Catering Menu BREAKFAST...................................... 2 Plated Continental Buffet Enhancements

REFRESHMENT BREAKS.............. 7

LUNCH................................................. 8 Plated

To Go

Buffet

RECEPTIONS................................... 14

Hors d’ouevres

Receptions

DINNER.............................................. 18 Plated Buffet

BEVERAGE PACKAGES............. 24

Catering Menu Plated Breakfast served with assorted seasonal baked goods, freshly squeezed orange juice, freshly brewed coffee, decaffeinated coffee and hot tea All American* 24.

Ham & Eggs* 27.

freshly scrambled eggs with home

grilled country ham steak with scrambled

fried potatoes and crisp bacon or

eggs and O’Brien potatoes

grilled sausage links New York Scramble* 25. Bagel Mania* 22.

scrambled eggs, sautéed mushrooms,

shaved ham, crisp bacon, scrambled eggs

green onions and diced tomatoes

and cheddar cheese on a New York bagel

with hash brown potatoes

with hash browns Eggs Benedict* 25. Southern Style* 25.

poached eggs, Canadian bacon

chicken fried steak, scrambled eggs,

and hollandaise sauce, layered

skillet potatoes and biscuits & gravy

on a toasted English muffin

Steak & Eggs* 27. grilled New York sirloin steak, freshly scrambled eggs and lyonnaise potatoes

health y choice entr É es served with multigrain croissants, freshly squeezed orange juice, freshly brewed coffee, decaffeinated coffee and hot tea veggie FRITTATA*

25.

spinach artichoke quiche 25.

egg white frittata with spinach, roasted

spinach & artichoke quiche with

peppers, zucchini and artichokes with

a fresh, seasonal grilled fruit skewer

a whole grain English muffin western egg white wrap* 25.

soho Scramble*

bell peppers, onion and Black Forest ham

scrambled egg whites and turkey sausage

in a whole wheat tortilla

with grilled fruit skewer

25.

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

2

Catering Menu continental Breakfast served with freshly brewed coffee, decaffeinated coffee and hot tea Executive Continental 20. freshly squeezed orange and cranberry juices sliced seasonal fruits and berries assorted seasonal baked goods Healthy Start 22. freshly squeezed orange and cranberry juices sliced seasonal fruits and berries assorted Greek yogurt with all-natural granola assorted Odwalla snack bars banana bread and bran muffins Deluxe Continental 24. freshly squeezed orange and cranberry juices sliced seasonal fruits and berries assorted Greek yogurt with all-natural granola assortment of cold cereals assorted seasonal baked goods *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

3

Catering Menu Breakfast buffets served with freshly brewed coffee, decaffeinated coffee and hot tea chelsea* 28.

Uptown* 30.

freshly squeezed orange and cranberry juices

freshly squeezed orange and cranberry juice

seasonal cut fruit and berry salad

sliced fruit and berries

steel cut Irish oatmeal

assorted seasonal baked goods

assorted seasonal baked goods

egg & omelet station – made to order**

“New York Scramble” with chives, mushroom medley and diced tomatoes

beef tenderloin medallions

cinnamon swirl French toast

O’Brien potatoes

hickory smoked bacon and grilled sausage links

Virginia ham steak

home fried potatoes

hickory smoked bacon

cinnamon dusted French toast

down home* 28. freshly squeezed orange and cranberry juice assorted seasonal baked goods with fruit preserves choice of grits or oatmeal fresh seasonal fruit cups biscuits & gravy ham, eggs and cheese scrambled waffles, whipped cream and warm maple syrup country fried potatoes hickory smoked bacon and grilled sausage links battery park* 28. freshly squeezed orange and cranberry juices sliced fruits and berries assortment of cold cereals scrambled eggs hash brown potatoes hickory smoked bacon and grilled sausage links assorted seasonal baked goods

**CHEF REQUIRED. $150 PER ATTENDANT, PER 75 GUESTS *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

4

Catering Menu BREAKFAST ENHANCEMENTS MINIMUM ORDER OF ONE DOZEN PER SELECTION Priced per person

NEW YORK CITY BAGEL BREAK 10. mini New York bagels with whipped cream cheese, lox, butter & jam

STEAK & EGG WRAP* 8. shaved rib-eye with bell peppers & onions, scrambled eggs and provolone cheese wrapped in a flour tortilla

HAM & CHEESE CROISSANT* 8. Virginia ham, hickory smoked bacon, country scrambled eggs and sharp white cheddar on a freshly baked croissant

