Crown

Credit Card Authorization Form

New Years Eve

I, _____________________________ hereby authorize Crown to charge the amount

indicated below to my credit card in the event of a cancellation: First Seating: For cancellations within 72 hours of the reservation, $45 per ____ guests For cancellations and no shows on December 31st, $125 per ____ guests Second Seating: For cancellations within 72 hours of the reservation, $100 per ____ guests For cancellations and no shows on December 31st, $295 per ____ guests

TYPE OF CARD: CARD NUMBER: EXPIRATION DATE: SIGNATURE:

Please include the following information:

YOUR NAME: YOUR PHONE NUMBER: YOUR FAX NUMBER: YOUR EMAIL: RESERVATION NAME: NUMBER OF GUESTS:

Please return this form to holidays@crown81.com, or fax to 646-861-6541. If you have any questions, please call 646-559-4880. Thank you.

New Years Eve - Prix Fixe

First Course
cucumber, caper berry remoulade, pumpernickel crostini chestnuts, arugula, aged goat cheese black mission figs, mizuna, 50 year balsamic (supplement $10) butter lettuce, haricot verts, olives, potatoes

Tasmanian Trout Tartare

sweet onion custard, golden raisins, madras curry emulsion japanese cucumbers, french breakfast radish, honey crisp apple, acetorium barolo vinegar

Autumn Squash Soup

Wild Mushroom Salad

Garden Lettuces and Herbs

Hudson Valley Foie Gras Terrine

White Tuna Nioise

diver scallops, calamari, lobster, lemon, mint, calabrian chili

Chilled Seafood Salad

Silk Handkerchief Pasta

white bolognese, hazelnuts, black truffle, parmesan

black trumpet mushrooms, smoked bacon, farm egg, pecorino romano

Housemade Penne

Main Course
Loup de Mer
artichokes a la grecque, chervil, castelvetrano olives

Catham Bay Cod

crushed potato, smoked paprika, razor clams piquillo pepper and txakolina broth salsify, potato confit, fresh laurel nage fingerling boulangere, bacon, savoy cabbage

Pennsylvania Rack of Lamb

braised shoulder, rainbow swiss card, chanterelles, ruby port bordelaise spring onions, speck, rapini, madeiraau poivre

Nantucket Bay Scallops Organic Chicken

Sirloin of Milk-Fed Veal

Prime Dry-Aged Beef

Served with bone marrow, shallot marmalade, horseradish lardo, barnaise

Sides for the Table

Salt Baked Fingerling Potato, Parsley Brussels Sprouts, Smoked Bacon, Pecorino Sunchoke and Gala Apple Puree Steamed Spinach, Garlic, Baby Shitake

25 Day Bone-In Tenderloin 28 Day Delmonico Sirloin 35 Day Dry Cte de Boeuf (for two) 35.00

Dessert
Chefs Selection
CHEFS JOHN DELUCIE, JASON HALL & TED ROZZI

please note a 20% gratuity will be added to tables of six guests and more.

New Years Eve - Gala Menu

First Course
green apple, celery hearts, coriander, golden osetra caviar

Nantucket Bay Scallop Crudo

Wine Pairing: Chartogne-Taillet,"Cuvee St.-Anne", Champagne, France NV en Jeroboam

Second Course
housemade ricotta, sweet butter, white alba truffles

Farm Egg Raviolo

Wine Pairing: Olivier Leflaive Les Setilles, Meursault & Puligny - Montrachet, Burgundy, France 2009

Third Course
lobster, bouillabaisse, saffron rouille, pernod

Olive Oil Braised Madai Red Snapper

Wine Pairing: Bernard Faury, Condrieu, Viognier, Rhone Valley, France 2007

Fourth Course
savoy cabbage, sweet potato fingerlings, huckleberry genever

Rack of Fallow Venison

Wine Pairing: Eric Texier, Syrah Brezeme, Rhone Valley, France 2009

Fifth Course
lemon cranberry sorbet, proscecco

Amuse : Lemon Sgroppino

valhrona chocolate cake, caramelized rice krispies, chocolate cream, caramel toast, gelato

Dessert : Chocolate Salted Caramel Cake

Wine Pairing: Keo St. John Commandaria, Cyprus, NV