banquet - s3.amazonaws.com · department, will coordinate all of the audio-visual equipment...

BANQUET EVENT MENU

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Prices are per guest unless otherwise noted and subject to 24% administrative fee and appropriate sales tax.

January 2020

PRICING

Prices listed are current as of publication and subject to change. Pricing is per person and based on 20-guests minimum. A $250 small-party labor fee will be applied to parties of less than 20. This fee applies to every meal period. Menus are subject to 24% taxable administrative fee and appropriate 8.875% New York Sales Tax on all food and beverage charges, and 8.875% New York

liquor tax on alcoholic beverages charges.

FOOD & BEVERAGE

Hosted bars require one bartender per 75 guests. The bartender fee is $350 for every one and a half (1.5) hours. An enhanced station requires one chef per 50 guests. The chef fee is $350 for every one and a half (1.5) hours. Sofitel New York does not permit any outside food or beverage to be brought into the hotel, with the exception of kosher events.

AUDIO-VISUAL

Your Magnifique Meeting and events team, in conjunction with our in-house audio-visual department, will coordinate all of the audio-visual equipment required for your conference.

GUEST ATTENDANCE

A guaranteed guest count is required four (4) business days prior to your event. Final attendance cannot be fewer, but can be increased. If a guarantee is not received by four (4) days prior to your event, you will be charged for the most recent estimated attendance, or actual attendance, whichever is greater. Sofitel New York will be prepared to serve no more than 5% over the guaranteed attendance. A guest count will be done for the final attendance during the function and charges will be made accordingly.

COAT CHECK & VALET PARKING

A coat check attendant may be arranged.

Valet parking is available at $65 per vehicle and $75 for larger vehicles. This fee can be individually paid by your guests, or applied to your master account as host-paid. Self-parking is also available at $30 per vehicle.

DECORATORS, MUSICIANS & PHOTOGRAPHERS

Your Magnifique Meeting and Events team can provide suggestions and recommendations for decorators, musicians and photographers.

MENUSIN ORDER TO PROVIDE YOU WITH A PERSONALIZED EVENT, SOFITEL NEW YORK

WELCOMES DISCUSSING ALTERNATIVE MENUS.

EVENT MENU

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January 2020

PARIS BREAKFAST – $63

• Choice of two juices: fresh grapefruit, fresh orange, apple, cranberry, tomato

• Fresh sliced market melons and berries

• Build your own parfait: house-made granola, Greek yogurt and berries

• Freshly baked croissants, pain aux raisins, pain au chocolate and French breads

• Assorted mini New York bagels and cream cheese

• Assorted jams and French butter

• Freshly brewed Lavazza coffee, decaffeinated coffee and assorted Harney & Sons teas

ATLANTIC BREAKFAST – $74





• Assorted jams and French butter

• Assorted muffins: blueberries, low-fat bran, lemon poppy, double chocolate, corn muffins

• Scrambled organic eggs

• Fingerling potato hash

• Choice of maple-pepper bacon or Hudson Valley pork sausage


PLATED BREAKFAST – $82


• Fresh sliced market melons and berries, served family style

• Baskets of freshly baked croissants, pain aux raisins, pain au chocolate and French breads

• Organic scrambled eggs

• Pommes O’Brien

• Choice of maple-pepper bacon or Hudson Valley pork sausage

• French butter and assorted jams


BREAKFAST BUFFET

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January 2020

BREAKFAST ENHANCEMENTS $15

• Belgian waffles with fresh berries, whipped cream, Vermont maple syrup

• Brioche French toast, peach compote, whipped cream, Vermont maple syrup

• Buttermilk pancakes with fresh berries, Nutella, Vermont maple syrup

• Breakfast sandwich station

- Scrambled eggs, choice of bacon or sausage, and a selection of sliced cheese, served on a croissant

• Egg white and spinach frittata

• Baked eggs with spinach and gruyere

• Tropical fruit blintzes

• Apple and cinnamon crêpes

• Scottish smoked salmon, diced tomatoes, red onions, English cucumbers, diced eggs and capers

