Masterpiece caterers dinner menus


Published on

  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Masterpiece caterers dinner menus

  1. 1. India House DINNER MENUS 2013-2014
  2. 2. INDIA HOUSE HISTORY India House has a long and distinguished heritage tied into the formation of lower Manhattan as well as the history of business and commerce of New York. The landmark India House was constructed by the builder Richard Carman some time after the fire of 1835, in the style of a Renaissance palazzo, residential palaces of Italian banking families. It was the home of the Hanover Bank who first purchased the property. The edifice has remained almost unchanged since that date. Extensive restoration work was completed in 2005. The name India House was selected to symbolize the Indies, which were believed to epitomize the rare and exotic. The name also pays homage to the Dutch West India Company, the first colonizers of Manhattan. After the Hanover Bank moved out, the property became the possession of Robert L. Maitland. His company Maitland and Company were tobacco importers. The property was subsequently used by the New York Cotton Exchange (1870 to 1885), and later by W.R. Grace & Company. India House, as an organization, came into being in 1914, when a group of business men headed by James A. Farrell, then president of United States Steel Company, in collaboration with Willard Straight, decided to create a meeting place for the interests of foreign trade. Presidents of the Lackawanna Steel Company, Dollar Steamship Company, W.R. Grace Shipping, Chase National Bank, and United States Rubber all became Governors of India House and remained active during its first two decades. The national Foreign Trade Council made India House its headquarters. Leaders in commerce worldwide graced the halls at India House. Indeed, from its very inception, the club's charter stated that its goal was to "create in this country a relation between the bankers and the promoters of foreign enterprises that would make it possible to handle foreign undertakings... “. Early in 1918 Willard Straight bought the property with the idea that India House might some day wish to own it. Through the generosity of Mrs. Dorothy Payne Whitney-Straight (Elmhirst), India House acquired the property in February 1921, and on the expiration of certain leases in 1924, rearranged and rebuilt the structure. In 1925, Mr. William A. Delano, the well-known architect added what is now known as the Marine Room, with special lighting and architectural details that relate to marine life and seafaring. Extensive alterations were made and the rooms were fitted out in the spirit of the early American overseas trade. Dorothy Whitney and her husband Willard Straight collected and gave a collection of thirty-five ship models, and subsequently a large collection of paintings, prints, maritime relics and other decorations which had been loaned to the Club when it was formed and had given it much of its unique atmosphere. These and other gifts from members and friends have given the Club a very fine collection of paintings, models and other art objects connected with sailing vessels, seafaring life and trade with East India. DINNER MENUS 2013-2014
  3. 3. Mr. James A. Farrell, the President, gave, then and later, rare ship models, engravings and paintings. Mr. Straight donated a collection of Chinese art objects and maritime paintings. India House is home to one of the finest marine art collections in the world. India House has remained a private club and a location to build relationships between businesses in the United States and foreign trade. The maritime historian, Frank O. Braynard, in his 1973 foreword to the second edition of The Marine Collection at India House, states that "England could not have survived [World War Two] without the armada of American-built, American-manned, American-operated merchant vessels...managed by many of the outstanding members of India House." Many statesmen have been members of India House, including Franklin D. Roosevelt, Harry Hopkins, Henry Morgenthau, Jr., James Byrnes, W. Averell Harriman, George C. Marshall, Henry Cabot Lodge and Cyrus Vance. Other members include previous mayors of New York, including John P. O'Brien and the famous architect William Adams Delano, whose firm, Delano & Aldrich, redesigned the interior of India House. DINNER MENUS 2013-2014
