SAMPLE GALA DINNER MENU COCKTAIL RECEPTION Please select 12 hors d’oeuvres to be passed butler styl

Document Sample
SAMPLE GALA DINNER MENU COCKTAIL RECEPTION Please select 12 hors d’oeuvres to be passed butler styl Powered By Docstoc
					                                      SAMPLE GALA DINNER MENU



                                     COCKTAIL RECEPTION
                 (Please select 12 hors d’oeuvres to be passed butler-style)


                                                  HOT
                                        Palm Beach Cheese Puff
                                     Classic Franks in a Blanket
                                  Artichoke and Spinach Croquette
                                    Louisiana Chicken Spring Roll
                                   Thin Crust Margherita Pizzette
                    Root Vegetable Potsticker with Creamy Horseradish Sauce
                  Oven Roasted Tomato, Kalamata Olive and Rosemary Focaccine
                       Miniature Beef Wellington with Perigourdine Sauce
                      Pulled Beef Shortrib with Creamy Mascarpone Polenta
                                  Thyme and Butter Poached Shrimp
                                  Oven Baked Fresh Lump Crab Cake
                            Veal Meatballs with Rosemary Madeira Sauce
                        Petite Lamb Chops with Roasted Garlic Mint Sauce
                          Parmesan Pailette with Provencal Tomato Fondue
                                Black Bean and Sweet Corn Empanadas
                                     Prosciutto and Sage Palmier
                                      Ham and Cheese Vol au Vent
                        Fontina Grilled Cheese with Homemade Tomato Soup
                         Fresh Mozzarella Bites with Tomato Basil Marina


                                                 COLD
                          Filet of Beef with Horseradish Crème Fraiche
                                     Salt Cured Foie Gras Torchon
                   Miniature Panzanella Salad on Parmesan Focaccia Crouton
                   Oven Roasted Tomato and Onion Confit on Grilled Ciabatta
                         Scottish Smoked Salmon with Cucumber and Chive
                                  Grilled Shrimp with Chili Aioli
                                    Chicken Rillet with Port Wine
               Country Chicken Terrine with Cornichons and Whole Grain Mustard
                           Crispy Tortilla Strips with Fresh Guacamole
                        Cured Salami with Pepperoccini and Basil Pesto
                   Mango Tuna Tartare on a Wonton Crisp with Avocado Puree
                      Beet Tartar with Whipped Goat Cheese on Apple Crisp
                              Bacon, Lettuce and Tomato on Crisp Rye
                              Prosciutto Wrapped Granny Smith Apples
                                   Deviled Quail Eggs with Caviar
                  Crudite of Seasonal Vegetables with Parsley Crème Fraiche
                            Jumbo Asparagus Tips Wrapped in Prosciutto
                        Peking Duck Roulade with Cucumber and Scallions
                           Semolina Grissini with Parmesan and Paprika
                    Fingerling Potato Crisps with Fresh Herb Crème Fraiche
                                       Nuggets of Aged Parmesan


                       Freshly Roasted Nuts at the Bars in Silver Bowls




583 PARK AVENUE, NEW YORK, NY 10065     T 212-583-7200   F 212-583-7206        WWW.583PARKAVE.COM
                                         BUFFET OPTIONS
                                 (Select 4 buffet station items)


                                          HOT STATIONS

                                         AMERICAN COMFORT
                                     Petite Chicken Pot Pies
                       Grilled Cheeseburger Sliders on a Soft Dinner Roll
                      Pulled Carolina Pork Barbeque on a Soft Dinner Roll
                      Braised Collard Greens and Buttermilk Sage Biscuits
                           Boston Baked Beans with Grilled Beef Franks
                                      San Francisco Cioppino
                   Rosemary Parmesan Potato Fries and Homemade Potato Chips

                                              ****

                                         PASTA STATION
                        (Please Choose Four Items from the List Below)

