A Nostalgic Look Back at Laurent Manrique's Seafood Brasserie
Millesime
In 2011 Millesime, a casual seafood brasserie in New York City's Carlton Hotel opened under the guidance of Laurent Manrique, a French restaurateur and Michelin-starred chef. The restaurant quickly earned praise including a two-star review from the New York Times, and a two-and-a-half-star review from the New York Post. Remember that these ratings range from zero to four stars and reflect the reviewer’s reaction to food, ambience and service, with price taken into consideration.
This was the official website for Millesime. When the restaurant closed, the site's domain registration was allowed to expire. The new owners of the domain have decided to show homage to Millesime and its exceptional chef by recreating part of the site from its archived pages, as well as other sources.
Enjoy a step back to when Millesime was brimming with joie de vivre in the real brasserie spirit.
MILLESIME IS PERMANENTLY CLOSED
Features: Millesime Restaurant NYC is located within The Carlton Hotel and serves French-inspired fine dining for breakfast, lunch and dinner daily, with brunch on the weekends. The two-story Millesime Restaurant NYC is connected by an interior stairwell, adjacent to the hotel lobby and features an original Tiffany dome skylight.
Carlton Hotel
92 Madison Avenue (29th Street)
New York, NY 10016
Flatiron district
ABOUT MILLESIME
Millesime is a casual seafood brasserie. The menu from Chef Laurent Manrique draws its inspiration from the classic seafood dishes found throughout France, and features fresh, seasonal ingredients sourced from local waters and nearby farms. Dishes are prepared with straightforward French cooking techniques and bold flavors in a space that reminds you of the vibrant cafes and brasseries of Paris. Red banquettes, a marble raw bar and an open kitchen allow you to peek in on the culinary team at work.
In the heart of the Flatiron, centrally located to 5th, Madison and Park Avenues, Millesime is aging like a fine wine. Mil-e-zeem (French for "vintage") features a Tiffany skylight dome circa 1904, original mosaic floors and century-old bars. A compilation of venues including a bustling seafood brasserie, Live Music Venue, Oyster Bar and event space, Millesime has something for everyone.
Millesime is a casual seafood brasserie. The menu from Chef Laurent Manrique draws its inspiration from the classic seafood dishes found throughout France, and features fresh, seasonal ingredients sourced from local waters and nearby farms. Dishes are prepared with straightforward French cooking techniques and bold flavors in a space that reminds you of the vibrant cafes and brasseries of Paris. Red banquettes, a marble raw bar and an open kitchen allow you to peek in on the culinary team at work.
Accolades
• Millesime: Best New Restaurants, Esquire Magazine, 2011
• Millesime: Two Stars, New York Times, 2011
• Millesime: Two and a Half Stars, New York Post, 2011
• Millesime: 3 stars, #1 New Restaurant of the Year, New York Journal, 2011
Dinner
Monday through Friday
5:30 PM until 11:00 PM
Closed Sunday for dinner in Millesime, however All Day Bar Menu is still served in the Lobby Bar
Lunch
Monday through Friday
11:30 am until 2:00 pm daily
All Day Bar Menu served in the Lobby Bar on Saturday
Breakfast
Monday through Friday
6:30 am until 11:00 am (7:00 am on Saturday and Sunday)
Punch Brunch
Saturday and Sunday from 11:30 am until 3:30 pm
Dress
is Casual
Meredith Gelacak, Managing Partner
Reviewing Millesime
MILLESIME ★★.
By SAM SIFTON | JAN. 4, 2011 | www.nytimes.com/
This week’s restaurant review, my first of 2011, is of Millesime, a seafood-centric brasserie in the back of the Carlton Hotel on Madison Avenue at 29th Street.
The chef is Laurent Manrique, who is nationally known as the man who brought two Michelin stars to the well-regarded Aqua, in San Francisco, in 2007. Some New Yorkers will remember him as the chef at Peacock Alley in the Waldorf-Astoria, back in 1992. He’s wicked talented. The maître d’hôtel is a guy named Samy Kebbab, a kind of Gallic version of Julian Niccolini – a comic opera host. He’s terrific.
