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I N D U L G E
I N M D E R N
C U I S I N E
When it comes to catering an event or meeting, you want to make
sure that your guests are experiencing fresh food with an exquisite
taste. Four Seasons Hotel New York Downtown catering menu
provides you with a fabulous selection of delicious dishes that will
transform your meeting or event.
A WORD FROM OUR CHEF
B A C K N E X TB R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
“I BELIEVE THAT AN EXCITING FOOD EXPERIENCE STARTS WITH QUALITY
PRODUCT PAIRED WITH FRESH, LOCAL INGREDIENTS WITH INNOVATIVE AND
VISUALLY APPEALING PRESENTATIONS. MY GOAL IS TO HIGHLIGHT SEASONAL
FARE THAT CREATES A SENSE OF PLACE AND DESTINATION FOR OUR GUEST...
GREAT FOOD STARTS WITH CAREFULLY SELECTED QUALITY PRODUCT,
PREPARED WITH PASSION AND AUTHENTICITY.”
A W R D
F R M
U R C H E F
DISCOVER OUR BREAKFAST MENU
B A C K N E X TB R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
continental buffet $70 per guest
Two Starters
hot buffet $85 per guest
Two Starters
Two Mains
Three Sides
plated breakfast $80 per guest
One Starter
One Main
Two Sides
addit ional starter $10
addit ional main $15
addit ional s ide $5
all breakfasts includePastries, Croissants, Muffins, Jams, Butter
Orange and Grapefruit Juice
La Colombe Brewed Coffee
Rishi Teas
passed or displayedMini Fruit Smoothies $8
Pressed Juice Shots $8
Individual Quiche $8
Mini Doughnuts $8
B R E A K F A S T B U F F E TstartersBrulée Pink Grapefruit, Mint
Macerated Berries, Mint, Agave
Fruit Salad, Ginger, Honey
Sliced Fresh Fruits, Seasonal Berries
Parfait, House-Made Granola, Greek Yogurt, Fresh Berries
Açai Bowl, Banana, Fresh Berries, House-Made Granola,
Almonds (plated only)
Coconut Chia Pudding, Ginger, Papaya, Lime, Mint
Ancient Grain Porridge, Farro, Spelt, Chia, Goji Berries, Toasted Pistachios
mainsCage-Free Scrambled Eggs, Chives
Traditional Eggs Benedict, Canadian Bacon, Hollandaise, English Muffin
New England Crab Hash, Organic Poached Egg, Tomato Hollandaise
Omelet Mushroom, Goat Cheese, Herbs (plated only)
Egg White Market Frittata, Greenmarket Vegetables, Goat Cheese
Open Poached Egg Sandwich, Avocado, Bacon, Grilled Sourdough
Bacon Croissant, Scrambled Egg, Applewood-Smoked Bacon
New York Cheddar
Avocado Toast, Shaved Radish, Truffle Salt, Multigrain
Ham and Cheese Waffle, Kurabuta Ham, Swiss Cheese*
Brioche French Toast, Upstate New York Maple Syrup
Lemon Ricotta Pancakes, Upstate New York Maple Syrup, Fresh Berries
Cream Cheese Blintz, Strawberry Compote, Whipped Cream
*
s idesApplewood-Smoked Bacon
Pork Link Sausage
Chicken Apple Sausage
Ham, Turkey Bacon,
Roasted New Potatoes
Hash Brown Potatoes
Dedicated chef $275 each.
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
B R E A K F A S T C O N T I N U E D
breakfast buffet breakfast station
B A C K N E X TB R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
cold-pressed juices $15 per guest / se lect two
Green Leaf
Carrot-Ginger
Beet-Melon
steel-cut oatmeal $16 per guest
Raisins, Cinnamon Sugar
Whipped Butter, Marcona
Almonds, Cranberries
crêpes* $16
per guest
Nutella, Banana, Ricotta
Macerated Berries
Whipped Cream
Goat Cheese, Fig, Balsamic
eggs & omelets* $20 per guest
Tomato, Rock Shrimp,
Ham, Applewood-Smoked
Bacon, Mushrooms, Peppers
Spinach, Onion, Fresh Salsa
Aged Cheddar, Fresh Herbs
B R E A K F A S T
S T A T I N eggs benedict * $20 per guest
Traditional Eggs Benedict
Canadian Bacon, Hollandaise
Catskills Smoked Salmon Eggs
Benedict, Caper-Hollandaise
Avocado Toast Poached Egg
Tomato, Sourdough
smoked salmon $22 per guest
Catskills Smoked Salmon
Russ and Daughters Smoked
Salmon and Gravlax
New York Bagels, Plain and
Scallion Cream Cheeses
Heirloom Tomato, Shaved Red
Onion, Capers, Fresh Lemon
savory waff les* $24 per guest
Kurabuta Ham, Swiss Cheese
Applewood-Smoked Bacon
Grafton Cheddar
Catskills Smoked Salmon
Cream Cheese
Requires one dedicated chef attendant per 25 guests; $275 each.