• Cured meats and breakfast cheese

• Omelets made to order (choose four items)* $20

- Ham, mushrooms, bacon, spinach, tomato, peppers, onions, and cheddar cheese

• Steel-cut oatmeal with spiced apples, golden raisins and brown sugar $8

*Chef attendant is required at a fee of $350 each for every 1.5 hours, based on 1 attendant per 50 guests

BREAKFAST ENHANCEMENTS

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January 2020

Brunch is served for a duration of 1 hour and 30 minutes

BRUNCH BUFFET – $142





• Assorted jams and butter

• Freshly brewed regular and decaf Lavazza coffee and assorted Harney & Sons teas

SALADS

• Crisp Boston lettuce, fresh lump crab, sliced breakfast radish and asparagus with a tarragon vinaigrette

• House-made ciliegine mozzarella, heirloom tomato medley, tossed with basil and first-press olive oil

ENTRÉE (SELECT TWO)

• Market vegetable cocotte, roasted market vegetables baked in an organic egg and Fromage custard

• Croque-Monsieur with Parisian ham, gruyère cheese and béchamel sauce

• Sweet French Toast, Tahitian vanilla beans finished with a caramel glaze

• Wild salmon with roasted corn, fingerling potatoes, wilted spinach and bacon, finished with a crab bouillabaisse

DESSERT

• Bread pudding with chocolate chips

• Lemon tart with berries

BRUNCH MENU

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January 2020

MID-MORNING BREAK COFFEE & TEA BREAK – $23

Freshly brewed Lavazza coffee, decaffeinated coffee and assorted Harney & Sons teas

NESPRESSO BREAK – $26

• Nespresso break with Cappuccino

THE MORNING BOOST – $38

• Fresh market-fruit cobbler

• Blueberry yogurt loaf

• Fresh strawberries and bananas

• Chocolate-covered espresso beans

CITRUS BREAK – $38

• Orange madeleines

• Mini key lime pies and lemon curd

• Citrus fruit cocktail with vanilla-orange marinade

• Freshly squeezed lemonade infused with fresh basil and strawberry

POWER BREAK – $36

• Trail mix

• Mixed-berry and hand-rolled-granola parfaits

• Baskets of whole seasonal fruit

• Cucumber-and-mint-infused spring water

• Smoothie of the day

AFTERNOON BREAK CHOCOLATE BREAK – $30

• Seasonal chocolate drink

• Chocolate chips cookie

• Brownie with walnuts

• M&M’s

BALL PARK BREAK – $40

• Warm soft pretzels

• Honey-roasted peanuts

• Mini hot dogs

• Popcorn and Cracker Jacks

• Carbonated beverages

INDULGE – $36

• Day-baked brownies and blondies

• Chocolate chip cookies

• Mini candy bars

• Assorted whole fruit

CHIPS AND DIP – $38

• Assorted bags of potato chips

• Tortilla chips served with salsa and guacamole

• Crispy pita chips with lemon and hummus

• Individual bags of Dale and Thomas popcorn

• Assorted carbonated beverages

BREAKSALL BREAKS INCLUDE FRESHLY BREWED LAVAZZA COFFEE, DECAFFEINATED COFFEE

AND ASSORTED HARNEY & SONS TEAS

EVENT MENU

All breaks are served for a duration of 1 hour and 30 minutes

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January 2020

BREAK ENHANCEMENTS – $9

• Fresh orange juice

• Freshly made lemonade

• Chilled bottled Starbucks Double Shot Espresso and Starbucks Frappuccino

• Red Bull and Sugar Free Red Bull

• Assorted carbonated beverages

• Assorted Kind bars

• Artisanal waters, still and sparkling

• Fresh fruit smoothies

• Greek yogurt parfaits with macerated berries and hand-rolled granola

• Natural fruit-flavored yogurts

• Whole seasonal fruit

• Bowls of tropical fruits and berries

• House-baked cookies and brownies

• Potato chips, Dale and Thomas Popcorn

• Assorted cupcakes

• Fresh biscotti and teacakes

BREAKS

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January 2020

SANDWICHES & SALADS LUNCH BUFFET – $103

Choose one soup, two salads, three sandwiches and assorted chips, two desserts, Lavazza coffee, decaffeinated coffee and assorted Harney & Sons teas

