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LUNCH
DEL POSTO
PRIVATE DINING
Our lovely private rooms can accommodate private groups of 12 to 350,
making DEL POSTO the ideal location for social functions, closing dinners,
client receptions, press conferences, and myriad other events.
All private events feature the cuisine and personal attention of Executive
Chef Mark Ladner and Pastry Chef Brooks Headley, under the direction
of Chef/Owner Mario Batali. DEL POSTO’s menu changes frequently to
maximize utilization of in-season produce, fish, and game.
We look forward to working with you to provide a memorable dining
experience for your guests! If you have any questions that you do not find
answered in the enclosed information, please do not hesitate to contact us.
Sara Parenti
Director of Private Dining
[email protected]
Kathryn Gillan
Private Dining Manager
[email protected]
GATTINARA
OVERVIEW
AT A GLANCE
Savor your decadent feast surrounded by
2500 of Italy’s finest wines. An enchanting cellar located off the Hall of Wine on
our lower level, the Gattinara Room is Del
Posto’s most intimate space. This charming room accomodates up to 16 guests for a
seated dinner.
Seats: 16 guests
Location: Downstairs
Please inquire about rates
in December.
TOSCANA
OVERVIEW
Adjacent to the main
dining room, the elegant Toscana Room
provides the perfect
venue for intimate
social or corporate
gatherings. The glimmering glass wine
wall makes a magnificent backdrop for
your event, while the
vaulted ceilings create
a soaring dining space.
AT A GLANCE
Seats: 20 guests at a
communal table or 40
guests at round tables.
Location: Main level
Please inquire about rates
in December.
BAROLO
OVERVIEW
Your guests will experience old-world
elegance in our winecellar inspired Barolo
room. The expansive,
candlelit Hall of Wine
provides an opulent
pre-dinner cocktail
space, complementing the distinctively
polished dining space.
AT A GLANCE
Seats: 100 guests
Location: Downstairs
Please inquire about rates
in December.
BARBARESCO
OVERVIEW
Your guests will experience old-world
elegance in our winecellar inspired
Barbaresco room. The
expansive, candlelit
Hall of Wine provides
an opulent pre-dinner cocktail space,
complementing the
distinctively polished
dining space.
AT A GLANCE
Seats: 56 guests
Location: Downstairs
Please inquire about rates
in December.
PIEMONTE
OVERVIEW
For seated events of
up to 200 guests, the
Barolo Room and the
Barbaresco Room can
merge to create the
Piemonte Room, ideal
for a grandiose private
affair. The versatile
room can also host
a lavish cocktail reception for up to 300
guests.
AT A GLANCE
Capacity: 200 guests
seated or 300 guests at
in cocktail reception
format.
Location: Downstairs
Please inquire about rates
in December.
BEVERAGE
ARRANGEMENTS
DEL POSTO offers a comprehensive selection of Italian wine as well as
Champagne, Sherry, Port and Madeira. The list focuses on vintage depth of
important wines and showcases top producers and sought-after gems. Our
goal is to provide the public with a working museum of Italian wine, illustrating the great wines Italy has produced over the years. The list includes over
1300 selections with wines fitting everyone’s taste and everyone’s budget.
We also offer some of the world’s top spirits—from single malt scotch to
vintage armagnac. In addition to a broad selection of spirits, DEL POSTO
offers a range of signature cocktails. We suggest that you begin your event
by offering our signature cocktails to your guests, followed by wines carefully selected to complement your featured menu items.
We offer two open bar packages to choose from for your cocktail hour, both of
which include your choice of two premium cocktails to be served at that time.
Unless you require an open bar for the duration of your event, you would then
select wines of your choice to be served during dinner, charged on consumption, and added to the master bill. In addition, all other beverages after the
cocktail hour would be charged on consumption and added to the master bill.
All food and beverage charges are subject to 23% private dining fee and
8.875% sales tax.