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
*
O U R B R E A K S M E N U
B A C K N E X T
breakfast buffet breakfast station
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
invigorated $40
Whole Fruit, Fruit Salad
Smoothies, Fruit Bars
buzzed $40
Espresso, La Colombe
Pure Black
Cinnamon Streusel
Coffee Cake
Coffee Chocolate Bars
Glazed Doughnuts
refreshed $40
Vegetable Crudité
House-Made Ranch
Seasonal Fruit Salad
Chicken Salad
Whole Fruit
popped & twisted $40
select two popcorns
Caramel Popcorn
Cheddar Popcorn
Truffle Popcorn
Black Pepper Popcorn
warm salted pretzels $40
Cheese Sauce
Artisanal Mustards
sweet tooth $40
Assorted Hard Candies
Chocolate Covered Fruits
Lollipops
Assorted Bars
snack attack $40
House-Made Trail Mix
Assorted Kettle Chips
Yogurt-Covered Pretzels
Mini Candy Bars
cookie jar $40
Chocolate Chunk
Oatmeal Raisin
Peanut Butter
White Chocolate-Macadamia
Yogurt Shooters
all breaks includeLa Colombe Brewed Coffee
French Press Decaffeinated Coffee
Rishi Teas
coffee station two hours $24per guest
La Colombe Brewed Coffee, French Press Decaffeinated Coffee
“Tap It Off” with La Colombe Draft Latté
Nespresso Espresso, Cappuccino, Latté
Rishi Teas
unlimited beverageshalf day $40 / ful l day $60 / per guest
La Colombe Brewed Coffee, French Press Decaffeinated Coffee
“Tap It Off” With La Colombe Draft Latté
Nespresso Espresso, Cappuccino, Latté
Rishi Teas
Soft Drinks, Mineral and Spring Waters
beverages on consumptionper guest / per bott le
Soft Drinks $8
Bottled Iced Tea $8
Bottled Juices $8
Mineral and Spring Waters $9
Fresh Juices $12
B R E A K
S T A T I N
O U R L U N C H M E N U
B A C K N E X TB R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
deli buffet $105
per guest
Three Starters
Three Sandwiches
Two Desserts
Potato Chips
hot buffet $115
per guest
Three Starters
Three Mains
Two Desserts
plated lunch $115
per guest
One Starter
One Main
One Dessert
addit ional starter $10
addit ional sandwich $10
addit ional main $15
startersChef’s Seasonal Soup
Buffalo Mozarella, Heirloom Tomatoes, Torn Basil, Aged Balsamic
Red Snapper Ceviche, Lime, Cilantro, Aji Amarillo (plated only)
Beef Tartare, Grilled Sourdough, Black Pepper Aioli (plated only)
Ahi Poke, Yellow Fin Tuna, Soy, Sesame, Green Onions
Charred Sweet Shrimp, Wilted Spinach, Meyer Lemon
Curry Chicken Salad, Celery, Shaved Carrots, Raisins
Thai Beef Salad, Green Papaya, Napa Cabbage, Peanuts, Mint, Cilantro-Lime Dressing
Super Salad, Kale, Sprouts, Edamame, Crispy Quinoa, Avocado-Lemon Dressing
Tribeca Greenmarket Salad, Local Seasonal Vegetables, Meyer Lemon Vinaigrette
New Potato Salad, Chives, Bacon, Blue Cheese
Heirloom Carrot Slaw, Curry Spice, Dried Cherries
Roasted Beet Salad, Orange, Frisée
Local Greek Salad, Romaine, Cucumber, Feta, Tomato, Aged Balsamic, Olive Oil
sandwichesHerb Roasted Turkey, Applewood-Smoked Bacon, Avocado, Sourdough
Pastrami On Rye, Sauerkraut, Gruyere, Stone-Ground Mustard
Pesto Chicken, Provolone, Arugula, Ciabatta
Market Panini, Grilled Vegetables, Goat Cheese, Pesto Spread
Beef Tri Tip, Bibb Lettuce, Tomatoes, Red Onion, Roasted Pepper Aioli, Whole Wheat
Line Caught Tuna Salad, Brooklyn Brine Relish, Tomatoes, Sourdough
Grilled Vegetables Banh Mi, Mint, Spicy Garlic Aioli, Pickled Vegetables, French Roll
Consumption of rare or undercooked foods may pose a health risk.