                    Macaroni and Cheese Gratin with Béchamel and Pecorino
                                     Lasagna alla Bolognese
               Semolina Gnocchi with Sautéed Cherry Tomatoes and Wild Arugula
                    Potato Gnocchi with Creamy Chevre and Crispy Pancetta
                Potato Gnocchi with Roasted Fennel and Spicy Italian Sausage
                        Baked Gnocchi Romano with Brown Butter and Sage
                            Braised Beef Stroganoff over Egg Noodles
                          Authentic Hungarian Goulash over Egg Noodles
           Butternut Squash Ravioli with Brown Butter and Sage and Crushed Pecans
               Goat Cheese Ravioli with Roasted Fennel and Tomato Cream Sauce
Orecchiette Pasta with Sautéed Broccoli Rabe and Spicy Italian Sausage, Olive Oil and Garlic
                  Penne with Oven Roasted Tomatoes, Capers and Fresh Basil
                      Grated Parmesan Cheese and Chopped Italian Parsley

                                              ****

                                        FRENCH BRASSERIE
                   Moules Frites with Garlic, White Wine, Dijon and Parsley
                             Steak Frites with Béarnaise and Aioli
                 Chicken Paillard with Tarragon Buerre Blanc and Pomme Paille
                          Blanquette de Veau with Basmati Rice Pilaf
                                  Filet Mignon Steak Tartare
                                        Country Terrine
                            Cornichons, Dijon and Grilled Baguette

                                              ****

                                   WHOLE ROASTED CHATEAUBRIAND
                              Roasted Carrots and Chateau Potatoes
                                  Béarnaise and Red Wine Sauce
                                        Soft Dinner Rolls
                                              Carver

                                              ****

                                       BRAISED LAMB SHANK
                     Creamy Mascarpone Polenta and Provencal Tomato Confit
                                 Roasted Garlic and Mint Sauce
                                        Soft Dinner Rolls
                                              Carver

                                              ****
583 PARK AVENUE, NEW YORK, NY 10065    T 212-583-7200    F 212-583-7206       WWW.583PARKAVE.COM
                                      CROWN ROAST OF PORK
                  Sausage and Cornbread Stuffing and Roasted Brussel Sprouts
                                          Natural Jus
                                   Buttermilk Sage Biscuits
                                             Carver

                                             ****

                                 WHOLE ROASTED TURKEY ROULADE
                Croissant and Brioche Stuffing with Caramelized Sweet Potatoes
                              Lingonberry Sauce and Giblet Gravy
                                       Soft Dinner Rolls
                                             Carver

                                             ****

                                        COLD STATIONS

                             ASSORTED SMOKED AND CURED FISH STATION
                                     Scottish Smoked Salmon
                                    Cold Smoked Brook Trout
                         Smoked Herring Salad with Fresh Green Onions
                      Capers, Diced Red Onion, Grated Egg Yolk and White
                            Minced Chives, Crown Lemons, Cornichons
                               Whole Grain Mustard Crème Fraiche
                      Extra Virgin Olive Oil, Fresh Cracked Black Pepper
                   Crispy Potato Latkes, Rye and Pumpernickel Toast Points
                                         American Caviar
                                              Carver

                                             ****

                                         ANTIPASTO STATION
                                Coppa, Salami Genoa, and Prosciutto
       Cherry Tomato and Ciliegine Caprese Salad, Caramelized Onion and Tomato Confit
                        Grilled Polenta and Beet Salad with Broccoli Rabe
             Grilled Calamari and Baby Octopus over Green Lentils with Basil Aioli
                   Roasted New Potatoes with Watercress and Toasted Walnuts
                    Grilled Napa Cabbage and Radicchio with Crispy Pancetta
                 String Bean Salad with Crispy Shallots and Cumin Vinaigrette
                          Rustic Panzanella Salad with Focaccia Croutons,
                      Grilled Lemon Thyme Chicken with Roasted Swiss Chard
                         Grilled, Roasted and Pickled Seasonal Vegetables
                               Hearty Green Salad with Shaved Fennel
                       Fresh Seasonal Fruit and Preserved Citrus Marmalade
           Black and Green Olive Tapenade, Roasted Garlic Puree and White Anchovies
                                  Semolina Grissini with Parmesan
                               Garlic and Parmesan Focaccia Croutons
                  Laudemio Olive Oil, Maldon Sea Salt and Fresh Black Pepper

