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Seated Dinner Menu

(All Menu Items are Subject to Change)

Disclaimer

*The administrative and operations charge, or any portion of it, does not represent a tip, gratuity or service charge for service staff associated with your Reception. It is used to offset certain direct and indirect operational costs associated with your Reception and will not be distributed to the employees who provide(d) service to your guests. Service employees such as bartenders, cocktail servers, barbacks and bussers are separately compensated by 230 Fifth and tipping is not required.

Tea Sandwiches

Roast beef and horse radish tarragon sauce
Salmon and cream cheese on pumpernickel

*if less than 25 people guarantee, additional $2 surcharge per person
If one or more selections are made from this menu

Vegan Option

Vegetable Summer Roll
Fresh French Fries
Mushroom Tartlet
Tomato & Fresh Basil on Skewer
Roasted Root Vegetable
Balsamic vinaigrette
Caponata on phyllo cup

Additional / Optional Charges

Dance Floor
300
Dance floor lighting
300
DJ
600
DJ Equipment
400
Projector & Screen
500
Flat Screen TV (55” – 60”)
600
with or without stand
Flat Screen TV (80”)
800
with or without stand
Mac Laptop
150
Wireless Presentation Switch
50
Podium
250
Microphone
250
Gobo Rental
250
Ikon LED
Personalized Gobo Plate
125
Unit D #54x33 – GS 53805
AV Technician
500
Minimum of four hours. Each additional hour after 4 hour minimum $90
AV Technician Assistant
350
Minimum of four hours. Each additional hour after 4 hour minimum $90
Easels
25
(Each)
Step and Repeat Package
200
(Poles and Lighting)
LED Up Lighting
250
(Any Color, Empire Room Only)
Stage 4’x8’
300
Stage 8’x8’; 12” high
300
Stage 20’x12’; 12” high
2000
Photo Booth
$1,400 / 3 hours ~ $1,600 / 4 hours
(Unlimited color/B&W photos, props, custom photo sleeve, on-line web gallery, USB flash drive, Technician, set-up/break-down)
Freight Elevator
150 / hr
minimum of 4 hours at $600
(Hours: Monday – Friday 8AM – 5:30PM)
Bathroom Attendant
150
per Attendant
Coat/bag check Attendant
150
per Attendant
Set-up/break-down – To Be Determined

 

There is a two hour minimum on the open bar and passed hors d’oeuvres, although you can do a three hour or longer open bar with just two hours of passed hors d’oeuvres.

20% Administrative and Operations Charge* and 8.875% Sales Tax Added to Entire Package.

Gluten Free

Vegetarian
“Lontong” Rice Cakes
Housemade sri racha (mild chili sauce) crispy shallots, garlic, pickled ginger
Crispy Shrimp
Lime Chili Sauce
Traditional shrimp cocktail
with cocktail sauce
($4per person supplement per hour)
Baby Potato
with caviar and crème fraiche
($4 per person supplement per hour)
Shrimp and Avocado
with tangerine dressing on a Chinese spoon
($3 per person supplement per hour)
Tomato & Fresh Mozzarella Skewer
Beef Tenderloin & Goat Cheese on Potato Chip
($3 per person supplement per hour)

Main

Pork and Shrimp Wontons
(Steamed) Chili oil dipping sauce
Kobe Beef Meatballs
Italian Style
Chicken Kari “curry” Puffs
Crispy shell stuffed with a curried chicken stuffing
Vegetarian Kari “curry” Puffs
Crispy shell stuffed with a curried vegetable stuffing
Chicken Strips
Malaysian Oyster Barbecue Sauce
Mini Pizza
With mushrooms and white truffle oil
Tuna Tartar
on toasted chips
($4 per person supplement per hour)
Crab Cakes
with a mild red pepper aioli
($4 per person supplement per hour)
Mushroom tartlet
with Parmesan Cheese
Smoked Salmon
on Pumpernickel with Dill Cream Cheese
Peking Duck Crepes
with hoison sauce
($4 per person supplement per hour)
Mini Main Lobster Rolls
($5 per person supplement per hour)
Mini all Beef Burgers
with mayonnaise and/or ketchup
Mini Tuna Burgers
with wasabi mayonnaise and pickle ginger
($4 per person supplement per hour)
Herbed Goat Cheese on Crostini
"Pigs" in a blanket
rolled with whole grain mustard
Grilled Beef Tenderloin
with charred scallion Asian BBQ sau
($3 per person supplement per hour)
Grilled Beef Tenderloin
with salsa verde on toast points
($3 per person supplement per hour)
Vegetarian Spring Rolls
House made, Fried, Served with a sweet chili sauce
Chicken Banh Mi
Vietnamese sandwich, shredded chicken, pickled carrot, daikon radish
Miniature Grilled Cheese with Tomato Sauce

