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583 Park Avenue

Salle polyvalente

Upper East Side, New York

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583 Park Avenue

170 Photos

Menu 3Buffet Stations 21Appetizers 3Main Courses 2Desserts 2

Buffet Stations

Hot Stations: American Comfort

Texas Barbeque Beef Brisket Carved to Order

Buttermilk Fried Chicken

With sweet corn bread

Steamed Broccoli

With bacon and crisp shallots

New England Clam Bake Over Low Country Red Rice

Macaroni and Cheese Gratin

Baked new potatoes with choice of sour cream, spicy aioli and chimichurri

Rosemary Parmesan Potato Fries Homemade Pickles

Hot Stations: Pasta Station

Please choose four items from the list below) spaghetti with garlic, olive oil and pepper

Orecchiette Pasta

With sautéed broccoli rabe and spicy Italian sausage, olive oil and garlic

Spinach and Cheese Ravioli

Fresh tomato and basil sauce

Beef Shortrib Ravioli

With a mushroom hunter sauce

Authentic Hungarian Goulash Over Egg Noodles

Spaghetti

With garlic, olive oil and pepper classic lasagna bolognese ratatouille and ricotta lasagna

Rigatoni

With shrimp, chorizo and cilantro penne with oven roasted tomatoes, capers and fresh basil

Butternut Squash Ravioli

With brown butter and sage and crushed pecans

Braised Beef Stroganoff Over Egg Noodles

Grated Parmesan Cheese and Chopped Italian Parsley

Hot Stations: Slider Station

Served on assorted homemade buns with assorted sauces and condiments

Cheeseburger

With lettuce tomato and pickle pulled texas barbeque pork

Philly Cheesesteak

With caramelized onions

Chicken Parmesan Hero

With tomato marinara

Sloppy Joe Shortrib

With green peppers

Southwest Chicken

With chipotle aioli

Crab Po’ Boy

With old bay remoulade

Hot Stations: French Brasserie

Moules Frites

With garlic, white wine, dijon and parsley.

Chicken Paillard

With tarragon beurre blanc and pomme paille

Steak Frites

With béarnaise and aioli

Blanquette De Veau

With basmati rice pilaf filet mignon steak tartare made to order chicken country terrine cornichons, dijon and grilled baguette

Whole Roasted Chateaubriand

Roasted Baby Carrots and Peas

Chateau potatoes béarnaise and red wine sauce

Soft Dinner Rolls Carver

Braised Lamb Osso Bucco

Harissa White Beans and Roasted Red Peppers

Soft Dinner Rolls Carver

Natural Jus

Braised Lamb Osso Bucco: Crown Roast of Pork

Sausage and Cornbread Stuffing and Roasted Brussel Sprouts

Carver

Natural Jus

Braised Lamb Osso Bucco: Whole Roasted Turkey Roulade

Croissant and Brioche Stuffing with Caramelized Sweet Potatoes

Soft Dinner Rolls Carver

Lingonberry Sauce and Giblet Gravy

Braised Lamb Osso Bucco: Risotto Station

(Please select two)

Forest Mushroom

With black truffle essence

Sweet Corn

With applewood smoked bacon and chives

Parmesan Primavera

Butternut Squash

With spiced pecans

Saffron Shrimp

With peas and pancetta chorizo and chimichurri

Braised Lamb Osso Bucco: La Taqueria

Braised Chicken, Beef and Pork

Authentic Corn Flour Sopes

With frijole negros and queso fresco

Red Onions

Lemons and Limes

Salsa Verde and Salsa Roja

Steamed Flour Tortillas

Chopped Cilantro

Radish

Chipotle Sauce

Guacamole and Fried Tortillas

Braised Lamb Osso Bucco: New York Steak House

Triple Cut

Strip Steak

Beefsteak tomato and onion salad thick cut crispy strips of bacon and creamed spinach

Horseradish Crème Fraiche

Peter Lugar Steak Sauce

Carver

Dry Aged

Beef Jus

Worcestershire Sauce

Soft Dinner Rolls

Braised Lamb Osso Bucco: Asian Station

Whole Peking Duck

Carved to order

Potstickers- Pork and Vegetable

Yakatori- Ponzu Chicken and Asparagus Shiitake

Assorted Sauces, Spices and Condiments

Hoisin, soy, sweet sour, sambol, spices, cucumber, scallions, fried shiitakes, kimchi, popadom