                                             ****

                                   FRUIT AND CHEESE STATION
                         Fresh Seasonal Fruits and Champagne Grapes
                                  American Artisanal Cheeses
     Mezzo Secco, Oregon Blue, Buche Noir, Gran Canaria, Marissa, Triple Cream Cheddar
                          Assorted Dried Fruits and Candied Pecans
                              Gewürztraminer and Merlot Jellies
                     Served with Artisanal Breads and English Crackers
                                            Carver

                                             ****
583 PARK AVENUE, NEW YORK, NY 10065   T 212-583-7200    F 212-583-7206         WWW.583PARKAVE.COM
                                      FRESH PRODUCE STAND
                                 Hearty Seasonal Field Greens
                          Whole Baby Carrots, Red and Yellow Peppers
                   Red and Yellow Teardrop Tomatoes, Red Onions, Mushrooms
               Sugar Snap Peas, Baby Squash and Zucchini, Celery and Cucumbers
                                 Hearts of Fennel and Radishes
                                    Cauliflower and Broccoli
                 Buttermilk Ranch Dip, Caesar Dressing and Sherry Vinaigrette
                             Creamed Spinach in Pumpernickel Bread
                                  Seasonal Berries and Grapes

                                             ****

                                      ADDITIONAL STATIONS


                                       NEW YORK STEAK HOUSE
                         Triple Cut, Dry Aged, USDA Prime Strip Steak
                                Beefsteak Tomato and Onion Salad
                                Thick Cut Crispy Strips of Bacon
                 Creamed Spinach, Steamed Broccoli, English Peas and Carrots
                     Baked Yukon Gold Potato with Choice of Accoutrements
                      Tomato, Grilled Peppers, Chives, Caramelized Onion
                            Gruyere Cheese and Crumbled Blue Cheese
     Beef Jus, Horseradish Crème Fraiche, Worcestershire Sauce, Peter Lugar Steak Sauce
                                         Soft Dinner Rolls
                                   $35.00 supplement per guest
                                               Carver

                                             ****

                                        SHRIMP STATION
                                   Fresh Jumbo Gulf Shrimp
                                     In Iced Silver Bowls
                          Horseradish Cocktail Sauce, Crown Lemons
            (to supplement any other cold station, not to be stationed by itself)
                                 $10.00 supplement per guest

                                             ****

                                        SUSHI BY NIPPON
                            Complete with Nippon Chefs and Hostess
                  Nigiri Sushi: including Tuna, Yellow Tail, Smoked Salmon,
                           Eel, Shrimp, Fluke and Spanish Mackerel
               Roll Sushi: including Tuna Rolls, California Rolls, Spicy Tuna,
                      Salmon Avocado, Eel and Cucumber, Vegetable Rolls
                                  $20.00 supplement per guest

                                             ****

                                           ASIAN STATION
                                Assorted Dim Sum and Potstickers
                                  Vegetable, Chicken and Shrimp
                         Peking Duck with Moo Shu Wrapper and Rice Bun
                                     Vietnamese Summer Rolls
                                      Pad Thai with Peanuts
                                       Chicken Tikka Masala
                                    Citrus Maple Hoisin Sauce
                             Scallions, Cucumber and Fresh Seaweed
                                   $20.00 supplement per guest

                                             ****
583 PARK AVENUE, NEW YORK, NY 10065   T 212-583-7200   F 212-583-7206      WWW.583PARKAVE.COM
                              AMERICAN CAVIAR & FOIE GRAS STATION
           Paddlefish, Hackleback, Montana Whitefish, Salmon and Yellowstone River
                                  Salt Cured Foie Gras Torchon
                              Country Terrine with Dried Cherries
            Duck Liver Pate Encrusted with Pistachios and Raspberry Wine Reduction
                            Yukon Blinis and Toasted Brioche Points
                Minced Red Onions and Chives, Fresh Grated Egg Yolk and Whites,
              Crème Fraiche, Fresh Cracked Black Pepper, Capers and Crown Lemons