  4. 4. PRIVATE DINNER MENU OPTIONS PACKAGE I FIRST COURSE (select one) BABY FIELD GREENS SALAD house dressing CAESAR SALAD lemon confit, asiago TOMATO, BASIL, ARUGULA, SHAVED ASIAGO lemon vinaigrette ENTRÉE ROASTED FREE RANGE CHICKEN potato croquettes, baby carrots, lemon thyme jus GRILLED ATLANTIC SALMON corn and mushroom risotto, spinach, port wine shallots Vegetarian meals available upon request. DESSERT (select one) CHEF’S SEASONAL CHEESECAKE WARM CHOCOLATE CAKE vanilla ice cream Fresh Brewed Coffee, Decaffeinated and Herbal Teas $55.00 per guest DINNER MENUS 2013-2014
  5. 5. PACKAGE II FIRST COURSE (select one) FRESH MOZZARELLA and TOMATO SALAD micro arugula, balsamic, pine nuts TRI COLOR SALAD blue cheese, walnuts, red wine vinaigrette TRUFFLED MUSHROOM CAVATELLI TOMATO, BASIL, ARUGULA, SHAVED ASIAGO lemon vinaigrette ENTRÉE (select two) GRILLED SWORDFISH white beans, broccoli rabe, balsamic onions ROASTED FREE RANGE CHICKEN potato croquettes, baby carrots, lemon-thyme jus SEARED FLORIDA GROUPER rock shrimp risotto, tomato, tarragon vinaigrette BRAISED SHORT RIBS oven-roasted baby sweet potatoes, broccoli rabe, demi-glace DESSERT (select one) DUTCH APPLE CRUMBLE vanilla ice cream WARM CHOCOLATE CAKE vanilla ice cream CHEF’S SEASONAL CHEESECAKE Fresh Brewed Coffee, Decaffeinated and Herbal Teas Vegetarian meals available upon request. $75.00 per guest DINNER MENUS 2013-2014
  6. 6. PACKAGE III FIRST COURSE (select two) ROASTED BEET and ARUGULA SALAD goat cheese, truffle vinaigrette TRUFFLED MUSHROOM CAVATELLI MARYLAND STYLE CRAB CAKE fennel slaw, red pepper vinaigrette SURF and TURF diver sea scallop and braised short rib ENTRÉE (select two) GRILLED EAST COAST HALIBUT piperade, fingerling potatoes, parsley puree PAN-SEARED WILD STRIPPED BASS artichokes, oven dried tomatoes, black olive polenta BEEF WELLINGTON baby carrots, truffle sauce OVEN-ROASTED COLORADO LAMB CHOPS potatoes au gratin, haricot vert DESSERT (select two) MIXED BERRIES coconut sorbet CLASSIC CRÈME BRÛLÉE WARM CHOCOLATE CAKE vanilla ice cream Fresh Brewed Coffee, Decaffeinated and Herbal Teas Vegetarian meals available upon request. $95.00 per guest DINNER MENUS 2013-2014
  7. 7. ADDITIONAL OPTIONS FOR YOUR SEATED DINNER COCKTAIL RECEPTION Selection of 8 Butlered Hors D’oeuvres $10.00 per guest BUTLERED HORS D’OEUVRES (select four) Vegetable Spring Rolls, Hot and Sour Sauce Chipotle Shrimp Kabobs Mini Crab Cakes, Old Bay Aioli Chicken Satay Kabobs, Peanut Dipping Sauce Petit Beef Wellingtons, Truffle Sauce Franks en Croûte **Baby Lamb Chops, Mint Jelly Spinach Tartlet Duck Confit Quesadilla Brie, Walnut and Cranberry Purse Lobster Stuffed Mushrooms Mushroom & Pea Risotto Pork Dumplings BUTLERED COLD CANAPÉS (select four) Smoked Salmon Roulade Mini Greek Salad on Endive Spear Salmon Tartare on Wasabi Rice Crackers **Classic Shrimp Cocktail Tomato Basil Bruschetta Truffled Chicken Salad on Mini English Muffin Prosciutto Wrapped Asparagus Mozzarella and Grape Tomato Skewers Goat & Mushroom Crostini **Subject to additional charge A selection of cocktail stations is available upon request. To add an additional choice for either a first course, entrée or dessert $10.00 per guest DESSERT BUFFET (minimum 30 guests) Pastry Chef’s Selection of Assorted Cakes, Mini French Pastries and Berries $10.00 per guest DINNER MENUS 2013-2014
