1 In 1969, Bobby Van`s began in Bridgehampton, NY and is

We’re all about pure, unadulterated customer happiness … It’s our
personalized service that really sets us apart … It’s making absolutely
sure that every customer has had a memorable stay.
- Joe Hickey, co-owner
In 1969, Bobby Van’s began in Bridgehampton, NY and is renowned for catering to the likes of
Truman Capote and other literary giants. Bobby Van’s became so popular; Leona Helmsley
personally swayed the owners to open their first of four Manhattan locations in 1996. The new
location at 25 Broad Street across from the New York Stock Exchange has become their greatest
conception yet using the original 1898 structure to create lush and evocative dining rooms.
A great waiter makes all the difference. And tonight we’ve got one at
Bobby Van’s Steakhouse … I am in meat heaven … When the meat
is gone, I find myself picking up the bone and gnawing at it.
- Ruth Reichl, The New York Times 1996
Bobby Van’s started and remains a privately owned and family run operation whose kitchens are led
by Executive Chef John Stella and his culinary team serving the freshest seafood and prime steaks
which are aged in-house 24-28 days to ensure the best and most flavorful cuts of meat.
All our prime beef is hand selected and cut for us by the top butcher in
New York. Our seafood supplier has 30 boats in the water providing us
with the freshest seafood daily. And our wait staff will take better care
of you than your own mother.
- Joseph Smith, co-owner
Bobby Van’s can host a private party for 10 to 500 and our range of services, amenities and options
– based on years of experience – includes the following:
♦
Full-Service, On-Premise Catering
♦
Professional Event Management
♦
Audio/Visual Capability
♦
A Variety of Entertainment Vendors
♦
Close Proximity to Mass Transportation
♦
Centrally located in the Financial District
next to The New York Stock Exchange
& Wall Street
♦
Limited Kosher Catering Available
1
THE LOWER LEVEL
The lower level is J.P. Morgan’s original bank vault, which was installed by Remington & Sherman Co. in
1902 and has its own private entrance on Broad Street. The Vault Bar’s elongated room is lined with vault
doors, two of which showcase Bobby Van’s extensive Wine Vault. The 22-foot wood paneled bar boasts a
large selection of spirits which you can also enjoy at one of the rich tapestry-covered banquettes.
In the center of the room is the impressive six-foot circular main vault door which opens into The Vault.
The walls are lined with the original antique deposit boxes that lend a rich bronze hue to the room. The
dark wood accents, mirrored pillars and classic lighting transport your guest to another time. The rooms
may be used together or separately.
Another gem on the lower level is our Wine Vault. A small private room where the table is surrounded by
wine resting in dark wood and one wall of glass to showcase the original vault doors.
VAULT BAR
Maximum Seating: 100 guests seated
200 guest reception
THE VAULT
Maximum Seating:
160 guests seated
250 guest reception
The Vault and Vault Bar events are based on a 4-hour time frame.
2
WINE VAULT
Maximum Seating:
8 guests seated
The Wine Vault events are based on a 2-hour time frame.
ROOMS COMBINED
Maximum Seating:
260 guests seated
450 guest reception
THE MAIN LEVEL
The entrance to the Main Level of Bobby Van’s is located on Exchange Place between Broad and William
Streets. Pass through the glass entrance into the grand dining room with 16’ ceilings to face a gorgeous 20foot bar and floor to ceiling wall of wine. The ten-foot windows with mahogany blinds give the room an
airy feeling as you are led to the dining area that has two adjoining dining spaces. Boardrooms A & B with
their French doors, artwork and dark wood paneling are perfect for a board meeting or pharmaceutical
dinner, and can be combined to accommodate up to 50 guests.
Maximum Seating:
BOARDROOM A
16 guests seated at one table
24 guests seated at rounds of 6ppl
3
BOARDROOM B
Maximum Seating:
22 guests seated at one table
35 guests seated at rounds of 7ppl
BOARDROOMS COMBINED
Maximum Seating:
63 guests seated at rounds at 7ppl
The Boardroom events are for seated events only and based on a 3-hour time frame.
