AMERICAN CUT - MIDTOWN

P R I VAT E E V E N T

American Cut, created by LDV Hospitality, in partnership with Chef Marc Forgione, combines bold flavors and a unique style to create the restaurant’s take on American classics like our house favorite Chili Lobster and the 40 oz. Tomahawk Chop. A mix of tableside preparations, ranging from the Plank-Smoked Old Fashioned to the OG 1924 Caesar Salad, creates a theatrical and colorful interactive dining experience. American Cut also has a tendency to light up the room, with interactive experiences such as the 40oz Porterhouse, flambéed tableside and elements of smoke and fire in other specially curated dishes.

Our culinary team create event menus that can be customized to meet the needs of all guests, ranging from social seated dinners, large format steaks, cocktail receptions, creative food station displays and sweet treats.

Chef Partner Marc Forgione won season 3 of Food Network’s “The Next Iron Chef” at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione is also the author of “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.” In addition to supporting numerous charities, Chef Forgione is a Chef Ambassador for Family Reach Foundation, Chefs for Kids Cancer, City Harvest, and Feeding America.

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American Cut Midtown is located in the heart of Midtown Manhattan, just off of Park Ave. and 56th street, situated in the iconic Lombardy Hotel in a room that was once the mistress quarters for Sr. Randolph Hearst.

Our space is ideal for both corporate and social events, ranging from intimate private dinners and wine tastings to brand activations and wedding receptions.

Guests first come in to the welcoming grand entrance of The Cut Lounge, offering an expansive bar with craft cocktails and a specialty bar menu.

Just behind The Cut Lounge is a private wine room, showcasing our unique collection of domestic, rare and international wines - a wine list that was recently awarded a “Best of Excellence Award� by Wine Spectator Separate from The Cut Lounge is our deco-designed 115-seat main dining room in addition to our larger private dining space, which can open up to one large room or be divided in to two spaces.

*American Cut Midtown offer a state-of-the-art surround-sound system, with customizable music in each room. We also have full A/V capabilities in the main private dining room.

While we offer a full service venue, all furniture can be removed and adjusted to accommodate special production needs.

Our venue is available for breakfast, lunch and dinner events.

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THE CUT LOUNGE

THE MAIN DINING ROOM

CAPACITY: 40 STANDING The Bar & Lounge is available for semi-private cocktail receptions or part of a full venue buyout.

CAPACITY: 150 SEATED | 250 STANDING The Main Dining Room is available for private or semi-private dinners and cocktail parties, seating up to 120 guests for a private dinner or 250 standing on a flow.

FULL VENUE BUYOUT CAPACITY 150 - 350 DEPENDING ON FORMAT Inquire about a full-venue buyout for your next event. We offer venue rentals with and without food & beverage.

Customized menus available for any type of event needs.

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THE EAST & WEST ROOM

THE WINE ROOM

CAPACITY: 20-50 SEATED | 75 STANDING Our Private Dining Room offers flexibility to divide the room in to two, or opens up to one large room. We can accommodate up to 50 seated with 20 in our East Room and 30 in our West Room, as well as 75 standing.

CAPACITY: 20 SEATED Our Wine Room offers a unique intimate experience, ideal for corporate and group dinners.

Wine tastings and pairing available upon request.

The space is equip with A/V capabilities including two 80� drop down projection screens, ceiling mounted projections and customized sound.

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FLOOR PLAN

THE WINE ROOM

THE EAST & WEST ROOM

THE CUT LOUNGE MAIN DINING ROOM

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SNACKS & PLATTERS serves up to 20 guests CHEESE BOARD $120

CHILI & LIME POTATO CHIPS $45

Selection of Local Farmstead Cheeses, Toasts & Crackers

HOTTISH HUMMUS & TARO CHIPS $45

MEAT BOARD $150 Chef’s Selection of Cured Meats & Pickled Vegetables

AMERICAN CUT POPCORN $30

VEGETABLE CRUDITÉS $75

PLATTERS, SNACKS + STATIONS

BARS + STATIONS OYSTER BAR $25PP

CAVIAR BAR $60pp

Selection of East & West Coast Oysters, Traditional Garnishes

Selection of Four Caviars (Osetra, Kaluga, American & Trout), Blini & Traditional Garnishes