Millesime can be kind of a drag to get to, however. It’s on the second floor of the hotel, above a bar and a lounge, and while there’s an elevator from the lobby on the Madison Avenue side, most people end up descending a staircase, then ascending another, in order to arrive at the restaurant’s front.
But it’s very good for that, and an enjoyable place to take down a plateau of raw-bar oysters, lobsters and clams, before jumping into a menu that offers real treats at the starter level, and simple, solid seafood fare to follow. French food! It’s what’s for dinner.
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ANOTHER year, another restaurant keeping up its end of the bargain in an awkward hotel lobby space.
Millesime is a smart young French establishment from the talented chef Laurent Manrique. It is spread out over the back of the second floor of the Carlton Hotel on Madison Avenue and 29th Street, where Country was once strong. The entrance sits at the intersection of two lounges that lie off the hotel’s sunken lobby: Salon Millesime, where you may run into a woman playing a lighted accordion, or see a Michael Jackson impersonator perform (really!); and the dark and comfortable Bar Millesime, which could easily appear in divorce papers as the location where plaintiff’s husband initiated the commission of an act of adultery.
Millesime, in the Carlton Hotel, is all about the treasures of the sea.
Credit Evan Sung for The New York Times
Visitors to Millesime the restaurant must first walk down a staircase, then through one or both of these spaces, to find themselves, perhaps confused and hesitant by this point, at the start of another staircase that leads up. The dining room lies at its end: Millesime, at last.
It is not particularly promising, all this walking and climbing through other businesses to get to the one where you have reserved a table. (And what’s with the name? Millesime is French for “vintage,” as in wine, though the restaurant does not use the accent that, in France, would appear over the first “e,” nor the one that in some uses appears over the second. The resulting pronunciation — “Mill-ah-seem,” “Mill-EY-zeem” — is up to you.) Crowds have as yet been sparse.
But, holy cats, is there a beautiful, even exciting brasserie up there at the end of the journey, a restaurant devoted to the pleasures of the sea that manages to be luxurious and humble, ambitious and rustic, all at once.
The room has red banquettes and tile floors and soaring walls that lead toward a Tiffany-style dome ceiling. There is white paper on the tables, and glinting little Eiffel Towers of salt and pepper, small galvanized buckets holding napkin-wrapped heavy silverware, all in beautiful light. The atmosphere is festive and urban, pleasant in the extreme. Waiters bustle this way and that in long aprons and black vests as Samy Kebbab, the restaurant’s effusive and seemingly omnipresent maître d’hôtel, rushes that way and this, managing the room as if it were a party — a master of the hotel, in the truest sense of the term.
Eat, eat! There is marvelous bread with a butter cut with red wine and shallots. Mr. Manrique serves an outstanding appetizer of smoked herring placed on warm, glistening fingerling potatoes. He offers a silken grilled Caesar salad, with melting hearts of romaine wrapped with soft, smoky black cod, with a dusting of Parmesan and a squeeze of lime. There are bracing platters of oysters and clams, and of remarkable tartares that manage to evoke classical traditions in some preparations (a sweetly briny mixture of salmon and mustard, dill and fennel) and new ones in others (tuna cut with dates and mint, against a fiery Berber spice mixture).
Steamed mussels achieve much the same trick. Mr. Manrique offers a standard bistro concoction of white wine, parsley and shallots, and another that ramps south to Marseilles with a Pernod broth flavored with saffron and fennel. A third option involves curry powder, apples, lime and coconut bouillon. It would be a treasure of the American South if there were mussels in Charleston Harbor; it is country captain, essentially, and exciting for that.
Mr. Manrique was for a number of years the chef at the renowned Aqua, in San Francisco (those who’ve been following the food game in New York long enough may remember him from Peacock Alley in the Waldorf-Astoria, back in the early 1990s). His menus have been slick and inventive. But he was taught in a very old school.
So, distinguished pike quenelles appear, as well, served in a lobster sauce of great depth. These are far larger than the ones you’ll find at those few elegant French restaurants that still serve them (La Grenouille comes to mind), but very much of a piece with their work: what Julia Child called “this delicate triumph of French cooking.” Mr. Manrique credits them to the style of the New York chef Jean-Louis Dumonet. And there is an outstanding dish of poached eggs, briny clams and salty French ham, a liquid breakfast sandwich, and as satisfying.