ADDITIONAL INFORMATION
•
Room charges and food and beverage minimums may apply
•
Overtime is at the discretion of the management and will be charged at $15 per person per hour based
on the guaranteed minimum of guests plus additional food & beverages on consumption.
•
Reservations will be guaranteed upon receipt of a signed contract and a 50% deposit based on the food
and beverage estimate of the guaranteed attendance. The remaining balance is due the day of the event
unless otherwise pre-arranged.
4
FACT SHEET
Address
25 Broad Street
New York, NY 10004
(on the corner of Broad Street and Exchange Place across from
the New York Stock Exchange)
Telephone
212.344.8463
Facsimile
212.344.1099
Website
www.BobbyVans.com
E-mail
[email protected]
Executive Chef
John Stella
Cuisine
A traditional steakhouse serving the freshest seafood and prime steaks which are dryaged 24-28 days in-house to ensure the best and most flavorful cuts of meat.
Wine List
An extensive compilation of wines from all over the world from premier to emerging
vineyards.
Meeting Space
Rooms
The Vault
Vault Bar
Wine Vault
Lower Level
Board Room A
Board Room B
Board Room A&B
Upper Level
Opened
October 12, 2005
Contact
Tez Termulo Bois
Sales & Marketing Director
T: 212.344.8463
F: 212.344.1099
[email protected]
Capacity
Dinner –
Reception –
Dinner –
Reception –
Dinner –
Dinner –
Reception –
Dinner –
Dinner Dinner Dinner –
Reception –
160
250
100
200
8
260
450
24
35
63
160 (using Board Rooms)
400
5
Additional Locations
New York City
131 E. 54th Street
(btwn Park & Lexington Aves.)
T: 212.207.8050
230 Park Avenue
(corner of 46th St.)
T: 212.867.5490
135 W. 50th Street
(btwn 6th & 7th Aves.)
T: 212.957.5050
Bridgehampton, NY
2393 Montauk Highway
T: 631.537.0590
809 15th Street, NW
T: 202.589.0060
Washington, D.C.
1201 New York Avenue, NW
T: 202.589.1504
HISTORICAL FACTS
• The Vault was once JP Morgan’s vault
• The Vault was the first and largest safety deposit box repository rivaled only by a vault in Seattle
• The Vault once held 8000 copper safety deposit boxes
• At the time of its completion, the "Broad Exchange Building" at 25 Broad Street. was the largest and
most valuable office building in all of Manhattan
• 25 Broad Street was designed by the renowned architectural firm of Clinton & Russell, and the
building was constructed to the highest technological and aesthetic standards of the day
• 25 Broad Street was the headquarter facilities for Paine, Webber and Company for nearly seventy
years
• The New York Stock Exchange is the world’s largest exchange and trades over $5 trillion annually