A labor fee of $250 wil l be applied for groups of less than 20 guests.
L U N C H B U F F E Tall lunches includeBreads and Rolls, Butter
Brewed Iced Tea
La Colombe Brewed Coffee
Rishi Teas
on-the-go $90
per guest
Selection Of One Salad
Two Sandwiches With
Whole Fresh Fruit
Cape Cod Potato Chips
Peanut Butter Brownie
Bottled Water
L U N C H C O N T I N U E D
B A C K N E X TB R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
mainsRigatoni alla Norma, Tomato, Basil, Squash, Parmigiano Reggiano
Quinoa Cakes, Cannellini Beans, Roasted Red Pepper Coulis
Vegetable Lo Mein, Bok Choy, Peppers, Snow Peas, Tofu, Soy-Ginger Sauce
Chicken Paillard, Spicy Greens, Lemon, EVOO
Tuscan Chicken Breast, Cannellini Beans, Olive Tapenade
Miso-Glazed Salmon, Sautéed Bok Choy, Ginger, Tomato
Pan-Seared Trout, Sautéed Asparagus, Mushrooms, Lemon Butter
Daily Catch, Sautéed Market Vegetables, Charmoula
Grilled Lobster, Charred Corn, New Potato, Catalana Spice +10
Petit Beef Filet, Roasted Heirloom Carrots, Potato Pavé, Truffle Demi-Glace
Grilled Tri-Tip, Herb-Roasted Potatoes, Caramelized Sweet Onions, Demi-Glace
dessertTiramisu, Lady Fingers, Mascarpone, Espresso, Rum
Seasonal Fruit Tart, Frangipane, Vanilla Crème
Macerated Seasonal Berries, Whipped Cream Canelle
Strawberry Shortcake, Shortcake Biscuit, Macerated Strawberries
Warm Chocolate Torte, Caramel Sauce, Vanilla Bean Ice Cream (plated only)
Gelato Trio, Espresso/Strawberry/Peach (plated only)
S’mores Tart, Chocolate Ganache, “Burnt” Marshmallow
Banana Cream Pie, Pastry Cream, Caramelized Bananas
Consumption of rare or undercooked foods may pose a health risk.
A labor fee of $250 wil l be applied for groups of less than 20 guests.
L U N C H B U F F E T
O U R M E E T I N G M E N U
B A C K N E X TB R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
M N U M E N T A L
M E E T I N G SA labor fee of $250 wil l be applied for groups of less than 20 guests.