VEGGIE FRITATTA SANDWICH* 7. zucchini, yellow squash, cremini mushrooms and fresh spinach on a whole grain sandwich thin

stations CHEF REQUIRED – $150 PER ATTENDANT PER 75 GUESTS Priced per person

omelet station* 10. Black Forest ham

spinach

three onion mix

crisp hickory smoked bacon

sautéed mushrooms

assorted cheeses

sausage

bell peppers

diced Roma tomatoes

Frozen Fruit Smoothie Station 8. Assorted fresh fruits blended with yogurt, apple juice and bananas

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

5

Catering Menu Refreshment breaks Breaks are designed for a duration of 45 minutes served with assorted soft drinks, bottled water, freshly brewed coffee and assorted teas

Rise and Shine 15.

tres bocado 16.

granola bars

mini churros with warm caramel dipping sauce

apple turnovers assorted mini pinwheels

tortilla chips served with salsa and guacamole

CITY THAT NEVER SLEEPS 18. energy bars

Cookie Monster 14.

coffee cake

assortment of fresh cookies:

Rockstar energy drinks

triple chocolate chip

assorted bottled fruit smoothies

peanut butter oatmeal

big apple Break 20.

white chocolate Macadamia nut

whole and sliced domestic & tropical fruit

s’mores

assorted flavored Greek yogurts with seasonal berry toppings, granola, trail mix, assorted mini fruit tarts

red velvet

fruit filled cream puffs

WORLD OF CHOCOLATE 18. fudge brownies

New York Street Vendor 14. Ben & Jerry’s ice cream bars individual bags of chips, popcorn and nuts

chocolate covered marshmallows on a stick chocolate strawberries chocolate-covered Rice Krispies treats

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

6

Catering Menu Refreshment breaks À LA CARTE Beverage Selections Bottled Soft Drinks Rockstar – regular and sugar-free Lipton Bottled Tea – assorted flavors Aquafina Bottled Water Perrier Bottled Water Whole, 2% or Chocolate Milk (by the dozen) Assorted Bottled Smoothies (by the dozen) Iced Tea (per gallon) Freshly Squeezed Orange Juice (per quart) Assorted Juices – cranberry, pineapple, apple (per quart) Freshly Brewed Coffee – regular or decaf (per gallon) Hot Tea – assorted Harney & Sons (per gallon) Fresh Lemonade, Strawberry Lemonade or Arnold Palmer (per gallon)

4. 5. 5. 4. 5. 36. 60. 65. 25. 20. 65. 65. 65.

Morning Fruits, Breads and Spreads (By the dozen) New York Bagels – whipped cream cheese Assorted Donuts Assorted Cookies Granola Bars and Energy Bars Assorted Muffins Gourmet Coffee Cake Individual Greek Yogurt

52. 36. 54. 38. 38. 44. 48.

Afternoon Delights (By the dozen) Finger Sandwiches – roasted turkey, Virginia ham, roast beef Ham & Cheese Croissants Assorted Candy Bars Blueberry and Raspberry Scones Seasonal Breakfast Breads Assorted Cookies – oatmeal raisin, peanut butter, chocolate chip Sugar Cookies – with one company logo Chocolate Covered Strawberries Lemon Squares Assortment of Brownies Oatmeal Carmelita Bars Assorted Whole Fruit Individual Bags of Potato Chips, Pretzels and Popcorn

36. 96. 36. 48. 48. 48. 60. 60. 48. 48. 48. 42. 36. 7

Catering Menu

plated lunches served with artisan bread, freshly brewed coffee, hot tea or iced tea

salad

(choose one)

HOUSE SALAD

ICEBERG WEDGE SALAD

iceberg, romaine & Bibb lettuce, hothouse

diced hearts of palm, teardrop tomato,

cucumber, tomatoes, garlic croutons,

English cucumber, carrots, Kalamata

Bermuda onion and aged balsamic

olives and choice of bleu cheese or

vinaigrette or ranch dressing

house dressing

TOMATO & MOZZARELLA SALAD

CAESAR SALAD

scallions, shaved sweet onion

crisp romaine, garlic croutons, fresh

and basil shallot vinaigrette

Parmesan and classic Caesar dressing

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

8

entr É e

(choose one)

