Event Catering NYC | Tribeca 360°

Photo by Cody Raisig

we believe the food should be

as perfect as the moment

Founded 22 years ago, Apogee Events has quickly become one of the finest at New York City catering. We are excited to share what we believe is the best of the best! An equal focus is placed on service and we understand that flawless execution is a must for every event. Quality is never compromised and we promise to exceed your expectations every step of the way.

Sample menus below

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Brian Hatton

From preparation to presentation, our menus are designed to suit your individual taste, event style and budget. From elegant wedding receptions, to themed events, we do it all.

Below is just an example of what our culinary team has to offer:

Hors D'oeuvres

Cocktail Stations

First Course

Main Course

Wedding Cake

Dessert

Download Full Menu

*Menus are subject to change. Our team will work with you to create the perfect menu for your event.

Hor D'oeuvres

PASSED BUTLER STYLE

Grilled Baby New Zealand Lamb Chops with Minted Cilantro Chutney Seared Saffron Shrimp with Saffron Aioli Cosmopolitan Cheddar Bacon Burger with Boston Leaf Lettuce, Tomato, Pickle, and Ketchup on Sesame Brioche Bun (bacon optional) Grilled Hudson Valley Foie Gras on Apple Feuilletine with Thyme and Aged Balsamic Glaze Mini Reuben’s with Russian Dressing and Sauerkraut on Rye Truffle Béchamel Macaroni & Cheese with Lobster Garní

PASSED BUTLER STYLE

Peking Duck Spring Rolls with Hoisin Plum Sauce and Scallions in Spinach Crepe Grilled Marinated Hanger Steak on Garlic Crostini with Horseradish Cream Truffle Grilled Cheese Sandwiches with Tomato Fennel Bisque Shooters Classic Maryland Crab Cake with House Remoulade Bacon Wrapped Bay Scallops with Maple Dashi Glaze Baby Artichoke Crab Imperial

PASSED BUTLER STYLE

Crispy Golden Panko Shrimp with Mango Chili Sauce Spanakopita with Fig Mostarda Cheese Puffs (Gougeres Classique) with Boursin Sautéed Shimeji Mushrooms with Soy and Scallions on Wonton Crisp Franks in Blank with Dijon Mustard and Mesquite Potato Chips Petite Smoked Salmon Crostini with Lemon Thyme Hummus on Brioche Rounds

PASSED BUTLER STYLE

Brie & Candied Walnut on Apple Feuilletine Vegetable Spring Roll with Sweet Chili Aioli Spaghetti Nest and Meatball on Bamboo Fork Mini Lobster Rolls with Tarragon and Lemon Zest Pulled Chicken Tacos Mini Chicken & Waffles - Maple Version Caviar Toast Points with Créme Fraiche and Chives a la Russe (Served with Chilled Vodka Shots)

PASSED BUTLER STYLE

Blue Point Oysters on ½ Shell with Raspberry Red Wine Mignonette Granita Moroccan Spiced Lamb Crostini with Apple and Cucumber Relish Trio of Seasonal Gazpachos (choose 3):

Minted Cucumber Honeydew

Cantaloupe Lemongrass

Basil Orange Mango

Strawberry, Cherry, Tomato, Jalapeño

Watermelon Basil

Charred Octopus Ceviche with Orange Segments and Pickled Onions

Mediterranean Table

Sushi Bar

Authentic Japanese Sushi Bar

California Roll, Spicy Tuna Roll, Salmon Avocado Roll, Shrimp Tempura Roll, Vegetable Roll, Dynamite Roll, Rainbow Roll, Splendid Roll

Sushi & Sashimi

Dim Sum Station

Crispy Vegetable Spring Rolls | Chinese Pot Stickers | Assorted Steamed Shumai: Chicken, Shrimp, Vegetable, Beef, Mushroom dumpling | Edamame (Steamed Soy Bean)

Martini Bar

Served on a hand-carved sculpted Ice Bridge

A selection of top shelf vodkas and gins available to make your favorites.

Chocolate

Lemon Drop

Cosmopolitan

Apple

French

Dirty and Classic Martinis

Smoked Fish & Caviar Table

Smoked Scottish Salmon and Pastrami | Salmon served with Trio of American Caviars; Paddlefish, Whitefish and Salmon Roes | Whitefish Salad on Cucumber Medallions with Classic Accompaniments of Diced Onions, Capers, Fresh Horseradish, Grated Hardboiled Egg, Lemon and Dill | Dark Pumpernickel Toast Points and Buckwheat Blinis

OR

Raw Bar

First Course

Maryland Crab Cake

Daikon, Red and Yellow Peppers, Shiitake Mushrooms, Snow Peas, and Julienne Carrots with a White Peach Vinaigrette

Rainbow Baby Kale Caesar Salad

Herbed Sourdough Croutons, Architectural Parmesan Crisp

Roasted Portobello Mushroom Salad

English Cucumber Ribbon Base, Pear Tomatoes, Asparagus Spears, Mesclun Greens, Herb-crusted Goat Cheese, Citrus Vinaigrette

