CANAPES MENU
Minimum order of 12 pieces each per item
Priced per piece

Fish
Quinoa and Shrimp Taboule $4
Mint, tomato, cucumber, fresh rock shrimp
Scallops Chorizo Lollipops $4
Seared a la plancha, saffron Aioli
House Smoked Salmon Rolls $4
Horse radish, crème fraiche, rice paper
Crab Cakes $4
Cilantro, Sriracha mayonnaise
Tuna Tartare “Japonais” $4
Raw tuna, wasabi and tempura bits
Mini Bouillabaisse $3
Croutons, rouille sauce

Meat & Poultry
Mini Orsay Burger $5
Pickle, lettuce tomato
Lamb and Raisin Samosa $4
Harissa mint sauce
Mini Asian Pork Belly Bun $4
Pickles and sesame marinade
Arancinis $3
Wild mushrooms risottos and aged ham croquette
Croque Monsieur $3
Toast, béchamel, French ham, gruyere cheese
Foie Gras Terrine $5
On brioche toast, apple chutney
Crispy Duck Lumpia $4
Thai chili sauce

Vegetarian
Cardamom Panna Cotta $3
Butternut squash veloute
Mushrooms Quiche $3
White truffle oil
Cheese Gougeres
Puffs filled with béchamel and 3 cheeses

 

PLATTERS
Please feel free to compliment your passed hors d’oeuvres selection with stationary platters for your guests
“Minimum of 12 people” (Priced per person)

Charcuterie & Breads / 7
Cured dry sausage, homemade pates, pickle and country bread
Crudités and Herbs Dipping S a u c e / 4
Sélection of seasonal raw vegetables served with cream cheese and herb dipping sauce
Murray’s Artisanal Cheeses and Walnut Bread / 5
Assortment of goat, sheep, cow cheese, dried fruits and toasted bread
Seafood Platter / 12
Oysters / clams / Taylor Bay scallop / shrimp / periwinkle / ceviche / crab claw


 BRUNCH MENU

$30 per person: selection of 1 appetizer, 1 entrees, 1 fresh juice
$36 per person: selection of 2 appetizers, 2 entrées, 1fresh  juice. (choice of appetizer, entrée)
$40 per person:  selection of 3 appetizers, 3 entrées, 1 fresh juice & drip coffee. (choice of appetizer, entrée)

Our famous Bakery Basket is included with all menus
Croissant, Pain au Chocolat, Pain aux Raisins,  Scone, Muffin, Home made Country Bread

APPETIZERS

Deviled Eggs
Mayonnaise, paprika and mache greens
Salmon Gravlax
Dill marinated, cucumber salad
Crab Salad
Fresh avocado, « bloody mary style »
Seasonal Greens
Beets & goat cheese
Seasonal Fruit Salad

ENTREES
Eggs Benedict
Bacon, Hollandaise sauce
Eggs Florentine
Smoked salmon, Hollandaise sauce
Vanilla French Toast
Country bread, seasonal berries
Pork Pistachio Sausage
Home fried, bouquet of frisee, pommery mustard sauce
Salmon Burger
Piquillo peppers, avocado, cilantro & pommes frites
Goat Cheese Frittata
Asparagus, San Marzano tomatoes, arugula, Parmesan shavings
Grilled Hanger Steak
Home fries, Béarnaise sauce
Chopped Chicken Salad
Carrots, peas, grilled pineapple, pasta,tossed in a creamy sweet mustard dressing


LUNCH MENU

$38 per person, selection of 1 appetizer, 1 entrée, 1 dessert (set menu)
$43 per person, selection of 1 appetizer, 2 entrees, 1 dessert.
$49 per person, selection of 2 appetizers, 2 entrées, 2 desserts
$60 per person, selection of 3 appetizers, 3 entrées, 3 desserts

Appetizers:

Orsay Salad
Seasonal Greens, julienne of crudités tossed in a creamy white truffle dressing, Parmesan shavings
Onion Soup Gratinée
Beef broth, croutons, gratine with gruyere and provolone
Two Color Beet Salad and Goat Cheese
Red and yellow beets, fresh goat cheese crumble, Dijon vinaigrette
Tuna Tartare Japonais
Fresh ahi tuna, wasabi miso marinade, coriander coulis, tempura crisp
Crab Cakes
Fresh crab meat, celery rémoulade, herb salad, pommery mustard mayonnaise
Asparagus and Smoked Salmon
Asparagus, house smoked salmon, ravigotte sauce

Entrees:

Grilled Swordfish Steak
Fresh from Massachusetts, ratatouille of vegetable, herb and parmesan crust
Skate Fish A la Plancha
Served with mashed potato, spinach and crispy parsley, capers, brown butter
Lobster Salad ($15 supplement)
Celery salad, heart of palm, tomatoes, snap peas, seasonal greens, cocktail mayonnaise
Salmon “unilateral”
Grilled served over wilted endives and a tomate, basil, olives,”Vierge” sauce
Lamb Navarin “Printanier”
Lamb shoulder braised in white wine, served with an array of buttered baby vegetables and marbled potatoes
Flat Iron Steak
Pan seared, served with creamy potatoes, haricots verts, black truffle balsamic vinaigrette.
Chicken “A la diable”
Grilled dark meat only, tomato provencal, waffle potatoes, watercress bouquet, smoky BBQ sauce
Home Made Fresh Pasta
Baby vegetables, heirloom tomato coulis
Nicoise Salade
Tomatoes, haricot vert, hard boiled eggs, potatoes, olives, boston lettuce, lemon extra virgin vinaigrette            (choice of either confit tuna or pan seared)


 DINNER MENUS

$49 per person, selection of 1 appetizer, 1 entrée, 1 dessert (set menu)
$60 per person, selection of 2 appetizers, 2 entrées, 2 desserts
$70 per person, selection of 3 appetizers, 3 entrées, 3 desserts

Appetizers:

Orsay Salad
Seasonal greens, julienne of crudités, tossed in a creamy white truffle dressing, Parmesan shavings
Onion Soup Gratinée
Beef broth, croutons, gratiné with gruyere and provolone
Asparagus and Smoked Salmon
Asparagus, house smoked salmon, ravigotte sauce
Cuttlefish a la Plancha
Pan seared, charred tomatoes, pesto and lemon sauce
House Smoked Salmon Bomb
Filled with arugula and fennel greens, lemon vinaigrette, horseradish crème fraiche
Tuna Tartare Japonais ($5 supplement)
Big eye tuna, wasabi miso dressing, tempura bits, cilantro coulis
Pan Seared Foie Gras ($5 supplement)
Sautéed duck foie gras, cherries and red port reduction, celery root purée
Crab Cakes
Fresh crab meat, celery rémoulade, pommery mustard mayonnaise

Entrees:

Grilled Local Striped Bass
Baby artichoke and fennel, olive tapenade
Salmon Steak
Tagliatelle of zucchini, mussel saffron sauce
Branzino “A la Plancha”
Fresh couscous, chickpeas, curry vinaigrette
Pan Seared Jumbo Scallops
Flambé with whiskey, homemade tagliatelle, buttered spring vegetables tossed in a light curry sauce
Roasted Monkfish Grenobloise
Roasted Long Island monkfish, sautéed broccolis rabe, creamy potatoes, lemon caper brown butter
Lamb Navarin “Printanier”
Lamb shoulder braised in white wine, served with an array of buttered baby vegetables and marbled potatoes
Rotisserie Half Chicken
Served with mashed potatoes, braised broccolis rabe lemon confit, natural jus
New York Steak  ($10 supplement)
Served with a dauphinois potato gratin, sautéed mushrooms, choice of béarnaise, bordelaise or peppercorn sauce
Braised Veal shoulder “Roulade”
Slowly braised, served on a creamy polenta, glazed carrots and crusted with a parmesan orange crumble, natural jus
Risotto Aborio (Vegetarian)
Fresh peas and asparagus, parmesan cappuccino


Dinner Menu Cont’d

Optional Sides
($9 per side)

Sautéed Haricots Verts
French Fries
Mashed Potato
San Marzano Tomato Gratin
Jasmin Rice Pilaf
Sautéed Mushrooms
Grilled Green Asparagus


Desserts:

Chocolate Ganache Cake
Crème anglaise
Profiteroles
Choux Puff, vanilla ice cream, warm chocolate sauce
Alsatian Bread Pudding
Served Warm, apricots, chocolate, crème anglaise
Strawberries on the Stem
Served with 3 dipping sauces
Tarte Tatin
Upside down caramelized apples, puff pastry, vanilla ice cream
Ice Cream and Sorbet
Choice of 3 scoops served with cookies.
Cookie plate
An assortment of house baked cookies


BEVERAGE PACKAGES

All beverages are priced based o n consumption, beer $9, house red or white wine $10, premium $14 and super premium $15 and above.
A beverage package can be added charged by the hour & per person.
Private bartender available for up to 3 hours / 100

BEER & WINE OPEN BAR INCLUDES Sommelier Selected Red and White Wine Draft Beer – Soda – Juice