Catering Menu

hot selections STEAK & SHRIMP* 32. filet mignon medallions, garlic shrimp skewers, mashed red potatoes and seasonal vegetables CALIFORNIA CHICKEN 28. stuffed with fresh spinach, roasted peppers, provolone cheese, artichoke hearts and wild mushrooms with a cheddar potato cake and baby carrots ITALIAN TRIO 26. three-cheese lasagna, spinach ravioli and eggplant Parmesan with green beans LEMON & HERB CHICKEN 28. pan-seared with fresh lemon, herbs and olive oil, served with basmati rice and broccolini Wild alaskan salmon 28. garlic mashed potatoes, spicy stir fried vegetables and Zinfandel reduction Yakitori chicken & beef* 26. hoisin and honey marinated chicken & beef tenderloin skewers with charred pineapple fried rice, carrots and baby bok choy blue corn chicken 26. seared chicken dusted in blue corn flour and pan fried, served with spicy potato cakes and drunken orange marmalade

cold selections Grecian chicken salad 22. grilled chicken, mixed greens with cucumbers, tomatoes, feta cheese, Kalamata olives, bell peppers, red onions and Greek dressing Baja steak salad* 24. chile marinated steak, chopped romaine, black bean & corn relish, charred tomatoes and spicy chipotle vinaigrette topped with crisp tortilla strips Seasonal fresh fruit platter 22. an assortment of tropical and seasonal fruits & berries, served with cottage cheese or chicken salad

dessert

(choose one)

fresh fruit tart with bourbon vanilla custard

chocolate panna cotta

New York cheesecake

Dutch apple tart

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

9

Catering Menu lunches to go choose two

25.

served with potato salad, whole fresh fruit, chips, a cookie and bottled water or soft drink

Black forest ham sliced Swiss cheese, lettuce and tomato with German-style grain mustard on a sourdough roll

Vegetarian pita pocket grilled zucchini, eggplant, yellow squash, portobello mushroom, Bibb lettuce and marinated tomatoes in pita bread

Roast beef* Angus roast beef with Gruyere, baby red leaf, sliced Roma tomato and stone-ground mustard on a French baguette

Grilled chicken caesar wrap lime-marinated chicken with romaine lettuce, cucumbers, tomato and red onion

Oven roasted turkey breast sliced tomatoes, romaine lettuce and dijon aïoli on whole wheat bread

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

10

Catering Menu luncheon buffets served with freshly brewed coffee, hot tea or iced tea

GRAND CENTRAL STATION

Times square

Two EntrÉEs 34. Three EntrÉEs 40.

Two EntrÉEs 36. Three EntrÉEs 42.

Sonoma Field Greens – with raspberry vinaigrette and peppercorn ranch

Fresh Garden Greens – three dressings

Bowtie Pasta Salad – rock shrimp, crab and roasted vegetables Imported and Domestic Cheese Board served with water crackers and lahvosh

Grilled Chicken & Tortellini Salad – roasted peppers and crispy leeks Tomato, Mozzarella & Onion – aged balsamic vinegar Seasonal Fresh Fruit and Berries

Seasonal Fresh Fruit and Berries

Filet Mignon Medallions* – wild mushroom demi Iron Seared Pork Chops* – sage stuffing, caramelized apples and natural pan jus Wild Pacific Snapper* – crispy rock shrimp Lemon Chicken – fresh herbs, Meyer lemon, roasted garlic and olive oil Roasted “Pee Wee” Potatoes

Chicken Scaloppini – lemon butter, Roma tomato and fresh scallions Pumpkin Seed Crusted Atlantic Black Cod* – wilted spinach and garlic oil Dry-Aged New York Sirloin* – forest mushrooms and red wine shallot reduction Three Cheese Ravioli Garlic & Herb Risotto Fresh Vegetable Sauté

Seasonal Vegetables

Chocolate Decadence, Key Lime Pot du Crème and Champagne Mousse Parfait

Brandied Apple Torte, Passion Fruit Mousse, Milk Chocolate Cake and Bourbon Vanilla Crème Brûlée

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

11

Catering Menu Little italy 38.

south pacific 38.