Specialty Wine

Red:
Luigi Bosca Malbec 2012
Joseph Carr Cabernet Sauvignon 2012
Erath Oregon Pinot Noir 2013
Clarence Dillon Clarendelle Red Bordeaux 2010

White:
Jean-Paul Balland Sancerre 2014
Franciscan Estate Chardonnay 2013

First Course - Appetizers (Select One)

Gluten Free
Heirloom Tomato, Fresh Mozzarella
Balsamic, Basil
Gluten Free
Beet and Goat Cheese Tower
Gluten Free
Spinach Salad
Oyster Mushrooms, Bacon Lardons, Croutons Bacon-Sherry Vinaigrette
Gluten Free
Baby Caesar Salad
House-Made Croutons
Gluten Free
Mesclun Salad
With Aged Sherry Vinaigrette
Gluten Free
Grilled Asparagus
Red Onion, Truffle Oil and Mustard Vinaigrette
Gluten Free
Arugula, Endive and Radicchio
Shaved Fennel and Lemon Vinaigrette
Gluten Free
Asian Greens Salad
Marinated Cherry Tomatoes, Breakfast Radish

Second Course - Entrees (Select One or Two)

Gluten Free
Grilled Filet Mignon
Beef Jus
Gluten Free
New York Strip Steak
Beef Jus
Gluten Free
Seared Pave of Salmon
Red Wine Buerre Blanc
Gluten Free
Grilled Pork Chop
Pork Jus
Gluten Free
Pan Seared Striped Bass
Sherry Vinaigrette
Gluten Free
Mahi Mahi
Pineapple Chutney
Chilean Sea Bass
Sherry Vinaigrette
Braised Short Ribs
Red Wine Beef Jus
Malaysian Chicken ‘Nasi Lemak’
Curry Braised Chicken
Black Bass ‘Masak Lemak’
Poached in an Aromatic Coconut Broth
Beef Rendang
Braised in Coconut Milk
Gluten Free
Roasted Butternut Squash

Accompanied by Chef’s Selection of Vegetable and Starch

Premium Top Shelf Open Bar Includes

Vodka: Stoli, Grey goose, Titos
Gin: Bombay Sapphire, Tanqueray London Dry
Rum: Bacardi Superior, Malibu, Captain Morgan
Tequila: Jose Cuervo
Scotch: Chivas Regal, Dewars, JW Black, Bourbon, Jack Daniels, Makers Mar, Whiskey, Jamesons, Fireball, Seagrams Seven, Domestic beer, wine (Chardonnay, Pinot Grigio, Merlot, Cabernet Sauvignon), assorted juices, sodas and bottled water.

PLEASE NOTE: Patron, Macallan 12, Glenfiddich and Crown Royal are not included in the premium Top Shelf Open Bar. It can be purchased by the bottle at $325.00 each or an additional cost of $10.00 per person; per hour added to the open bar pricing.

Third Course - Dessert (Select One)

Apple Tart
Fresh Granny Smith Apples on Butter Puff Dough
Exotic
Mousse Lined Coconut Ladyfingers with Exotic Glaze
Marquis Au Chocolat
Layered Chocolate Sponge and Mousse
Chocolate Crunch Bar
Chocolate Mousse on Praline Wafer Crust
Vanilla Bourbon Cake
Tahitian vanilla bean mousse saturated with vanilla syrup
Dome
Chocolate sabayon with chocolate dacquoise and raspberry coulis
Chocolate Crunch Bar
Chocolate Mousse on Praline Wafer Crust
Equator
Mango Mousse, Passion Fruit Coulis, and Coconut Meringue
Lemon Tart
Buttery Shortbread Filled with Glazed Lemon Curd
Opera
Espresso Almond Sponge with Ganache and Coffee Butter Cream
Tiramisu
Coffee Liquor Soaked Ladyfingers with Mascarpone Mousse
Black Forest Cheesecake
Oreo Crust, Cherries in Kirsch Liqour, Chocolate Mousse
Edelweiss
Almond Dacquoise, Raspberry Coulis, White Chocolate Mousse, Ladyfingers

Accompanied by Coffee, Tea and Decaffeinated Coffee