DP

PRIVATE DINING

DINNER

DEL POSTOPRIVATE 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 ParentiDirector of Private Diningsparenti@delposto.com

Kathryn GillanPrivate Dining Managerkgillan@delposto.com

GATTINARA

Savor your decadent feast surrounded by 2500 of Italy’s finest wines. An enchant-ing 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.

OVERVIEW

Seats: 16 guestsLocation: Downstairs

AT A GLANCE

TOSCANA

Adjacent to the main dining room, the el-egant Toscana Room provides the perfect venue for intimate social or corporate gatherings. The glim-mering glass wine wall makes a mag-nificent backdrop for your event, while the vaulted ceilings create a soaring dining space.

OVERVIEW

Seats: 20 guests at a communal table or 40 guests at round tables.Location: Main level

AT A GLANCE

BAROLO

Your guests will ex-perience old-world elegance in our wine-cellar inspired Barolo room. The expansive, candlelit Hall of Wine provides an opulent pre-dinner cocktail space, complement-ing the distinctively polished dining space.

Seats: 100 guestsLocation: Downstairs

AT A GLANCE

OVERVIEW

BARBARESCO

Your guests will ex-perience old-world elegance in our wine-cellar inspired Barbaresco room. The expansive, candlelit Hall of Wine provides an opulent pre-din-ner cocktail space, complementing the distinctively polished dining space.

OVERVIEW

Seats: 56 guestsLocation: Downstairs

AT A GLANCE

PIEMONTE

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 re-ception for up to 300 guests.

Capacity: 200 guests seated or 300 guests at in cocktail reception format. Location: Downstairs

AT A GLANCE

OVERVIEW

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, illustrat-ing 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 care-fully 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 consump-tion, 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

Bamboofino sherry,carpano bianco, regan’s orange bitters no. 6

Brezza di Bassanonardini amaro bassano, lime juice, fever tree ginger beer, club soda

Julep #10rosemary, bombay sapphire gin, st. elizabeth allspice dram,

lime juice, ginger syrup, simple syrup

APERTIF

FUN

Snapperabsolut vodka, yuzu, horseradish syrup, simple syrup

HIGH PROOF

Log Cabinbarr hill tom cat gin, amaro meletti, maple syrup, fee brothers orange bitters

Going Upstatemichter’s rye, punt e mes, busnell vsop calvados, cherring herring,

brooklyn hemispherical black mission bitters

Writer’s Blockanejo tequila, yellow chartreuse, laphroig scotch, orange bitters

The Last Bubbleplymouth gin, green chartreuse, luxardo maraschino liquer, llime juice

The St. Johncocchi vermouth di torino, basil honey syrup

Corpse #2hendrick’s gin, cointreau, cocchi americano, lemon juice, absinthe

SPARKLING

CLASSICS

The Avenuemichter’s bourbon, busnel calvados, passionfruit, lemon juice, grenadine

Aviatonplymouth gin, luxardo maraschino, lemon juice, creme yvette

Side Carremy vsop, cointreau, lemon juice

Blood and Sandfamous grouse blended scotch, carpano antica vermouth,

cherry heering, orange juice

Hemmingway Daiquirimt. gay eclipse silver, lime juice, grapefruit juice, luxardo maraschino

VINIDEL 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 dif-ferent 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

#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, evolv-ing over time into a more viscous expression of wildflowers, clover honey and mature pear.

#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.

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.

#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.

#27814

Antinori, “Cervaro della Sala” 2011, Umbria

Cervaro derives its name from the noblemen who were the owners of Castello della Sala dur-ing 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 of-fers a full-bodied palate that is well-structured with sweet notes of toasty oak, butter, hazel-nuts, and a slight mineral finish.

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 au-thentic 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 biody-namic 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 re-flection of the Monforte terroir and of the man who makes them: they are introverted, brood-ing 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 clas-sic 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.

#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.

#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 variet-ies. 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.

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 an-thocyans 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.

#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.

#34168

Felsina, Vin Santo del Chianti Classico 2004, Toscana .375L

Malvasia, Trebbiano, Sangiovese. The key to understanding Vin Santo is in the aging pro-cess 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.

#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.