SPECIALTY COCKTAILS
APERTIF
Bamboo
fino sherry,carpano bianco, regan’s orange bitters no. 6
Brezza di Bassano
nardini amaro bassano, lime juice, fever tree ginger beer, club soda
FUN
Julep #10
rosemary, bombay sapphire gin, st. elizabeth allspice dram,
lime juice, ginger syrup, simple syrup
Snapper
absolut vodka, yuzu, horseradish syrup, simple syrup
HIGH PROOF
Log Cabin
barr hill tom cat gin, amaro meletti, maple syrup, fee brothers orange bitters
Going Upstate
michter’s rye, punt e mes, busnell vsop calvados, cherring herring,
brooklyn hemispherical black mission bitters
Writer’s Block
anejo tequila, yellow chartreuse, laphroig scotch, orange bitters
SPARKLING
The Last Bubble
plymouth gin, green chartreuse, luxardo maraschino liquer, llime juice
The St. John
cocchi vermouth di torino, basil honey syrup
CLASSICS
Corpse #2
hendrick’s gin, cointreau, cocchi americano, lemon juice, absinthe
The Avenue
michter’s bourbon, busnel calvados, passionfruit, lemon juice, grenadine
Aviaton
plymouth gin, luxardo maraschino, lemon juice, creme yvette
Side Car
remy vsop, cointreau, lemon juice
Blood and Sand
famous grouse blended scotch, carpano antica vermouth,
cherry heering, orange juice
Hemmingway Daiquiri
mt. gay eclipse silver, lime juice, grapefruit juice, luxardo maraschino
VINI
DEL POSTO
VINI SPUMANTI
#32000
Ca’ del Bosco, Franciacorta Cuvee Prestige NV, Lombardia
The Ca’ del Bosco estate is renowned for being the foremost producer of traditional method
sparkling wine production in Italy. This cuvee is a blend of Chardonnay, Pinot Nero, and Pinot
Bianco from the DOCG hillside vineyards around Erbusco (family owned land since 1450).
This sparkler is elegant and dry, and remains one of the most authentic Blanc de Blancs styles
in the region.
#33000
Krug, “Grande Cuvee” Brut NV, Champagne
An astonishing mosaic of flavors, the Grande Cuvee is made of 50 wines from 6 to 10 different vintages. Very few sparkling wines are as complex as this. The final cuvee is layered,
toasty and nutty, with ripe apple aromas and hints of French Roast all tied to a refined yet fully
charged set of bubbles. Rich, creamy, almost fleshy for the breed, this latest version is both a
dream come true for lovers of aged Champagne and a challenge for folks who prefer a lighter,
brisker, more citrus driven style.
VINI BIANCHI
#21100
Rosa del Golfo, Bolina 2013, Puglia
This comes from an estate that dates back over 200 years in the southern Italian region of
Puglia (the heel of the boot). In the beginning they were just growing grapes and it wasn’t until
the mid 20th century the the estate adopted their current business model. Rosa del Golfo
Bolina is a light crisp wine with citrus, yellow apple, and mineral qualities. Made from the
Verdeca grape which is local to Salento, the vineyards are in very close proximity to the sea.
#15623
Gini, Soave La Frosco 2012, Veneto
The Gini farm and vineyards are located at Monteforte d’Alpone, in the area where Soave
Classico is produced. The brothers, Sandro and Claudio personally run the over 30 hectares
of vines (up to 80 yrs old), cultivated on the best hillside positions for this purpose. After a
thorough hand-picked selection of de-stemmed fruit, the wine spends at least 8 months on
the lees after the fermentation process occurs. The process imparts an elegent, slightly rich
texture in the wine while maintaining a fresh, mineral driven palate profile.
#14017
Bastianich, “Vespa Bianco” 2011, Friuli
The flagship wine of the Bastianich estate, Vespa Bianco was created to showcase the power
and evolution that a great Friulian white can have. Consisting of equal parts Sauvignon and
Chardonnay with a measure of Picolit, Vespa becomes more than a sum of its parts, a wine of
uncommon complexity and longevity. A tightly wound balance of minerality and citrus, evolving over time into a more viscous expression of wildflowers, clover honey and mature pear.
