COOKING ON THE PIANOan evening with Café Boulud and Steinway & Sons

20 East 76th Street | 212.772.2600 | cafeboulud.com

Join Café Boulud and Steinway & Sons for a very special dinner event, pairing excellent food, drinks and tunes.

Sommelier Edouard Bourgeois says, “Music is the perfect companion to cuisine, it appeals to the only sense not reached, the sound. Piano

playing during a great meal…it is the ultimate sensory experience.”

MONDAY, JUNE 1ST | 6PM RECEPTION | 7PM DINNER

RECEPTIONMODERN DRINKS & MODERN JAZZ

Creative canapés by Chef Aaron Bludorn

Champagne Pascal Doquet, Blanc de Blancs, Le Mesnil-sur-Oger grand Cru, Brut and Cocktails "The New Black", "As Time Goes By"

STEINWAY & SONS WHITE POPS PIANOLike the piano keys that connect a pianist to a piano, White Pops combines ebony and ivory into an elegant statement of design and music. With the lid and fallboard closed, this piano appears to be an ebony piano, but upon being opened to play music, the piano transforms into a beautiful and contemporary work of art.

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SEATED DINNERAN ODE TO THE CLASSICS

Four-Course Menu of Classical Dishes

Mature vintages of fine wines from the old world and the new world

STEINWAY HALL LIMITED EDITION PIANOIn honor of the famed architecture of Steinway Hall at 57th Street, Steinway & Sons craftsmen have created sixteen Limited Edition pianos. The Steinway Hall Limited Edition Pianos is offered only in Model B 6’10½” Music Room Grand size in two Crown Jewel finishes: rich Mahogany and East Indian Rosewood.

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$420 per person, plus tax & gratuityTo reserve, please contact Kelly Armstrong

karmstrong@danielnyc.com or 212.772.1800 ext.181

Please note this event takes place in our Salons Privés and seating is communal.

Tickets are non-refundable.

SEATED DINNER an ode to the classics

tai snapper tartare caraway, paddlefish caviar

watermelon radish, cucumber dill broth

karthäuserhof, riesling trocken “eitelsbacher karthäuserhofberg, ruwer germany 1986 magnum

black tie scallop black truffle, spinach subric

sauce périgourdine

domaine morey-blanc, meursault premier cru "charmes," burgundy 2002

dry-aged angus striploin bone marrow, pommes anna, spring onion

king trumpet mushroom, sauce au poivre vert

diamond creek, cabernet sauvignon "gravelly meadow," napa valley, california 1992 double magnum

château haut-marbuzet, saint-estephe,

bordeaux 1990 magnum

bahibe milk chocolate crémeux, raspberry-hibiscus gelée,

croustillant, peanut ice cream

D’oliveira, Madeira “Malvasia”, Portugal 1989

Aaron Bludorn, Chef

Ashley Brauze, Pastry Chef

Edouard Bourgeois, Sommelier