H A L F D A Y 8 A M – 2 P M
F U L L D A Y 8 A M – 5 P M
continental breakfast & del i lunchhalf day $225 / ful l day $275 / per guest
Continuous Beverage
Continental Breakfast
Mid-Morning Break
Deli Lunch Buffet
Afternoon Break (all day only)
continental breakfast & hot lunchhalf day $235 / ful l day $285 / per guest
Continuous Beverage
Continental Breakfast Buffet
Mid-Morning Break
Hot Lunch Buffet or Plated Lunch
Afternoon Break (all day only)
hot breakfast & hot lunchhalf day $245 / ful l day $295 / per guest
Continuous Beverage
Hot Breakfast Buffet
Mid-Morning Break
Hot Lunch Buffet or Plated Lunch
Afternoon Break (all day only)
O U R R E C E P T I O N M E N U
B A C K N E X TB R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
sweetper piece
Mini Ice Cream Cones $7
Cake Pops $7
Parisian Macarons $7
Lemon Meringue Tarts $7
Cannoli, Espresso Cream,
Shaved Chocolate $7
Miniature Eclairs $7
Seasonal Fruit Tarts $7
Brownie Bites,
Toasted Walnuts $7
Skewered Fresh Fruits $7
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
P A S S E D B U T L E R S T Y L E
minimum order 24 pieces per select ion
chi l ledper piece
Wild Mushroom and Goat Cheese Tartine $8
Beef Carpaccio, Radish, Mustard Aioli $9
Tuna Poke Cones, Yellow Fin Tuna, Sesame, Soy, Chives, Shallots $9
Duck-Rillettes, Sesame Cone, Cherry Compote $9
Catskills Smoked Salmon, Paddlefish Caviar, Crème Fraiche, Blini $9
Kombu-Cured Hamachi, Truffle-Ponzu, Shiso $9
Poached Shrimp, Sweet Tomato-Spicy Radish Sauce $9
Seared Ahi Tuna, Miso, Nori Chip $9
Foie Gras, Pear, Passion Fruit $10
warmper piece
Fig-Brie Purse $8
Quinoa Cake, Cashew Mousse, Red Pepper Coulis $8
Crisp Fried Chicken, Buttermilk Biscuit, Maple-Bacon Gastrique $9
Skewered Teriyaki Chicken, Scallion, Sesame Seeds $9
Traditional Peking Duck, Hoisin, Scallion $9
Beef Slider, NY Cheddar, Tomato, Micro Greens, Herb Remoulade $9
Steak Taco, Shaved Lettuce, Pico De Gallo, Lime-Sour Cream $9
Lamb Skewer, Dried Fruit Compote $9
Coconut Shrimp, Mango Dipping Sauce $9
Miso-Glazed Cod, Scallion, Ume Dipping Sauce $9
New England Crab Cake, Spicy Remoulade $9
Maine Lobster Spoon, Caviar $10R E C E P T I O N C O N T I N U E D
C A N A P É S
B A C K N E X T
canapés farm-to-table station raw station comfort station corporate reception mixology
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
Dedicated chef $275 each.
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
farmstand $30per guest
Tribeca Greenmarket Crudités
Carrot Hummus, Cashew Cheese
Baba Ghanoush
Roasted Beet Salad
Frisée, Balsamic Dressing
Marinated Mushrooms
Pickled Vegetables
creamery $40per guest
Vermont Creamery Bonne Bouche
Cowgirl Creamery Mt. Tam
Cypress Grove Humboldt Fog
Comté AOC
Pecorino Toscano
Artisan Bread and Spreads
Dried Fruits
charcuterie $40per guest
Cured Meats, Salamis, Pâtés
Marinated Olives, Mustards
Artisan Breads and Spreads
F A R M - T - T A B L E
S T A T I N street fair stations $45per guest
taco*
Grilled Wagyu Skirt Steak
Pico De Gallo, Cilantro
Mahi Mahi, Chipotle Aioli, Cheddar
Cheese, Shredded Cabbage
Marinated Mushroom
Frisée, Cilantro Cream
Lime Wedges, Sour Cream
House-Made Sriracha
boazi* $45
Peking Duck Hoisin, Scallions
Char Sui Pork Belly, Pickled
Vegetables, Kim Chee Aioli
Teriyaki Chicken, Roasted
Pineapple, Scallions
takeout* $45
Kung Pao Chicken, Sichuan Chili
Peanuts, Onions, Bell Pepper
Gochujang Crispy
Wild-Caught Shrimp
Steamed Jasmine Rice
Pineapple Slaw
Vegetable Fried Rice
*
R E C E P T I O N C O N T I N U E D
B A C K N E X T
canapés farm-to-table station raw station comfort station corporate reception mixology
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
sushi* $50
5 sushi and 2 rol ls per guest
Assorted Sushi to Include
Tuna, Salmon, Shrimp,
Yellowtail California Roll,
Avocado, Cucumber Roll,
Wasabi, Soy Pickled Ginger
nobu hand rol l box* $65
5 pieces per guest requires nobu sushi chef(s) $375 each
Tuna, Yellowtail, Salmon,
Shrimp Snow Crab, Salmon Egg
Tamago, Shiso, Scallion, Avocado
Asparagus, Cucumber, Wasabi
