Colicchio & Sons features Chef Tom Colicchio’s musings at the stove.
Tom and his staff will
improvise and explore with sm all -batch ingredients from the micro -producers and family farm ers with whom he has forged decades -long relationships.
The Madison Room is an intimate and luxurious space adjacent to our main dining room . It provides privacy for quiet m eetings and atmosphere for lively celebrati ons. It can accommodate up to 32 guests for a seated dinner or lunch, and up to 5 0 for cocktails and hors d’oeuvres.
Colicchio & Son’s main dining room is also available for par ties of up to 150 (seated) or 350 (cocktails).
Please contact our director of private events for availability, pri cing, and further information.
The Madison Room
The Main Dining Room
Ashley Suggs, Director of Private Events
85 Tenth Avenue (between 15th and 16th Street) (212) 400-6699 (main) (212) 400-6694 (direct) (212) 352-1690 (fax)
Email: ASuggs@colicchioandsons.com
Chef/Owner Tom Colicchio Chef de Cuisine
Pastry Chef
Chris Lavey
Stephen Collucci
Address
85 Tenth Avenue (between 15th and 16th Street)
Website
www.colicchioandsons.com
Cuisine
Seasonal New American Cuisine
Private Dining Capacity
Madison Room Standing Reception
50 guests
Seated Dinner
32 guests
Tap Room Standing Reception Seated Dinner
100 guests 45 guests
Main Dining Room
Dimensions
Standing Reception
350 guests
Seated Dinner
150 guests
Madison Room: 558 square feet (36’ x 15’6”) Main Dining Room: 2,040 square feet (53’ x 38’6”) Tap Room: 1,386 square feet (36’ x 38’6”)
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Reserving the Private Room
Signing the Contract A signed contract and deposit are required to reserve a private dining room. We do not hold or reserve a room without a signed contract and deposit. Deposit requirements for the private dining rooms are as follows: Lunch: $1,500 Dinner: $2,500 December Dinner: $5,000
Menu and Wine Selection You will receive seasonal menus for you selection two weeks prior to your event. We kindly ask that you confirm food and wine selections, arrival time, approximate guest count, and any audiovisual, floral, or other special requests by the Wednesday before your event by 5:00 PM
Guest Count Guarantees Colicchio & Sons requires a guaranteed attendance three business days prior to the event.
Restaurant Buy Outs Colicchio & Sons Main Dining Room is available for parties up to 150 (seated) or 350(cocktail reception) Our Tap Room is available for up to 100(cocktail reception). Weddings can be accommodated with a ceremony in our Main Dining Room, cocktail reception in our Tap Room and seated dinner in our Main Dining Room. Half Buy Outs are also available. Please contact Ashley Suggs for availability, pricing, and further information.
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Private Dining Pricing Dinner Food and beverage minimum
$2,500
December food and beverage minimum
$5,000
Three course menu (Option 1)
Includes one first course, choice of two main courses, and one dessert
$125 pp
Three course menu (Option 2)
Includes choice of two first courses, two main courses, and one dessert
$140 pp
Three course menu (Option 3)
Includes choice of two first courses, two main courses, and two desserts
$155 pp
Four Course Tasting Menu (price does not include wine pairing)
Includes choice of first, second and main course with a set dessert
$165 pp
Chef’s Seasonal Menu (price does not include wine pairing)
A unique selection of six seasonal dishes handpicked by the Chef
$185 pp
Lunch Food and beverage minimum
$1,500
Three course menu (Option 1)
Includes one first course, choice of two main courses, and one dessert
$65 pp
Three course menu (Option 2)
Includes choice of two first courses, two main courses, and one dessert
$75 pp
Three course menu (Option 3)
Includes choice of two first courses, two main courses, and two desserts
$85 pp
Four Course Tasting Menu (price does not include wine pairing)
Includes choice of one first course, one second course, one main course, and one dessert
$95 pp
Chef’s Seasonal Menu (price does not include wine pairing)
A unique selection of six seasonal dishes handpicked by the Chef
Brunch
$115 pp
(available on Saturdays and Sundays only)
Brunch Option 1
Includes a choice of three entrees and two side dishes
$55 pp
Brunch Option 2
Includes a choice of three entrees, two side dishes, and one dessert
$65 pp
Cocktail Reception Food and beverage minimum
$2,500
December food and beverage minimum
$5,000
Prices shown are for two hours of service Menu 1
$95 pp