Entrees bring a moment of pause: five species of fish, only vaguely identified (salmon, cod, black sea bass, snapper, tuna), that may be grilled or cooked on the hot griddle known as a plancha. To go with them, sauce: five choices again, ranging from a simple and technically perfect meunière to a gingery beurre blanc made with Jurançon wine. These are all expertly prepared, if a little boring after the first-course fireworks. (Save for a marvelous toasted brioche with Armagnac ice cream, the desserts follow suit: profiteroles, etc. Sigh.)
A steak for two is neither good enough nor frankly large enough to justify its $86 price tag, even with an extra dollop of shallots plopped down around the meat. And duck confit cut into a macaroni gratin is simple fatty ridiculousness, a cheap nod at the city’s fashion for excessive cuisine.
But Mr. Manrique — or his executive chef, Alan Ashkinaze — can cook a roast chicken to beautiful, burnished perfection, and serve it with a gravy rich with garlic, with a fragrant mist of thyme. And there surely cannot be a better deal or package of lobster flavor than the restaurant’s $48 pot au feu, which brings two people a fat lobster to share, with plump little lobster sausages and a heady, cream-heavy broth.
Millesime has opened in a city where restaurant tastes have lately been running Italian, and hard. But its earnest young servers toil under Mr. Kebbab to emulate a version of the scene you used to be able to find at brasseries all over Manhattan. (Ah, Jean-Jacques Rachou, we miss you so.) There is some of that energy, and verve.
The restaurant serves as a swell reminder of why this city fell in love with brasseries in the first place, and as a hopeful sign that there could be a resurgence in that affair. See if you can find your way there.
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Remembering
Re-reading the NYTimes review of the Millesime took me back to 2011 when I took my parents to the restaurant when they visited me. I had booked them rooms at the Carlton Hotel, that lovely early 20th-century, beaux arts-style building. It was convenient to take them to the Millesime for dinner that first night.
A lot of things have changed in the intervening years. I still live and work in NYC. However the Carlton Hotel was converted to The James NY NoMad in 2017. It's a very different hotel. Customers are required to use new technologies on a daily basis: a keyless entry system has been set up, tablets will be available in the room and an application will be available to order products in the room. However, Scarpetta first launched in New York’s Meatpacking District is now relocated inside The James New York – NoMad.
Although we have survived Covid, life still sometimes feels discombobulated. However, one very positve change that has occurred is that my father, who has always had a drinking problem is finally addressing his issues. During that first 6 months of Covid when NYC was overwhelmed and we were in lock down and everyone I knew was working from home, I spent a lot of time researching the newest approaches to AUD (Alcohol Use Disorder). I knew there was a multitude of complex psychological and biochemical forces working against a person who is trying to deal with AUD. My father had tried and rejected the disease model and the 12 Steps total abstinence programs that are associated with AA and many rehabs centers. Through my research and Google searches I learned about Baclofen, a prescription medication that has become the front-line treatment for Alcohol Use Disorder (AUD) in France and Australia. I discovered a site called LifeBAC that offers a program that offers 2 different anti craving medications, Baclofen and Naltrexone. At LifeBac, their program includes an individually-tailored plan, 1-on-1 personal guidance, and community support with craving-fighting medications that can interrupt the craving/ drinking cycle. I didn't think it would be easy, but I approached my father. He took a look at the LifeBAC program and with encouragement from my mother and myself, decided to go for it. This was at the height of the Covid pandemic sweeping the US. Two years later, my father could be a poster child for the program. He still drinks occasionally, but he no longer has any cravings that leads the first drink to many more. Alcohol no longer controls him. Nothing else worked before, and this program actually did. My folks will be coming back to NYC this summer. Perhaps we will check out The James and have dinner at Scarpetta. The New York Time gave it 3 stars in 2008 when it was located on West 14th Street in the Meat Packing District. The current restaurant has some wonderful reviews on both yelp and Google. Plus, I like that they have outside seating.
