Best of Food & Beverage
The most desired dishes for special events.
Each season we all work together to create and improve our menus, and this year we saw incredibly delicious and diverse menu options.
The winning appetizer course this year was particularly unordinary yet intriguing. For entrees, our clients continued to select filet of beef and rack of lamb, but the real winner this year was fish. The favorite dessert continues to be a decadent one. While the Blood Orange Mousse with tropical fruit served in an interesting chocolate square cup is perhaps most appealing to the eye, the White and Chocolate Dacquoise with Candied Grapefruit is often the winner.
First Course: Togarashi Cured Salmon Tartare, Forbidden Rice Salad with Tobiko Yuzo vingarette 
Entree: Lemon Grilled Branzino with Toasted Chestnuts, Wild Rice and Dried Fruits, Wilted Farm Greens and Onions Aigre-Doux 
Dessert: Blood Orange Mousse in a Chocolate Cup with Seasonal Fruit
Cocktails: the revival of a beloved classic.
We saw an influx in demand for a classic cocktail during many of our events this year.
The Sidecar originated in Europe and became famous during Prohibition, probably because of its simplicity. A quintessential cocktail for any black tie event at The Plaza Hotel, the Sidecar has been requested at events from The Aspen Institute to the World Monuments Fund. 
• One part brandy or Cognac
• One part Cointreau
• One part lemon juice
Mix the ingredients in a shaker half full of ice. Strain and serve in a sugar-rimmed glass. Garnish with lemon rind or orange slice.
Fall 2010 Menu Preview
There are certain events that happen during the year that are markers in time. Our fall tasting is one of them, an opportunity for the entire Great Performances Sales and Culinary teams from all the different venues to get together and break bread. This is like our Thanksgiving. The season will kick off with some very high profile events that we are hosting during the United Nations General Assembly. There are so many great new fall items to choose from, but I can’t wait to recommend my favorite appetizer, the Grilled Iberian Shrimp with Baby Artichoke and Manzanillia Olive Salad, Chorizo and Smoked Paprika Oil. For the entrée, the Pan-Seared Artic Char with Cauliflower Mousse, Ragout of Purple Cauliflower, Butter Beans and Leeks was not only delicious, but a gorgeous plate. It is a great alternative to the typical beef entrée. Finishing a meal off with Pineapple Upside Down Cake topped with Ruby Sipper Ice Cream will be a real treat. And now the next step to present to our clients, our real decision makers who savor and enjoy wonderful dinners at The Plaza.
- Mike Warren, Director of Sales
Every year, like in the fashion world, our Chef Marc Spooner rolls out his vision for the main event of the catering season: the Fall/Winter dishes which make our clients happy and full. The culinary buzz words we use are local, sustainable, braised, roasted, seared, pickled and poached to describe every dish that is revealed. In the category of the starters, the Grilled Iberian Shrimp with Baby Artichoke and Manzanilla Olive Salad, Chorizo Lardons and Smoked Paprika was the leading dish with 4 well deserved stars. I closed my eyes for a second and I thought I was in a fabulous tapas bar in Barcelona. Entrees and were rolled out next: The Roasted Atlantic Cod with Melted Leek and Fingerling Potato Ragout, and Steamed Clams became a fast favorite among the fish dishes. The sides with the arctic char should definitely win “most colorful plate” because of the intense and vibrant color of the ragout of purple cauliflower. Sugar, butter and chocolate came next. What can I say, with those 3 ingredients everything in the world is beautiful. Our Pastry Chef Newton’s Milk Chocolate Espresso Cremeux with Praline Chocolate Crunch and Red Grape Compote could stand alone in the best pastry shop in Vienna or The Plaza. Our guests will leave with a sweet tooth finally satisfied.