Eight types of passed hors d’oeuvres Menu 2
$145 pp
Eight types of passed hors d’oeuvres with two charcuterie and artisanal cheese displays
Private Dining Accents Chef’s selection of passed hors d’oeuvres for 30 minutes
$15
pp
Chef’s selection of passed hors d’oeuvres for one hour
$25
pp
Chef’s selection of passed desserts for 30 minutes
$15
pp
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First Courses Hamachi with Caviar, Beets & Smoked Crème Fraîche Heirloom Tomatoes, Rhubarb, Serrano Chilies & Robiola Cheese Summer Melons, Sheep's Milk Yogurt & Chanterelle Mushrooms Prawns, Caviar, Summer Cucumbers & Yuzu Albacore Tuna, Young Turnips & Basil Roasted Octopus with Caramelized Endive, Citrus & Chorizo Vinaigrette Foie Gras Torchon, Watermelon, Saba & Bronze Fennel ($15 Supplement Added)
Second Courses Acquerello Risotto with Wild Mushrooms, Coddled Egg & Black Truffles (Truffle Supplement $30) Bucatini, Cherry Tomatoes, Scallop & Sea Urchin Lumache, Burgundy Snails, Leeks & Roasted Tomato Corn Casoncelli, Stilton, Edamame & Corn Nuts Fusilli with Wild Boar Bolognese, Castelvetrano Olives & Pecorino
Main Courses Grilled Lobster Mushrooms, Heirloom Tomatoes & Summer Squash Loup de Mer, Snow Peas & Bouchot Mussels Black Grouper, Watermelon, Baby Potatoes & Tomato Confit Chorizo Stuffed Quail, Celery Heart & Chanterelle Mushrooms Roasted Duck with Sweet Corn, Tomatillo & Blueberries Lamb Loin, Peaches, Dandelion Greens & Sheep's Milk Yogurt Milk-Fed Porchetta, Kohlrabi, Rhubarb & Orange Blossom Braised Beef Short Ribs with Trompette Royale Mushrooms & Summer Squash 30-Day Dry-Aged Sirloin with Summer Squash & Young Onions ($15 Supplement Added)
Desserts Chocolate Framboise Tart with Raspberry Jam, Gianduja & Stumptown Coffee Ice Cream Caramel Profiterole with Date Carpaccio, Peach, Blackberries & Sweet Corn Ice Cream Chocolate Semifreddo with Graham Cracker, Cherries & Toasted Marshmallow Ice Cream Brown Butter Financier, Smoked Vanilla, Bourbon, Nectarine & Blueberry-Buttermilk Sorbet
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Four Course Menu Hamachi, Beets, Smoked Crème Fraîche & Caviar ♦ Charred Octopus, Caramelized Endive, Citrus & Chorizo Vinaigrette ♦ 30-Day Dry-Aged Sirloin, Summer Squash, Young Onions & Lobster Mushrooms ♦ Brown Butter Financier, Smoked Vanilla, Bourbon, Nectarine & Blueberry-Buttermilk Sorbet
Chef Seasonal Menu Prawns, Caviar, Summer Cucumbers & Yuzu ♦ Baby Cuttlefish, Romano Beans & Tomato Water ♦ Turbot, Baby Carrots, Cumin & Field Flowers ♦ Chorizo Stuffed Quail, Celery Heart & Chanterelle Mushrooms ♦ Lamb Loin, Garlic Scapes & Trumpet Royale Mushroom ♦ Black Forest, Almond Milk, Cocoa Nib & Cherry Ice
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Brunch Poached Eggs, Zucchini, Bacon & Hollandaise Brioche Pain Perdu, Maple Syrup & Bourbon Butter *Gluten Free Available Baked Farm Egg, Corn, Heirloom Tomato & Market Peppers Blue Prawns, Grits & Smoked Tomato Gravy Spice-Rubbed Brisket Sandwich, Horseradish & Sweet Peppers TC Burger, Drunk Onions, Pecorino & Chips
For the Table Niman-Ranch Bacon Roasted Vegetables Granola, Market Honey, Sheeps-Milk Yogurt & Berries Ricotta Toast, Wild Blueberry Jam & Hazlenuts Coconut Coffee Glazed Doughnuts
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Private Event Wine List Sparkling Cava Viña Mestres ‘1312’ Penedès Spain
$48
Dumangin Brut NV Champagne France
$90
Laherte Fréres Ultradition
$108
Moët et Chandon Cuvée Dom Pérignon Champagne France 2002
$285
White Château Lamothe Bordeaux Blanc 2012
$48
Chardonnay Sanmarco Langhe Italy 2010
$55
Sancerre Roland Tissier Loire France 2012
$68
Chardonnay Fritz 2011 Russian River Valley California
$64
Chablis Grand Cru La Moutonne Albert Bichot 2008
$154
Red Cahors Clos la Coutale 2011 Southwest France
$48
Pinot Noir Prelude Santa Cruz Mountains 2011
$52
Clos de Mez Le Dot Beaujolais France 2007 (in Magnum)
$120
Gigondas Domaine du Cayron Rhône France 2010
$66
Bourgogne Hautes-Côtes-de-Nuits Henri Naudin-Ferrand 2010
$88
Cabernet Sauvignon Arbios 2009 Alexander Valley
$88
Brunello di Montalcino Caparzo Tuscany Italy 2008
$90
Pinot Noir Talisman Sonoma California 2010
$120
Barolo Riserva Damilano Piedmont Italy 1999
$140
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Additional Amenities
Parting Gifts ‘Wichcraft
$27.50+tax
Think Like a Chef (soft cover)
$22.50+tax
Craft of Cooking
$37.50+tax
Custom Printed Menus We are happy to provide custom printed menus for your event with our compliments. Menus can be customized with a personalized greeting or logo of your choice.
