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Each night of DAMNED begins with a varying feast of finely prepared fare created specifically for our patrons. All VIP fares and dinners are strictly limited and mostly advance online reservation only. All also include VIP treatment for the rest of night with full access to the sensually lush VIP Mezzanine overlooking the exhibition, private bar and live televised performance simulcasts.

+ THURSDAY OCTOBER 24 +
VIP PREVIEW / ARTIST RECEPTION

A 2-hour (7-9p) intimate preview of the exhibition with artist reception, absinthe tasting courtesy of Kübler Blanche Absinthe and chef-prepared hors d’oeuvres. The menu:

  • Albondigas
  • Trout Dumplings
  • Shrimp Arancini with Tomato-Clam sauce
  • Roasted Peppers stuffed with Multi-Grain Pilaf

The DAMNED chefs will be preparing these live during the exhibition and vegetarian versions will be made on request.

Tickets are limited and $40 in advance or $45 at the door.


+ FRIDAY OCTOBER 25 +
VIP INTERNATIONAL TAPAS TASTING

An intimate 2-hour (7-9p) sampling of internationally-inspired tapas with flavored mead tasting courtesy of B. Nektar Meadery and exotic aerial and fire performances. The menu:

  • Charred Pork Belly, Roasted Peach, Smoked Gouda Polenta, Crispy Sage
  • Seafood Terrine, Fruit Compote, Orzo Salad, Microgreens
  • Sous Vide NY Strip Steak, Coffee Crème Fraiche, Arugula-Strawberry-Balsamic salad, Truffle-Garlic Fingerling Steak Fries
  • Pomegranate Gelato

The DAMNED chefs will be preparing these live during the exhibition and vegetarian versions will be made on request.

Tickets are limited and $40 in advance or $45 at the door.


+ SATURDAY OCTOBER 26 +
THE MASQUERADE BALL

An intimate 2-hour (7-9p) pre-ball event beginning with an elegant seated 6-course aphrodisiac-inspired dinner with exotic performance interludes. The menu:

  • 1st Course: “Devils on Horseback” oysters cooked with garlic and wine astride toasted garlic bread slices sprinkled with bacon (vegetarian option: Diced portabella, tomato and fresh Italian herbs marinated in vinaigrette astride toasted garlic bread slices)
  • 2nd Course: Ginger-orange glazed salmon with honey apple slaw on dried apricot and currant cous-cous
  • 3rd Course: Petit Filet, wild mushroom duxelle, truffled asparagus
  • 4th Course: Roasted “wild game bird” with Armagnac cherry reduction, celeriac purée and endive salad with serrano honey vinaigrette
  • 5th Course: Grilled fruit medley featuring grilled pears, apples, peaches with champagne fruit gastrique and mascarpone
  • 6th Course: Chocolate ricotta mousse with chocolate brownie and coffee sauce

Vegetarian versions are available for all dishes above but must be made on request in advance.

Tickets are limited to 72 seats and advance online only at $75.

NOTE: Menu items may contain eggs, shellfish, nuts, dairy products or wheat. Sorry but there are no substitutions.
Menus are also subject to change slightly.

THE DAMNED CHEFS
Steven Kempner and Aaron Egan

DAMNED is also green in using biodegradable serving products from