Swifty's 1007 Lexington New York, NY 10021 • 212-535-6000

Swifty's Home

Swifty's Private Parties

Private parties of up to 75 guests are available in our beautifully stylish "Back Room," decorated by Mario Buatta.

Our lunch or dinner parties begin with a Cocktail Reception with Hors D`oeuvres followed by a three course dinner chosen by the host with Chef Stephen Attoe's Guidance.

We provide round tables for 10 or 11 guests with centerpiece seasonal flowers by Sara Runser of Wild Thing Floral Design or a Florist of your choice. Sara's impressive corner flower arrangements are provided by Swifty's

Please contact Robert Caravaggi to discuss the details at 212 535 6000

Swifty's Off Premise Catering

Swifty’s Catering is our complete off-premises catering service. Whether planning a cocktail reception or complete dinner, we invite you to consult with coordinator Jay Jolly and Swifty’s chef and co-owner, Stephen Attoe to help you organize all your party components. From food to drinks, to wait staff, to any party furnishings you might need, we will help you arrange it. Because we believe party food must reflect the personality and style of the host, our planning process is always aimed at achieving a menu tailored to your tastes, the occasion, the setting, and the season.

A cocktail reception, for example, might include the following mix of bite-sized flavors and textures: smoked salmon on black bread with dill and lemon; goat cheese and sun dried tomatoes baked in a phyllo puff; Swifty’s classic caramelized bacon; devilled quail eggs with caviar; lobster with tarragon sauce in a leaf on endive; filet of beef on black olive ficelle with mustard sauce; truffled chicken hash in a toasted brioche shell.

A luncheon may begin with a seasonal soup, our cheese soufflé, a delicate lamb’s lettuce salad with baby artichokes; to continue, a lemon roasted breast of capon, home made sorbets or ice creams followed by finger sweets and demitasse.

A dinner ranges in style from traditional seated to casual buffet. In any event, our lump crabmeat with tomato aspic is an often requested starter, as is baked wild striped bass or cold baby lobster with remoulade sauce. The main course might be a classic chicken or game pie or roasted breast of pheasant, which is especially suited to fall and winter. Herbed rack of lamb, loin or saddle is a frequent spring time choice. Grilled Black Angus steak is also popular. A salad and cheese course may follow the main event. Our pastry chef will finish the menu with a chocolate torte or vanilla meringue cake, an apple crisp or a mixed berry crumble, anything from dacquoise to a dipped strawberry—we entertain all ideas.

Examples of recent events include: Anne Bass for the Foundation of Contemporary Arts, Joan Rivers Worldwide, Yves St. Laurent Boutiques, the Ralph Lauren Organization, Bergdorf Goodman, Sotheby’s, Lenox Hill Neighborhood Association, Fete de Swifty, Knoedler Gallery, Wally Findlay Galleries, Council of Foreign Relations, the Spanish Institute, the Frick Collection, Harriet Weintraub Public Relations, David Chu, Paul Wilmot Communications, and many private prominent New Yorkers.