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CHEF LAURENT MANRIQUE
On December 5, 2011 in Paris, Laurent was appointed to the next class of Master Chefs admitted to the prestigious Association des Maîtres Cuisiniers de France.
Maître Cuisinier de France ("Master Chef of France") is the most envied title that chefs aspire to have; but not everyone can become a Maître Cuisinier. The organization’s motto is "to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development."
There will be more updates in the spring, and this is a wonderful honor!
As Chef Laurent Manrique has learned, combining simplicity with challenge walks a tightrope between passion for one’s craft and a desire to constantly seek new opportunities. Currently, Laurent commutes between San Francisco and New York to oversee concepts in each location. Café de la Presse, a renowned Parisian-inspired bistro owned by Laurent, in addition to Blanc et Rouge and Rouge et Blanc, two stylish wine bars in downtown San Francisco, enjoy distinction among the city’s most popular dining and entertainment destinations. Laurent’s New York project, Millésime, an upscale seafood brasserie in the historic Carlton hotel on Madison Avenue, opened to fabulous reviews in November 2010 and was named one of New York's Best New Restaurants 2011 by Esquire magazine.
Having made significant impacts on both the New York and the San Francisco dining scenes throughout his career, Laurent is most recently lauded for his native contemporary Gascon cooking and outstanding service that earned Aqua, San Francisco’s elegant seafood restaurant, numerous accolades during his tenure as its Corporate Executive Chef. Aqua’s 3½-star rating from the San Francisco Chronicle and third place ranking on the Wine Spectator’s “San Francisco’s Best Restaurants” list follow notable Robb Report’s “Best of the Best of 2004,” San Francisco Magazine’s “2004 Best in Chow” and 7x7 Magazine’s "Best Business Lunch.;
In 2006, the first time the esteemed Michelin Guide came to the San Francisco Bay Area, Laurent garnered Aqua its first two Michelin Stars, as well as earning the distinction of being the only French chef in the region to have done so. In 2007 and 2008 Aqua was again awarded two Michelin stars, during which timeframe Laurent earned the Kimpton Group’s Fifth Floor restaurant its one Michelin star. Soon after, Laurent was selected as one of the participating chefs in the prestigious Masters of Food and Wine event in Carmel.
Laurent learned of his love for cooking while growing up in the Gascon village of Roques. Preparing meals with his grandmother Aurélie awakened his awareness of his passion for the craft, while giving him inspiration for the signature pot-au-feu that appears on nearly all of his menus. Embarking on a culinary career at age 14 led him to an apprenticeship with Master Chef Roger Duffour, followed by training in Paris, where he worked with Master Chefs Yan Jacquot and Claude Deligne at Michelin-starred Taillevent and Toit de Passy. Under the encouragement of Master Chef Michel Rostang, Laurent came to Los Angeles in 1991 to work at restaurants Fennel and Rex.
Just one year later Laurent moved to New York City to take over as Le Grand Comptoir’s Executive Chef. His time at the renowned bistro was followed by an executive chef position at the Waldorf Astoria's Peacock Alley. In 1998, the same year he was chosen as Bon Appetit’s Rising Star Chef, Laurent left the Waldorf to become partner and Executive Chef of Gertrude's.
Shortly thereafter, the west coast beckoned. He left New York in 1999 to join San Francisco’s Campton Place as Executive Chef where he earned the luxurious restaurant high rankings in both Gourmet’s “Top 10 Best Restaurants in the Bay Area,” and Food and Wine’s “50 Best Hotel Restaurants.” In the spring of 2003, he joined Aqua as Corporate Executive Chef.
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Esquire's Best New Restaurants 2011
Millesime
New York
Deb Wenof
Not since the opening of Balthazar in 1997 has New York seen a true brasserie like the enchanting Millesime. Of bistros the city has plenty, but not big, fast-paced Alsatian brasseries reminiscent of Hemingway haunts along the boulevards of Montparnasse. Millesime exalts classic French seafood, but chef Laurent Manrique adds American flair. First, a tower of shellfish on ice. Quenelles of pike, once a fixture of French dining in New York, are here in all their cream-soaked glory. Then the fun part: You pick a fish: salmon escalope, snapper, etc., and then a sauce: beurre blanc, ginger, etc. Mix and match. The art-nouveau look can never go out of style, and the waitresses' French blouses complete a seductive scene. Linger over cognac and pull out as much of your high school French as you can remember.