Dim Sum-Chickenand Vegetable

Ramen Noodles with Beef or Fish Broth

Thai Vegetable Red Curry with Fried Brown Rice

Cold Stations: Assorted Smoked and Cured Fish

Scottish Smoked Salmon

Smoked Whitefish Salad with Fresh Green Onions

Diced Red Onion

Minced Chives

Cornichons

Extra Virgin Olive Oil

Crispy Potato Latkes

Carver

Cold Smoked Brook Trout

Capers

Grated Egg Yolk and White

Crown Lemons

Whole Grain Mustard Crème Fraiche

Fresh Cracked Black Pepper

Rye and Pumpernickel Toast Points

Cold Stations: Tuscan Table

Selection of Artisan Cured Meats

Crostinis

Fig and Ricotta

Shrimp Salad with White Beans

Tomato and Mozzarella Salad with Basil

Chickpeas with Mint and Lemon

Roasted Brussel Sprouts and Wild Mushrooms

Focaccia, Ciabatta, Country Bread and Semolina Grissini

Cheeses and Olives

Tomato and Basil

Roasted Beet

Fennel and Watercress

Eggplant Caponata with Fried Polenta

Hard Boiled Eggs with String Bean Salad and Crispy Pancetta

Pickled and Marinated Vegetables

First Press Olive Oils and Aged Vinegars

Cold Stations: Fruit, Cheese and Crudite Station

Fresh Seasonal Fruits and Champagne Grapes

Assorted Dried Fruits and Candied Pecans

Whole Baby Carrots

Red and Yellow Teardrop Tomatoes

Mushrooms

Baby Squash and Zucchini

Hearts of Fennel

Cauliflower and Broccoli

Creamed Spinach in Pumpernickel Bread

American Artisanal Cheeses

Gewürztraminer and Merlot Jellies

Red and Yellow Peppers

Red Onions

Sugar Snap Peas

Celery and Cucumbers

Radishes

Buttermilk Ranch Dip

Served with Artisanal Breads and English Crackers

Cold Stations: Tartar and Ceviche Station

Ahi Tuna

With mango and avocado

Filet Mignon

With capers and chives

Shrimp

With coconut red curry and ginger

Scottish Organic Salmon

With red onion and dill

Pacific Halibut

With citrus, lime juice and jalapeno

Scallop

With pineapple, macadamia nuts and mint

Cold Stations: Shrimp Station

Fresh Jumbo Gulf Shrimp in Iced Silver Bowls

Crown Lemons

Horseradish Cocktail Sauce

Cold Stations: Sushi by Nippon

Complete with Nippon Chefs and Hostes

Including Tuna

Smoked Salmon

Shrimp

Roll Sushi

California Rolls

Salmon Avocado

Vegetable Rolls

Nigiri Sushi

Yellow Tail

Eel

Fluke and Spanish Mackerel

Including Tuna Rolls

Spicy Tuna

Eel and Cucumber

Cold Stations: Ocean Bar

Market Fresh Clams and Oysters on the Half Shell

Jumbo Maine Lobsters

Halibut and Scallop Ceviche

Brandy Ginger and Mignonette Sauce

Served From an Ice Sculpture

Snow Crab Claws

Poached Head on Prawns

Cocktail Sauce

Crown Lemons and Fresh Grated Horseradish

Cold Stations: American Caviar & Foie Gras Station

Siberian

Hackleback

Country Terrine with Dried Cherries

Yukon Blinis and Toasted Brioche Points

Fresh Grated Egg Yolk and Whites

Fresh Cracked Black Pepper

Displayed in a Custom Ice Sculpture with Chilled Vodka

Nothern Lights Paddlefish

Salmon and Salt Cured Foie Gras Torchon

Duck Liver Pate Encrusted with Pistachios and Raspberry Wine Reduction

Minced Red Onions and Chives

Crème Fraiche

Capers and Crown Lemons

Appetizers

The Park Avenue Salad

Boston bibb lettuce, vine ripe tomato, hard boiled egg, and haricot vert country smoked bacon with blue cheese dressing

Roasted Beet Salad

Whipped goat cheese, English cucumber toasted pecans and citrus segments

Crisp Romaine Salad

Whole grain mustard dressing with shaved red onions and focaccia crumbs

Caprese Napoleon

Fresh mozzarella and vine ripe tomatoes with micro basil and aged balsamic

Napoleon of Grilled Vegetables

Spinach cous cous with artichokes, oven dried tomatoes and crispy parsnips

Beef Carpaccio

Watercress salad, balsamic shallots and horseradish aioli

Sweet Corn Risotto

Crispy lardons of bacon and chives

Wild Sea Bass Tartar

Avocado puree, mango, watermelon and micro cilantro

Spinach and Cheese Ravioli

Tomato fennel cream sauce

Creamy Potato Gnocchi

Spicy sausage and creamy roasted fennel sauce

Panache Salad

Field greens, teardrop tomatoes, oregon blue vein cheese and candied pecans

Asparagus Salad

Lemon crème fraiche, shaved grana padano and diced red peppers

Boston Bibb Salad

Lemon vinaigrette with sliced cucumbers and tear drop tomatoes

Prosciutto and Panzanella

Cucumbers, tomatoes, feta and olives with focaccia crumbs

Terrine of Vegetables

Roasted red peppers and fennel, asparagus and shiitake mushrooms with crispy parsnips