SOUPS (SELECT ONE)

• Roasted tomato and lavender

• Curried parsnip with crouton

• Roasted root vegetable

• Roasted corn and crab

• White bean with spinach and couscous

• Chorizo and shrimp

• Grafton cheddar with smoked bacon

SALADS (SELECT TWO)

• MARKET GREENS - Baby field greens, sliced cucumbers, lavash croutons, tomatoes and feta cheese, served with creamy ranch dressing and herb vinaigrette

• ORZO PASTA SALAD - Spinach, sundried tomato and feta cheese

• PENNSYLVANIA CULTIVATED PORTOBELLO MUSHROOMS - Organic baby field greens and roasted peppers, served in a truffle sherry vinaigrette

• RUSTIC SALAD - Savoy cabbage, pickled carrots, sweet Vidalia onions and fresh coriander in a house-made lemon preserve vinaigrette

• CONTEMPORARY COBB SALAD - Grilled chicken, butternut squash, red leaf lettuce, hearts of palm, dried cherries and shaved manchego cheese, served in a citrus vinaigrette

• WILD ARUGULA SALAD - Roasted organic strawberries and local goat cheese in an aged balsamic dressing

• HEIRLOOM TOMATO SALAD - Shaved fennel, watercress and cucumbers, served in a cabernet vinaigrette

• NEW ENGLAND SALAD - Crisp Boston lettuce with fresh lump crab, sliced breakfast radish and asparagus in a tarragon vinaigrette

• CAPRESE SALAD - House-made ciliegine mozzarella and heirloom tomato medley tossed with basil and first-press olive oil

• CLASSIC CAESAR SALAD - Lavash croutons and shaved Parmesan

– With grilled chicken (add $5) OR with grilled shrimp (add $8)

LUNCH MENU

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January 2020

SANDWICHES (SELECT THREE)

Cold

• SEARED AHI TUNA SANDWICH - Served on a seven-grain roll with wasabi mayonnaise and five-spiced crispy onions

• BEEF SIRLOIN - Cracked black pepper sirloin, Hudson Valley white cheddar and horseradish aioli on a white Russian baguette

• CHICKEN SANDWICH - Murray’s free-range chicken with balsamic onion marmalade and smoked mozzarella on focaccia bread

• MAINE LOBSTER ROLL - Maine lobster, heirloom tomatoes, and celery, served on a roll with lemon aioli

• VEGETARIAN - Grilled vegetables, avocado-lime guacamole and crunchy sprouts served on grilled pita

• SMOKED TURKEY WRAP - Organic smoked turkey wrap with crushed avocados and sweet-and-sour-cranberry-and-fig jam

Hot

• TRADITIONAL CROQUE-MONSIEUR - Served on country sourdough with Parisian ham, Gruyère cheese and béchamel sauce

• CUBAN - Pork shoulder, ham, Swiss cheese, sliced pickles and mustard

• NEW YORK REUBEN SANDWICH - Layered corned beef, Swiss cheese, and Thousand Island dressing served on toasted rye bread

• BURGER - Ground-beef sliders with caramelized Vidalia onions and camembert cheese on toasted brioche

• SALMON - Miso-glazed salmon sliders with cucumber-and-tomato relish on toasted brioche

• FRIED-GREEN-TOMATO BLT with maple-pepper bacon and avocado

DESSERTS (SELECT TWO)

• Choux caramel and chantilly cream



• New York cheesecake

• Opera Cake

• Dessert of the day

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January 2020

HOT LUNCH BUFFET – $118

Choose one soup, two salads, two entrées, two desserts, artisinal breads and Lavazza coffee, decaffeinated coffee and assorted Harney & Sons teas

SOUPS (SELECT ONE)








SALADS (SELECT TWO)

• MARKET GREENS - Baby field greens, sliced cucumbers, lavash croutons, tomatoes and feta cheese, served with creamy ranch dressing and herb vinaigrette