92 Madison Avenue; 212-889-7100;
The Recipe: The Sauce for Every Fish
Sauce vierge (pictured above), by Laurent Manrique
This sauce, called "virgin" because it's uncooked, works on any fish, any style.
• ½ cup extra-virgin olive oil
• 1 good ripe tomato, diced small
• 1 tbsp sweet onion, like Vidalia, diced small
• 1 tbsp small capers
• 2 tbsp fresh basil, chopped
• 1 tbsp black olives (Moroccan, if possible), diced small
• pulp of ¼ lemon, diced
• 1 tbsp fresh tarra-gon, chopped
• 1 tbsp fresh chives, chopped
• roasted pine nuts (optional)
Combine ingredients in a bowl 15 minutes before serving so the flavors mix. Spoon over fish. Serves 4.
RESTAURANT REVIEW of MILLESIME
88 Madison Ave. (Carlton Hotel); 212-889-7100.
By Steve Cuozzo | 2 1/2 Stars
Pillow-soft pike que nelles. Tuna tartare redolent of a North African wharf. "Calamari carbonara" born of chef/partner Laurent Manrique's San Francisco-nurtured imagination. How did these disparate, "casual seafood brasserie" items end up on the same table in the Tiffany-skylit confines of what was once gloomy Country?
Millesime delights palate, eye and even the din-weary ear. How rare to see a chef unknown to New Yorkers, brandishing Michelin stars earned elsewhere, take on a Manhattan space several generations out of fashion and make it work!
Zandy Mangold
Diners' eyes, ears and, of course, palates are all given attention at the new Millesime restaurant in the Carlton Hotel.
The Carlton Hotel's second-floor dining room previously swallowed up and spat out Country, a pricey place with terrific food but zero vibe. A sly redesign banished the snores with Parisian-brasserie joie de vivre, some of it lilting on music and laughter rising, but not roaring, from lower-priced, Salon Millesime lounge below. Our loyalties were with the lady who sometimes sings on stairs between floors; we'd do without waiters who burst into "O Sole Mio."
The baronial, square columns are still there. But new, red-leather banquettes make all corners of the mosaic-tiled floor seem intimate, down to nooks overlooking lobby and lounge. Eiffel Tower salt and pepper shakers cue you that it's all a bit langue-in-cheek.
None of it would matter if the dishes didn't work. Star-flaunting chefs from afar typically fizzle instantly in New York.
But Manrique cooked here before he found glory at San Francisco's Aqua, known for rarefied, minimalist seafood. His Millesime menu -- most dishes moderately priced in the low $20s and under -- is an odd, winning amalgam of traditional French favorites, lightened a smidgen if at all, and modern ones that would flatter a hip American bistro.
I don't know how big the audience is for creamy lobster and Choron sauces, but I hope those who fall for Vongerichten-worthy seafood tartares will also investigate the menu's more quaint precincts.
The lineup's unity lies in consistently strong execution. Manrique and executive chef Alan Ashkinaze run a disciplined team in the open kitchen at the rear. It turns out five a la plancha fish choices, underpriced at $17 to $21. Three I tried -- cod, black sea bass and tuna steak -- were so fresh and moist, they hardly needed sauces on the side. Juicy, roasted chicken lavished in garlic and thyme was worth the 45-minute wait.
Pike quenelles are hard to get right, but Millesime's are the real deal, deftly bound with egg whites and gossamer on the tongue, their lightness in bold relief against lasciviously rich, chives-garnished lobster bisque.
The kitchen's equally sure-handed with a dish old France never dreamed of: calamari shredded into spaghetti-thin curls, sauteed in carbonara sauce merged with a quail egg.