ONE HOUR / 20
TWO HOURS / 35
THREE HOURS / 45

PREMIUM OPEN BAR INCLUDES Sommelier Selected Red and White Wine Premium Liquor
Draft Beer – Soda – Juice

ONE HOUR / 25
TWO HOURS / 42
THREE HOURS / 54

Our premium package includes the following: Absolut Vodka
Tanqueray Gin
Bacardi Rum Cuervo Tequila Dewars Scotch
Sommelier Selection of Red & White WIne

Dark Roast Coffee or Organic Tea $4.50
Soft Drinks $4.25
Evian & Badoit $9

Orsay Restaurant always serves premium alcoholic beverages.

Private Dining Wine List

Champagnes et Pétillants
Moét et Chandon Brut • $95
Paul Goerg  Brut Rosé • $125
Lucien Albrecht, Crément D’Alsace  • $65

White Wines
Domaine desvignes, Chablis, Chardonnay, Bourgogne $64
Acacia, Carneros, Chardonnay, Napa $72
Macon Village, A. Rodet, Chardonnay, Bourgogne $44
Pinot Grigo, Maison Nicolas, Italy $44
Sterling Reserve, Sauvignon Blanc, Napa $52
Xavier Flouret, Sancerre, Sauvignon Blanc, Loire $60

Red Wines
Belleruche, Chapoutier, Syrah – Grenache, Cotes du Rhone $44
Chalone Gavilan, Pinot Noir, Sonoma, Ca $72
Mendoza, Malbec, Terrazas Reserve $64
Chateau Paveil de Luz, Margaux, Bordeaux $95
Chateau Malengin, Montagne Saint Emilion, Bordeaux $60
Vintager, Cabernet Sauvignon, Sonoma $56


GENERAL CATERING GUIDELINES AND POLICIES

Thank you for allowing us to host your event. It is our goal to provide you and your guests with creative menus,
friendly and attentive service. In order to help us serve you as effectively as possible,
please take a moment to review the following guidelines.

MENUS
While we have a full range of catering menus available, we are always happy to meet with you to discuss particular needs.
Menu prices are guaranteed for three months. No food or beverage of any kind will be permitted to be brought onto
or removed from our premises by the patron, his or her guests or invitees.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness.

GUARANTEED ATTENDANCE AND PAYMENT POLICIES
In arranging for private functions, the attendance must be specified by noon three business days in advance of the function.
This number will be considered a guarantee not subject to reduction. If the guarantee is not given to our Banquet Coordinator three business days in advance, we will consider the last estimated number as the guarantee for the function.  Should we serve more guests than the number of meals / attendees guaranteed then you will be billed for the actual number of guests served.  Any function which cancels less than fourteen days prior to the event will be subject to cancellation fees equal to meal guarantee. All events are considered tentative until a signed contract and non-refundable 50% deposit are returned to confirm your reservation. The full balance is payable the day of the function.

BEVERAGES
Orsay Restaurant is responsible for the sale and service of all alcoholic beverages on the premise as regulated
by the New York State Alcoholic Beverage Control Commission.
Therefore, all liquor, beer and wine consumed on the premise must be supplied by us.

PRIVATE ROOM
The patron agrees to be responsible for any damage done to the premise during the period of time his or her guests
are under his or her control or that of any independent contractor hired by the patron. We do not assume or accept responsibility for damage to or loss of any merchandise or articles left in the restaurant prior to, during or following the customer’s function.

DECORATIONS AND SPECIAL SERVICES
Your banquet manager can coordinate with you a full range of services from floral and decorative needs. entertainment and coat check arrangements.  Decorations brought onto the restaurant by the guest or decorator must be approved by management and meet all local fire codes. Items may not be attached to walls or ceiling with tape, adhesive, nails or staples.

GRATUITY, ADMINISTRATOR FEE AND TAX
Optional Gratuity (18% – 20%) not subject to tax will be paid to the service staff (captains, servers, bartenders, bussers, runners) as well as a 7% of the net sales as an administrative fee which is paid to the banquet coordinator and is subject to sales tax of 8.875%. 8.875% tax will be applied to all invoices. Proof of tax exempt status must be supplied and approved prior to invoicing to be exempt from tax.

In respect to gratuity:
• The customer’s payment must be made free from compulsion;
• The customer must have the unrestricted right to determine the amount;
• The payment should not be the subject of negotiation or dictated by the employer policy; and
• Generally, the customer has the right to determine who receives the payment.

Name / Title:     Company:     Date:

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