Flowers H. Bloom is the floral designer for Colicchio & Sons. If you have specific floral requests, Colicchio & Sons are happy to create centerpieces with your vision in mind. For specific floral preferences, arrangements start at $65 per centerpiece.
Special Occasion Cakes Our pastry chef, Stephen Collucci, would be delighted to create a cake to celebrate your special occasion. Please contact our Private Dining director for seasonal flavors and pricing.
Coat Check Coat check is $3 per person.
This fee is applicable to buyouts.
Audio Visual Michael Andrews is the preferred audiovisual company for Colicchio & Sons Audiovisual equipment and an on-site technician can be coordinated through our Private Dining department. Please give at least one week notice.
We hope to work with you to plan a memorable event.
From the award-winning
cuisines of Tom Colicchio, our Chef De Cuisine, Chris Lavey and Pastry Chef, Stephen Collucci, to the impeccable wine selections of our Wine Director, Ryan Mills-Knapp, our Private Dining staff will attend to every detail of your entertaining needs. Please contact Ashley Suggs in our Private Dining and Special Events Department at 212-400-6694 or by email at ASuggs@colicchioandsons.com
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Madison Room Floor Plan
Restaurant Floor Plan
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Colicchio & Sons Private Party Deposit Form 85 Tenth Ave., New York, NY 10011 A $2,500 deposit is required to reserve the room for dinner. In the month of December, the deposit amount is $5,000. A $1,500 deposit is required for lunch. Deposits that have been processed cannot be reversed. Your reservation is guaranteed once Colicchio & Sons has received this deposit. Brunch & Lunch events have access to the private room until 3:30pm and Dinner events have access to the private room starting at 5:00pm Colicchio & Sons will not refund deposits. A party cancelled within 30 days of the event will also incur the 2% Admin Fee. A party cancelled within 72 hours of the date will also incur the cost of the food on top of the deposit. No alternative menu pricing will be given to guests with late arrival or early departure. Contracted p ricing applies to all guests in attendance. All charges added to your bill to meet the minimum food and beverage will not be exchanged for any monetary credit, gift card s or food a nd beverage credit. Entertainment including any musical instruments must be discussed and approved by Management prior to the event. We have the right to limit any form of dancing and entertainment. If the client would like any type of projection in the room, pipe and drape are required to shield the main dining room from the projections at the price of $550. Colicchio & Sons requires a guarantee of the number of guests in your party 2 business da ys in advance of the party date. If we do not receive a guaranteed guest count, the final bill will be calculated according to the number of guests as stipulated on your contract. A gratuity has not been included in your contract total. If you would like, we can add the following (please check and initial your selection): 18%_____
20%_____ 22%_____
other%_____
INITIAL_____
Additionally, a New York City sales tax of 8.875%and a 2%administrative fee, based on the total amount of the bill, has bee n added. This charge is not a gratuity and no portion goes to the service staff. The fee is applied to offset ancillary expenses associated with the planning and administration of your event. It is subject to an 8.875%New York State sales tax.
Please include a copy of the front and back of your credit card
I agree to the terms listed above. ____________________________________________________________________________________________ Signature Date
Credit Card Deposit Information I hereby authorize Colicchio & Sons NYC LLC to charge my credit card for the amount stated below: Reservation Name: Contact Phone Number: Address: Company/Event Name: Event Organizer’s Name: Event Organizer’s Email Address:
Event Date: Event Time: Number of Attendees: Name on credit card: Amount of charge: Credit Card Number:
Expiration Date:
Cardholder’s Signature: Date:
Use same credit card for final payment?: If above answer is ____ that you will on the evening of Otherwise, please the lines below: Name on Credit Card to be Used for Final Payment Credit Card Number:
NO, please confirm by initialing here provide a valid credit card for payment the event. provide alternate credit card number on
Expiration Date:
Cardholder’s Signature: Date Thank you for choosing Colicchio & Sons for your private event. We look forward to working with you and creating a memorable event for you and your guests. Please fax or email the completed form along with a copy of the front and back of your credit card form to Ashley Suggs at (212) 352-1690 or ASuggs@colicchioandsons.com