1. food and drink
2. desserts and baking

“A TESTAMENT TO FLAVORS CLEAR AND PURE”
***
-NEW YORK TIMES, 8/ 28/ 2013
“Michelin Guide”
*
-2014
“EATERY A SURE BETONY”
***
- NEW YORK POST, 08 / 21/ 2013
“RESTAURANT OF THE YEAR”
- ESQUIRE, 10 / 07/ 2013
Mezzanine
Private Dining Room
Thank you for considering Betony for your upcoming event!
Named after a healing herb in the mint family known to stimulate the appetite, Betony is a warm, inviting Modern American restaurant
overseen by Executive Chef Bryce Shuman (Eleven Madison Park) and General Manager Eamon Rockey (Eleven Madison Park,
Atera, Aska).
The restaurant, which is conveniently located a block off of Fifth Avenue and steps from Central Park, features soaring ceilings,
contemporary photos of New York City street scenes, a vibrant 35-seat bar and lounge, and 85-seat dining room.
Betony features a private dining room on the lower level, accommodating up to 35 guests, as well as a semi-private dining room on the
mezzanine that can seat parties of up to 38. For a unique celebration or corporate event, the restaurant can be reserved for a full buy
out for parties of up to 125 guests.
SEATED DINING
CAPACITY
COCKTAIL RECEPTION
CAPACITY
PRIVATE DINING ROOM
35 guests
50 guests
MEZZANINE
38 guests
60 guests
BUY OUT
125 guests
200 guests
We look forward to welcoming you at Betony!
To plan your event, please contact Melissa Wise at +1.347.713.1153 ext.5, [email protected]
BRYCE SHUMAN
Executive Chef
Bryce Shuman grew up in Chapel Hill, NC and was exposed to diverse food at a young age courtesy of his mom, a cultural
anthropologist, who would bring the whole family along on field trips to places such as the Arctic and the jungles of Costa Rica. After
cooking at a local NC restaurant where he would meet his future wife, Jenn, he moved to San Francisco to enroll at the California
Culinary Academy during the day and work at Wolfgang Puck’s Postrio at night. Upon graduation, he joined the staff at Rubicon, where
he was mentored by acclaimed chefs Stuart Brioza and his wife Nicole Krasinski (now of State Bird Provisions). Upon returning to the
east coast he joined Daniel Humm’s team at Eleven Madison Park, where he worked for six years and was promoted to Executive Sous
Chef. When not at Betony, Bryce’s hobbies include blues guitar, taking photographs with his Polaroid Reporter SE, and annoying his
cats.
EAMON ROCKEY
General Manager
Eamon Rockey grew up in Hattiesburg, Mississippi, the son of two professional chefs who encouraged him to pursue a life in
restaurants. At age 14 he started working after school at Sakura, Hattiesburg’s only sushi restaurant at the time. He later attended the
Culinary Institute of America in Hyde Park, where he was introduced to the service side of the hospitality business. Upon graduation,
Eamon moved to New York City, where for the past eight years he has worked in acclaimed restaurants such as Gilt, Eleven Madison
Park, Atera and Aska. When not at Betony, Eamon enjoys cooking, collecting food and beverage-related books, exploring new
restaurants, as well as biking and the performing arts.
The following are our current Private Dining menus and pricing for early 2015. Betony menus are seasonal and subject to market
change. Please notify us of any dietary restrictions in advance. We would be delighted for you to collaborate with our Chef to design a
custom menu for your event!