The waiter poured ginger-flavored lobster fondue over crabmeat and parmesan souffle, a luxurious, sin-on-sin indulgence punctuated by insistent black pepper. But oddly, sparks were missing from lobster pot au feu.
"I don't usually make such a mess," my friend chuckled over his attempt to liven it up by transferring pickles, sea beans and seaweed aioli from pots on the side; tomato-y Choron sauce left a timid, monochromatic impression.
"Everybody still working?" Our server clearly overlooked that we'd cleaned our plates down to the last sea bean. First to be finished every time was crystalline tuna tartare, topped by a quail egg and ringed by tiny mounds of harissa paste, dates, mint, cumin and almonds.
The waiter mashed them together. The result, mediated by light-handed olive oil, was a sensory starburst crackling and soft, piquant and soothing, spicy and sweet. A similar herbal constellation charmed mussels Berbere, one of five moules choices in vivid broths God could not make better for dipping crunchy, garlic-thyme baguettes.
With time and tweaking, Millesime can be even better. While some waiters are poised and savvy, others are of the "You guys OK?" school.
Raw bars usually bore me and Millesime's was no exception, while certain dishes are ordinary (chicken paillard) and others monotonous (duck confit/macaroni gratin).
But desserts end things on a forgiving high note -- especially brioche et glace, French toast soaked in créme anglaise with Grand Marnier and cinnamon.
Millesime is already making first-time visitors into repeat customers: My friend returned just a few nights after pronouncing her first meal among "the greatest" she'd ever had.
That night it was one of mine, too. When every one is that good -- and several others came close -- Millesime will be a three-star place. Until then, it's a grand addition to what was once the Creepy Hotel District. I'll be checking in again soon.
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NEWS & EVENTS
DON'T MISS OUR $1 OYSTER HAPPY HOUR...
PUNCH BRUNCH
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MUSIC
Filtering today’s Café Society through a local lens is a program of musical performances orchestrated to deliver local and international tastemakers, a world-class experience echoing the historic rhythm of Tin Pan Alley, who’s epicenter was just steps away form the Carlton hotel. Performers include artists from far corners of the globe to nearby neighbors, young students to iconic legends including notables like Ne-Yo, Estelle, Lil Kim and ELEW. Please click on our calendar to see the upcoming schedule with some of our regular performers like The Lauren Henderson trio, Courtney Graf and DJ Erika Hamilton.
MUSIC CALENDAR
Monday night: Candice Oden performing Broadway Classics
Tuesday: Matty D performing acoustic guitar
Wednesday night: Melanie Marod performing jazz
Thursday night: The Lauren Henderson Trio 8pm - 11pm
Friday night: Courtney Graf 10pm - 12am
Saturday night: DJ Erika Hamilton 10pm - 2am
Sunday Brunch: DJ Erika Hamilton 12pm - 4pm
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BARS
More wine, less food…
Bar Bordeaux, the saucy new wine bar on the corner of 29th and Madison honors thirteen centuries of wine making with a highly approachable and spirited wine list. A collaborative effort between the Collective Hospitality Team and Bordeaux Region, Bar Bordeaux hopes to introduce wine drinkers today to some of the most interesting and innovative wines from the 8000 chateaus of Bordeaux. The lighthearted menu features a perfect balance of savory and sweet nibbles and folks looking for a more food, less wine can head next door to Millesime, the older more serious sister by Collective Hospitality. The room itself…vintage French meets Andy Warhol in lace garters.
Stop off at one of the premier live music destinations in New York City at Millesime's Salon. Enjoy the incredible performances that perform nightly at the Salon.
Salon
One of the premier live music destinations in NYC, Salon Millesime is old school New York all the way. Dark mahogony, dim lighting, center stage with state of the art sound and a 1927 Steinway come together to produce incredible performances nightly.
Guests are invited to gather and sip artisan cocktails, like the music inspired Train Wreck or perhaps a Tin Pan Alley favorite, the Night & Day, while enjoying French and Mediterranean inspired small plates by Chef Laurent Manrique.