Perfect Party Salad

Boston Bibb Lettuce, English Cucumber Ribbon, Diced Apples, Mangos, Watermelon, Crumbled Feta Cheese, and Lemon Ginger Vinaigrette

Fresh Burrata Mozzarella & Heirloom Tomato Salad

Opal Basil, Crystallized Basil, Micro Arugula and Molecular Balsamic Glaze

Grilled Marinated Hanger Steak

on Garlic Crostini with Horseradish Cream

Watermelon, Greek Feta, and Heirloom Tomato Tower

Baby Arugula, White Balsamic Vinaigrette

Heirloom Tomato and Baby Arugula Salad

with Shaved Reggiano Parmesan Cheese and White Balsamic Vinaigrette

Roasted Plum and Red Oak Leaf Lettuce Salad

with Shaved Fennel, Italian Plums, Gorgonzola, and Raspberry Walnut Vinaigrette

Grilled White Asparagus and Baby Arugula

with Toasted Hazelnuts, Shaved Aged Manchego, and White Truffle Vinaigrette

Mediterranean Salad

Blood Oranges, Israeli Couscous Ratstouille Timable, Curly Frisse, Blood Orange Vinaigrette

Main Course

Spring/Summer Menu

Grilled Filet Mignon

served with Shitake Mushroom Jus, Garlic Mashed Potatoes, Steamed Haricot Verts, Potato Wafer Garnish

Grilled Filet Mignon

Pomme Anna, Haystack of Spring Vegetables, Lime Avocado Mojo

Grilled Filet Mignon

served with Port Wine Reduction, Railroad-Tie Wedge Potatoes, Sautéed Broccolini

Steak House Filet

Caramelized Cipollini Onions, Roasted Fingerling Potatoes, Creamed Spinach and Steak Sauce

Seared Striped Bass

served with Chervil Spring Pea Risotto, Pan Roasted Baby Carrots, and Meyer Lemon Beurre Blanc

Spring/Summer Menu

Maple Glazed Chilean Sea Bass

on a Bed Wilted Spinach and Quinoa, with Julienne Root Vegetables, and Saffron Beurre Blanc

Maple Glazed Chilean Sea Bass

served with Fresh Spinach and Orzo, Plum Tomato and Vidalia Onion Sauté, Crisp Parsnip Ribbons, Saffron Beurre Blanc

Herb Roasted Chilean Bass

Spring Pea Risotto, Grilled White Asparagus, Citrus Sabayon and Meyer Lemon Beurre Blanc

Miso Glazed Black Cod

served with Shisho Edamame Puree, Sautéed Sea Beans, and Sour Ume Plum Sauce

Wild Salmon Filet

served with Lemon-Bacon Mashed Potatoes, Braised Cucumbers, Meyer Lemon Beurre Blanc

Spring/Summer Menu

Grilled Salmon Filet

on a Bed of Spinach and Quinoa, Cucumber Dill Chutney, Fennel Oil

Grilled French Chicken Breast With Fennel

served over Artichoke Risotto with Light Saffron Broth, Black Olive Tapenade

Seared French Breast Of Chicken

with Truffle Spring Pea Risotto, Roasted Baby Carrots, Lemon Chervil Sabayon

Roasted French Breast Of Chicken

with Rosemary, Garlic and Truffle Honey, Served with Creamy Wild Mushroom Polenta, Seasonal Wild Greens, Fig Mostarda

Fall/Winter Menu

Cider and Guinness Braised Short Ribs

with Cipollini Onions, Rutabaga and Yukon Gold Mashed Potatoes, Sautéed Broccolini

Grilled Filet Mignon

served with Shitake Mushroom Jus, Garlic Mashed Potatoes, Steamed Haricot Verts, Potato Wafer Garnish

Grilled Filet Mignon

served with Au Poivre, Potatoes Au Gratin, Steamed Asparagus Spears, Frizzled Onions

Grilled Filet Mignon

served with a Port Wine Reduction, Railroad-Tie Wedge Potatoes, and Sautéed Broccolini

Steak House Filet

with Caramelized Cipollini Onions, Roasted Fingerling Potatoes, Creamed Spinach, and Steak Sauce

Fall/Winter Menu

Roasted Prime Rib Of Beef (12 -14Oz.)

Rutabaga and Yukon Gold Mashed Potatoes, Creamed Spinach, Pancetta, Grana Padana

Grilled Angus Ribeye (12 -14Oz.)

