SCARPETTA NY by LDV Hospitality

PRIVATE EVENTS DECK | WINTER 2020 | NEW YORK CITY

about scarpetta

The original Scarpetta opened in New York City’s Meatpacking District in 2008 to a critically acclaimed 3-star review from the NY Times. The restaurant’s name is derived from the Italian expression, “fare la Scarpetta,” which means to savor a meal to the last bite. The philosophy of Scarpetta’s kitchen is to create bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and are paired with the highest quality, locally-sourced ingredients. Scarpetta’s famous Spaghetti Tomato & Basil is nothing short of classic simplicity in both taste and preparation. After ten wonderful years at 14th Street, Scarpetta moved to the booming NoMad District. “We have grown up in Meatpacking and see much of the early foundation of it in the NoMad District of today, and that is why we have decided to move our restaurant,” - John Meadow, Founder LDV Hospitality.

www.scarpettaerestaurants.com

executive chef jorge espinoza

Originally from Queretaro, Mexico, Jorge grew up assisting his parents in the kitchen and was influenced by their passion and love for cooking. His mother brought flavor and tradition to the kitchen, while his father was the creative one, and Jorge inherited both qualities. In 2000, Jorge moved to New York to pursue his passion for cooking. He started out as a butcher at Monkey Bar, and then moved on to work with Chef David Walzog at Tapika as a line cook for almost 3 years. Chef David was a mentor for Jorge, who introduced him to technique in the kitchen and taught him a lot of cooking secrets. Although Jorge was a full-time employee at Tapika, he also had several part-time jobs in order to get as much experience and exposure in the kitchen as possible. Jorge’s passion and interest in Italian cuisine led him to opening L’imperó in 2003. After that, Jorge worked on opening Alto and Tutto il Giorno in the Hamptons. Through colleagues, Jorge was introduced to John Meadow and LDV Hospitality, and collectively opened Scarpetta in Meatpacking. In 2015, Jorge with LDV opened Scarpetta Beach in Montauk, followed by Scarpetta Philadelphia in 2016, and Scarpetta Newport summer 2017.

www.scarpettaerestaurants.com

brunch group menu

$45 per person * does not include tax or gratuity

PRIMI PIATTI

SECONDI

select two to be served family style

select one

ROASTED BEET SALAD

EGGS IN CAMICIA

AVOCADO TOAST

SPAGHETTI

ORGANIC GREEK YOGURT

ALMOND FRENCH TOAST

castelrosso, pistachio, beet vinaigrette

meyer lemon, chives & aleppo pepper

berries & lemon zest

rosemary lentils, plum tomatoes & poached eggs

tomato & basil

mascarpone & orange preserve

EGG WHITE FRITTATA

zucchini, yellow squash, spinach

DOLCI served family style HOMEMADE BISCOTTI MARKET STRAWBERRIES basil granita, cream

*For additional information on pricing, please review the last page of this deck.

www.scarpettaerestaurants.com

lunch group menu

$55 per person * does not include tax or gratuity

PRIMI PIATTI

SECONDI

served family style

select one

ROASTED BEET SALAD

SPAGHETTI

CREAMY POLENTA

ROASTED CHICKEN

RAW YELLOWTAIL

BRANZINO

castelrosso, pistachio, beet vinaigrette

fricassée of truffled mushrooms

olio di zenzero & pickled red onion

tomato & basil

herbed späetzle, fava, carrots & fegato

snap peas, sunchoke, spring onions, tarragon

DOLCI served family style ESPRESSO BUDINO

salted caramel, chocolate biscotti & hazelnut gelato

MARKET STRAWBERRIES basil granita, cream

*For additional information on pricing, please review the last page of this deck.

www.scarpettaerestaurants.com

dinner group menu 1

$95 per person * does not include tax or gratuity

PRIMI

PIATTI

served family style

guest choice of

RAW YELLOWTAIL

BLACK COD

CREAMY POLENTA

ROASTED CHICKEN

ROASTED BEET SALAD

VEAL TENDERLOIN

PASTE

DOLCI

served family style

SPAGHETTI

DULCEY CHEESECAKE

olio di zenzero & pickled red onion

fricassée of truffled mushrooms

castelrosso, pistachio, beet vinaigrette

caramelized fennel & concentrated tomato herbed späetzle, root vegetables, butternut squash

gnocchi alla romana, cippolini, baby turnips

tomato & basil

pistachio ganache, plum compote & white peach sorbet

SHORT RIB & BONE MARROW AGNOLOTTI

ESPRESSO BUDINO

garlic chips & fresh horseradish

salted caramel, chocolate biscotti & hazelnut gelato

DUCK & FOIE GRAS RAVIOLI

VALRHONA CHOCOLATE CAKE

marsala reduction

chocolate banana toffee sauce, caramel gelato

MARKET STRAWBERRIES basil granita, cream

*For additional information on pricing, please review the last page of this deck.