At the center of it all is a performance stage complete with baby grand piano and DJ kit, featuring a state-of-the-art Bose sound system for unparalleled musical pleasure. Nightly performers include artists from far corners of the globe to nearby neighbors, young students to iconic legends. When not performing live, there is a select roster of DJ’s the likes of Carol C, Erika and Sir Shorty.
During the day, guests are invited to grab a coffee, tea or any other beverage from the lobby bar and enjoy it in the Salon while surfing the internet on our complimentary WIFI or reading that day’s newspaper.
Grab & Lounge 11:00 am until 5:00 pm Monday through Friday
12:00 pm until 6:00 pm Saturday and Sunday
Evening Closed Sunday (Lobby Bar is open)
5:00 pm until 2:00 am Monday through Saturday
Kitchen serves until 11:00 pm each night (10:00 pm Monday).
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SALON BITES
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Basque Style Popped Corn4
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Assortment of Roasted Nuts6
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Pommes Frites with Saffron Aioli6
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Vera’s Deviled Eggs6
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Mussels “Escargot” Style8
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Jumbo Shrimp Cocktail (4pc)16
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Sea Scallop Carpacciocurrants, fresno chillies, chervil & sunchoke chips17
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1/2 Dozen East Coast Oysters18
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Shrimp Slidersiceburg lettuce, pickled onion & sauce gribiche17
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Salt Cod Brandadesauce rouille10
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Salt Cod Brandadesauce rouille10
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Millesime Burgermonterey jack, avocado & roasted red peppers17
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Chicken Clubsaffron aïoli, tomato confit & pancetta15
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Sleep No Morebulleit rye, faretti biscotti liquor, espresso & star anis
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Garden Windowtito’s vodka, green chartreuse,lemon, fennel seeds & celery salt
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Penthouse Coolerhendrick‘s gin, lemon, st. germain, fresh cucumber, dill & egg white
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Bramble 203patron tequila, triple sec, fresh blackberries, & lemon salt
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Horse’s Deckwoodford reserve bourbon, housemade ginger syrup, lemon & espelette sugar
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Old-Fashioned Tonicjack rudy’s artisanal tonic, mint leaf, grapefruit & your choice of bombay dry gin, ketel one or milagro
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At Millesime, our goal is to provide the best customer service to ensure that your event is nothing but a fantastic occasion. Through our world class kitchen and event planning staff, we will work with you to ensure that the menu that you need will be achieved.
Millesime Restaurant at The Carlton Hotel provides unparalleled catering for a variety of gatherings from intimate Midtown Manhattan meetings to elegant events. We're able to boast the perfect New York City event space for meetings, social gatherings, and celebrations. With seven unique Manhattan meeting rooms covering over 6,000 square feet of space, you won't be cramping anyone's style.
Designed by renowned architect David Rockwell, our New York City meeting rooms and special event spaces are finely designed with detailed touches to leave a lasting impression on your guests. Blending modern architecture with warm and elegant décor, each of our newly renovated Manhattan meeting rooms and event spaces can be tailored to suit your group's specifications and needs.
As six meeting spaces contain large windows, the natural, outdoor light flows freely throughout the rooms.Each special event space is uniquely decorated, providing not only the perfect setting for a serious boardroom meeting or a corporate party, but also setting the mood for a golden anniversary celebration or engagement party.
Millesime’s central location on Madison Avenue at the Carlton Hotel is an ideal setting for your next New York City event. It's relaxed. It's elegant. It's private.
WEDDINGS…
Stunningly beautiful and voted one of the most romantic venues in New York City, Millesime evokes passion, celebration and style. The 1904 Tiffany styled sky light, turn of the century mosaic floors, Parisian plastered walls and vintage accents make Millesime one of the most unique wedding sites today. Cuisine created by two Michelin star chef, Laurent Manrique, the food has received rave reviews by the New York Times, New York Post and New York Magazine.
Come see why Esquire Magazine voted Millesime New Restaurant of the Year in 2011.
Servicing Events of 25 - 750
- Event Deck
- Pre fixe Dinner Family Style
- Buffet Lunch - Dinner
- Ala Carte Prefixe Menu
- Banquet Breakfast & Brunch Menu
- Banquet Breaks Menu
- Millesime Banquet Lunch Menu