VINI BIANCHI
#16110
Weingut Köfererhof, Müller Thurgau Trentino-Alto Adige 2011
The Gini farm and vineyards are located at Monteforte d’Alpone, in the area where Soave
Classico is produced. The brothers, Sandro and Claudio personally run the over 30 hectares
of vines (up to 80 yrs old), cultivated on the best hillside positions for this purpose. After a
thorough hand-picked selection of de-stemmed fruit, the wine spends at least 8 months on
the lees after the fermentation process occurs. The process imparts an elegent, slightly rich
texture in the wine while maintaining a fresh, mineral driven palate profile.
#27814
Antinori, “Cervaro della Sala” 2011, Umbria
Cervaro derives its name from the noblemen who were the owners of Castello della Sala during the 14th century: the Counts of Cervara. Antinori bought the property in 1940. The first
vintage of Cervaro della Sala was produced in 1985 and was introduced on the market in 1987.
This wine has won numerous awards and has received much recognition for the consistent
quality it has demonstrated over the years. This classic blend of 85% Chardonnay and 15%
Grachetto has intense aromas of citrus, pear and acacia flowers fused with vanilla. The wine offers a full-bodied palate that is well-structured with sweet notes of toasty oak, butter, hazelnuts, and a slight mineral finish.
#14553
Jermann, “Dreams,” Friuli 2011
Silvio Jermann has a reputation for making some of Italy’s best white wines. His range of wine
comes predominantly from the mountainous Friuli-Venezia Giulia region in the northeast
corner of Italy. Taking over the family business in the 1970s, Jermann has raised the quality and
grown the range. He now has a sizeable 130 hectares of vines, and two wineries, at Villanova
and Ruttars. “…Dreams…” is made from Chardonnay grapes and is matured for 11 months in
small 300-litre barrels made from French oak. On the nose there are notes of apple tart, with
cream and caramel undertones. This wine is full-bodied, with lots of dried tropical fruits, such
as mango and pineapple. The finish is long and flavorful, with tantalizing fresh acidity.
VINI ROSSI
#15417
Monte Santoccio, Valpolicella Classico 2011, Veneto
Nicola Ferrari, winemaker and owner of Monte Santoccio , was only 26 years old when he
began work under the great Giuseppe Quintarelli. Recently in 2012, Nicola moved home to
manage his family’s 3ha of land in the Valpolicella Classico region. He is today, one of the most
exciting winemaker’s of his generation. His wines are generally more classic in style, possessing
an elegant mineral-driven structure yet exude dark fruit character complimented by an authentic and slightly earthy complexity.
#10434
Flavio Roddolo, Barolo 2007, Piemonte
Flavio Roddolo is one of the last remaining truly genuine wine-growers in Piedmont. The
20,000 bottles he produces annually in the Bricco Appiani hill outside of Monforte are the
work of an artisan deeply attached to his land, who knows and respects each one of his vines.
The 6 hectares of vineyards have not been chemically treated for 40 years, following biodynamic ideas before it became fashionable. Roddolo uses only indigenous yeasts, does not clarify
nor filters. The vines, planted on calcareous/clay soil, are 10 to 70 years old. His wines are a reflection of the Monforte terroir and of the man who makes them: they are introverted, brooding and intense, but with patience they reveal a rich, unique and rewarding personality.
#1209
Fuligni, Brunello di Montalcino 2008, Toscana
The Fuligni estate was started in the early 1900s on the eastern side of the hill top town of
Montalcino. The grapes which come from S. Giovanni, Il Piano, Ginestreto and La Bandita are
the finest vineyards of the estate. Made in a traditional fashion and aged in tonneaux this classic Brunello has an elegant body and a beautiful bouquet balanced by tart cherry and spices.
SUPERTUSCANS
#13482
Antinori, Guado al Tasso “Il Bruciato” 2013, Toscana
Intense ruby red color , this wine is composed of 50% Cabernet Sauvignon, 30% Merlot,
20% Syrah and other red grape varieties. Well-defined and fresh on the nose, there are
aromas of red fruit followed by complex notes of sweet spices and hints of menthol. On the
palate, the wine is soft, with wonderfully silky tannins highlighting delicate hints of fruit and a
long, satisfying finish.