Roasted Fingerling Potatoes, Haricots Verts Almondine, Gorgonzola Butter

Seared Striped Bass

Chervil Spring Pea Risotto, Pan Roasted Baby Carrots, Meyer Lemon Beurre Blanc

Maple Glazed Chilean Sea Bass

served with Wilted Spinach and Quinoa, Julienne Root Vegetables, Saffron Beurre Blanc

Roasted French Chicken Breast

served with Dried Cranberry Jus, Acorn Squash, and Mini Petit Pan Vegetables

Maple Glazed Chilean Sea Bass

served with Fresh Spinach and Orzo, Plum Tomato and Vidalia Onion Sauté, Crisp Parsnip Ribbons and Saffron Beurre Blanc

Fall/Winter Menu

Roasted Black Cod

Roasted Apple, Shallot, and Parsnip Puree, Haystack Spring Veggies, Ume Plum Sauce

Roasted Black Cod

served with Artichoke and Kalamata Olive Risotto, Wilted Garlic Baby Spinach, and Smoked Red Pepper Coulis

Roasted Arctic Char

served with Garnet Mashed Potatoes Steamed Asparagus, ‘Ancienne’ Mustard Cream Sauce

Porcini Crusted Salmon

served with Fennel Slaw and Garlic Mashed Potatoes with Meyer Lemon Chervil Aioli, and Cilantro Oil

Roasted French Breast Of Chicken

with Rosemary, Garlic and Truffle Honey, served with Creamy Wild Mushroom Polenta, Seasonal Wild Greens, Fig Mostarda

Vegetarian Entrees

Grilled Tofu and Wilted Bok Choy

Served with Asian Napa Slawand Chili Sauce

Creamy Polenta Cakes

served on a Bed of Chunky Tomato Sauce, Sautéed Wild Mushrooms and Mascarpone Cream

Wedding Cake

We will provide a creative custom-designed cake consisting of layers of moist, European-style sponge cake alternating with fillings to reflect your unique style and vision. Your wedding cake will be the ultimate finale to your wedding celebration, with the following flavors and fillings for you to choose from:

Cake Flavors

Vanilla, Chocolate, Red Velvet, Carrot, Chocolate Chip Vanilla Cream

Cake Fillings

Whipped cream, Butter Cream, Pastry Cream (Vanilla or Chocolate), Cannoli (Plain or Chocolate Chips), Mousse (Vanilla, Chocolate or Raspberry), Pudding (Vanilla or Chocolate), Fruit (Raspberry, Strawberry, Lemon, etc.), Cream Cheese, Fresh Fruit, Couer La Créme (blend of cream cheese & Grand Marnier)

Cake Icing

Fondant, Chocolate Ganache, Butter Cream

Accompanied By

An Individual Dark Chocolate Cup Filled With Häagen Daz Ice Cream or Sorbet and Mixed Seasonal Berries, Chocolate-Dipped Strawberries French And Italian Pastries and Mini Black And Whites to be displayed on each table.

Individual Desserts

Chocolate Flourless Torte

with Warm Caramel Sauce Fresh Berries

Apple Torte

Baked Caramelized Apple served with a Chocolate Cup filled with Haagen Daz Cinnamon Ice Cream Warm Caramel Sauce and Stem Strawberry

Individual Silk & Satin

combination of Creamy Cheesecake and Chocolate Mousse covered with a Chocolate Ganache

Individual Mississippi Mud Pie

with Warm Chocolate Sauce and Fresh Berries

Apple Strudel

and Chocolate Cup filled with Cinnamon Ice Cream and Stem Strawberry

Individual Chocolate Banana Bread Pudding

with Warm Vanilla Anglaise

Individual Creme Brulee

and Fresh Berries

Sorbet Trio

combination of Sorbets Blueberries, Blackberries, Raspberries, Strawberry Coulis

Passed Mini Desserts

Assorted Mini Donuts: Glazed, Boston Crème, and Jelly Mini Oreo, Regular and Apple Caramel Cheesecakes Mini Apple Crumb and Blueberry Pies Mini Carrot Cakes Mini Silk and Satins Mini Lemon Meringue Pies Mini Chocolate Tortes Mini Cones with Sorbet or Gelato Mini Red Velvet Cupcakes with Cream Cheese Icing Warm Chocolate Chip Cookies with Milk Shooters Mini Ice Cream Sandwiches Mini Black and Whites Cookies Chocolate-Dipped Strawberries Whoopie Pies Mini Brownie Sundaes with Whipped Cream

In-house and off-premise

culinary team

Led by Chef Joseph Jenkins, a force in the hospitality industry for over three decades, our in-house culinary team delivers exceptionally delectable and exquisite food. We take great pride in the people we choose to execute your event, resulting in one of the best in-house service teams in NYC. Apogee Events also provides outside catering services – whether at home, the office or another space.

MORE ABOUT OFF-PREMISE CATERING

Talk to us...

BY APPOINTMENT ONLY

We would love to give you a tour of the venue. Please fill out the form on the left in order to start planning your event and one of our representatives will be in touch with you.

we believe the food should be

as perfect as the moment

Sample menus below

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Cody Raisig Photography

Photo by Brian Hatton

Download Full Menu

In-house and off-premise

culinary team

MORE ABOUT OFF-PREMISE CATERING

Talk to us...

BY APPOINTMENT ONLY

FOR GENERAL INQUIRIES

212.625.2600

info@apogeeevents.com

10 Desbrosses Street

New York, NY 10013