CRUDO BAR $25pp Selection of Chef’s Signature Crudos Served in Tasting Spoons

TASTE OF AMERICAN CUT $75pp

STEAK TARTARE BAR $45pp Paprika Aioli, Popped Quinoa, Chili Oil, Rosemary Lavash

Pretzel Bites, Caesar Bites, Mini Ruben, Chili Lobster Shots, Biscuit Bite

* refer to the last page for additional information regarding administrative fees and gratuities

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SAVORY COWS IN A BLANKET

CRAB CAKES

Fennel Kraut, Mustard

Smoked Onion Remoulade, Charleston Slaw

BUFFALO CHICKEN BITES

MAC N’ CHEESE BALLS

Point Reyes Blue

SOFT BAKED PRETZEL BITES

STEAK TARTARE

Mustard

Cured Egg, Tabasco

LOBSTER COCKTAIL* PASTRAMI SPICED PRIME RIB* Rye Toast, Whole Grain Mustard

TUNA TARTARE* BANG BANG SHRIMP SKEWERS* Lime

EVERYTHING GOUGERES

PASSED HORS D’OEUVRES

ROASTED BEETS

Vegetable Cream Cheese, Gravlax

Pumpernickel Crostini

MINI WELLINGTONS* Roasted Wild Mushroom, Sunchoked Spinach

MINI CAESAR BITES

LOBSTER ROLL

Butter Lettuce

BIG MARC SLIDERS*

ROAST MUSHROOM

Wagyu Beef, Beer Cheese, Lettuce, Sesame Seed Bun

Preserved Lemon Aioli, Potato Bun

THICK CUT BACON BITES

Fried Polenta

MF Steak Sauce, Black Onion

* additional +$8pp per item

SWEET SEASONAL TARTS

SEASONAL CHEESECAKE BITES

SEASONAL FRUIT STICKS

CHOCOLATE PROFITEROLES

MINI PECAN PIE

MILK CHOCOLATE DIPPED STRAWBERRIES

ICE CREAM SANDWICHES

MINI CUPCAKES

MANGO PASSION FRUIT SHOTS

SELECTION OF THREE $15 pp for first ½ hour $10pp for ea additional ½ hour

SELECTION OF FOUR $20pp for first ½ hour $12pp for ea additional ½ hour

SELECTION OF SIX $30pp for first ½ hour $20pp for ea additional ½ hour

* refer to the last page for additional information regarding administrative fees and gratuities

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FIRST COURSE OG 1924 HOTEL CAESAR SALAD

BACON, SCHALLER & WEBER

Parmigiano Reggiano, Soft Egg, Pullman Crouton

MF Steak Sauce, Black Onion

SECOND COURSE PETITE FILET

CHEF’S STANDARD MENU - $85pp

BELL & EVANS CHICKEN Garlic Butter, Lemon

**for dietary restrictions, Cedar Planked Salmon & Vegetarian options are available upon request on the evening of the event, or Salmon can be added in advance for $7 per person

SIDES

Seasonal menu available from May - September.

All courses in this menu are served as a chef’s shared “tasting” style.

Choice to add 1/2 hour passed hors d’oeuvres $10pp (selection of two)

*Select 2 items

SUNCHOKED SPINACH

FRIES

Fontina, Smoked Salt

AC Secret Sauce

HEIRLOOM BABY CARROTS

SAUTÉED SPINACH

Mint Chimichurri, Maldon

Garlic

POTATO PURÉE “ROBUCHON”

CHARRED BROCCOLI

Local Butter

Garlic Confit, Chili

WILD MUSHROOMS Grits

BRUSSEL SPROUTS Apple Cider, Bacon *Additional sides $5 pp per side

DESSERTS FRESH BAKED ASSORTMENT OF BITE SIZED PASTRIES

*dinner is served with signature fresh baked “everything biscuits” & veggie cream cheese spread. An additional tax (8.875%) and administrative fee (7%) will be added to the total. * refer to the last page for additional information regarding administrative fees and gratuities