#42057
La Mozza, “Aragone” 2009, Toscana
This is a wine from Joe Bastianich and Mario Batali’s estate in Maremma. The Aragone is
a distinctive wine made in a region famous for Super-Tuscan blends with Bordeaux varieties. This wine looks not to the Medoc, but to the Mediterranean. Indigenous Sangiovese is
blended with Syrah (typical of Southern France), Alicante (typical of Spain) and Carignan,
creating a “Super-Med” blend that brings together these noble grapes and highlights the
heritage of winemaking from across the Mediterranean.
#13268
Tua Rita, “Giusto di Notri” 2009, Toscana
Giusto di Notri is a Bordeaux-inspired blend of 60% Cabernet Sauvignon, 30% Merlot,
and 10% Cabernet Franc selectively harvested in September. After a gentle pressing, the
juice and skins macerate for a lengthy period of 25-30 days to add concentration and depth
to the final wine. The wine is then aged for 12 months in French oak barrels and refined six
months in bottle before release. Deep purple in color, aromas of blackberries, plums, and
currants complement undertones of cardamom, violet, and vanilla. On the palate, the wine
is full-bodied, with fine-grained tannins and a silky texture.
SUPERTUSCANS
#42044
Petrolo, “Galatrona” 2006, Toscana
Galatrona is made entirely from Merlot grapes harvested around the middle of September.
The yield per plant is notably restricted, allowing a complete grape maturation to take place.
This limited production permits the grape skins to achieve highly concentrated levels of anthocyans and noble tannins, already sweetened due to the polymerization of the plant. The
2008 has fabulous aromas of crushed berries, milk chocolate and flowers. It is very complex
and multilayered. On the palate, the wine is full-bodied. The finish is endless, with delicate
and velvety tannins. This is the greatest wine to date from this producer, who is the Chateau
Le Pin of Tuscany.
VINI DOLCI
#34164
Donnafugata, “Ben Rye,” Passito Di Pantelleria 2009, Sicilia .375L
Ben Rye is the iconic Sicilian passito wine made from the raisinated moscato grapes known
as Zibibo. This sweet wine offers notes of honeyed, ripe, falling-off-the-tree peaches and
apricots. Some say it is Sicilian sunshine in the bottle.
#34183
Lorenzo Begali, Recioto della Valpolicella 2008, Veneto .375L
Recioto della Valpolicella is the “sweet” version of the famous dry red wine of the Veneto,
Amarone della Valpolicella. It offers a bouquet of dark fruits, raisins, plums, and chocolate
and is a wonderful compliment to any dessert that incorporates these ingredients.
#34168
Felsina, Vin Santo del Chianti Classico 2004, Toscana .375L
Malvasia, Trebbiano, Sangiovese. The key to understanding Vin Santo is in the aging process which must last at least three years in small barrels. Felsina ages their wine for 7 years
in their vinsantaio loft area, allowing the wine to acquire its viscous texture and distinctive
hazelnut, caramel, and toffee flavors.
MENU
DEL POSTO
FOR LUNCHES UNDER 40 GUESTS
FOUR COURSE LUNCH
Antipasti: Your choice of two
Primi: Your choice of one
Secondi: Your choice of two
Dolci: Your choice of two
FOR LUNCHES OF 40 TO 100 GUESTS
FOUR COURSE LUNCH
Antipasti: Your choice of one
Primi: Your choice of one
Secondi: Your choice of two
Dolci: Your choice of one (or two to be alternated)
FOR LUNCHES OF OVER 100 GUESTS
FOUR COURSE LUNCH
Antipasti: Your choice of one
Primi: Your choice of one
Secondi: Your choice of one
Dolci: Your choice of one (or two to be alternated)
We are pleased to offer a selection of assaggi to start your
event for an additional charge.