CANAPÉ SELECTION
Dry Aged Burger
Blue Corn Croquettes
Lobster Roll
Foie Gras Bonbons
Gribiche, Potato Roll
(supp. $5 pp)
Cilantro, Aleppo
Crème Fraîche, Parsley
Cashew, Black Pepper
Potato Chips
Cured Trout
Fried Pickles
Marinated Scallop
Crème Fraîche, Chive
Cucumber, Rice
Ramps, Aleppo
Horseradish, Sorrel
THREE-COURSE PRIX FIXE MENU (DINNER)
APPETIZER
MAIN
DESSERT
Grain Salad
Roasted Chicken
Pandan
Labne, Sprouts
Hen of the Woods, Asparagus
Milk, Pistachio
Young Lettuces
Grilled Beef Tenderloin
Peas
Radish, Dill
Young Garlic, Potato
Ricotta, Mint
Poached Hen’s Egg
Seared Scallops
Rhubarb
Sourdough Cavatelli, Kale
Stinging Nettles, Lemon
Crème Fraîche, Marjoram
Chicken Terrine
Poached Skate
Chocolate
Green Goddess, Pumpernickel
Peas, Steelhead Roe
Banana, Yuzu
Asparagus Veloute
Poached Lobster
Hudson Flower
Almond, Crème Fraîche
Blood Orange, Tarragon
Classic or Composed
(supp. $10 pp)
THREE-COURSE PRIX FIXE MENU (LUNCH)
APPETIZER
MAIN
DESSERT
Grain Salad
Roasted Chicken
Pandan
Labne, Sprouts
Hen of the Woods, Asparagus
Milk, Pistachio
Young Lettuces
Grilled Beef Tenderloin
Peas
Radish, Dill
Young Garlic, Potato
Ricotta, Mint
Poached Hen’s Egg
Seared Scallops
Rhubarb
Sourdough Cavatelli, Kale
Stinging Nettles, Lemon
Crème Fraîche, Marjoram
Chicken Terrine
Poached Skate
Chocolate
Green Goddess, Pumpernickel
Peas, Steelhead Roe
Banana, Yuzu
Asparagus Veloute
Poached Lobster
Up in Smoke
Almond, Crème Fraîche
Blood Orange, Tarragon
Strawberries, Lemon Thyme
(supp. $10 pp)
FIVE-COURSE PRIX FIXE MENU (DINNER)
HORS D’OEUVRES
COLD APPETIZER
HOT APPETIZER
MAIN
DESSERT
Marinated Scallop
Horseradish, Sorrel
Grain Salad
Labne, Sprouts
Poached Hen’s Egg
Sourdough Cavatelli, Kale
Roasted Chicken
Hen of the Woods, Asparagus
Pandan
Milk, Pistachio
Potato Chips
Crème Fraîche, Chive
Young Lettuces
Radish, Dill
Poached Skate
Peas, Steelhead Roe
Grilled Beef Tenderloin
Young Garlic, Potato
Rhubarb
Crème Fraîche, Marjoram
Foie Gras Bonbons
Cashew, Black Pepper
Asparagus Veloute
Almond, Crème Fraîche
Poached Lobster
Blood Orange, Tarragon
Seared Scallops
Stinging Nettles, Lemon
Chocolate
Banana, Yuzu
($10 supp.)
FOOD & BEVERAGE MINIMUM
$5,000 (Dinner)
Private Dining Room
Mezzanine
Buy Out
COCKTAIL RECEPTION
Passed Canapés
Beverages
PRIX FIXE MENUS
Three-Course Dinner
Additional Menu Options
Five-Course Dinner
BEVERAGES
Coffee
Sparkling and Still Water
Sommelier’s Selection
$10,000 ($5,000 Lunch)
$35,000 ($12,500 Lunch)
$30 per person per hour with a selection of 5 canapés
$35 per person for the first hour
$30 per person for each additional hour
$120 per person (appetizer, entree, dessert,
one option per course) $75 (Lunch)
$15 per additional course option with a
maximum of 3 options per course (applies to
the three-course menu only)
$175 per person (snack, cold appetizer, hot appetizer, entree, dessert, one option per course)
Wide selection of beverages available on consumption.
$4 per person
$4 per person
$45 per person (to include nonalcoholic beverages, white and red wine)
Beer and cocktails are available and charged on consumption
Gratuity is not included in the pricing above.
2% administrative fee is taxable and will apply to the final charge.
8.875% tax is not included in the pricing above, and will be applied to all charges, including the administr
AMENITIES
Customized printed menus are provided with our compliments.
Complementary coat check.
Exclusive Florist: Luis Collazo +1.917.868.3807
Audio-Visual Rental: Concept X +1.718.361.0240