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FIRST COURSE Choice Of

OG 1924 HOTEL CAESAR SALAD Parmigiano Reggiano, Soft Egg, Pullman Crouton

MARKET SALAD Seasonal Greens, Red Wine Vinaigrette

WEDGE SALAD Bacon, Point Reyes Blue Cheese, Heirloom Cherry Tomatoes

SECOND COURSE Choice Of

8OZ. FILET MIGNON 14OZ. NY STRIP

THE CHEF’S CUT CHOICE MENU - $105pp

CEDAR PLANK SALMON **for dietary restrictions, Vegetarian options are available upon request on the evening of the event, or Bell & Evans Chicken can be added in advance for $7 per personn

Choice to add 1/2 hour passed hors d’oeuvres $10pp (selection of three)

SIDES

*Select 2 items Shard “Tasting” style

SUNCHOKED SPINACH Fontina, Smoked Salt

FRIES

WILD MUSHROOMS

AC Secret Sauce

Grits (+ $3 pp)

HEIRLOOM BABY CARROTS

SAUTÉED SPINACH

BRUSSEL SPROUTS

Mint Chimichurri, Maldon

Garlic

POTATO PURÉE “ROBUCHON” Local Butter

CHARRED BROCCOLI Garlic Confit, Chili

spread. An additional tax (8.875%) and administrative fee (7%) will be added to the total.

FRESH BAKED ASSORTMENT OF

* refer to the last page for additional information regarding administrative fees and gratuities

BITE SIZED PASTRIES

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*Additional sides $5 pp per side

DESSERTS

*dinner is served with signature fresh baked “everything biscuits” & veggie cream cheese

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Apple Cider, Bacon

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FIRST COURSE Served Family Style

OG 1924 HOTEL CAESAR SALAD

SHRIMP SCAMPI

Parmigiano Reggiano, Soft Egg, Pullman Crouton

Garlic, Lemon

BACON, SCHALLER & WEBER MF Steak Sauce, Black Onion

LEMON & SEARED TUNA CRUDO Perilla, Caviar, Yuzu

SECOND COURSE

CHEF’S FLAMBE MENU - $135pp

TOMAHAWK RIBEYE CHOP

PORTERHOUSE

40. oz Prime 30-Day Dry Aged

40. oz Prime 28-Day Wet Aged

**for dietary restrictions, Bell & Evans Chicken, Cedar Planked Salmon & Vegetarian options are available upon request on the evening of the event, or Salmon & Chicken can be added in advance for $7 per person

All courses in this menu are served as a chef’s shared “tasting” style.

Choice to add 1/2 hour passed hors d’oeuvers $15pp (selection of four)

SIDES

*Select 3 items

SUNCHOKED SPINACH Fontina, Smoked Salt

FRIES

WILD MUSHROOMS

AC Secret Sauce

Grits (+ $3pp)

HEIRLOOM BABY CARROTS

SAUTÉED SPINACH

BRUSSEL SPROUTS

Mint Chimichurri, Maldon

Garlic

Apple Cider, Bacon

POTATO PURÉE “ROBUCHON”

CHARRED BROCCOLI

*Additional sides $5 pp per side

Local Butter

Garlic Confit, Chili

*dinner is served with signature fresh baked “everything biscuits” & veggie cream cheese

DESSERTS

spread. An additional tax (8.875%) and administrative fee (7%) will be added to the total.

FRESH BAKED ASSORTMENT OF BITE SIZED PASTRIES

* refer to the last page for additional information regarding administrative fees and gratuities

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FIRST COURSE Served Family Style

OG 1924 HOTEL CAESAR SALAD

SEAFOOD TASTING

BACON, SCHALLER & WEBER

Parmigiano Reggiano, Soft Egg, Pullman Crouton

Poached Lobster, JB Oysters, Seasonal Crudos Shrimp Cocktail Batch 22

MF Steak Sauce, Black Onion

ENTREES

*host to select 3 items for menu. Guests will have choice of 1 the night of the event

8OZ. FILET MIGNON

CHEF’S CHOICE DELUXE MENU - $155pp

10OZ. HANGER STEAK

BELL & EVANS CHICKEN Garlic Butter, Lemon

20OZ. PASTRAMI RIBEYE

14OZ. NY STRIP

Mustard, Caraway Butter

Choice to add 1/2 passed hour hors d’oeuvers $20pp (selection of six)

CEDAR PLANK SALMON Foraged Greens, Pickled Shiitake

*Vegetarian options available upon request the night of the event.