• CLASSIC CAESAR SALAD - Lavash croutons and shaved Parmesan

– With grilled chicken (add $5) OR with grilled shrimp (add $8)

HOT LUNCH BUFFET

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January 2020

ENTRÉES (SELECT TWO)

Fish

• WILD SALMON - Served with roasted corn, fingerling potatoes, wilted spinach and bacon, finished with a crab bouillabaisse

• SEA BASS - Pan-seared with haricots verts, roasted shallots and lemon-balm-scented basmati rice, finished with a citrus buerre blanc

• CHATHAM COD - Braised Chatham cod with melted leeks and wild mushrooms, finished with confit tomatoes and preserved lemon

• STRIPED BASS - Pan-seared striped bass with artichokes and zucchini, served in a pine nut basil oil

• SEAFOOD & BLACK TRUFFLE RISOTTO

Meat

• BISTRO FILET - Roasted Creekstone Farms bistro filet with celeriac purée and tricolored baby carrots, finished with a Palmer Vineyard merlot reduction

• SHORT RIBS - Harissa-braised short ribs with roasted Hudson Valley fingerling potatoes, finished with an espresso sauce

• PAN-SEARED CHICKEN BREAST - Murray’s chicken breast pan-seared with market vegetables on a bed of bamboo rice, finished with a creole mustard sauce

• PORK LOIN - Vanilla-and-honey-rubbed Berkshire pork loin with truffled cannellini bean ragout and tomato confit Pistachio crusted and roasted, served with a tarragon jus

• BEEF SIRLOIN - Roasted Creekstone Farms beef sirloin, Yukon gold potatoes and chard, finished with sweet-and-sour cipollini onions

• GRILLED CHICKEN BREAST - Murray’s chicken breast with wild mushroom ragout, finished with sautéed baby leeks and mascarpone mashed potatoes

Pasta

• CAVATELLI PASTA - Local cultivated mushrooms, prosciutto and peas, tossed in creamed leeks

• ORECCHIETTE PASTA - with roasted fennel, wilted arugula, truffled confit tomatoes and shaved manchego cheese

• ISRAELI COUSCOUS - Market-vegetable caponata, garnished with fresh ricotta cheese

• PAPPARDELLE PASTA - Creekstone Farms short rib with tomato-and-market-vegetable ragout






• Opera Cake


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January 2020

EVENT MENU

BOXED LUNCH

BOXED LUNCH – $92

SALADS (SELECT ONE)

• House-made ciliegine mozzarella and heirloom tomato medley tossed with basil and first-press olive oil

• Organic greens with grape tomato medley and cucumbers

SANDWICHES (SELECT THREE)

• Sliced New York strip sandwich with red onion jam and brie served on a baguette

• Lump crab with avocado, bibb lettuce and cilantro aioli, served on a brioche

• Grilled ahi tuna with wasabi mayo and napa cabbage slaw, served on a crunchy baguette

• Grilled chicken and eggplant with roasted tomato and black olive tapenade on Ciabatta bread

• BLAT: bacon, lettuce, avocado and tomato with a pesto aioli, served on a brioche

• Organic smoked turkey breast with camembert cheese and caramelized pear jam, served on a smolina raisin fennel roll

• Greek: cucumbers, sliced red onions, sliced tomatoes and feta cheese, served on an olive baguette

ALL BOXED LUNCHES INCLUDE THE FOLLOWING:

• 1 Whole fruit

• 1 Bag of chips

• 1 Bottle of water

• Tarte of the day

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January 2020

DINNER MENU BUFFET – $144

Choose one soup, two salads, two entrées, two desserts, artisinal breads and Lavazza coffee, decaffeinated coffee and assorted Harney & Sons teas

SOUPS (SELECT ONE)








SALADS (SELECT TWO)

• MARKET GREENS SALAD - Baby field greens, sliced cucumbers, lavash croutons, tomatoes and feta cheese, served with creamy ranch dressing and herb vinaigrette









• CLASSIC CAESAR SALAD - Lavash croutons and shaved Parmesan – With grilled chicken (add $5) OR with rock shrimp (add $8)

