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The St. Regis New York

Two East 55th Street, at Fifth Avenue · New York · New York 10022 · USA · Phone: (212) 753-4500


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Home	Breakfast Breakfast Table CONTINENTAL BREAKFAST TABLE DELUXE CONTINENTAL BREAKFAST AMERICAN BREAKFAST TABLE Plated Breakfast AMERICAN BREAKFAST ST. REGIS HEALTHY START COUNTRY BREAKFAST Brunch ST. REGIS BRUNCH
Tea & Coffee Service Morning ST. REGIS COFFEE SERVICE ANTIOXIDANT BOOST SPA BREAK Afternoon ST. REGIS AFTERNOON TEA AFTERNOON FITNESS BREAK ICE CREAM CART All Day Breaks ST. REGIS VINEYARD CHOCOLATE DELIGHT	Lunch Chilled Lunch Table WORKING LUNCH DELI SALADS AND SANDWICHES Hot Lunch Table Mediterranean The New York Lunch Table SPA LUNCH TABLE Hot Plated Lunch APPETIZERS ENTREES Grilled Hanger Steak Roasted Organic Farm Chicken Slow Cooked Salmon Filet DESSERTS Grab and Go BENTO BOX BOXED LUNCHEON SALADS (select one) Cracked grain salad Orange, coriander, cilantro, sweet peppers Organic bean salad Three types of beans, red onions, chilies, aged cider vinegar Gemelli pasta salad Olives, mint, 24 hour tomatoes, roasted eggplant SANDWICHES (select one) Filet of beef, challah roll, roasted shallot & smoked paprika aioli Bufula mozzarella, black olive pan loaf, heirloom tomato, grappolini black pepper olive oil, fresh basil North country smoked turkey, fennel raisin roll, cranberry relish, hearts of romaine, organic mayonnaise Vermont bistro ham, Amy's® five-grain bread, robiola bosina cheese, fruit mostarda
Reception Reception Table FLAT BREADS MEDITTERANEAN MEZZE CHEESE TABLE CEVICHE Cold Canapés COLD CANAPE COLLECTION Hot Canapés HOT CANAPE COLLECTION Action Stations PEKING DUCK MEAT AND FISH CARVING Sides of smoked salmon & seared tuna Display of garniture & black bread^ Rack of lamb, rosemary jus Roasted organic turkey Cranberry relish, natural jus Tenderloin of beef, perigourdine sauce or Skirt steak Panissi fries	Dinner Dinner Table DINNER TABLE SALADS DINNER TABLE PASTA DINNER TABLE FISH DINNER TABLE Loin of Veal Filet of Beef Skirt Steak DINNER TABLE DESSERTS Plated Dinner DINNER APPETIZERS DINNER ENTREES Porcini crusted Filet Mignon, basil mashed potatoes, sweet and sour cipollini onions, cabernet natural Filet Mignon, crispy olive polenta, spinach, currants, port-preserved lemon Wild Halibut filet, cardamom and sweet pea pancake, shaved raw mushrooms, mustard cress, mushroom emulsion DINNER DESSERTS
Cocktail Service Host DISTINCTIVE BRANDS Specialty Bar MARTINI BAR Wine wine - red Pinot Noir Domaine Brunet, Limoux, South, South of France Mac Murray, Sonoma County, California Merlot Sycamore Lane, California Rock River, California Carmen, Reserve, Villa de Casablanca, Chile Cabernet Sauvignon and Bordeaux Blend Cypress Vineyards, Central Coast, California Los Vascos, Cabernet Sauvignon, Colchagua, Chile Rosemount, Cabernet / Merlot Blend, Australia Maître d'Estournel, Château Cos d'Estournel, Bordeaux Sangiovese Rocca delle Macìe, Chianti Classico, Italy Malbec Simonassi, Mendoza, Argentina wine - white Pinot Grigio Vigneti Pittaro, Grave-Friuli, Italy Sauvignon Blanc Cairnbrae, Marlborough, New-Zealand Domaine Brunet, South West of France J-T Cellars, Russian River Valley, California Chardonnay Louis Latour, St. Veran, Burgundy, France Robert Mondavi, Private Selection, California Central Coast Copperridge Vineyards, California Sterling, Vintner's Collection, Central Coast, California Champagnes / Sparkling Wines Gosset, Brut Excellence, Aÿ, France Taittinger, Cuvée Prestige, Reims, France Perrier Jouët, Brut, Epernay, France Mumm Napa, Brut Prestige, California Aneri, Prosecco di Conegliano-Valdobbiaden, Brut, Veneto	Specialty Menus Spring/Summer SALADS Spring Entrees Nature veal chop Parsley root puree, braised lettuce, spring onions natural jus Pan roasted yellow fin tuna Spiced red lentils, bitter greens salad with hearts of palm, oven dried tomatoes, saba dressing^ Roasted organic chicken English pea risotto, pea tendril salad Real jus Spring Desserts Fall/Winter SALADS Main Course Rack of Colorado lamb Moussaka, cucumber mint salad, real jus Rack of nature antelope Herbed spaetzle, sweet and sour quince, rutabaga sauerkraut, natural jus DESSERTS Above and Beyond ST. REGIS FOOD & WINE EXPERIENCE Chilled Maine lobster Shaved fennel, kaffir & honey wmulsion Paired with Dom Perignon 2000 American red snapper Roasted artichoke, shaved parmesan Beurre blanc champagne Paired with Laurent Perrier Champagne Roasted veal loin Cepes mushroom, celery root mousseline Perigord sauce Paired with Salon Champagne Moeulleux au chocolat Pineapple and apricot chutney Paired with Tattinger Nocturne Coffee service Sustainable Options Breakfast Organic brown eggs, scrambled, with skillet potatoes, and locally cured bacon Omelet with organic spring vegetables and wild arugula,fingerling potatoes Ground flax seed pancakes with Vermont maple syrup and strawberry butter Break Superfood walnut and currant bars Antioxidant boost Acai berry cocktail with peanut brittle New-age gorp with dried fruits, oats and dark chocolate Lunch SALADS ENTREES Slow cooked halibut Brown butter caper, lemon and parsley DESSERTS Reception Fresh local goat cheese beignets, smokey guava jelly Catskill smoked salmon, herbed fresh goat cheese, whole wheat blini Dinner APPETIZERS ENTREES Eastern black sea bass Celery root mousseline, caper berries, blood orange Surf and Turf Loin of nature veal, lobster raviolini, spring vegetables DESSERTS Planner's Edge Specialty Events Extraordinary Events Decor Entertainment


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