Antipasto Platter – aged balsamic vinegar

California Rolls – crab, avocado and cucumber

Beefsteak Tomato & Mozzarella – shaved onion and Italian parsley Caesar Salad – fresh Parmesan and garlic croutons Shrimp Orzo Salad – roasted peppers, olives, artichoke hearts and Roma tomato Chicken Marsala – sautéed chicken, forest mushrooms, marsala wine and linguini pasta Beef Pizzaiola* – tender strips of beef simmered in rich tomato sauce Grilled Mediterranean Bass – fresh tomato basil chutney, haricot vert and baby carrots Vegetarian Lasagna Rolls – spinach, ricotta cheese, roasted seasonal vegetables and marinara sauce

Mandarin Chicken Salad – smoked chicken, napa cabbage and iceberg lettuce, bean sprouts, Mandarin oranges, toasted almonds and sesame ginger dressing Kenter Farms Mixed Greens – pickled ginger and teardrop tomatoes Sweet & Sour Chicken – charred bok choy and broccoli Black Pepper Beef* – Thai basil, oyster mushrooms and fresh asparagus Shrimp & Scallop Stir Fry* – garlic miso sauce, scallions, baby corn, tofu and bell peppers Steamed Rice Vegetable Chow Fun

Tiramisu, Ricotta Cannoli and Chocolate Panna Cotta Add-ons: choice of mushroom risotto, fettuccine with basil pesto sauce or baked rigatoni 5./ea per person

Coconut Crème Brûlée, Guava Cake, Tropical Boba Parfait Add-ons: choice of vegetable egg roll or pot stickers with ponzu sauce 5./ea per person

Central park picnic 36. Fresh Green Salad Red Potato Salad Crispy Peanut Slaw Country Fried Chicken and warm biscuits Black Angus Sliders* – white cheddar cheese Mini Hot Dogs – traditional condiments Beer Brats – traditional condiments Memphis Rubbed Pork Ribs* – fried onion strings Freshly Baked Cookies, Brownies and Mini Fruit Tarts *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

12

Catering Menu New york expressway 34. Tossed Mixed Greens – two dressings Beefsteak Tomato & Mozzarella Salad Grilled Vegetable Platter California Coleslaw Fresh Sliced Seasonal Fruit & Berries Deli Meats and Cheeses – roast top sirloin, breast of turkey, Black Forest ham, Genoa salami, imported Swiss cheese, aged cheddar cheese and Monterey Jack cheese Lettuce, Tomato and Onion Platter Freshly Baked Breads and Kaiser Rolls Our Pastry Chef’s Selection of Fresh Cookies and Brownies Add-ons: Soup du Jour 6./ea per person Buffalo Chicken Wings 5./ea per person New York-Style Pizza (per pie) 30./ea

Southwestern buffet 36. Tortilla Chips – mesquite roasted tomato and tomatillo salsas Smoked Chicken, Black Bean & Corn Salad Caesar Salad – masa croutons Ceviche Shooters Grilled Citrus Marinated Chicken – mango-jicama salsa Chipotle Glazed Grouper – wilted spinach & pear tomatoes Roasted Skirt Steak* – chimichurri sauce Grilled Season Vegetables Cilantro Rice Warm Chocolate Cinnamon Cake Margarita Crème Brûlée Mango Fruit Tarts Add-ons: choice of beef or chicken fajitas with warm tortillas, sour cream, guacamole, salsa and shredded cheese 6./ea per person

13

Catering Menu hors d’oeuvres cold selections $300 (per 100 pieces) Smoked North Atlantic Salmon Pinwheels Curried Chicken Cups in Hydro-Bibb lettuce – Hawaiian pineapple Smoked Turkey & Roma Tomato on seven-grain croutons Salami Cornucopia – spicy soft cheddar Assorted Hummus Spoons – pita croutons and mint $350 (per 100 pieces) Tortellini Caprese Skewers Spicy Tuna Rolls* California Rolls Cucumber Rolls Crab-Stuffed Belgian Endive* Prosciutto Wrapped Seasonal Melon $450 (per 100 pieces) Jumbo Gulf Shrimp on Ice – cocktail sauce and lemon wedges* Rajun Cajun Shrimp – spicy creole mustard* Seared Ahi Tuna Spoons – pickled ginger and wasabi cream* Split King Crab Legs on Ice – cocktail sauce and lemon wedges* Lump Crab Spoon – fire oil* $525 (per 100 pieces) Medallions of Lobster – cocktail sauce and tarragon aïoli* Crab Claws on Ice – cocktail sauce and lemon wedges* *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

14

Catering Menu hot selections $300 (per 100 pieces)

Buffalo Chicken Wings – bleu cheese dressing



Seasonal Vegetable Phyllo Purses



Fried Spring Rolls – plum sauce



Fried Mozzarella – pomadoro sauce



Assorted Petite Quiche



Jalapeño Poppers – sour cream



Assorted Gourmet Pizzas



Quinoa potato cake – apple marmalade and sour cream



Mini Beef Burritos* – roasted tomato salsa

$350 (per 100 pieces)