DINNER MENU BUFFET

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January 2020

ENTRÉES (SELECT TWO)

Meats

• FILET MIGNON - Stilton-and-Holland-leek bread pudding and haricots verts, finished with a bourbon reduction

• SHORT RIBS - Harrisa-braised with creamy asiago polenta and root vegetables

• BEEF SIRLOIN - Creekstone Farms beef sirloin with Yukon gold potatoes and sautéed spinach, finished with sweet-and-sour cipollini onions

• FREE-RANGE CHICKEN - Herb-roasted with fingerling potatoes, braised artichokes and slab bacon with natural au jus

• GRILLED CHICKEN BREAST - Served on a bed of white bean ragout, blistered tomatoes and roasted market vegetables, finished with a balsamic gastrique

• LAMB CHOPS - Grilled with cider-braised brussel sprouts succotash and caramelized rutabagas

Fish

• WILD BASS - Haricots verts, roasted shallots and wild dilled fingerling potatoes, finished with a citrus buerre blanc

• SWORDFISH - Saffron risotto, chorizo and caper salsa, with smoked paprika reduction

• ARTIC CHAR - Braised endive, Kalamata olives, crushed new potatoes and roasted garlic tomato ragout

• CHATHAM COD - Green asparagus, confit salsify and Kalamata olives, with lemon-caper sauce

• ORGANIC SALMON - Oregon cultivated morel mushrooms on a bed of vegetable ragout, finished with a warm citrus vinaigrette

Pasta

• CAVATELLI PASTA - Local cultivated mushrooms, prosciutto and peas, tossed in creamed leeks

• ORECCHIETTE PASTA - Roasted fennel, wilted arugula, truffled confit tomatoes and shaved manchego cheese

• ISRAELI COUSCOUS - Market-vegetable caponata, garnished with fresh ricotta cheese

• FRESH PAPPARDELLE PASTA - Creekstone Farms short rib with tomato-and-market-vegetable ragout






• Opera Cake


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January 2020

STARTERS

• CAESAR SALAD - Lavash croutons and shaved parmesan

• DUCK BREAST - Cider-glazed duck breast with apples and fennel

• BURRATA - Burrata mozzarella and greenhouse heirloom tomatoes

• PEEKYTOE CRAB - Pistou broth, microgreens and tomato-fennel purée

• MIXED GREENS - Market greens with shaved Brussels sprouts, fennel and organic tomatoes

• CAVATELLI PASTA - Cavatelli pasta with braised San Marzano tomatoes, smoked chipotle peppers and duck confit

• TUNA CRUDO - Yuzu vinaigrette, capers and cornichons

MEATS Lunch Dinner

• FILET MIGNON - Fire-roasted with smoked-bacon-and-leek risotto and $136 $158 French beans, finished with a Malbec reduction

• SHORT RIBS - Harissa-braised on a bed of German butterball potatoes, roasted $131 $151 shallots and hazelnuts, with market vegetables, finished with an espresso reduction

• NEW YORK STRIP – Grilled with roasted fennel, rosti potato and $131 $151 braised pearl onions, finished with burgundy reduction

• LEMON THYME ROASTED CHICKEN BREAST – Served with faro risotto and $121 $141 market vegetables, with shitake leek and dry vermouth sauce

• TRUFFLED CHICKEN BREAST - Poached with grilled baby squash, potato purée, $131 $141 and ragout of corn and caramelized onions, finished with creole mustard sauce

• GRILLED CHICKEN – Free-range breast with roasted artichokes, creamy tomato $121 $141 confit and quinoa

FISH

• BRANZINO - Pan-seared with fennel soubise and French beans, $126 $146 finished with a truffle nage

• CHATHAM COD - with melted leeks, confit salsify and Kalamata olives $126 $146

• WILD SALMON - with Grafton cheddar polenta, king oyster mushrooms and $126 $146 tomato basil relish

• SEA BASS - Maple-soy-glazed with gingered butternut squash and shimeji mushrooms $126 $146