VINI DOLCI

MENU DEL POSTO

FOR DINNERS UNDER 40 GUESTSFOUR COURSE DINNER

Passed Assagi: Your choice of sixAntipasti: Your choice of two

Primi: Your choice of oneSecondi: Your choice of two

Dolci: Your choice of two

SIX COURSE DINNER

Passed Assagi: Your choice of sixAntipasti: Your choice of two

Primi: Your choice of two, served consecutivelySecondi: Your choice of two

Intermezzo: Served after secondi or formaggio, if selectedDolci: Your choice of two

FOR DINNERS OF 40 TO 100 GUESTSFOUR COURSE DINNER

Passed Assagi: Your choice of sixAntipasti: Your choice of one

Primi: Your choice of oneSecondi: Your choice of two

Dolci: Your choice of one (or two to be alternated)

SIX COURSE DINNER

Passed Assagi: Your choice of sixAntipasti: Your choice of one

Primi: Your choice of two, served consecutivelySecondi: Your choice of two

Dolci: Your choice of two (or two to be alternated)

FOR DINNERS OF OVER 100 GUESTSFOUR COURSE DINNER

Passed Assagi: Your choice of sixAntipasti: Your choice of one

Primi: Your choice of oneSecondi: Your choice of one

Dolci: Your choice of one (or two to be alternated)

SIX COURSE DINNER

Passed Assagi: Your choice of sixAntipasti: Your choice of one

Primi: Your choice of two, served consecutivelySecondi: Your choice of one

Dolci: Your choice of one (or two to be alternated)

Castelluccio Lentil Soupvegetarian lentil soup with root vegetables

Cucumber, Avocado & Ricottachianti vinegar-splashed wheels of persian cucumber, mashed avocado, ricotta

PASSED ASSAGIPLEASE SELECT SIX

Suppli di Marchesicreamy saffron and robiola risotto balls, fried crisp and dusted with gold leaf

Lobster & Black Truffle PaninoMaine lobster salad with black truffle, sandwiched on gluten-free pate-a-choux

Fried Mozzarella with Tomatoflash-fried and rolled in zesty tomato powder

Chickpea & Black Truffle Farinatafried batter of ceci and ceci flour, fontina, black truffle and parsley

‘Nduja with Cucumber Yogurtseared spicy pork patty served with cucumber greek yogurt tzatziki sauce

Scallops & Culatellosurf and turf on a stick

Pigs in a Blankethousemade sausages in puff pastry with mustard

Lidia’s Meatball Skewersparmigiano reggiano

Palla di Panefried ball of crunchy bread, prosciutto and escarole, with sweet and sour tomato marmellata

Verdure Frittilightly rice-battered broccoli with aged balsamic

Kaluga Caviarsmooth potato spuma with kaluga caviar and minced parsley stem, served in a small cup

Veal & Potato Clubhand-chopped veal carne cruda with black truffle dressing, served on a crisped fingerling potato chip

ANTIPASTI

PRIMI

Veal & Pork AgnolottiRomanesco cauliflower

Gigli Verdiragù bolognese

Orecchiettelamb neck ragù, minted pea puree, crispy morels

Pumpkin Cappellaccibrown butter, slivered almonds

Yesterday’s 100-Layer Lasagna alla Piastratomato passato

*only available for parties of 40 guests or fewer for a surcharge.

Herbs, Lettuces & ChicoriesDel Posto truffled vinaigrette

Lobster alla Cesaregrilled romaine, breadcrumbs oreganata

Truffled Beef Carne Crudacrunchy salsify, watercress

*only available for parties of 30 guests or fewer for a surcharge of $15 per guest

Insalata Estiva della Terra robiolina, red pepper purée, citronette

SECONDI

INTERMEZZOSorbetto del Giorno*with six course menu only

FORMAGGISelection of Artisianal Italian Cheeses

*available for a surcharge.

Rare Poached Salmonfavetta, escarole hearts, sour lemon sauce

Halibut cauliflower en Saor with moorish spice

Slow-Baked Chicken alla Scarpariellocharred broccoli rapini, giardiniera

Heritage Red Wattle Pork Tenderloinle virtú alla abruzzese

Slow Roasted and Grilled Lambpine nut fregola, calabrian eggplant salad

Dry-Aged New York Stripwatercress, potato “chip” salad

Veal Chop alla Rossiniforaged buttered mushrooms, wilted red endive

*available for a surcharge of $25 per guest

DOLCI

Polenta Budinoseasonal marmellata, vanilla gelato

Butterscotch Semifreddosour melon, milk jam

Tiramisumascarpone cream, espresso-soaked ladyfingers, cocoa powder

Fig Jam Crostatafiore di latte gelato, aceto balsamico

Pine Nut Rosemary Cake olive oil gelato, rosemary cream

Torta Capresestracciatella gelato, frangelico

Biscotti Assorti*your dessert will be accompanied by plates of miniature cookies and candies

Freshly Brewed Drip Coffee and Drip Decaffinated Coffee

Mint Chocolate Tartufo fresh mint, dark chocolate

GIFT IDEAS

Signed Mario Batali Cookbooks

Molto Batali Molto Gusto

Signed Lidia Bastianich Cookbooks

Lidia’s Commonsense Italian Cooking

Lidia’s Italy in America

Lidia’s Italy

Del Posto Truffles

Box of four

Movia Handblown Crystal

Glassware

ADDITIONAL AMENITIES

Custom Menus

We are happy to customize menus with logos and graphics for your

event, free of charge.

Celebration Cakes

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.

Inquire for pricing