PASSED ASSAGI
PLEASE SELECT SIX
Castelluccio Lentil Soup
vegetarian lentil soup with root vegetables
Cucumber, Avocado & Ricotta
chianti vinegar-splashed wheels of persian cucumber, mashed avocado, ricotta
Suppli di Marchesi
creamy saffron and robiola risotto balls, fried crisp and dusted with gold leaf
Lobster & Black Truffle Panino
Maine lobster salad with black truffle, sandwiched on gluten-free pate-a-choux
Fried Mozzarella with Tomato
flash-fried and rolled in zesty tomato powder
Chickpea & Black Truffle Farinata
fried batter of ceci and ceci flour, fontina, black truffle and parsley
‘Nduja with Cucumber Yogurt
seared spicy pork patty served with cucumber greek yogurt tzatziki sauce
Scallops & Culatello
surf and turf on a stick
Pigs in a Blanket
housemade sausages in puff pastry with mustard
Lidia’s Meatball Skewers
parmigiano reggiano
Palla di Pane
fried ball of crunchy bread, prosciutto and escarole, with sweet and sour tomato marmellata
Verdure Fritti
lightly rice-battered broccoli with aged balsamic
Kaluga Caviar
smooth potato spuma with kaluga caviar and minced parsley stem, served in a small cup
Veal & Potato Club
hand-chopped veal carne cruda with black truffle dressing, served on a crisped fingerling potato chip
ANTIPASTI
Herbs, Lettuces & Chicories
Del Posto truffled vinaigrette
Insalata Estiva della Terra
robiolina, red pepper purée, citronette
Lobster alla Cesare
grilled romaine, breadcrumbs oreganata
Truffled Beef Carne Cruda
crunchy salsify, watercress
*only available for parties of 30 guests or fewer for a surcharge of $15 per guest
PRIMI
Veal & Pork Agnolotti
Romanesco cauliflower
Gigli Verdi
ragù bolognese
Orecchiette
lamb neck ragù, minted pea puree, crispy morels
Pumpkin Cappellacci
brown butter, slivered almonds
Yesterday’s 100-Layer Lasagna alla Piastra
tomato passato
*only available for parties of 40 guests or fewer for a surcharge.
SECONDI
Rare Poached Salmon
favetta, escarole hearts, sour lemon sauce
Halibut
cauliflower en Saor with moorish spice
Slow-Baked Chicken alla Scarpariello
charred broccoli rapini, giardiniera
Heritage Red Wattle Pork Tenderloin
le virtú alla abruzzese
Slow Roasted and Grilled Lamb
pine nut fregola, calabrian eggplant salad
Dry-Aged New York Strip
watercress, potato “chip” salad
Veal Chop alla Rossini
foraged buttered mushrooms, wilted red endive
*available for a surcharge of $25 per guest
INTERMEZZO
Sorbetto del Giorno
*with six course menu only
FORMAGGI
Selection of Artisianal Italian Cheeses
*available for a surcharge.
DOLCI
Polenta Budino
seasonal marmellata, vanilla gelato
Mint Chocolate Tartufo
fresh mint, dark chocolate
Butterscotch Semifreddo
sour melon, milk jam
Tiramisu
mascarpone cream, espresso-soaked ladyfingers, cocoa powder
Fig Jam Crostata
fiore di latte gelato, aceto balsamico
Pine Nut Rosemary Cake
olive oil gelato, rosemary cream
Torta Caprese
stracciatella gelato, frangelico
Biscotti Assorti
*your dessert will be accompanied by plates of miniature cookies and candies
Freshly Brewed Drip Coffee and Drip Decaffinated Coffee
GIFT IDEAS
Signed Lidia Bastianich Cookbooks
Lidia’s Commonsense
Italian Cooking
Lidia’s Italy
in America
Signed Mario Batali Cookbooks
Molto Batali
Molto Gusto
Lidia’s
Italy
Del Posto Truffles
Box of four
Movia
Handblown Crystal
Glassware
ADDITIONAL AMENITIES
Custom Menus
Celebration Cakes
We are happy to customize menus
with logos and graphics for your
event, free of charge.
Our pastry chef can create a special
cake to match your event. Please
inquire for pricing.
Steinway Piano
To add a signature Del Posto
touch to your events, we can
provide our piano player for up to
four hours of play on our vintage
Steinway baby grand.
Please inquire for pricing.