- Rob Arango, Director of Client Relations
Although we are in the heat of the summer in the world of weddings, we are already in full swing for the upcoming fall. My experience at the Fall Tasting for 2010 was like going to a sneak preview of a highly anticipated movie. Following the tasting I had three consecutive appointments for weddings. These blushing brides couldn’t have come at a better time because it gave me a way to share my personal sneak preview of our Fall Menus. The Butter Poached Lobster with Citrus & Fennel Salad with a Ginger Parsnip Puree has a very elegant appeal. An abundance of color in the menu items was very appealing to me and I think Brides will find it exciting as well. The Pan-Seared Artic Char with Cauliflower Mousse, Ragout of Purple Cauliflower, Butter Bean and Leeks for dinner followed by a Pineapple Upside Down Cake with Ruby Sipper Ice Cream and Caramel Sauce both showcase an extraordinary purple hue. We all know Brides love “their colors”. For a bride who loves purple, these selections will be a surefire hit all while continuing the theme of simple and comfort cooking.
- Emily Reifel, Social Sales Manager
FALL/WINTER 2010 MENU
FIRST COURSE
Grilled Iberian Shrimp
Baby Artichoke and Manzanilla Olive Salad, Chorizo Lardons, Smoked Paprika Oil
Butter Poached Lobster
Citrus and Fennel Salad with a Ginger Parsnip Puree
Roasted Beet Salad
Mixed Winter Endive, Local Blue Cheese and Pickled Strawberries
Butternut Squash Carpaccio
with Baby Arugula, Feta Cheese, Pomegranate Arils and a Pine Nut Vinaigrette
Spiced Pumpkin and Roasted Garlic Flan
Mixed Baby Lettuces, Pumpkin Seed Brittle
Togarashi Cured Salmon Tartare
Forbidden Rice Salad, Tobiko - Yuzu Vinaigrette
Riesling Poached Hudson Valley Pear
Pickled Cranberries, Winter Greens and Duck Confit
Lolla Rosa and Apple Salad
with Local Cheddar and Candied Walnuts, Poppy Seed Dressing
ENTREE
Fish
Roasted Atlantic Cod
Melted Leek and Fingerling Potato Ragout, Steamed Clams
Pan Seared Arctic Char
Cauliflower Mousse, Ragout of Purple Cauliflower, Butter Beans and Leeks
Pan Roasted Wild Striped Bass
Horseradish Whipped Potatoes, Caraway Braised Red Cabbage with Crispy Lardons
Lemon Grilled Branzino
Toasted Chestnut Wild Rice with Dried Fruits Chestnuts, Wilted Farm Greens, Onions Aigre-Doux
Poultry
Ginger Roasted Chicken
Crispy Noodle Cake Grilled Baby Bok Choy, Lemongrass Miso Broth
Fennel Roasted Breast of Chicken
Polenta Parmigianino, Truffle Mushroom Fricassee, Brussels Sprout Leaves
Herb Roasted Chicken
Wilted Greens, Confit Potatoes, Sauce Chasseur
Classic Chicken Roulade
Herbed Potato Gnocchi, Baby Root Vegetables, Spinach Veloute
Beef
Herb Grilled Filet of Beef
Jonah Crab and Sweet Potato Hash, Haricot Vert and Sauce Béarnaise
Fourteen Hour Braised Short Rib
Creamed Hen of the Woods Mushrooms, Short Rib Dumpling, and Carrot Puree
Pan Roast Beef Filet
Braised Beef Cheek Cavatelli, Sicilian Escarole
Grilled Filet of Beef
Katchkie Farm Beet Risotto, Baby Arugula, Herbed Camembert Butter
Lamb
Fenugreek Crusted Lamb Rack
Braised Lamb Makloubeh, Pomegranate Glazed Carrots, Harissa Labne
Herb Grilled Lamb
Savory Fig and Goat Cheese Pudding, Lamb Crepinette, Almond Haricot Vert
Rosemary Roasted Rack of Lamb