                  Charged as Consumed by the Pound at Current Market Price
              Displayed in a Custom Ice Sculpture with Chilled Vodka - $500.00

                                             ****

                                            OCEAN BAR
                       Market Fresh Clams and Oysters on the Half Shell
                                         Snow Crab Claws
                                      Jumbo Maine Lobsters
                                     Poached Head on Prawns
                                  Halibut and Scallop Ceviche
                      Cocktail Sauce, Brandy Ginger and Mignonette Sauce
                           Crown Lemons and Fresh Grated Horseradish

                                  $20.00 supplement per guest
                             Served from an Ice Sculpture - $500.00

                                             ****




583 PARK AVENUE, NEW YORK, NY 10065   T 212-583-7200    F 212-583-7206     WWW.583PARKAVE.COM
                                          DINNER MENU

                                 BREAD PASSED ON WOODEN PADDLES
                   Assorted Breads from Eli’s offered from Large Bread Bowl
                     Whipped Butter with Maldon Sea Salt and Fresh Chervil


                                           APPETIZERS
                                      (Please select one)

                                   The Park Avenue Salad
 Boston Bibb Lettuce, Sliced Roulade of Turkey, Vine Ripe Tomato and Country Smoked Bacon
                                 With Blue Cheese Dressing

                                      Wild Arugula Salad
                   Shaved Parmigiano Reggiano and Aged Balsamic Vinaigrette

                                       Panache Salad
        Field Greens, Teardrop Tomatoes, Oregon Blue Vein Cheese and Candied Pecans

                                     Roasted Beet Salad
          Whipped Goat Cheese, English Cucumber Toasted Pecans and Citrus Segments

                                        Asparagus Salad
                Lemon Crème Fraiche, Shaved Grana Padano and Diced Red Peppers

                                  Terrine of Vegetables*
   Roasted Red Peppers and Fennel, Asparagus and Shiitake Mushrooms with Crispy Parsnips

                                        Beef Carpaccio
                  Watercress Salad, Balsamic Shallots and Horseradish Aioli

                                     Sweet Corn Risotto
                             Crispy Lardons of Bacon and Chives
                           (Seasonal Availability June-September)
         (can be kosher style and vegetarian by substituting “roasted red peppers”)

                                    Butternut Squash Risotto
                                Toasted Pecans and Grana Padano
                              (Seasonal Availability October-May)

                                      Wild Mushroom Risotto
                            Chanterelles, Black Trumpets and Porcini

                                      Duck Confit “Risotto”
                              Sweet Potato and Port Wine Reduction

                                         Squab Salad
                    Haricot Vert, Shallot Confit with Hazelnut Vinaigrette

                                    Butternut Squash Ravioli
                           Brown Butter and Sage with Crushed Pecans

                                        Semolina Gnocchi*
                                Wild Arugula and Cherry Tomatoes

                                     Creamy Potato Gnocchi*
                                Spicy Sausage and Roasted Fennel


                            *Only available for 300 Guests or fewer

583 PARK AVENUE, NEW YORK, NY 10065   T 212-583-7200    F 212-583-7206        WWW.583PARKAVE.COM
                                      APPETIZERS CONTINUED


                                       Chicken Consommé
                   Vegetable Ravioli, Fresh Herbs and Cracked Black Pepper

                                       Chilled Gazpacho
                   English Cucumber, Cilantro Sour Cream and Fried Tortilla

                                     Chilled Beet Borscht
                   Whipped Goat Cheese, Brioche Croutons and Petite Greens

                                      Sweet Corn Veloute
                         Fava Bean Succotash with Fresh Maryland Crab
                            (Seasonal Availability June-September)

