Hospitality and Food Services

Fall 2013 Menus

The NYU Law School Office of Hospitality and Food Services is proud to present our new menus for the 2013 Fall semester. Menu’s demonstrate our Chef’s commitment to seasonal and, where possible, local purveyors. While NYU Law menu staples reach their full palate pleasing potential under Chef Garelick and the kitchen team's care, be sure to keep to keep an eye out for new classics making their first appearance on our menu. Additionally, we have we have worked with our kosher caterer to revamp the kashrut menu. We now offer a wider selection of meat, dairy and pareve fare across the board from breakfasts and casual sandwiches through buffet lunches and upscale plated dinners. We invite you to peruse our menus below to find the perfect package for your event. As always, please feel free to contact us with any questions or commentsyour feedback is always welcomed and appreciated.

 

MENUS


Kosher Options

Kosher options are available for all menus and will be selected by the chef to mirror our current menu unless otherwise requested.

Billing Policy

We kindly request that you place all food and/ or beverage orders at least three days prior to you event. Any changes received within 72 hours of the event will be subject to a 45% surcharge. All event food and/ or beverages will be charged for at least 75% of the guest count. Large scale events and plated dinners over 80 guests may incur onsite chef fees.

If you are an external group, law firm or student, NYU Law Office of Hospitality and Food Services and CulinArt will require full payment of your invoice within 30 days of your event. Payment can be made by check or credit card only.

All weekend events will incur a $275.00 manager fee.

Please note: A waiter fee or delivery charge is required for functions that contain food and/or beverage. The waiter fee is $28.00 per hour/per waiter with a 5 hour minimum per waiter. Waitstaff will be booked for the hours of your event plus an additional 3 hours for set-up and clean-up. The number of waiters varies according to the food and beverage requested.