  8. 8. BUFFET DINNER MENU (minimum 20 guests) SALAD (select two) Baby Field Greens Salad, House Dressing Caesar, Lemon Confit, Asiago Mozzarella, Tomato, Basil Oil Green Beans, Mushroom, Gruyere, Balsamic Vinaigrette Tomato, Basil, Arugula, Shaved Asiago, Extra Virgin Olive Oil Tri color salad, Blue Cheese, Walnuts, Red Wine Vinaigrette Pasta Salad Primavera PASTA (select one) Penne a la Vodka, Fettuccine Alfredo, Linguini with Clam Sauce Rigatoni with Puttanesca Sauce, Spaghetti with Tomato Basil Marinara Shrimp a la Diablo with Bucatini Pasta Orecchiette with Broccoli Rabe, Sweet Sausages, Garlic Broth Beef Stroganoff with Brandy Cream Sauce Fresh Ravioli with Sun-Dried Tomatoes and Pesto Cream Sauce Truffled Mushroom Cavatelli ENTRÉE (select one) Atlantic Salmon, Sautéed Escarole, White Beans Monkfish Piccata, Artichokes, Fingerling Potatoes Seared Chicken stuffed with Spinach and Pine Nuts Seared Sea Scallops, Tomato and Asparagus Risotto Boneless Short Ribs with BBQ or Balsamic Glaze Roasted Chicken, Haricot Vert and Wild Mushroom CARVED ENTRÉE (select one) Roasted Salmon, Sauce Verte, Lemon Herb Oil Turkey Breast, Gravy, Cranberry Sauce Loin of Pork, Pineapple Glaze, Apple Sauce Leg of Lamb, Balsamic Lamb Jus Tenderloin of Beef, Horseradish Cream, Steak Sauce DINNER MENUS 2013-2014
  9. 9. VEGETABLE (select one) Haricot Vert Steamed Sugar Snap Peas and Baby Carrots Creamed Spinach Creamed Peas and Bacon Cauliflower Au Gratin Bouquetière Vegetables (Broccoli, Cauliflower, and Carrots with Fresh Herbs) STARCH (select one) Orzo, Tomatoes, Basil Roasted Potatoes Crushed Potatoes Au Gratin Potatoes Wild Rice Polenta Fries DESSERT Pastry Chef’s Selection of French Mini Pastries, Brownies and Cookies Fresh Brewed Coffee, Decaffeinated and Herbal Teas, Soft Drinks, Juice and Water $65.00 per Guest DINNER MENUS 2013-2014
  10. 10. BEVERAGE OPTIONS WINE, BEER & SOFT DRINKS Sommelier’s selection of White and Red Wines Imported and Domestic Beers Soft Drinks and Juices 2 Hours - $20.00 per guest 3 Hours - $30.00 per guest PREMIUM OPEN BAR Absolut Citron, Absolut, Ketel One, Russian Standard, Bacardi, Captain Morgan, Tanqueray Beefeater, Cuervo Gold, Dewar’s, Johnny Walker Red, Jack Daniels, Seagram’s VO Sommelier’s selection of White and Red Wines, Imported and Domestic Beers Soft Drinks and Juices 2 Hours - $30.00 per guest 3 Hours - $40.00 per guest PREMIUM CONSUMPTION BAR Absolut Citron, Absolut, Ketel One, Russian Standard, Bacardi, Captain Morgan, Tanqueray Beefeater, Cuervo Gold, Dewer’s, Johnny Walker Red, Jack Daniels Sweet and Dry Vermouth, Seagram’s VO Sommelier’s selection of White and Red Wines, Imported and Domestic Beers Soft Drinks and Juices Martinis $14.00 House Cocktails $12.00 Premium Cocktails $14.00 Wine by the Glass $10.00 Imported or Domestic Beer $8.00 Soft Drinks & Mineral Water $3.00 Bartender Fee $175.00 per 75 guests PRICING & SERVICE Coat Check Attendant $175.00 per 100 guests (Optional from May to September) Maître d’ Fee $350.00 (Events of 75 or greater) All Food & Beverage packages are subject to 22% Administrative Fee (Taxable) and 8.875% New York State Tax. DINNER MENUS 2013-2014
  11. 11. Room Dimensions length x width Sq Ft Floor Conference Seated Reception Theater Classroom Hanover 29’.7” x 47’.7” 1416 1st 44 100 125 130 70 Presidents’ 47.7” x 20’7” 987 2nd 40 100 100 120 50 Garden View Room 22’3” x 17’.7” 41’6” x 21’ 1267 2nd 30 100 200 100 60 Batavia Room 27’10” x 21”6” 612 2nd 15 60 75 60 27 Jewel 17’10” x 15’ 256 3rd 13 13 20 20 n/a Broad 17’3” x 14’4” 249 3rd 16 16 20 20 n/a Pearl 26’5” x 19’11” 506 3rd 22 60 125* 40 33 China 27’10” x 22’ 596 3rd 22 60 *Included 30 42 Stone 22’ 7” x 39’9” 906 3rd 40 100 100 100 60 Marine 69’11” x 28’6” 1976 3rd 70 200 300 225 150 Entire Facility 8771 ROOM RENTAL Room Room Rate Jewel $250.00 Broad $250.00 Pearl $500.00 China Included with Pearl Stone $750.00 Hanover $1,000.00 Presidents’ $750.00 Garden View Suite $1,000.00 Batavia Room Included in Garden View Suite Marine $1,250.00 Entire Facility F&B Minimum or Rental Starting at $30,000.00 DINNER MENUS 2013-2014
  12. 12. INDIA HOUSE One Hanover Square * New York, NY * 10004 212-269-2323 * DINNER MENUS 2013-2014