Sesame, Ginger, Creamy Spicy
Sauce, Soy Sauce
raw bar*
market price / per guest minimum order 24 pieces per select ion
Oysters, Wild Shrimp, King
Crab Legs, Poached Scallops
House-Made Cocktail Sauce
Herb Remoulade
Mignonette, Lemons
tartare $45
per guest / se lect two
Tuna, Meyer Lemon, Extra Virgin
Olive Oil, Sea Salt
Beef, Shallots, Dijon Mustard
Parsley, Fried Garlic
Spicy Salmon, Chili Aioli, Green
Onions, Shiso, Crispy Skin
Beet, Orange Zest, Tarragon
Crème Fraiche
Sweet Potato Chips, Pumpernickel
Crouton, Sourdough Baguette
crudo $45
per guest / se lect two
Snapper, Cilantro, Lime, Jalapeño
Tuna Poke, Sesame Soy,
Sweet Onions
Spicy Hamachi, Aji Amarillo
Lobster, Catalana Tomato
Cucumber, Basil, Smoked Paprika
Sweet Potato Chips, Pita Chips
smoked salmon $45
per guest
Catskills Smoked Salmon, Russ
and Daughters Smoked Salmon
and Gravlax, Ekerton Hill Heirloom
Tomatoes, Shaved Red Onion
Capers, Crème Fraiche, Caviar
Toast Points and/or Potato Latkes
R A W S T A T I Ncaviar*
market price / per guest
Selection of Domestic and
Imported Caviars, Traditional
Accompaniments, Blinis
Toast Points
Dedicated chef $275 each.
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
*
R E C E P T I O N C O N T I N U E D
B A C K N E X T
canapés farm-to-table station raw station comfort station corporate reception mixology
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
pasta* $45 per guest
Handmade Tagliatelle, Maine Lobster, San Marzano Tomato, Seafood Sugo
NY Ravioli Co. Butternut Squash Ravioli, Sage Buerre Monte
Penne Cacio e Pepe, Black Pepper, Parmigiano Reggiano
risotto* $45 per guest
Truffle Risotto, Mushroom, Parmigiano Reggiano
Saffron Risotto, Spot Prawns, Fresh Peas
Short Rib Risotto, Caramelized Onions, Parmigiano Reggiano
carving stations per guest
Herb-Roasted Whole Chicken*, Suc de Poussin, Rolls $35
Diestel Heirloom Turkey*, Gravy, Orange Marmalade, Rolls $35
Whole Roasted Red Snapper*, Chermoula $40
Pepper-Crusted Beef Tenderloin* au Jus, Creamy Horseradish, Rolls $45
Roasted Rack Of Lamb*, Rosemary Lamb Jus, Stone Ground Mustard $45
Dedicated chef $275 each.
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
C M F R T S T A T I N
R E C E P T I O N C O N T I N U E D
*
B A C K N E X T
canapés farm-to-table station raw station comfort station corporate reception mixology
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
corporate receptionper guest $150
2-Hour Mixology Open Bar
6 Passed Canapés
1 Farm-To-Table Station
1 Additional Hour Open Bar $20
corporate reception dinner combination $275
per guest
1-Hour Mixology Open Bar
5 Passed Canapés
3-Course Plated Dinner (Single Entrée and Vegetarian Alternative)
Hotel-Preferred Red and White Dinner Wines
C R P R A T E R E C E P T I N
R E C E P T I O N C O N T I N U E D
B A C K N E X T
canapés farm-to-table station raw station comfort station corporate reception mixology
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
beerCorona Extra Light, Stella Artois
Brooklyn Lager
non-alcoholic Soft Drinks, Mineral Waters, Juices
wines on tap Chardonnay, Sanford
Santa Rita, California
Cabernet Sauvignon
William Hill, Napa, California
Seasonal Draft Pinot Noir
Rosé or Specialty Cocktail
champagnePiper Heidsieck, Brut
specialAperol, St. Germain
bar addit ionsper guest $10
cordialBaileys, Chambord, Kahlua
Frangelico, Amaretto, Sambuca
cognacCourvoiser VSOP, Hennessy VSOP
Remy Martin 1738
open barper guest
f irst hour $55
each addit ional hour $20
beer, wine and non-alcoholicper guest
f irst hour $45
each addit ional hour $15
vodkaBelvedere
Ketel One
rumFlor De Caña, Appleton
Estate Rum
tequilaPatrón Silver
Roca Patrón Reposado
gin Bombay Sapphire
Hendricks Original
bourbon/whiskeyBulleit Frontier, Maker’s Mark
scotchJohnnie Walker Black Label
The Macallan 12
consumption bar per drink
Spirits $18
Cordial $20
Cognac $22
Hotel Preferred
Wines on Tap $16
Fresh Juices $12
Imported and
Domestic Beer $12
Soft Drinks $8
Mineral Waters $9
One bartender per 50 guests is required.
