583 Park Avenue

583 Park Avenue

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Upper East Side, ニューヨーク市
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583 Park Avenue
写真165枚の写真
メニューメニュー
Menu 3Buffet Stations 21Appetizers 3Main Courses 2Desserts 2
Hors D’Oeuvres Passed Butler-Style​: Hot
The Palm Beach Puff
Artichoke and Spinach Croquette
Thin Crust Pizzette
With basil pesto
Homemade Mozzarella Cheese Bite
With fresh tomato and basil sauce
Jumbo Lump Maryland Crab Cake
With old bay remoulade
Prosciutto and Sage Palmier
New York Pastrami on Rye
With spicy brown mustard
Miniature Chicken Parmesan Heros
Miniature Vienna Hotdogs
With a selection of accoutrements
Pulled Beef Shortrib
With creamy mascarpone polenta
Warm Marcona Almond Butter and Berry Preserve on Brioche
Warm Gruyere Cheese Allumettes
With fresh tomato and basil sauce
Assorted Japanese Yakatori
Beef, chicken, shrimp or vegetable with ponzu sauce
Papaya King Frankfurter in a Blanket
Louisiana Chicken Spring Roll
Fontina Grilled Cheese
With homemade tomato soup
Petite New Zealand Lamb Chops
With rosemary au jus
Veal Polpettine
With rosemary madeira sauce
Ham and Cheese Vol Au Vent
With spicy mustard
Miniature Prime Beef Sliders on Toasted Bun
Miniature Beef Wellington
With perigourdine sauce
Maple Bourbon Thin Crisp Bacon
Oven Roasted Spicy Red Bliss Potatoes
With​ chimichurri sauce
Curried Scallops on Crisp Slice of Green Apple
Chicken Lollipop
With sesame hoisin, honey mustard and chimichurri
Taquitos (Select One)
Pork,​ chicken, beef or cheese with salsas and pico de gallo
Hors D’Oeuvres Passed Butler-Style​: Cold
Miniature Caprese Napoleon
Miniature Applewood Smoked BLT
Miniature Panzanella Salad
On parmesan focaccia crouton
Scottish Smoked Salmon
With cucumber and dill crème fraiche
Classic Shrimp Cocktail
With fresh horseradish
Chesapeake Style Crab Salad in a Small Roasted Potato Cup
Deviled Quail Eggs
With caviar and fresh chervil
Beet Carpaccio
With whipped goat cheese and candied pecans on apple crisp
Vegetable Terrine
With roasted red pepper coulis
Southern Style Pimento Cheese on Toasted Baguette
Country Chicken Terrine
With cornichons and whole grain mustard
Italian Salami and Taleggio on Buttery Cracker
Salt Cured Foie Gras Torchon on Black Pepper Tartlette
Filet of Beef
With horseradish crème fraiche
Asparagus Tips and Crispy Prosciutto
Tuna Tartare
Wrapped​ in cucumber ribbon with sesame aioli
Smoked Salmon Sushi Napoleon
Grilled Shrimp
With chili aioli and micro cilantro
Fresh Maine Lobster Roll
With micro basil
Crudite of Seasonal Vegetables
With assorted dips and spreads
Oven Roasted Tomato Confit on Grilled Baguette
Fresh Guacamole
With in homemade crispy tortilla shell
Caesar Salad on Parmesan Crisp
Chicken Rillet
With port wine
Classic Steak Tartare on Grilled Sourdough Baguette
Freshly Roasted Nuts at the Bars in Silver Bowls
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
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
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)
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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コンパスのアイコン
583 Park Avenue
583 Park Ave (63rd Street & Park Ave.)
ニューヨーク市, NY 10065
アメリカ合衆国
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情報のアイコン
Located on Park Avenue and 63rd Street, 583 Park Avenue is a landmark building recently restored and available for private events.
時計のアイコン
おそらく営業中 （いつチェックインされているかを見る）

これらの時間帯でよくチェックインされます：

  • 今日
    • 8:00–16:00
    • 18:00–22:00
  • 木
    • 8:00–23:00
  • 金
    • 9:00–10:00
    • お昼–14:00
    • 18:00–21:00
  • 土
    • 18:00–20:00
  • 日
    • なし
  • 月
    • 10:00–13:00
    • 18:00–21:00
  • 火
    • 8:00–22:00
電話機のアイコン
(212) 583-7206
ワールド・ワイド・ウェブのアイコン
[Facebook]アイコン
583PARKAVENUE
Twitterのアイコン
@583parkavenue
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アメリカ合衆国 » ニューヨーク州 » ニューヨーク市 » Upper East Side

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