                                     Creamy Potato Bisque
                        Lardons of Bacon, Chives and Roasted Chili Oil

                                      Classic Vichyssoise
                             Yukon Gold Potatoes and Braised Leeks

                                     Poached Jumbo Prawns
                         Sweet Corn Succotash and Angel Hair Potatoes
                                       $5.00 supplement

                                    Smoked Salmon Rosettes
                       English Cucumber, Crème Fraiche and Fried Capers
                                       $5.00 Supplement

                                     Pan Seared Scallops
            Potato Puree with Lardons of Bacon, Popcorn Shoots and Red Wine Sauce
                                 $5.00 supplement per guest

                                        Lobster Newburg
                     American Caviar, Sweet Corn Flan and Brioche Croutons
                                       $20.00 supplement

                                 Parmigiano Reggiano Risotto
                                  Shaved White Alba Truffle
             (Market Value and Seasonal Availability; Mid October-Mid December)

                                             ****




583 PARK AVENUE, NEW YORK, NY 10065   T 212-583-7200    F 212-583-7206        WWW.583PARKAVE.COM
                                          MAIN COURSES
                                      (Please select one)

                                   Filet of Beef Tenderloin
              Garlic Roasted Fingerlings with Broccoli Rabe and Port Wine Sauce

                                        Beef Tournedos
                   Potato Puree, Sautéed Spinach with Sherry Mushroom Sauce

                              Whole Roasted Chateaubriand of Beef
                    Chateau Potatoes with Haricot Vert and Béarnaise Sauce

                                     Dry Aged Strip Steak
                 Duchesse Potatoes with Asparagus and Oregano Steak Vinaigrette

                                 Maple Braised Beef Short Ribs
                        Roasted Carrots, English Peas and Parsnip Puree

                                  Glazed Tenderloin of Pork
        Braised Collard Greens and White Bean Cassoulet with Whole Grain Mustard Sauce

                                Roasted Rack of Colorado Lamb
      Provencal Tomato Fondue with Potato Gratin, Sautéed Spinach and Garlic Mint Sauce
                                 $15.00 supplement per guest

                                     Pan Seared Veal Chop
                Sautéed Broccoli Rabe and Spatzle with Rosemary Madeira Sauce
                                 $15.00 supplement per guest

                                Madeira Braised Veal Osso Bucco
                        New Potatoes, Carrots and Baby Brussel Sprouts

                                  Roasted Breast of Chicken
   Red Bliss Potatoes, Caramelized Onions and Mushroom Fricasee with Tarragon Buerre Blanc

                             Seared Breast of Hudson Valley Duck
             Creamy Sweet Potato and Haricot Vert with Sherry Brown Butter Sauce

                                       Atlantic Salmon
              Braised Green Lentils, Roasted Baby Carrots and Fresh Herb Coulis

                                       Pacific Halibut
                 Provencal Tomato Confit and Potato Puree with Petite Greens

                                   Pan Seared Arctic Char
        Leek Fondue with Fingerling Potatoes, Sautéed Spinach and Port Wine Reduction

                                    Atlantic Red Snapper
         Ratatouille and Sautéed Spinach with Fried Parsnips and Laudemio Olive Oil


                                          ON REQUEST
                                       Pacific Halibut
                 Provencal Tomato Confit and Potato Puree with Petite Greens
                                              AND

                                    Cauliflower Entrecote
Brussel Sprouts, Roasted Red Peppers and Crispy Parsnips with Lemon, Caper Brown Butter Sauce
 (vegetarian and gluten free, can be veganized by substituting olive oil for the brown butter)

                                             ****


583 PARK AVENUE, NEW YORK, NY 10065   T 212-583-7200   F 212-583-7206         WWW.583PARKAVE.COM
                                                DESSERTS
                                          (Please select one)

                               Classic New York Style Cheesecake
                                       Wild Berry Coulis

                                         Profiteroles
                       Vanilla Bean Ice Cream with Warm Chocolate Sauce