Bartenders are charged at $275 each.
Please note cash bar is not available.
wine on tapA select ion of premium quality “wines on tap” for your enjoyment on bars and by carafe for tableside service.
Wines on tap enable us to guarantee quality and freshness, e l iminate bott le waste, reduce carbon footprint and increase speed of service to your guests.
the environmental impactEvery new keg put into service is l ike taking an average car off of the road for 2 years.
Each keg saves the co 2 equivalent to that sequestered by 28 trees.
Each keg wil l save 2,340 pounds of trash from entering landfi l ls over the span of i ts use.
When an establ ishment instal ls e ight taps, i t is equivalent to planting 100,000 trees – 4.5 t imes the amount in central park.
M I X L G Y
O U R D I N N E R M E N U
B A C K N E X T
canapés farm-to-table station raw station comfort station corporate reception mixology
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
plated dinner per guest
Three Course $180
Four Course $205
One Starter and /or Salad
One Main
One Dessert
addit ional entrée
select ion $25
buffet dinner $190per guest dedicated chef $275 each
Three Starters or Salads
Three Mains
Two Desserts
addit ional starter $18 addit ional main $25 addit ional s ide $15
all dinners includeBreads and Rolls, Butter
La Colombe Brewed Coffee
Rishi Teas
startersWild Mushroom Ravioli, Buerre Monte
Amberjack Ceviche, Purple Sweet Potato, Radish, Lime, Aji Amarillo
Tapioca-Crusted Shrimp Yuzu, Butter, Scallion Oil
Nori-Crusted Tuna, Crispy Bok Choy, Brown Butter-Miso Glaze
Lobster Bisque, Crème Fraiche, Chives
Grilled Octopus, Cilantro Pesto, Shishito Peppers, Lime
Beef Carpaccio, Radish, Micro Greens, Lemon, Olive Oil
Farmer’s Market Salad, Local Vegetables, Meyer Lemon Vinaigrette
Burrata Heirloom Tomatoes, Aged Balsamic, Arugula
Fire-Roasted Beets, Grilled Scallions, Goat Cheese, Lemon
Poached Scallops, Sweet Potato, Bok Choy, Citrus Vinaigrette
mainsBlack Truffle Risotto, Mascarpone, Parmigiano Reggiano
Crispy Quinoa, Beluga Lentils, Wilted Kale, Avocado Crème
Hand-Crafted Gnocchi, Braised Oxtail Ragout
Truffle-Poached Chicken Breast, Parsnip Purée, Suc De Poussin
Pan-Seared Salmon, Sautéed Bok Choy, Nori Rice Cake, Sesame-Soy Glaze
Daily Catch, Greenmarket Vegetables, Herb Chermoula
Maine Lobster, Butter Poached, Chanterelles, Mâche +10
Charred Sweet Shrimp, Wilted Spinach, Meyer Lemon
Filet Mignon, Heirloom Carrots, King Trumpet Mushrooms, Potato Pavé, Truffle Demi-Glace
Seared NY Steak, Caramelized Onion, Potato Pavé, Chimichurri
Braised Short Ribs, Roasted Mushrooms, Smoked Whipped Yukon Golds
Grilled Lamb Chop, Swiss Chard, Rosemary Lamb Jus
Lemon Ricotta Pancakes, Upstate New York Maple Syrup, Fresh Berries
D I N N E R S E L E C T I N S
D I N N E R C O N T I N U E D
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
B A C K N E X T
dinner select ions dessert stations late-night hangover prevention
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
dessertNew York Cheesecake, Strawberry Compote
Double Chocolate Cake, Vanilla Anglaise
Macallan Butterscotch Pudding, Sea Salt, Chocolate Toffee
Goat Cheese Panna Cotta, Vanilla-Poached Pineapple
Chocolate Banana Torte, Peanut Butter Crumble, Marshmallow Crème
Tiramisu, Lady Fingers, Mascarpone, Espresso, Rum
Seasonal Fruit Tart, Frangipane, Vanilla Crème
dessert canapesper piece
Cake Pops $7
Parisian Macarons $7
Lemon Meringue Tarts $7
Cannoli, Espresso Cream, Shaved Chocolate $7
