E X P L O R E O U R

C A T E R I N G M E N U

A TA S T E F N E W Y R K

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