                                    Sour Cream Coffee Cake
                      Fresh Seasonal Fruit and Homemade Vanilla Ice Cream

                                     Chocolate Pot de Crème
                                 Fresh Berries and Sugar Cookies

                                     Drunken Pear en Croute
                      Brown Sugar Pastry with Homemade Cinnamon Ice Cream

                                            Pavlova
                            Sweet Mascarpone and Fresh Berry Coulis

                           Crepes Suzette or Crepes Banana Foster
                Served with Powdered Sugar, Chantilly Cream and Fresh Berries

                                     Chocolate Molten Cake
                        Homemade Vanilla Ice Cream and Raspberry Coulis

                                          French Oreo
                         Chocolate Macaroon with Tahitian Butter Cream

                                       Chocolate Mousse
                     Dark Chocolate Ganache with a Crispy Hazelnut Tuille

                   Strawberries and Whipped Cream with Lemon Zest and Sugar

                                       Classic Tiramisu
                  Lady Fingers, Mascarpone, Chocolate Shavings and Amaretto

                                   Old-Fashioned American Pie
                       Blueberry, Cherry, Peach, Apple or Southern Pecan
                                   Homemade Vanilla Ice Cream

                                            Trio of Sorbets
                                      Selection of Seasonal Fruit

                                       Raspberry Napoleon
                               Bavarian Cream and Framboise Sauce

                                   Trio of Homemade Ice Cream
                        Vanilla, Milk Chocolate and Chocolate Chip Mint

                                     Strawberry Shortcake
           Grand Marnier Macerated Strawberries with Vanilla Scented Whipped Cream

                                    Freshly Brewed Coffee
                      Selection of Harney and Son’s Fine Imported Teas
     English Breakfast, Earl Grey, Chamomile, Ceylon Decaf, Hot Cinnamon, Jasmine Pearl
                               Arrangement of Cream and Sugars

                                 Served with Homemade Macaroons

                                                 ****
583 PARK AVENUE, NEW YORK, NY 10065       T 212-583-7200   F 212-583-7206     WWW.583PARKAVE.COM
BEVERAGES:                          During your event we will have several complete bars set up for the
                                    service of the following:
                                    Chivas Regal, Dewars, Glenfiddich, Glenmorangie, Glenlivet, J&B,
                                    Johnnie Walker Black, Johnnie Walker Red, Macallan’s 12 Year,
                                    Beefeater, Bombay Saphire, Tanqueray Gin, Hendrick’s Gin, Bushmill
                                    Black, Canadian Club, Gentleman Jack, Jack Daniels, Jameson,
                                    Seagram’s 7, Absolut, Belvedere, Finlandia, Ketel One, Stolichnaya,
                                    Gray Goose, Bacardi Rum, Meyers Rum, Captain Morgan’s, Gosling’s
                                    Dark, Mount Gay Rum, Commemorative Tequila, Cuervo Gold Tequila,
                                    Herradura Silver Tequila, Patron Silver Tequila, Blanton’s, Knob
                                    Creek, Makers Mark, Woodford Reserve, Courvoisier VSOP,     Hennessy
                                    VSOP, Remy Martin VS, Dalamien Pale Dry, Amaretto di Saronno,
                                    Bailey’s Campari, Chambord, Chartreuse, Cointreau, Drambuie, Dry
                                    Sack, Fernet Branca, Fonseca Port, Frangelico, Grappa, Grand
                                    Marnier, Kahlua, Romana Black, Sambuca Romana, Pimms No. 1 Cup,
                                    Peach Schnapps, Sour Apple Pucker, Amstel Light, Heineken, Bass Ale,
                                    Budweiser, O’Doul’s, Freshly Squeezed Fruit Juices, Coke, Diet Coke,
                                    Ginger Ale, Sprite and Mineral Water

                                    Bars will remain open for complete beverage service; waiters are to
                                    take drink orders throughout the evening

                                    White Wine: Lindemans Chardonnay
                                    Red Wine: Lindemans Cabernet Sauvignon