Thai Satay (chicken or beef) – peanut sauce



Toasted Coconut Chicken Skewers – orange-rum marmalade dip



Chicken Fingers – ranch dressing



Taquitos (chicken or beef) – avocado dipping sauce



Stuffed Mushrooms



Pork Egg Rolls – plum sauce*



Pan-fried Pork Pot Stickers – lime ponzu



Stuffed Wild Skins – andouille sausage and pepper jack cheese

$450 (per 100 pieces)

Fried Jumbo Shrimp* – housemade cocktail sauce



Mini Prawn Tostadas* – soft corn tortilla and mango jalapeño salsa



Mini Crab Cakes* – citrus aïoli



Jumbo Lump Crab Stuffed Mushrooms*



Sesame Crusted Diver Scallops* – ginger soy sauce



Rosemary Grilled New Zealand Lamb Chops*

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

15

Catering Menu receptions Carving stations** Served with dinner rolls and traditional accompaniments

Tenderloin of Beef (serves 25-30)*

425.



New York Sirloin (serves 40-45)*

350.



Roasted Turkey (serves 50-55)

275.



Smoked Beef Brisket (serves 50-55)*

250.



Glazed Honey Ham (serves 50-55)

275.



Peppered Pork Loin (serves 40-45)*

225.



Steamship Round of Beef (serves 200-225)*

650.



Prime Rib of Beef (serves 25-30)*

400.



Whole Top Round (serves 75-80)*

350.

Sauté station (priced per 50 pieces)**

Tenderloin Medallions with peppercorn sauce*

250.



Veal Scaloppini Marsala*

275.



Breast of Chicken

200.



Shrimp and Sea Scallop Scampi*

275.



Pacific Rim Salmon

225.



Minute Steaks with wild mushrooms*

225.



Danish Lobster Francaise*

350.

**CHEF REQUIRED – $150 PER ATTENDANT, PER 75 GUESTS



station additions (per person)

12.

Choice of two: Seasonal Vegetables Yukon Gold Mashed Potatoes Seasonal Mushroom Medley Potato Gratin Sautéed French Green Beans Roasted Fingerling Potatoes *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

16

Catering Menu Iced seafood (priced per 50 pieces)

Chilled Jumbo Gulf Shrimp*

225.



Alaskan Snow Crab Claws*

275.



Medallions of Lobster*

275.



Seasonal Oysters on the half shell*

275.



Littleneck Clams on the half shell*

275.

Crudités of seasonal vegetables with assorted dips – Ranch, spinach, creamy herb & garlic

small (serves 35-50)

150.



large (serves 75-100)

250.

Seasonal and tropical fresh fruit display

small (serves 35-50)

300.



large (serves 75-100)

500.

Display of imported and domestic cheeses Accompanied by spiced lavosh and water crackers

small (serves 45-50)

300.



large (serves 75-100)

500.

hummus & tapenade with pita chips

small (serves 35-50)

150.



large (serves 75-100)

250.

guacamole & salsa with tortilla chips

small (serves 35-50)



large (serves 75-100)

175. 300.

antipasto display

small (serves 35-50)

300.



large (serves 75-100)

500.

17

Catering Menu

plated dinner served with artisan bread, freshly brewed coffee, hot tea or iced tea

starter

(Choose One)

Limestone lettuce salad Bibb lettuce, roasted sweet peppers, artichoke hearts, cucumber, toasted pine nuts and pear tomatoes tossed in a light balsamic dressing Chilled shrimp cocktail* (add $5.00) fresh lemon and house-made cocktail sauce traditional caesar hearts of romaine, shaved Reggiano Parmesan cheese, bagel croutons and classic Caesar dressing Hydro-bibb salad Bibb lettuce, watercress, Mandarin orange segments and honey walnuts with orange vinaigrette Steakhouse salad wedge of iceberg lettuce, hothouse cucumber, Kalamata olives, marinated tomatoes, hearts of palm, brioche croutons and red onion rings with ranch dressing Bleu cheese & apple chopped salad romaine lettuce, napa cabbage, Granny Smith apple, bleu cheese crumbles, carrots, Roma tomato and toasted almonds with pink champagne vinaigrette *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