www.scarpettaerestaurants.com

dinner group menu 2

$105 per person * does not include tax or gratuity

PRIMI

PIATTI

select four to be served family style

select three for guest choice of

TUNA ‘SUSCI’

BLACK COD

carrots, chives, preserved truffle

SEARED DIVER SCALLOP

maitake mushroom, grape, guanciale, chestnut purée

CREAMY POLENTA

fricassée of truffled mushrooms

BRAISED SHORT RIBS OF BEEF

caramelized fennel & concentrated tomato

ROASTED CHICKEN

herbed späetzle, root vegetables, butternut squash

SIRLOIN OF BEEF

trumpet mushroom, cipollini onion, potato & truffled spinach

vegetable & farro risotto

CAULIFLOWER ROMANESCO salmoriglio, herb bread crumbs

BRANZINO

snap peas, sunchoke, spring onions, tarragon

PASTE

DOLCI

served family style

SPAGHETTI

DULCEY CHEESECAKE

SHORT RIB & BONE MARROW AGNOLOTTI

ESPRESSO BUDINO

tomato & basil

garlic chips & fresh horseradish

DUCK & FOIE GRAS RAVIOLI marsala reduction

pistachio ganache, plum compote & bwhite peach sorbet salted caramel, chocolate biscotti & hazelnut gelato

VALRHONA CHOCOLATE CAKE

chocolate banana toffee sauce & caramel gelato

MARKET STRAWBERRIES *For additional information on pricing, please review the last page of this deck.

basil granita, cream

www.scarpettaerestaurants.com

passed hors d’oeuvres passed hors d’oeuvres available for full venue buyouts only

COLD

HOT

RAW YELLOWTAIL

CREAMY POLENTA

TUNA AVOCADO

MOZZARELLA CAROZZA

MAINE SHRIMP

CRISPY BABY ARTICHOKES

CITRUS-CURED SALMON

CRISPY POTATOES

TUNA ‘SUSCI’

ARANCINI

BEEF TARTARE

BRAISED SHORT RIBS

WHITE BEAN & ANCHOVY CROSTINI

DUCK & FOIE GRAS RAVIOLI

GOAT CHEESE & TOMATO MARMALADE CROSTINI

SHORT RIB & BONE MARROW AGNOLOTTI

olio di zenzero & pickled red onion

fricassée of truffled mushrooms

sea salt & lemon

stewed baby tomatoes

arugula pesto

lemon-thyme aioli

fingerling potato crisps & capers

fontina fonduta

marinated carrots & preserved truffles

wild mushrooms & taleggio

black truffle & pickled shallot

vegetable & farro risotto

marsala reduction

garlic chips & horseradish

CHERRY TOMATO

stracciatella & balsamic selection of 3 selection of 4 selection of 6

$25 per person for the first half hour $30 per person for the first half hour $45 per person for the first half hour

$12.50 per person for each additional half hour $15 per person for each additional half hour $22.50 per person for each additional half hour

*For additional information on pricing, please review the last page of this deck.

www.scarpettaerestaurants.com

beverage packages open bar packages available for full venue buyouts only

WINE & BEER OPEN BAR $35 per person for the first hour | $30 per person for each additional hour includes: SELECTION OF BOTTLED BEER

SPARKLING, RED & WHITE WINE

STANDARD OPEN BAR

$40 per person for the first hour | $35 per person for each additional hour includes: SELECTION OF STANDARD SPIRITS

SELECTION OF BOTTLED BEER

RED & WHITE WINE

PREMIUM OPEN BAR

$45 per person for the first hour | $40 per person for each additional hour includes: WELCOME SPECIALTY COCKTAIL

SELECTION OF BOTTLED BEER

PREMIUM SPIRITS

SPARKLING, RED & WHITE WINE

*For additional information on pricing, please review the last page of this deck.

www.scarpettaerestaurants.com

private dining room

seated 30

www.scarpettaerestaurants.com

main dining room

seated 115 reception 200

www.scarpettaerestaurants.com

the bar at scarpetta

seated 52 reception 75

www.scarpettaerestaurants.com

ADMINISTRATIVE FEE(S) The administrative fee and all other fees charged to the event are not gratuities, are not purported to be gratuities, and will not be distributed to any of the service staff as gratuities, but are retained by Scarpetta and applied towards the overhead, operating, and administrative expenses associated with your event. Pursuant to New York State regulations, we are required to charge sales tax on any on any such fees and charges. Please note the percentage is non-negotiable. GRATUITIES Gratuities are not included in the cost of your event. However, at your convenience, we are happy to allow you to designate a gratuity to be added to your bill on the food, beverage, and location price.