“A TESTAMENT TO FLAVORS CLEAR AND PURE” *** -NEW YORK TIMES, 8/ 28/ 2013 “Michelin Guide” * -2014 “EATERY A SURE BETONY” *** - NEW YORK POST, 08 / 21/ 2013 “RESTAURANT OF THE YEAR” - ESQUIRE, 10 / 07/ 2013 Mezzanine Private Dining Room Thank you for considering Betony for your upcoming event! Named after a healing herb in the mint family known to stimulate the appetite, Betony is a warm, inviting Modern American restaurant overseen by Executive Chef Bryce Shuman (Eleven Madison Park) and General Manager Eamon Rockey (Eleven Madison Park, Atera, Aska). The restaurant, which is conveniently located a block off of Fifth Avenue and steps from Central Park, features soaring ceilings, contemporary photos of New York City street scenes, a vibrant 35-seat bar and lounge, and 85-seat dining room. Betony features a private dining room on the lower level, accommodating up to 35 guests, as well as a semi-private dining room on the mezzanine that can seat parties of up to 38. For a unique celebration or corporate event, the restaurant can be reserved for a full buy out for parties of up to 125 guests. SEATED DINING CAPACITY COCKTAIL RECEPTION CAPACITY PRIVATE DINING ROOM 35 guests 50 guests MEZZANINE 38 guests 60 guests BUY OUT 125 guests 200 guests We look forward to welcoming you at Betony! To plan your event, please contact Melissa Wise at +1.347.713.1153 ext.5, mwise@betony-nyc.com BRYCE SHUMAN Executive Chef Bryce Shuman grew up in Chapel Hill, NC and was exposed to diverse food at a young age courtesy of his mom, a cultural anthropologist, who would bring the whole family along on field trips to places such as the Arctic and the jungles of Costa Rica. After cooking at a local NC restaurant where he would meet his future wife, Jenn, he moved to San Francisco to enroll at the California Culinary Academy during the day and work at Wolfgang Puck’s Postrio at night. Upon graduation, he joined the staff at Rubicon, where he was mentored by acclaimed chefs Stuart Brioza and his wife Nicole Krasinski (now of State Bird Provisions). Upon returning to the east coast he joined Daniel Humm’s team at Eleven Madison Park, where he worked for six years and was promoted to Executive Sous Chef. When not at Betony, Bryce’s hobbies include blues guitar, taking photographs with his Polaroid Reporter SE, and annoying his cats. EAMON ROCKEY General Manager Eamon Rockey grew up in Hattiesburg, Mississippi, the son of two professional chefs who encouraged him to pursue a life in restaurants. At age 14 he started working after school at Sakura, Hattiesburg’s only sushi restaurant at the time. He later attended the Culinary Institute of America in Hyde Park, where he was introduced to the service side of the hospitality business. Upon graduation, Eamon moved to New York City, where for the past eight years he has worked in acclaimed restaurants such as Gilt, Eleven Madison Park, Atera and Aska. When not at Betony, Eamon enjoys cooking, collecting food and beverage-related books, exploring new restaurants, as well as biking and the performing arts. The following are our current Private Dining menus and pricing for early 2015. Betony menus are seasonal and subject to market change. Please notify us of any dietary restrictions in advance. We would be delighted for you to collaborate with our Chef to design a custom menu for your event! CANAPÉ SELECTION Dry Aged Burger Blue Corn Croquettes Lobster Roll Foie Gras Bonbons Gribiche, Potato Roll (supp. $5 pp) Cilantro, Aleppo Crème Fraîche, Parsley Cashew, Black Pepper Potato Chips Cured Trout Fried Pickles Marinated Scallop Crème Fraîche, Chive Cucumber, Rice Ramps, Aleppo Horseradish, Sorrel THREE-COURSE PRIX FIXE MENU (DINNER) APPETIZER MAIN DESSERT Grain Salad Roasted Chicken Pandan Labne, Sprouts Hen of the Woods, Asparagus Milk, Pistachio Young Lettuces Grilled Beef Tenderloin Peas Radish, Dill Young Garlic, Potato Ricotta, Mint Poached Hen’s Egg Seared Scallops Rhubarb Sourdough Cavatelli, Kale Stinging Nettles, Lemon Crème Fraîche, Marjoram Chicken Terrine Poached Skate Chocolate Green Goddess, Pumpernickel Peas, Steelhead Roe Banana, Yuzu Asparagus Veloute Poached Lobster Hudson Flower Almond, Crème Fraîche Blood Orange, Tarragon Classic or Composed (supp. $10 pp) THREE-COURSE PRIX FIXE MENU (LUNCH) APPETIZER MAIN DESSERT Grain Salad Roasted Chicken Pandan Labne, Sprouts Hen of the Woods, Asparagus Milk, Pistachio Young Lettuces Grilled Beef Tenderloin Peas Radish, Dill Young Garlic, Potato Ricotta, Mint Poached Hen’s Egg Seared Scallops Rhubarb Sourdough Cavatelli, Kale Stinging Nettles, Lemon Crème Fraîche, Marjoram Chicken Terrine Poached Skate Chocolate Green Goddess, Pumpernickel Peas, Steelhead Roe Banana, Yuzu Asparagus Veloute Poached Lobster Up in Smoke Almond, Crème Fraîche Blood Orange, Tarragon Strawberries, Lemon Thyme (supp. $10 pp) FIVE-COURSE PRIX FIXE MENU (DINNER) HORS D’OEUVRES COLD APPETIZER HOT APPETIZER MAIN DESSERT Marinated Scallop Horseradish, Sorrel Grain Salad Labne, Sprouts Poached Hen’s Egg Sourdough Cavatelli, Kale Roasted Chicken Hen of the Woods, Asparagus Pandan Milk, Pistachio Potato Chips Crème Fraîche, Chive Young Lettuces Radish, Dill Poached Skate Peas, Steelhead Roe Grilled Beef Tenderloin Young Garlic, Potato Rhubarb Crème Fraîche, Marjoram Foie Gras Bonbons Cashew, Black Pepper Asparagus Veloute Almond, Crème Fraîche Poached Lobster Blood Orange, Tarragon Seared Scallops Stinging Nettles, Lemon Chocolate Banana, Yuzu ($10 supp.) FOOD & BEVERAGE MINIMUM $5,000 (Dinner) Private Dining Room Mezzanine Buy Out COCKTAIL RECEPTION Passed Canapés Beverages PRIX FIXE MENUS Three-Course Dinner Additional Menu Options Five-Course Dinner BEVERAGES Coffee Sparkling and Still Water Sommelier’s Selection $10,000 ($5,000 Lunch) $35,000 ($12,500 Lunch) $30 per person per hour with a selection of 5 canapés $35 per person for the first hour $30 per person for each additional hour $120 per person (appetizer, entree, dessert, one option per course) $75 (Lunch) $15 per additional course option with a maximum of 3 options per course (applies to the three-course menu only) $175 per person (snack, cold appetizer, hot appetizer, entree, dessert, one option per course) Wide selection of beverages available on consumption. $4 per person $4 per person $45 per person (to include nonalcoholic beverages, white and red wine) Beer and cocktails are available and charged on consumption Gratuity is not included in the pricing above. 2% administrative fee is taxable and will apply to the final charge. 8.875% tax is not included in the pricing above, and will be applied to all charges, including the administr AMENITIES Customized printed menus are provided with our compliments. Complementary coat check. Exclusive Florist: Luis Collazo +1.917.868.3807 Audio-Visual Rental: Concept X +1.718.361.0240
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