Have the ultimate private dining experience at Smith & Wollensky. The evening will start with a guided tour through the in-house dry-ageing room at Smith & Wollensky where guests will learn about the beautiful USDA Prime meat and the 28 day dry ageing process. They will also be shown the kitchen by Executive Head Chef Tom Cook where they will meet the team who will be preparing you 14-course banquet.
Our master mixologist, will then treat guests to a cocktail which is the perfect prelude to the feast ahead using stunning American Bourbon Maker’s Mark from and then onwards to the main event – the banquet.
Set in the Theodore Roosevelt Room, one of Smith & Wollensky’s three private dining rooms, the lavish banquet will be paired with the finest wines.
Mini Reuben (made with Ox tongue)
Steak Tartare, Chipotle Mayo
Veuve Clicquot Yellow Label, Champagne, France
Ebner-Ebenauer, Grüner Veltliner, Weinviertel, Austria 2015
Beef Cheek Raviolo, Horseradish Velouté
Mercurey Blanc ‘Clos Rochette’, Chardonnay, Domaine Faiveley, Burgundy, France 2014
Bresaola, Pickled Vegetables
Grgich Hills, Fumé Blanc, Napa, California, USA 2013
Grilled Calves Liver, Onion Souboise, Beef Bacon
Trimbach Réserve Personnelle, Pinot Gris, Alsace, France 2013
Smoked Jacobs Ladder
Soter Planet Oregon, Pinot Noir, Willamette, Oregon, USA 2015
Kidney Stroganoff, Creamed Spinach
Saint – Joseph, E. Guigal, Syrah, N. Rhône, France 2013
Fillet Medallions, Trio of Sauces
Chimney Rock, Cabernet Sauvignon, Napa, California, USA 2013
The Federalist ‘Dueling Pistols’, Syrah / Zinfandel, Sonoma, California, USA 2012
Citrus Terrine with Gelatine
Veuve Clicquot Demi-Sec NV, Champagne, France
Chocolate Tart with Beef Fat
Château Coutet 2006, Sauternes, France
To book this unmissable experience please contact our dedicated Private Dining & Events Manager Lilian Fantinatti on 020 7321 6007 or email firstname.lastname@example.org.
14-course menu with drinks pairings £325 per person, 14-course menu £225 per person. Minimum number of guest 15, maximum 20.