DESSERTS

• Torte of vanilla sponge cake with layers of raspberry and mascarpone mousse

• Trilogy of layers of white and dark chocolate mousse with a thin layer of chocolate crunch

• Chocolate dome of chocolate sabayon, chocolate dacquoise and raspberry coulis, on a shortbread base

• Crème caramel with fresh berries and whipped cream

• Traditional crème brûlée with berries

Choice of one starter, one meat or fish and one dessert, Lavazza coffee, decaffeinated coffee and assorted Harney & Sons teas

PLATED LUNCH & DINNER

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January 2020

SPECIALTY STATION UPGRADES

Chef attendant is optional. Chef fee: $350 each for 1.5 hours, based on 1 attendant per 40 people

GUACAMOLE STATION – $35

• House-made guacamole with traditional garnishes, accompanied by warm tortilla chips, braised short-rib chili and a green tomato chow-chow

PASTA STATION (SELECT TWO) – $35

• All pasta stations are served with fresh focaccia bread, rustic ciabatta rolls, butter, parmesan cheese

• Four-cheese ravioli with pancetta and leek in a dry vermouth cream sauce

• Penne pasta with peas, roasted peppers and Pennsylvania cultivated mushrooms in a tomato basil sauce

• Cavatelli pasta with sweet Italian sausage, broccoli, sliced garlic and parmesan cheese served in a light chicken broth

• Orecchiette pasta simmered in Champagne with fresh plum tomatoes, spinach and basil

CARVING STATIONS

• All carving stations are served with Parker House rolls, Semolina rolls and sweet butter

• Sage-rubbed Vermont turkey breast with cranberry horseradish relish $30

• Harissa-rubbed strip steak with cipollini bourbon sauce $35

• Rosemary-and-toasted-coriander-rubbed beef tenderloin with $37 a horseradish-infused sauce

• Korean barbeque hanger steak with cool mint-cilantro cream sauce $33

• Herb-crusted rack of lamb with eggplant chutney $42

• Hudson Valley applewood-smoked-bacon wrapped pork loin, calvados apple sauce $33

RISOTTO STATION (SELECT TWO) – $45

All risotto stations are served with shaved asiago cheese, croutons and aged balsamic vinegar

• Wild mushrooms and braised leeks

• Duck confit and roasted tomatoes

• Lobster and fresh herbs

• Shrimp and peas

• Braised beef short ribs and root vegetables

STATIONS

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January 2020

MAC & CHEESE STATION, CHOICE OF TWO – $45

• Lobster mac and cheese

• Truffle and tomato mac and cheese

• Barbecued pork mac and cheese

• Short rib mac and cheese

VEGETABLE CRUDITÉ – $26

• Assorted market vegetables and chef’s selection of assorted dips

ASSORTED LOCAL FARM-HOUSE AND BOUTIQUE CHEESE STATION – $33

• Seasonal fruit preserves, berries, water crackers and rustic baguettes

TUSCAN TABLE – $35

• Parma ham, sweet coppa, soppresata, fresh mozzarella, oven-roasted tomatoes and basil, grilled vegetables, marinated artichokes, fire-roasted peppers, eggplant Caponata and lemon preserve, fennel-marinated olives

• Italian bread display of rustic ciabatta bread, focaccia, breadsticks and Parmesan crisps.

MEDITERRANEAN DISPLAY – $25

• Tabouli, hummus, eggplant dip, tzatziki sauce, couscous, mixed olives, feta cheese and pita

JAPANESE SUSHI & SASHIMI STATION – $45

• Assortment of sushi, sashimi, and rolls

• Seaweed salad, ground wasabi root, pickled ginger and soy sauce

SHRIMP COCKTAIL STATION – $7 PER SHRIMP

• Ice cold jumbo shrimp with a bloody mary cocktail sauce

RAW BAR (MARKET PRICE)

• Displayed on crushed ice: Long Island little neck clams, local Blue Point oysters, Gulf shrimp and crab claws, served with assorted sauces, condiments and bread

