Team dinners and corporate hosting

We host team dinners of 10 to 30, leadership dinners at a smaller table, and dinner series that come back month after month. The room seats 32 with 10 more at the bar, and the food is easy to order for a group with mixed tastes.

A table for the team

Ten to thirty is the size this room does best. One long table, shared starters and an entrée each means nobody orders last or waits while the kitchen catches up. The films on the wall run silent and there is no commentary to talk over, which matters when the point of the evening is the conversation.

For a working dinner with a few words at some stage, tell us in advance and we’ll set the table so the person speaking can be seen from both ends of it.

Weeknights are the easiest to book and the easiest to leave. The kitchen closes an hour before the restaurant does, so a dinner that sits down at seven has plenty of evening in it without anyone watching the clock.

Dinner series that come back

A good share of what we host is recurring: journal clubs, residency dinners, departmental evenings that land on the calendar every few weeks. We are an easy trip up the East Side from Weill Cornell and NewYork-Presbyterian, and a standing booking means the kitchen already knows how your group eats.

If the host changes from month to month, we can print their name on the menu alongside the group’s. There is no charge for it, and it saves somebody making place cards.

We can also hold the same table and the same start time across a run of dates, which spares whoever organizes it from negotiating the whole thing again every month.

Drinks, settled in advance

Most corporate bookings add a drinks package: one signature cocktail, beer or glass of wine per guest, so the bill is predictable and nobody is working out who owes what at the end. Pricing is on request — send the date and the headcount and we’ll come back with it alongside a menu.

The bar list runs from craft cocktails to zero-proof, so a table where half the room isn’t drinking is no trouble at all.

The seated format we run for most corporate tables: Everything on it can be swapped, and the allergy menu lists what every dish carries.

The Seated Dinner

Shared starters, then one plated entrée each

To start, shared

• Chilli Cheese Toast
• Vegetable Samosas
• Munkey Chicken Tikka
• Lamb Seekh Kabab

Entrée, one each — plated, with rice & naan

• Garden Club Vegetable Korma
• ‘Portu-Goan’ Pork Vindaloo
• Butter Chicken Tikka Masala
• Malabar-Coast Shrimp Ruby
• Kashmiri Saffron Lamb

Sides, shared

• Mum’s Lemon Daal
• Roasted ‘Gobi’ Cauliflower
• Gunpowder Potatoes

Dessert, one each

• Gajar Halwa à la Mode
• Dark Chocolate Cricket Ball

Add on

• One signature cocktail, beer or glass of wine per guest

Pricing on request — tell us about your event.

Tell us about your night

Send the date, the headcount and roughly what the evening is for.