• Broad Street was a wide canal, an inlet of the East River, and was known as the Broad Canal where
ships passed
6
PASSED HORS D’OEUVRES SELECTION
FOR RECEPTIONS
TOMATO & MOZZARELLA
WITH
BASIL
MARINATED PORTOBELLO
WITH
RED PEPPER
BEER BATTERED PORTOBELLO FRIES
WITH
ON
BRUSCHETTA
ON
TOAST
PONZU DIPPING SAUCE
ASSORTED VEGETABLE QUICHES
VEGETABLE WONTONS
SOY GINGER SAUCE
WITH
PORTOBELLO, ONION & PEPPERS KABOB
TUNA TARTARE
WITH
IN
PICKLED GINGER IN
SHRIMP & LOBSTER SALAD
MINI CRAB CAKES
WITH JALAPENO
IN
SHRIMP & VEGETABLE KABOB
A
SAVORY CORNET
CRISPY GAUFRETTE
ON
SOY SAUTÉED SHRIMP
BOBBY VAN’S SAUCE
MAYONNAISE
WONTON CUP
IN
SWEET SOY SAUCE
FRIED OYSTERS
WITH
CHIPOTLE AIOLI
SMOKED CHICKEN QUESADILLA
WITH
SOUR CREAM & PICO
CHICKEN SATAY
WITH
DE
THAI PEANUT DIPPING SAUCE
CRISP CHICKEN TENDERS
WITH
CHICKEN & VEGETABLE KABOB
HONEY MUSTARD
IN
SESAME SAUCE
SHRIMP OR PORK SHUMAI
WITH
ASIAN DIPPING SAUCE
BLANKET
WITH
DIJON MUSTARD
PIGS
FILET
OF
IN A
BEEF
ON
TOAST
HORSERADISH MAYONNAISE
WITH
BEEF EMPANADAS
WITH
BEEF & VEGETABLE KABOB
GRILLED BABY LAMB CHOPS
GALLO
WITH
IN
GREEN SALSA
BOBBY VAN’S SAUCE
MINT SAUCE ($20 SUPPLEMENT)
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PRIVATE DINING MENU
FOR 3 OR 4-COURSE LUNCHES & DINNERS
APPETIZER & SALADS
SOUP
OF THE
DAY
MIXED GREEN SALAD WITH SHALLOT VINAIGRETTE
CLASSIC CAESAR SALAD
TRE COLORE SALAD WITH WALNUT OIL VINAIGRETTE
GOAT CHEESE SALAD WITH BALSAMIC VINAIGRETTE
CHOPPED CHINESE SALAD IN SESAME DRESSING
SEAFOOD CEVICHE WITH BOBBY VAN’S VINAIGRETTE
ICEBERG WEDGE WITH BACON BITS, FRIED ONIONS & ROQUEFORT DRESSING
FRESH TOMATOES & MOZZARELLA WITH PESTO & BALSAMIC GLAZE
GRILLED PORTOBELLO MUSHROOM WITH GOAT CHEESE
BAKED CLAMS CASINO
MELON & PROSCIUTTO DI PARMA
BOBBY VAN’S CRAB CAKE WITH MUSTARD REMOULADE ($5 SUPPLEMENT)
LEMON PEPPER SHRIMP ($10 SUPPLEMENT)
JUMBO SHRIMP COCKTAIL ($10 SUPPLEMENT)
CRABMEAT COCKTAIL ($10 SUPPLEMENT)
1 ¼ LB. LOBSTER COCKTAIL ($10 SUPPLEMENT)
PASTAS
SHITAKE MUSHROOM RISOTTO & ROASTED TOMATO SAUCE
PENNE WITH FRESH TOMATO SAUCE
FARFELLE WITH CHICKEN IN A LEMON CREAM SAUCE
PASTA SHELLS WITH TOMATOES, ARUGULA & SHAVED PARMIGIANO REGGIANO
CHEESE TORTELLINI WITH TOMATOES IN A RED LOBSTER SAUCE
LINGUINI WITH CLAM SAUCE
RIGATONI WITH HOT & SWEET ITALIAN SAUSAGE, GARLIC & EVO
PENNE WITH BOLOGNESE
8
PRIVATE DINING MENU
FOR 3 OR 4-COURSE LUNCHES & DINNERS
ENTRÉE
SHRIMP SCAMPI ON A BED OF RICE
SAUTÉED SCALLOPS WITH SHITAKE MUSHROOMS IN A LEMON CAPER SAUCE
ATLANTIC SALMON WITH MUSTARD BEURRE BLANC & HAY STACK POTATOES
SESAME CRUSTED TUNA WITH CREAMY MISO, WASABI & GINGER SEAWEED