SET UP:                             By diagram; Tables of 10
                                    Please be advised:
                                    Additional charges may be incurred for the moving of or the removal
                                    of any furniture throughout the venue. This includes but is not
                                    limited to Ballroom Chairs, Lounge Furniture, Arcade Piano, and
                                    Bridal Suite/Green Room Furnishings

SERVICE:                            2 Waiters for every table of ten
                                    Overall Ratio: 1 waiter for every 5 guests
                                    1 Bartender for every fifty guests
                                    1 Captain for every fifty guests
                                    1 Maitre D’Hotel

COAT CHECK:                         Included

LOUNGE ATTENDANTS:                  Included

LINEN:                              White tablecloths and napkins included

INVITATIONS:                        We Suggest Alpine Creative; Contact Steve Paster at 212-989-4198

FLOWERS/CANDLES:                    We suggest L’Olivier; Contact Caroline Bailly 212-255-2136

ADDITIONAL RENTALS:                 Exclusive Vendors: Either Something Different or Broadway Famous

MUSIC:                              We suggest Hank Lane Music at 516-626-8300

PHOTOGRAPHY:                        We suggest Harold Hechler Photography: 212-472-6565
                                    We suggest Fred Marcus Photography: (212)873-5588
                                    We suggest Sarah Merians Photography: 212-633-0502

VALET PARKING:                      We suggest Parking Productions; contact John Dent at 212-289-5500

SOUND/STAGE & LIGHTING:             Exclusive Vendor. Contact Mun Kong at Munk@frostlighting.com



     583 PARK AVENUE, NEW YORK, NY 10065   T 212-583-7200    F 212-583-7206       WWW.583PARKAVE.COM
SECURITY:                           Global Security Services – Exclusive Vendor. Contact David Stone at
                                    212-260-7444 or david@globsec.com
                                     - 2 guards required for duration of each setup day including one
                                        half-hour prior to and after scheduled work day.
                                     -     3 guards required for duration of each event day including one
                                           half-hour prior to and after scheduled event times.
                                     -     1 additional guard required for each 100 guests over 299 in
                                           attendance
                                     -     Guards billed at $50.00 per guard per hour with 5-hour minimum

FINAL GUARANTEE:                    Patron agrees to specify in writing to establishment at least 48
                                    business hours prior to the date of the event, the exact number of
                                    guests to be in attendance.    This number shall constitute a final
                                    guarantee so long as that number exceeds the contractual guarantee
                                    written on face of your contract and patron will be charged
                                    accordingly.    Should a greater number than the final guarantee
                                    attend, the charge will be based on the actual number of guests
                                    attending the event.      Patron will be required to provide a
                                    guaranteed form of payment for any additional guests attending.
                                    Patron will be charged for all individuals attending the event
                                    including, but not limited to, any staff, volunteers or vendors who
                                    attend the actual event. If patron does not specify the number of
                                    guests   within   the  time   frame  indicated   in   this   section,
                                    establishment shall determine the final guarantee at its discretion.

OVERTIME:                           Over 5 hours from the start of contracted time, overtime will be
                                    charged at a rate based on parameters of event

FOOD AND BEVERAGE:                  PRICE BASED ON DATE OF EVENT AND MINIMUM NUMBER OF GUESTS GUARANTEED
                                    Please advise for a formal proposal.

OPTIONAL ORGANIC MENU:              PLEASE ADVISE: If you would like to upgrade your menu to include
                                    ONLY organic ingredients there is an additional charge of $30.00 per
                                    guest. We will require 3 weeks notice prior to the event day.

SERVICE CHARGE:                     20%

SECURITY FEE:                       Fee to be based on event parameters

CITY SALES TAX:                     8.875%

DEPOSIT:                            50% of total contract price is required;
                                    We do not hold rooms on a tentative basis.




     583 PARK AVENUE, NEW YORK, NY 10065      T 212-583-7200   F 212-583-7206       WWW.583PARKAVE.COM