SIDES

*Select 3 items

SUNCHOKED SPINACH Fontina, Smoked Salt

FRIES

WILD MUSHROOMS

AC Secret Sauce

Grits (+ $3 pp)

HEIRLOOM BABY CARROTS

SAUT ÉED SPINACH

BRUSSEL SPROUTS

Mint Chimichurri, Maldon

Garlic

POTATO PURÉE “ROBUCHON” Local Butter

CHARRED BROCCOLI Garlic Confit, Chili

*dinner is served with signature fresh baked “everything biscuits” & veggie cream cheese

FRESH BAKED ASSORTMENT OF BITE SIZED PASTRIES

* refer to the last page for additional information regarding administrative fees and gratuities

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*Additional sides $5 pp per side

DESSERTS

spread. An additional tax (8.875%) and administrative fee (7%) will be added to the total.

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Apple Cider, Bacon

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SALAD Select 1

OG 1924 HOTEL CAESAR SALAD Parmigiano Reggiano, Soft Egg, Pullman Crouton

MARKET SALAD Seasonal Greens, Red Wine Vinaigrette

ENTREES HANGER STEAK BELL & EVANS CHICKEN

BUFFET MENU - $95pp

garlic butter, lemon

CEDAR PLANK SALMON foraged greens, pickled Shiitake * Request Prime Rib Carving Station $15pp

SIDES

*Select 2 items

SUNCHOKED SPINACH

FRIES

WILD MUSHROOMS

Fontina, Smoked Salt

AC Secret Sauce

Grits (+ $3 pp)

SAUTÉED SPINACH

BEER BATTERED ONION RINGS

Garlic

Sriracha Aioli

CHARRED BROCCOLI

*Additional sides $5 pp per side

GRILLED ASPARAGUS Preserved Lemon Chimichurri

POTATO PURÉE “ROBUCHON” Local Butter

Garlic Confit, Chili

DESSERTS

*dinner is served with signature fresh baked “everything biscuits” & veggie cream cheese spread. An additional tax (8.875%) and administrative fee (7%) will be added to the total.

FRESH BASKED ASSORTMENT OF BITE SIZED PASTRIES

* refer to the last page for additional information regarding administrative fees and gratuities

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LUNCH MENUS | Offered mon-sat 12-3pm. Pending availability DELUXE SHARED MENU - $55pp

CHOICE OF MENU - $75pp

APPETIZERS

APPETIZERS

choice of one

for the table, shared

choice of pp

MIXED GREENS

OG 1924 HOTEL CAESAR SALAD

OG 1924 HOTEL CAESAR SALAD

SHARED MENU - $35pp

APPETIZERS

SOUP OF THE DAY

ENTREE

for the table, shared

BELL & EVANS CHICKEN Garlic Butter, Lemon

FISH OF THE DAY For The Table, Shared

SIDES SAUTÉED SPINACH FRIES AC Secret Sauce

Parmigiano Reggiano, Soft Egg, Pullman Crouton

SHRIMP COCKTAIL BATCH 22 Horseradish, Lemon

BACON, SCHALLER & WEBER MF Steak Sauce, Black Onion

Parmigiano Reggiano, Soft Egg, Pullman Crouton

SHRIMP COCKTAIL BATCH 22 Horseradish, Lemon

BACON, SCHALLER & WEBER MF Steak Sauce, Black Onion

ENTREE

ENTREE

for the table, shared

choice of pp

HANGER STEAK BELL & EVANS CHICKEN Garlic Butter, Lemon

PETITE FILET

CEDAR PLANK SALMON Foraged Greens, Pickled Shiitake

BELL & EVANS CHICKEN Garlic Butter, Lemon

CEDAR PLANK SALMON Foraged Greens, Pickled Shiitake

SIDES

MARC BURGER

SIDES for the table, shared

for the table, shared

DESSERTS FRESH BAKED WARM COOKIES

WILD MUSHROOMS POTATO PURÉE “ROBUCHON” Local Butter

CHARRED BROCCOLI

Aioli

POTATO PURÉE “ROBUCHON”

Garlic Confi, Chili

DESSERTS

DESSERTS

SELECTION OF FRESH BAKED PASTRY BITES

SELECTION OF FRESH BAKED PASTRY BITES *lunch with additional added T Lspread.