Miniature Eclairs $7
Seasonal Fruit Tarts $7
Brownie Bites, Toasted Walnuts $7
Skewered Fresh Fruits $7
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
D I N N E R C O N T I N U E D
D I N N E R S E L E C T I N S
B A C K N E X T
dinner select ions dessert stations late-night hangover prevention
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
D E S S E R T S T A T I N Son a st ick $35per guest
Dark Chocolate Truffle
Rum Marshmallow
Fudge Caramel Pretzel
White Chocolate Cheesecake
ladurée macarons $40
(100 guest minimum)
Four macaron pyramids of varying s izes with vanil la, rose, cafe or chocolat royal ic ing paired to your custom select ion of up to four macaron f lavors.
Café, pétale de rose, vanil le f leur d’oranger, framboise caramel à la f leur de sel marron, pistache, chocolat.
doughnut bar* $35per guest
Freshly Made Mini Doughnuts
With Assorted Glazes
Toppings And Sauces
s’mores* $35per guest
House-Made Marshmallows
Graham Crackers
Assorted Chocolates
cocktail cupcakes $35per guest
Pina Colada Cupcake
Strawberry Daiquiri Cupcake
Margarita Cupcake
Dusted with Sea Salt
Fuzzy Navel Cupcake
Chocolate Amaretto Cupcake
ice cream sandwich* $35per guest
Soft-Baked Cookies
Vanilla, Chocolate
Mint Chip Ice Cream
Assorted Toppings D I N N E R C O N T I N U E D
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
B A C K N E X T
dinner select ions dessert stations late-night hangover prevention
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
late-night hangover prevention $45
mainsselect two
Beef Sliders
Miniature Grilled Cheese
Cheese Quesadillas
Miniature Monte Cristo
Miniature Reuben Sandwich
Sausage, Egg And Cheese Biscuit
select two
Mac and Cheese
French Fries
Spring Rolls
Onion Rings
dessertselect two
Miniature Eclairs
Parisian Macarons
Lemon Meringue Tarts
Brownie Bites, Toasted Walnuts
beveragesselect one
Vitamin Water
Coconut Water
Gatorade
L A T E - N I G H T
H A N G V E R
P R E V E N T I N
O U R B E V E R A G E S M E N U
A labor fee of $250 wil l be applied for groups of less than 20 guests.
Consumption of rare or undercooked foods may pose a health risk.
B A C K N E X T
dinner select ions dessert stations late-night hangover prevention
B R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
C N TA C TFOUR SEASONS HOTEL NEW YORK DOWNTOWN LOOKS
FORWARD TO COORDINATING YOUR NEXT FLAWLESS EVENT.
connect with usfourseasons.com/newyorkdowntown
Four Seasons Hotel New York Downtown
27 Barclay Street
New York, New York 10007, U.S.A.
Tel. 1 (646) 880-1999 / Fax. 1 (646) 880-1991
FSNYD99000e / 10/2017 / Design: theworkhouse.ca
A mandatory charge equal to 18% of the cost of food, beverage,
room rental and ancillary services will be added to your bill and
will be distributed to the service staff (waiters, bussers, captains
and bartenders) as a gratuity.
No other charges in this contract are purported or are intended
to be a gratuity for the service staff and no other charges will be
distributed to the service staff as a gratuity.
A separate charge of 6% will be added to your bill as an
administrative fee which will be retained by the Hotel to defray its
administrative costs. The administrative fee is not a gratuity.
Sales Tax: State and local taxes will be added, where applicable,
at the current mandated New York State and City rates.
B A C K F R O N TB R E A K F A S T B R E A K S L U N C H M E E T I N G S R E C E P T I O N D I N N E R C O N T A C T U S
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