18

Catering Menu entr É e (Choose One) herb crusted prime rib* 50. garlic mashed potatoes, green beans, baby carrots, natural au jus and creamed horseradish Snake river farms pork chop* 50. natural grain pork marinated with fresh herbs, garlic, shoyu and olive oil, served with roasted fingerling potatoes and stir-fried vegetables new zealand lamb chops* 60. Israeli couscous, seasonal vegetables and minted natural jus Dry-aged new york sirloin* 60. roasted potatoes, broccolini, carrots and red wine demi-glace california chicken 42. stuffed with fresh spinach, roasted peppers, provolone cheese, artichoke hearts and wild mushrooms, with a cheddar potato cake and baby carrots Pecan crusted king salmon 45. red wine shallot marmalade, risotto cakes and broccoflower gratin chilean sea bass* 45. chimichurri, quinoa mashed potatoes and grilled seasonal vegetables Applewood smoked organic chicken 42. huckleberries, Yukon gold potatoes, grilled vegetable hash and natural jus Center cut filet mignon* 60. Barolo wine reduction, two-way potatoes, caramelized shallots and seasonal vegetables lobster Surf & turf* 85. petite filet mignon paired with broiled lobster, served with au gratin potatoes and fresh asparagus jumbo shrimp surf & turf* 75. grilled jumbo shrimp and a petite filet mignon, served with au gratin potatoes and fresh asparagus *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

19

Catering Menu dessert (Choose One) Triple chocolate mousse tower rich white, milk and dark chocolate in a tower with fresh berries Warm chocolate pecan tart caramel-pecans and chunks of chocolate with vanilla and chocolate bourbon sauce Bourbon vanilla crème Brûlée rich creamy custard infused with bourbon and vanilla, served with raspberry compote and orange tuiles California fruit tart fresh fruit on a shortbread tart filled with vanilla custard and served on mango and raspberry sauces New york apple tart cinnamon-dusted Granny Smith apples with an apple compote in a buttery pastry dough, served with ice cream and caramel sauce Frozen chocolate souffle a rich dark chocolate combined with a light crème to form a parfait served with chocolate cake and fresh berries New york sampler a trio of a rich chocolate flourless cake, tangy lemon gratin and a strawberry mousse parfait

20

Catering Menu

dinner buffets Bryant Park 55.

empire 55.

Sonoma Field Greens – balsamic vinaigrette and peppercorn ranch

Mesclun Field Greens

Grilled Marinated Vegetables – roasted garlic aïoli Imported & Domestic Cheese Board Potato Crusted Salmon and Rock Shrimp* – chipotle oil Sliced New York Sirloin Steak* – red wine reduction Chicken & Portobello Mushroom – citrus buerre blanc

Sonoma Creamer Potato Salad – charred wild leeks Bowtie Pasta Salad – grilled vegetables and roasted peppers California Rolls – pickled ginger, wasabi and soy sauce Organic Grilled Chicken Breast Beef Tenderloin Medallions* – mushroom ragôut and onion Sesame-Crusted Black Cod – pineapple salsa*

“Loaded” Mini Baked Potatoes

Basmati Rice – wild mushrooms and broken vermicelli

Rice Pilaf

Pan-Seared Baby Vegetables

Seasonal Vegetable Selection Chocolate Panna Cotta Raspberry Cheesecake

Grand Marnier Cream Cheese Mousse

Strawberry Napoleon

Assorted French Pastries

Chocolate Mousse Towers

Tropical Fruit & Berry Platter

Sliced Seasonal Fruits & Berries *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

21

Catering Menu park Avenue 65.

Manhattan 60.

Spinach Salad – cheddar croutons, teardrop tomatoes and citrus vinaigrette

Mixed Greens – balsamic vinaigrette and peppercorn ranch

Mesclun Field Greens – three dressings

Curried Chicken Salad – charred pineapple

Shrimp Salad* – orzo, sun dried tomatoes and baby arugula Antipasto Platter – aged balsamic vinegar Imported and Domestic Cheese Board – spiced lavosh and water crackers

Grilled Minute Steaks* – traditional hunter sauce Pan-Roasted Halibut – brandied lobster cream

Free Range Chicken – olive oil, roasted garlic and fresh herbs

Chicken Scaloppini – shiitake mushrooms, Roma tomatoes and pine nuts

Potato Crusted King Salmon – Zinfandel reduction

Pee Wee Potatoes

Rock Lobster Linguine – Neuski bacon, wild mushrooms, asparagus and Romano cream sauce Hickory Smoked New York Sirloin* – sautéed mushrooms and scallions Potatoes au Gratin Seasonal Vegetable Medley

Broccolini, Baby Carrots & Cauliflower au Gratin Lemon Curd Tart New York Cheesecake Strawberry Yogurt Parfait Freshly Sliced Fruits & Berries

Raspberry Tarts Grasshopper Chocolate Tarts Lollipop Coconut Macaroons *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

22

Catering Menu South of the Border 56.

ellis island 56.