Tuscan Style Cannellini Beans, Garlic Braised Lacinato Kale
Braised Lamb Shank
Butternut Squash Ravioli, Sautéed Swiss Chard and Baby Carrots
DESSERT
Pineapple Upside Down Cake
Ruby Sipper Ice Cream, Caramel Sauce
Bittersweet Chocolate Tart
Vanilla Chantilly Cream, Shaved Chocolate, Crunch Tuile
Deconstructed Cranberry Apple Crumble
Root Beer Ice Cream, Cranberry Jelly, Apple Crisp
Yogurt Mousse
Lychee Mint Gelee, Pistachio Biscuit
Maple Red Wine Poached Pear
Goat Cheese Parfait, Lemon Curd and Olive Oil Powder
Milk Chocolate Espresso Cremeux
Praline Chocolate Crunch, Red Grape Compote
Passion Fruit Brulee Tart
Blondie Crust and Persimmons
Yuzu Curd
Shortbread, Yogurt Spruce Pistachio
Caramelized Banana Financiers
Banana Lime Compote, Coconut Foam
Blood Orange Mousse
Chocolate Cup, Seasonal Fruit
White Chocolate and Pumpkin Cheesecake
Huckleberries, Cranberry Sauce
Photography by: Johannes Courtens
SPRING/SUMMER 2010 MENU
FIRST COURSE
Duo of Shaved Asparagus
Frisee, Katchkie Farm Radishes and Salmon "Bacon"
Warm Pea Soup
Creme Fraiche, Carrot Caviar
Roasted Beet Salad
Pistachio Pistou, Goat Cheese Crisp, Mezze Arugula
Yellow Tomato Tart
Mixed Heirlooms, Basil Froth
Lime Cured Rock Shrimp
with Watermelon, Feta, Candied Jalapeno, Cilantro and Toasted Almonds
Katchkie Farm Baby Lettuces
Local Summer Berries, Macadamia Nuts, Fig-Vanilla Mist
Poached Maine Lobster
Vanilla Bean Papaya Vinaigrette, Baby Greens, Tarragon "Glass"
Carpaccio of Beef
Composed Antipasta, Burrata, Parmesan Tuille, Mezze Greens
ENTREE
Fish
Roasted Arctic Char
Summer Salad of Beets, Cucumber, and Green Beans, Horseradish Dill Oil
Wild Striped Bass
Lobster Succotash, Fingerling Potato Chips, Roasted Corn Sauce
Honey-Soy Glazed Black Cod
Wilted Lotus Root, Baby Bok Choy, Enoki Mushroom Salad
Beef
Barbequed Beef Short Rib
with Vanilla Bean Mashed Sweet Potato, Haricot Vert, and Hickory Glaze
Roasted Filet of Beef
Red Beet Potato Puree, Romanesco, Russet Wafer
Grilled Kobe Beef Skirt Steak
Pickled Chanterelles, Sweet Corn and Summer Bean Salad, Water Cress Coulis
Lamb
Apricot-Hickory Glazed Rack of Lamb
Summer "Ratatouille", Pickled Ramps
Moroccan Spiced Lamb Loin
Smoked Eggplant Puree, Curried Cauliflower Salad, Cilantro
Lamb Duo Rack and Loin
Glazed Baby Carrots, Chickpea Frites, Minted Pea Puree
Poultry
Sweet Plum Glazed Duck Breast
Baby Bok Choy, Forbidden Rice
Twice Roasted Chicken
Chicken Mashed Potatoes, Stewed Apricots, Wilted Greens
Maple Seared French Chicken Breast
Grilled Peach and Poblano Salad, Turnip Greens, Peach Bourbon Glace
DESSERT
Grand Marnier Black Pepper Semifreddo
Crushed Pistachio, Sea Salt Truffle
Vanilla Bean Panna Cotta
Crushed Blueberries, Basil Whipped Cream
Rhubarb Bread Pudding
with Strawberry Soup and Fennel Lace Cookie
Honey Lemon Baba
Caramelized Peach and Peach Tuille
Peanut Butter Toffee Cake
Chocolate Sorbet Fudge Sauce
Summer Passion Fruit and Berry Stack
Tiramisu Profiterole
Chocolate Sauce and Strawbery Compote
Smoked Chocolate Torte
Apricot Powder and Caramel Bacon
Spiced Pineapple Carrot Cake
Shrikland Parfait, Pineapple Tuille
Dark Chocolate Dacquoise
Champagne Gelee
Meyer Lemon Tart
Torched Meringue, Raspberries
Photography by: Johannes Courtens