A N An T A | NtaxE(8.875%) W Y and O administrative R K - MfeeI(5%) D TwillObeW N to |the total A T L A N *Trefer I Cto theClastI page T Y for additional information regarding administrative fees and gratuities A M Eis Rserved ICA Nsignature C U T fresh baked “everything biscuits” & veggie creamAcheese

14 1 4

THE CRACKERJACK Sweet Corn Cake with Salted Caramel Buttercream & Caramel Popcorn

CUSTOM CAKES FUNFETTI 6” CAKE - $56

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9” CAKE - $95 | 12” CAKE - $150

Funfetti Cake with Vanilla Buttercream & Rainbow Sprinkles

CHOCOLATE LOVER Chocolate Cake with Hazelnut Buttercream & Chocolate Ganache

*Custom orders available upon request and all orders require a 72 hour advance notice * refer to the last page for additional information regarding administrative fees and gratuities

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CRAFT COCKTAILS Our cocktail program illustrates the art of the craft cocktail with a team of passionate bartenders who are empowered to showcase their talents through a seasonal rotating cocktail menu. Our cocktail program has been recognized as one of the top in the world at the Tales of the Cocktail Awards in New Orleans. Don’t miss out on our maple-wood plank smoked old fashioned, voted one of the number one cocktails in New York City.

BEVERAGE PACKAGES We can create custom beverage packages upon request. Beverage on consumption available along with open bar offerings. You may add specialty cocktails to any beverage package for an additional charge based on the cocktail selected.

PREMIUM OPEN BAR $40pp for 1st hour, $35pp ea. additional hour

1 Specialty Cocktail, Premium Spirits, Champagne, Sommelier Wine Selections, Selection of Bottled Beer, Non-Alcoholic Beverages

TRADITIONAL OPEN BAR $35pp for 1st hour, $30pp ea. additional hour

Traditional Spirits, Prosecco, Sommelier Wine Selections, Selection of Bottled Beer, Non-Alcoholic Beverages

STANDARD OPEN BAR $30pp for 1st hour, $25pp ea. additional hour

Prosecco, Sommelier Wine Selections, Selection of Bottled Beer, Non-Alcoholic Beverages

GROUP MIXOLOGY CLASS Looking for a unique offering at your next event? Inquire about our group mixology class. **Class size limitations and availability restrictions.

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WINE PROGRAM

Our wine program at American Cut has been awarded a “Best of Excellence” award by Wine Spectator, featuring a range of approximately 400 wines for all palettes and price points.

While we tend to focus our list on the most recognizable and reputable Napa Valley producers, our list also represents wines from the most prominent regions around the wold.

From Burgundy and Bordeaux to Barolo and Brunello and all of the smaller appellations in between, any wine lover can experience a bottle they love or a bottle they have never tried.

SPECIALTY ORDERING AND PACKAGES specialty wine selections must be made within 72 hours of your event.

Our beverage team is highly skilled in suggesting the best wine pairing for your menu and occasion. We offer both standard wine packages in addition to consumption packages. If you’d like to review our full range, our Event Managers will work with you and our Sommelier to provide you with all of our offerings.

WINE PAIRING AND TASTING DINNERS AVAILABLE If you’re interested in a special wine tasting dinner, ask our Event Manager for more information. Our Sommelier can put together a curated tasting dinner with various wine brands to create a special evening tailored for you and your group.

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CONTACT US EVENTS@AMERICANCUTSTEAKHOUSE.COM

AMERICAN CUT MIDTOWN 109 E 56TH ST | PARK AVE & LEXINGTON PHONE 212.388.5277 WWW.AMERICANCUTSTEAKHOUSE.COM FACEBOOK.COM/AMERICANCUT INSTAGRAM.COM/AMERICANCUT AN LDV HOSPITALITY SIGNATURE RESTAURANT

ADMINISTRATIVE FEE(S) The administrative fee and all other fees charged to the event are not gratuities , are not purported to be gratuities, , and will not be distributed to any of the service staff as gratuities, but are retained by American Cut and applied towards the overhead, operating, and administrative expenses associated with your event. Pursuant to New York State regulations, we are required to charge sales tax on any on any such fees and charges. Please note the percentage is non-negotiable.

GRATUITIES Gratuities are not included in the cost of your event. However, at your convenience, we are happy to allow you to designate a gratuity to be added to your bill on the food, beverage, and location price.