Chicken Caesar Salad Limestone, Jicama & Orange Salad – tequila-lime vinaigrette Tortilla Chips – mesquite roasted tomato salsa and guacamole Fruit Salad – toasted coconut Shrimp Ceviche Shooters*

Waldorf Salad – New York City original with apples, celery and mayonnaise

Chicken Monterey – served with chile con queso and Haas avocado Fire Roasted Steak Fajitas* – onions, bell peppers and warm tortillas with sour cream, salsa, guacamole and cheese Pork Tamales Blackened Mahi Mahi Cilantro Rice Black Beans Jalapeño Cornbread Muffins Caramel Flan Ancho Chile Chocolate Cake Passion Fruit Crème Brûlée

The Hamptons 56. Mini Salad Bar – fresh bacon bits, broccoli florets, cauliflower, cheddar cheese, carrot twirls, sweet peppers, olives, pickle chips and beets Pineapple Coleslaw Red Potato Salad Fried Garlic Rock Shrimp* – spicy rémoulade Wood-Roasted Chicken – gremolata Baby Back Ribs* – glazed with honey-orange barbecue sauce Grilled Filet Mignon Medallions – sautéed mushrooms and onions* Parsley “Salt” Potatoes Sweet Yellow Corn on the Cob Assorted Mini Brûlées New York Cheesecake Freshly Sliced Fruits & Berries

Fresh Greens – two dressings Tortellini Salad – fresh asparagus, roasted red peppers, hearts of palm, scallions, and shallot vinaigrette Imported and Domestic Cheese Board – spiced lavosh and water crackers Beef Brisket – pan jus, roasted carrots and potatoes General Tso’s Chicken – sweet & spicy chicken served over jasmine rice with broccoli florets Penne alla Vodka – fresh spinach, crushed tomatoes, sweet onions, heavy cream and “pink” vodka sauce Fish & Chips – famous Fulton Fish Market Street Vendor Selection (Choose Two) Nathan’s Slider Dogs – traditional condiments Stromboli – pomodoro dipping sauce Szechuan Peppered Beef - broccolini & red bell peppers served in mini Chinese to go containers New York Sour Cream Cheesecake Italian Pear Frangipane Tart French Apple Tatin Chocolate Flourless Torte

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

23

Catering Menu

sponsored beverage packages unlimited service of martinis, cocktails, beer, wine, soft drink & bottled water. Per person charge based on hour increments

Wine and beer

Premium

one hour 20.

one hour 28.

two hours 28.

two hours 36.

three hours 36.

three hours 44.

four hours 44.

four hours 52.

Call brands

Select premium

one hour 24.

one hour 32.

two hours 32.

two hours 40.

three hours 40.

three hours 48.

four hours 48.

four hours 56.

$150 fee per bartender, based on a 4 hour maximum One bar per 100 guests 24

Catering Menu beverage service - hosted bar custom beverage packages, specialty drinks, wine list and special request brands available upon request

Select premium cocktails Grey Goose Vodka Bombay Sapphire Gin Glenlivet Scotch Maker’s Mark Bourbon Crown Royal Whisky Chivas Regal Scotch Patron Tequila Bacardi Light Rum Captain Morgan Rum Malibu Caribbean Rum

additional options available upon request: Michelob Ultra Light, Miller Lite

Imported beer 8. Corona Heineken

Premium cocktails

additional options available upon request: Samuel Adams, Stella Artois, Blue Moon

12.

Cash bars

Call brand cocktails Skyy Vodka Bombay Gin Johnnie Walker Red Scotch Jim Beam Bourbon Seagram’s 7 Whiskey Jose Cuervo Gold Bacardi Light Rum Captain Morgan Rum Malibu Caribbean Rum

Cognac/cordials

Domestic beer 7. Budweiser Bud Light Coors Light

Absolut Vodka Tanqueray Gin Jack Daniel’s Whiskey Canadian Club Whisky Sauza Silver Tequila Bacardi Light Rum Captain Morgan Rum Malibu Caribbean Rum

Cointreau Grand Marnier Kahlua Amaretto Disaronno Baileys Irish Cream Chambord Frangelico Hennessy

14.