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January 2020

PASSED HORS D’OEUVRES

CHILLED

• Seared ahi tuna with pickled ginger and wasabi cream on corn bread

• Cashew-and-curry-chicken gougères

• Shrimp cocktail

• Smoked salmon with dill

• Turkey roulade with bacon and cheddar on a pumpernickel round

• Prosciutto, sundried-tomato-basil mousse and Greek Kalamata olive on polenta

• Cumin-rubbed beef filet with fromage blanc on focaccia

• Brie with dates and figs on a baguette

• Cajun chicken with paprika aioli on pumpernickel

• Smoked-salmon pinwheel on crostino

WARM

• Lump crab cakes with roasted pepper aioli

• Tiny beef Wellington with wasabi cream sauce

• Macadamia duck morsels with pickled ginger sauce

• Grilled vegetable samosas with peach chutney

• Duck spring roll with sweet-and-sour sauce

• Thai-chicken-and-rice-noodle chopstick with coconut sauce

• Kobe beef sliders

• Grilled Moroccan-style lamb chops with yogurt cucumber sauce

• Warm mushroom profiterole with creamy blue cheese dip

• Mini chicken cordon bleu with Parisian ham and gruyère cheese

• Maple-glazed scallops wrapped in bacon

RECEPTION

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Choice of six (6)

- $55 per person for one hour

- $20 for each additional hour

Choice of eight (8)

- $68 per person for one hour

- $22 for each additional hour

Additional hors d’oeuvres available upon request.

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January 2020

All bar packages below include house red & white wines, domestic & imported beers, assorted sodas, juices, still and sparkling waters

DELUXE OPEN BAR

One hour: $35 per person | each additional hour: $12

• Smirnoff, Gordon’s, Seagram’s 7, Johnny Walker Red, Jameson, Captain Morgan Light, Montezuma, Courvoisier VS

PREMIUM OPEN BAR


• Tito’s, Bombay Dry, Bulleit Rye, Maker’s Mark, Chivas, Glenmorangie, Bacardi Light, 1800 Silver, Hennessy VS

ULTRA-PREMIUM BAR


• Grey Goose, Bombay Sapphire, Bulleit Rye, Maker’s Mark, Johnny Walker Black, Glenlivet 12, Zacapa 23, Patron, Hennessy VSOP

BEER & WINE BAR

$25 per person for the first hour | each additional hour: $20

BEER, WINE & CHAMPAGNE BAR

$50 per person | each additional hour: $25

BAR

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Bar minimum is applicable

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January 2020

CHOICE OF 1

$20 pp addition to open bar

CHOICE OF 1

One hour: $50 pp | $25 each additional hour

• Domestic and imported beers

• House red and white wines

• Assorted sodas, juices, still and sparkling water

BOURBON SMASH

Woodford Reserve, pineapple juice, lemon juice, simple syrup, mint leaves

WHITE GRAPEFRUIT COSMOPOLITAN

Finlandia Grapefruit vodka, Cointreau, lime juice, white cranberry juice

ORANGITA

Patron, orange and lime juice, triple sec, simple syrup

BRUNCH SPECIAL

Assorted sodas, juices, still and sparkling water

CHOICE OF

2 - $25 | 3 - $30 | 4 - $35 per hour

Bloody Mary, Bellini, Mimosa, Rum Punch, Rose Sangria, Cassis Whisky

HOSTED BAR

Beverage station fee is $250 per 75 guests

All bar extension fees during function are per hour on guaranty

EVENT MENU

SPECIALTY BARS

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January 2020

CHAMPAGNES & SPARKLING WINES

• Chandon Brut, USA $70

• Chandon Rosé, USA $75

• Veuve Clicquot, Brut $140

WHITE WINES

• Trinity Chardonnay $47

• Louis Jadot Burgundy $60

• Folie a deux Chardonnay $70

RED WINES

• Trinity Merlot $47

• Seeker Pinot Noir $60

• Joel Gott Cabernet Sauvignon $75

DOMESTIC BEER $9

• Brooklyn lager

• Michelob ultra

• Budweiser

• Bud light

IMPORTED BEER $12

• Corona

• Heineken

• Amstel Light

WINE MENU

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Sofitel New York

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