FILET OF SOLE WITH LEMON & CAPERS
TAMARI GLAZED CHILEAN SEA BASS WITH BOK CHOY & ASPARAGUS
GRILLED CHICKEN WITH ASPARAGUS & ROASTED TOMATOES IN A LEMON BROTH
CHICKEN FRANCAISE
CHICKEN MARSALA
PARMESAN CHICKEN
MEDALLIONS OF FILET MIGNON BORDELAISE
FILET MIGNON
28-DAY DRY-AGED SIRLOIN STEAK
GRILLED PORK CHOP WITH PINEAPPLE & MANGO CHUTNEY
BROILED VEAL CHOP
BONE-IN FILET AU POIVRE ($5 SUPPLEMENT)
28-DAY DRY-AGED BONE-IN RIB EYE ($10 SUPPLEMENT)
LAMB CHOPS ($10 SUPPLEMENT)
SURF & TURF ($15 SUPPLEMENT)
STEAK OSCAR (AVAILABLE FOR PARTIES UNDER 30 – $15 SUPPLEMENT)
TWIN 8OZ. BROILED LOBSTER TAILS (SUPPLEMENT BASED ON MARKET PRICE)
SIDE DISHES
HASH BROWNS
FRENCH FRIES
MASHED POTATOES
BAKED MACARONI & CHEESE
ROASTED POTATOES WITH ROSEMARY & GARLIC
FRIED ONION RINGS & ZUCCHINI
SAUTÉED GREEN BEANS WITH SHALLOTS
SPINACH – CREAMED, SAUTÉED OR STEAMED
BROCCOLI WITH PINE NUTS & GOLDEN RAISINS
SAUTÉED OR GRILLED SEASONAL VEGETABLES
SAUTÉED MUSHROOMS
BROCCOLI RABE
ASPARAGUS
9
PRIVATE DINING MENU
FOR 3 OR 4-COURSE LUNCHES & DINNERS
DESSERT**
A CHEF’S ASSORTMENT
OF
DESSERTS
~OR~
APPLE BROWN BETTY
VENTI CREPE CAKE
NEW YORK CHEESECAKE
PECAN & CARAMEL FUDGE CAKE
TIRAMISU
CHOCOLATE MOUSSE CAKE
CARROT CAKE
TARTUFO
KEY LIME PIE
FRESH ASSORTED BERRIES
**ADDITIONAL
SPECIALTY CAKES ARE AVAILABLE UPON REQUEST.
ORDERS MUST BE PLACED ATLEAST 14 DAYS PRIOR TO EVENT.
SPECIALTY
CAKE
10
PRIVATE DINING BUFFET MENU
SALADS
MIXED GREEN SALAD WITH SHALLOT VINAIGRETTE
CLASSIC CAESAR SALAD
TRE COLORE SALAD WITH BALSAMIC VINAIGRETTE
HEARTS OF LETTUCE, TOMATO & BACON BITS
BEEFSTEAK TOMATO & ONION
PASTAS
SHITAKE MUSHROOM RISOTTO & ROASTED TOMATO SAUCE
PENNE WITH FRESH TOMATO SAUCE
FARFELLE WITH GARLIC RICOTTA SALATA CHEESE
PASTA SHELLS WITH TOMATOES, ARUGULA & SHAVED PARMESAN REGGIANO
TORTELLINI CHEESE WITH TOMATOES IN A RED LOBSTER SAUCE
MACARONI & CHEESE WITH LOBSTER
RIGATONI WITH HOT & SWEET ITALIAN SAUSAGE, GARLIC & EVO
PENNE WITH BOLOGNESE
BUFFET ENTRÉES
CRAB CAKES WITH MUSTARD REMOULADE
BAKED CLAMS (CHOICE OF CASINO OR OREGANATA)
ATLANTIC SALMON WITH MUSTARD BEURRE BLANC
FILET OF SOLE (CHOICE OF FRANCAISE, LEMON & CAPER SAUCE, OR PUTTANESCA)
CHICKEN (CHOICE OF MARSALA, MILANESE, FRANCAISE, PARMESAN, OR
IN A LEMON BROTH WITH ASPARAGUS AND ROASTED TOMATOES)
ROAST PORK LOIN WITH SWEET POTATOES & BANANAS OR HOMEMADE APPLE SAUCE
GRILLED PORK CHOP WITH PINEAPPLE & MANGO CHUTNEY
FILET MIGNON MEDALLIONS (CHOICE OF BORDELAISE OR AU POIVRE)
SLICED SIRLOIN (CHOICE OF CAJUN OR A LA STONE)
SIDE DISHES
FRENCH FRIES
MASHED POTATOES
ROASTED POTATO WITH ROSEMARY & GARLIC
