Dinner Party at Metrazur

When: Friday, Dec 11th @ 7pm
Where: Metrazur Grand Central Terminal, East Balcony 43rd Street
New York, NY 10017 212.687.4600
Damage: $44 per person, 3-course meal, includes a bottle of wine per 2 people. If you choose to attend this event. RSVP fee: $5 hold your seat but and will be applied toward the tip. Email me for details.

This event is a dinner party hosted by the New York City Black Professionals Group and is NOT for all to attend. There are a few of you who would be appropriate for this party, and some who are not. Read this entire post before RSVP'ing

Our First Annual Holiday Dinner Party

Now is the time to meet and greet members of The New York City Black Professionals Group and plan for the New Year.

Dress Code: Smart Casual

Reservation under: The New York City Black Professionals Group

About Metrazur...

Métrazur, named for a commuter train that once ran along the Cote d'Azur en route to Monaco, is located in the gloriously revitalized Grand Central Terminal. Sitting on the East Balcony, Métrazur diners overlook the 80,000 square foot Main Concourse under the famous "night sky" ceiling, and astronomical mural of gold leaf on cerulean blue oil, portraying the Mediterranean sky with October to March zodiac.

Spread over two dining areas bisected by a grand marble staircase modeled after the Paris Opera House, Métrazur features an open stainless kitchen where Chef de Cuisine Stefan Bahr adds a Mediterranean touch to Palmer's signature style with dishes like Scallops BLT with Tomato Carpaccio, and Sweet Corn Risotto. Food and wine pairings shine as about half of the wine anthology is offered by the glass. Equipped with high speed wireless service, one of New York's great landmarks is now a meeting and eating place.

Dining Style: Casual Elegant

Cuisine: American, Contemporary American

MENU

Dinner 44
ISC Dinner Prix-Fixe
Menu includes one bottle of ISC wine for every two guests
Served daily

$44 per person

(all items can be ordered a la carte)

First Course
ROMAINE HEARTS 10
EGGLESS CAESAR DRESSING, FICELLE CROUTONS, PARMESAN

HUDSON VALLEY FIELD GREENS 10
SHAVINGS OF BABY CARROTS, RADISHES, CELERY LEAVES, WHEAT BERRIES
GRAPE TOMATO, CREAMY DIJON VINAIGRETTE

SOUP OF THE DAY 9
FARM TO TABLE, DAILY SELECTION

ROASTED BEETS FROM "THE FARM" 12
VERMONT GOAT CHEESE, ROASTED WALNUTS, SHERRY VINAIGRETTE

TARTE FLAMBÉE 12
EWE'S BLUE, CARAMELIZED ONIONS, ROASTED PEARS, BITTER GREENS, PORT WINE SYRUP

HAND CUT AHI TUNA TARTARE 15
CAPER BERRIES, AVOCADO, PECORINO SOTTO VINO, TARO CRISP

AGNOLOTTI 12
SHITAKE AND POTATO FILLING, RIESLING SAVOY CABBAGE, FALL APPLE CHUTNEY

SEAFOOD “ON THE HALF SHELL” 12
MARKET OYSTERS, L.I. CLAMS, TRADITIONAL COCKTAIL SAUCE, FALL FRUIT MIGNONETTE


Main Course
CHARRED ANGUS SIRLOIN STEAK 28
ROSEMARY FRIES, PULLED HARICOT VERT, BLACK TRUFFLE HOLLANDAISE

SMOKY SCOTTISH SALMON 23
SWEET SOY LACQUERED, EDAMAME PUREE, CORN & MUSHROOM HASH, PEA LEAVES

STEAMED BRONZINI FILET 22
CITRUS ORZO, YELLOW PEPPER SOFRITO, CRISP SHALLOTS, CILANTRO

NATURAL CHICKEN 22
OYSTER MUSHROOM, SOFT POTATO GNOCCHI, BROCCOLI RABE, TRUFFLE PARMESAN BROTH

RISOTTO 18
PUTTANESCA SPICED, DRUNKEN PECORINO

"TEN HOUR" VEAL PARPADELLE 22
CARAMELIZED PORCINI, FAVA BEANS, PARMESAN FOAM

PORK TENDERLOIN 22
SALTIMBOCCA SPICE, SWEET CORN PUDDING, SNOW PEAS, ADOBO SAUCE

LAMB SHANK 26
CREAMY SAFFRON RISOTTO, PRESSED OLIVES, MELTED TOMATO, FRIZZLED ONIONS
RED WINE REDUCTION
Dessert
COCONUT PANNA COTTA 9
TROPICAL FRUIT COMPOTE, CHOCOLATE NIP CRISP, MINT ESSENCE

COCOLATE DUO 9
MILK CHOCOLATE AND PEANUT CRUNCH PAVE, WHITE CHOCOLATE ICE CREAM
BLACK CURRANT CHUTNEY

SICILIAN PISTACHIO "SEMIFREDDO" 9
PRESERVED CHERRIES, BITTERSWEET CHOCOLATE SPONGE, KIRSHWASSER SABAYON

CREME BRULEE 9
TAHITIAN VANILLA, TURKISH APRICOT AND ALMOND BISCOTTI

ICE CREAM, SORBET 9


Wine

ISC Pinot Noir, Arroyo Grande Valley, CA 2007
ISC Chardonnay, Sonoma, CA 2007
ISC UNOAKED CHARDONNAY, Arroyo Grande Valley, CA 2007
ISC CABERNET, Sonoma 2006