Dining delights: Our Executive Chef, Kermit Sullivan has put together an exciting calendar of events in addition to seasonal changes in our dining room, tap room and catering menus.
Enjoy the Tap Room’s redesigned lunch buffet featuring regional entrees, salads, fresh fruit and savory desserts for $11.95.
Sample our new Dining Room menu including Smoked Barbecued Shrimp Quesadilla with Avocado Tequila Vinaigrette and Cumin Scented Grilled New Zealand Lamb Rack with Mint Mustard Mojo. Monthly Festivals include citrus, chocolate and American cheeses
For information and reservations, see Dining or call 212-998-6724
Catered events: all members of the NYU community are also invited to host your next departmental functions, special dinner,and personal celebrations in the Torch Club’s Dining Room, Tap Room and Meeting Rooms.
Whatever your event, our dedicated staff will work with you to make the occasion all you are hoping for.
For information and planning, see Catering or call 212-992-9155.
Thanks for your comments and suggestions, which have resulted in many of our most successful initiatives. We look forward to seeing you soon.
Andrew O’Keefe
Director, NYU Torch Club
Special Events for SpringFaculty Reception Tuesday January 29th 4:30 pm to 7:00 pm All Faculty members are invited. Drop in and enjoy cocktails and hors d’oeurvesfor all or part of the event.
Valentines Day Dinner February 14th from 5:30 pm to 8:30 pm Bring your loved ones to the Torch Club to celebrate Valentine’s Day with an elegant three course dinner that will be sure to delight.
Champagne and Sparkling Wine Reception April 23rd from 6:00 pm to 8:00 pm Bounce into spring with Bubbles. We will be comparing and discussing Sparkling Wines, Champagnes and Roses. Torch Club Chef, Kermit Sullivan, has prepared a selection of delicious homemade hors d’oeurves to compliment the chosen wines. Space is limited so please make a reservation at 212-998-6724.
Spring Cooking Class May 1st from 6:00 pm to 8:00 pm Chef Kermit will demonstrate and discuss how to easily prepare hors d’oeurves, desserts, children’s finger foods, spring and summer drinks. |