourced from Athens, olive trees and lighting meant to mimic a sunset. "Are those gargoyles?" your date may inquire. "They are," you might respond. "Meant to protect the home from bad luck in Ancient Greece." "Is that an ice bed topped with giant tiger shrimp and langoustines?" they may add. "It is," you might respond, hoping they stop pointing out decorative elements.
Now, settle into a booth and get some cocktails flowing: maybe the the Kyma Spritz, which uses sap grown on the mastic trees of the Island of Chios, or their Old Fashioned, made with Vysino cherries. Then, start with some cheese-stuffed calamari and sesame feta with fig jam before getting into some whole lavraki with fresh herbs or marinated swordfish skewers. Check out the menu right here.
If and when you're looking for a place for a night cap that fits the vibe, head over to the nearby Mykonos Blue on top of Hotel Hayden for fig-vodka drinks on the rooftop.
Then, and only then, will your faux-trip to Santorini be complete.
Kyma, now open, 15 W 18th St (between 5th Ave & 6th Ave), 212-268-5555, see the menu and the slideshow June 12, 2018 June 12, 2018 June 12, 2018 June 13-16, 2018 June 3, 2018
Foodies flocking to Upper West Side chicken joint
The Greek islands are coming to the Flatiron District, by way of Roslyn, NY.
Kyma Flatiron, at 15 W. 18th Street, is an outpost of Reno Christou’s Kyma in Roslyn.
The two story, all-white restaurant seats 140 people on the main level, 100 people in an upstairs dining room plus an additional 30 in the bar/lounge area. The upstairs space can be booked for private events.
Chef Chris Christou’s menu features fresh fish — from lobster and tiger shrimp to black sea bass and pink snapper — and a modern twist on Greek classics.
Specialties include Pastitisio spring rolls; stuffed calamari with Greek cheeses; sesame feta with fig jam; spicy feta, saganaki of crispy kefalograviera with lemon spoon sweet; and spanakopita with leeks and feta, served with herbed yogurt. Signature items include Kyma chips, crispy zucchini and eggplant served with tzatziki and zucchini keftedes with sumac yogurt.
The dishes are flavored with black garlic, dashi broth, carrot chaommile puree, lobster roe and uni butter.
Design elements feature vintage Greek pottery and ceramics from Athens and gargoyle-like akrokerama, meant to protect the home from bad luck in Ancient Greece, along with small olive trees. Cocktails include The Kymatini and Kyma Spritz, which uses Mastic (sap from the mastic trees of the Greek Island of Chios) and The Repo Old Fashioned which utilizes Vysino Cherries.
Lunch and weekend brunch are next. June 13, 2018 July 4, 2018
THE BEST PLACES TO EAT IN NYC RIGHT NOW
It goes without saying (but we’ll say it, ‘cause it feels good): New York City is one of, if not the greatest place in the world to eat a meal. And in a city overrun with food options, your biggest mistake would be winging it.
So here's an always updated look at the best restaurants in New York right now: First, we've singled out the latest and greatest restaurants that just opened in May, if you're keen on trying something brand new. Or scroll down to see the best New York has to offer, from classic old standbys to the year’s buzziest spots. Hit any one of these and you can’t go wrong.
KYMA
Seafood-heavy Greek fare served in authentic Mediterranean digs Drink enough Skinos Mastiha at Kyma and you’ll feel like you’ve escaped NYC’s summer blast furnace and landed on an Aegean island. The white stucco, two-story Greek restaurant is filled with the obvious fixings: pottery, olive trees, and a fresh fish display. The menu is divided by land and sea and reaches far beyond your standard steak and lamb specials. Whole fish are simply grilled, crispy zucchini and eggplant chips are an airy vehicle for tzatziki, and oysters taste like they were just plucked from the Mediterranean. July 5, 2018
The Hottest Restaurants in Manhattan Right Now, July 2018
Eater editors get asked one question more than any other: Where should I eat right now? NYC dining obsessives want to know what’s new, what’s hot, and what is going to be the next big hit in the greatest dining city on earth. So here it is, a guide to the hottest restaurants in Manhattan this month.
July has a bunch of exciting new adds: Kopitiam (a casual LES all-day Malaysian cafe), Leonelli Taberna (an acclaimed chef’s Roman-ish return to dining), Kish-Kash (Einat Admoy of Taïm’s couscous restaurant), Kyma(a bi-level, sleek Greek restaurant from Roslyn), and Rosemary’s Pizza(pizza from the West Village favorite Rosemary’s).
4. Kyma
Greek fare gets a slick setting at Kyma, a massive new restaurant in Flatiron that is the first NYC location of a popular Long Island restaurant. The whitewashed space seats 250 on two floors, stocked with breezy, patio-like furniture and Ancient Greek terra cotta motifs. Seafood is a big event here, including whole grilled fish both imported and from the Atlantic that arrive to the table deboned. A robust list of appetizers, salads, pasta, and a raw bar round out the menu; on an early visit, Robert Sietsema particularly enjoyed a refreshing watermelon salad. Expect the vibes to lean lively — owner Reno Christou has said he plans to bring in a DJ once a week. [email protected]
WWW.KYMARESTAURANTS.COM
@KYMAFLATIRON