ONION RINGS & FRIED ZUCCHINI
SAUTÉED GREEN BEANS WITH SHALLOTS
SPINACH – CREAMED, SAUTÉED OR STEAMED
BROCCOLI WITH PINE NUTS & GOLDEN RAISINS
SAUTÉED OR GRILLED SEASONAL FRESH VEGETABLES
SAUTÉED MUSHROOMS
ASPARAGUS ($5 SUPPLEMENT)
11
PRIVATE DINING PACKAGES
PRICING AVAILABLE UPON REQUEST
THREE-COURSE LUNCH
Choice of Soup or Salad, Three Entrées, Two Side Dishes,
One Dessert, Coffee and Tea
FOUR-COURSE LUNCH
Choice of Soup or Salad, One Pasta, Three Entrées, Two Side Dishes,
One Dessert, Coffee and Tea
BUFFET LUNCH
(FOR PARTIES OF 40 OR MORE)
Choice of One Salad, One Pasta, Two Entrées,
Two Side Dishes, Chef’s Assortment of Desserts, Coffee and Tea
THREE-COURSE DINNER
Choice of Two Appetizers, Three Entrées, Two Side Dishes,
One Dessert, Coffee and Tea
FOUR-COURSE DINNER
Choice of Two Appetizers, One Pasta, Three Entrées, Two Side Dishes,
One Dessert, Coffee and Tea
BUFFET DINNER
(FOR PARTIES OF 40 OR MORE)
Choice of One Salad, One Pasta, Three Entrées,
Two Side Dishes, Chef’s Assortment of Desserts, Coffee and Tea
WE ALSO HAVE RECEPTION & BREAKFAST PACKAGES AVAILABLE.
PLEASE INQUIRE WITH OUR SALES DIRECTOR FOR PRICING AND AVAILABILITY.
BEVERAGE SERVICE
FOR BEVERAGE SERVICE, YOU MAY CHOOSE TO HAVE YOUR BAR ON A CONSUMPTION BASIS OR
ONE OF THE FOLLOWING OPEN BAR PACKAGES
BEER & WINE: House Select Red & White Wines, Beers, Juices, and Soda
PREMIUM: Premium Liquors, House Select Red & White Wines, Beers, Juices and Soda
(Does not include high-end scotches, tequilas, cognacs, or cordials)
PRICE PER PERSON PER HOUR
Please do not hesitate to inquire if you would like wines paired with your dinner from our extensive wine
list. Bottles will be charged on consumption.
SUPPLEMENTALS
CARVING STATION
TURKEY
TUNA LOIN
SPIRAL OF HAM
PORK LOIN WITH APRICOT
STEAM SHIP OF BEEF
PRIME RIB
CHATEAUBRIAND
RAW BAR
ASSORTED RAW BAR
JUMBO SHRIMP COCKTAIL
SEASONAL OYSTERS
LITTLENECK CLAMS
CRAB MEAT COCKTAIL
KING CRAB
LOBSTERS
LIMITED GLATT KOSHER CATERING AVAILABLE,
PLEASE INQUIRE.
ADDITIONAL CHARGES INCLUDE THE FOLLOWING
20% Service Charge & 8.375% New York Sales Tax
Coat Check Fee October through March
We can also provide audiovisual equipment, entertainment, and flowers tailored to your event for an
additional cost. Please inquire for more information.
6/16/08
Steakhouse
Bar
Steakhouse
Dining Room
Entrance to
The Vault
14
Vault Bar
The Vault
(set for cocktail
reception
The Vault
(set for seated
dinner)
15
Mozzarella
& Tomatoes
Bobby Van’s
Crab Cake
Filet Mignon
16
Lollipop
Lamb Chops
Tamari-Glazed
Chilean Sea Bass
Chef’s Assortment
Of Desserts
17