14.

9.

One bar per 100 guests. $150 fee per bartender based on a 4-hour maximum. Requires beverages minimum sales of $500. Client is responsible inclusive of tax & service charge for sales not meeting minimum. Cashier required at $125 per 100 guests for a 4-hour maximum. Soft Drinks 5. Mineral Water, Sparkling or Still 5. Perrier, Evian 6. House Wine 11. Fruit Juices 5. Domestic Beers 7. Imported Beers 8. Cocktail Call Brand 9. Cocktail Premium Brand 12. Cocktail Select Premium 14. Drink Tickets Only available for Select Premium bars at $14 per ticket. Client must guarantee a minimum of 2 tickets per guest.

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Catering Menu banquet policies ARK Vegas Catering will customize any event to exceed expectations. We offer the finest and most comprehensive services and beautiful event spaces including the New York City inspired ballrooms at New York-New York Hotel & Casino and all of our unique restaurant venues. We’re looking forward to working for you.

Guarantee ARK Vegas Catering must be notified no later than 12:00 noon, ten (10) business days prior to the scheduled function, with the exact number of guests to attend all planned functions. In some instances, advance notice may be required due to menu complexity, holiday, delivery or other considerations. The number shall constitute a guarantee, not subject to reduction, and charges will be posted accordingly. Should client not notify ARK Vegas Catering of a guarantee number, ARK Vegas Catering shall utilize the expected number as the final guarantee.

Service Charges and Sales Tax A 20% service fee and Nevada sales tax will be applied to all applicable charges. Food, Beverage, Room Rental, Equipment Rental and Audio-Visual Services are subject to these charges. Labor and service charges are subject to the sales tax.

Linen Colors ARK Vegas Catering provides linen colors in white, ivory, black and chocolate. Special linen may be ordered through your catering manager with pricing based on color, style and the quantity of your request.

Dance Floors, Flowers, Specialty Décor and Entertainment Dance floor pricing varies according to group size and special requests. ARK can provide floral arrangements, specialty décor, photography and entertainment options for your event and our catering team will be happy to coordinate this for you.

Audio Visual State-of-the-art audio/visual equipment and trained technicians are available through ARK Vegas and New York-New York Hotel & Casino. All audio/visual requests will be directed to Presentation Service Audio-Visual (PSAV). Sub-contracting or providing your own audio visual equipment and/or services is not permitted. A PSAV director will contact you and discuss your event and requirements. PSAV can be contacted directly at (702) 740-6289 or email at [email protected]. 26

Catering Menu Transportation A list of transportation companies is available, please ask your catering sales manager.

Billing A non-refundable deposit in the amount of 25% of the anticipated event charge is required by credit card at the time the event is contracted. Forty-five (45) days prior to your event, an additional deposit of 25% is required by credit card or cashiers check, ten (10) business days prior to the date of your event, final payment is required by credit card or cashier’s check. ARK Vegas Catering requires a credit card on file for any additional charges incurred after your event and will be charged appropriately per the agreement.

Labor Charges May apply depending on event. Chef fee - $150 per attendant, per 75 guests Bartender fee - $150 based on 4-hour maximum Cashier fee - $125 based on 4-hour maximum

Finalizing Events Your Catering Manager will contact you four to six weeks prior to your event for all of your requirements and details to ensure a successful experience for your guests.

Creative Menus In addition to our printed menu selections, our team can create custom menus designed specifically for your event.

Meal Service Plated Luncheon and Dinner selections include tea, salad, entree, dessert, freshly baked breads and butter service while completing the meal with freshly brewed coffee and variety of hot teas. Sit down hot luncheons include three courses: salad, entrée and dessert. Lunch menus are served between 10:30am – 3:00pm. Sit down dinners include three courses: salad, entrée and dessert. Children’s menus are available upon request. All food items must be supplied and prepared by ARK Vegas Catering Department. No food or beverage of any kind will be permitted to be brought into the Event Area unless approved by ARK Vegas Catering Department in advance, and will be subject to Clark County Heath Department Regulations. All cocktails are calculated per one-ounce measure and are billed as such “per drink”. Guest agrees to comply with all alcoholic beverage statutes of the State of Nevada.

for bookings, call 702.740.6433 or email [email protected] 27