Pheasant Terrine

Figs, pistachios, prosciutto and elderberry “caviar”

Butternut Squash Risotto

Toasted pecans and grana padano

Butternut Squash Ravioli

Brown butter and sage with crushed pecans

Semolina Gnocchi

Wild arugula and roasted cherry tomatoes

Appetizers Continued

Chicken Consommé

Vegetable ravioli, fresh herbs and cracked black pepper

Chilled Beet Borscht

Whipped goat cheese, brioche croutons and petite greens

Creamy Potato Bisque

Lardons of bacon, chives and roasted chili oil

Shrimp Salad

Harissa white beans, fennel and citrus slaw with watercress

Pan Seared Scallops

Potato puree with lardons of bacon, popcorn shoots and red wine sauce

Parmigiano Reggiano Risotto

Shaved white alba truffle

Chilled Gazpacho

English cucumber, cilantro sour cream and fried tortilla

Sweet Corn Veloute

Fava bean succotash with fresh maryland crab

Classic Vichyssoise

Yukon gold potatoes and crispy leeks

Scottish Smoked Salmon Rosettes

English cucumber, crème fraiche and fried capers

Lobster Newburg

American caviar, sweet corn flan and brioche croutons

Main Courses

Roast Sliced Filet of Beef

Thyme roasted fingerling potatoes with broccoli rabe with your choice of perigourdine, peppercorn, chimichurri or horseradish cream sauces

Glazed Tenderloin of Pork

Braised collard greens and white bean cassoulet with whole grain mustard sauce

Blanquette De Veau

Basmati rice pilaf and florets of broccoli

Roast Saddle of Veal

Sautéed broccoli rabe and spatzle with morel mushroom sauce

Seared Breast of Hudson Valley Duck

Creamy sweet potato and haricot vert with sherry brown butter sauce

Pacific Halibut

Provencal tomato confit and potato puree with petite greens

Atlantic Red Snapper

Ratatouille and oven roasted cauliflower with fried parsnips and laudemio olive oil

Maple Braised Beef Short Ribs

Sweet carrots, English peas and parsnip polenta

Pepper Seared Torchon of Beef Tenderloin

Leek fondue, garlic roasted fingerling potatoes with port wine sauce

Roasted Rack of Colorado Lamb (One Double Chop)

Provencal tomato fondue with potato gratin, sautéed spinach and fresh mint sauce

Roasted Breast of Chicken

Caramelized butternut squash with wild mushroom fricasee and tarragon buerre blanc or spinach cous cous with artichokes and oven roasted tomatoes

Scottish Organic Salmon

Braised green lentils, roasted baby carrots and fresh herb coulis

Pan Seared Arctic Char

Leek fondue with fingerling potatoes, sauteed spinach and port wine reduction

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)

Desserts

Classic New York Style Cheesecake

Wild berry coulis

Sour Cream Coffee Cake

Fresh seasonal fruit and homemade vanilla ice cream

Drunken Pear en Croute

Brown sugar pastry with homemade cinnamon ice cream

Crepes Suzette or Crepes Dulce De Leche

Served with powdered sugar, chantilly cream and fresh berries

French Oreo

Chocolate macaroon with tahitian vanilla ice cream

Strawberries and Whipped Cream

Lemon zest and sugar

Old-Fashioned American Pie

Blueberry, cherry, peach, apple or southern pecan homemade vanilla ice cream

Vanilla Napoleon

Strawberry Shortcake

Grand marnier macerated strawberries with vanilla scented whipped cream

Profiteroles

Vanilla bean ice cream with warm chocolate sauce

Chocolate Pot De Creme

Fresh berries and sugar cookies

Pavlova

Sweet mascarpone and fresh berry coulis

Chocolate Molten Cake

Homemade vanilla ice cream and raspberry coulis

Chocolate Mousse

Dark chocolate ganache with a crispy hazelnut tuille

Classic Tiramisu

Lady fingers, mascarpone, chocolate shavings and amaretto

Vanilla Creme Meringue Cake

Raspberry Napoleon

Bavarian cream and framboise sauce

Freshly Brewed Coffee

Selection of harney and son’s fine imported teas served with homemade macaroons

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583 Park Avenue

Menu

Buffet Stations

Appetizers

Main Courses

Desserts

Recherches connexes

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