Warm Up This Winter With Culinary Innovation at New York’s Fitzpatrick Hotels

October 15, 2007 – New York, NY)  -  The leaves are changing color and the streets of Manhattan are alive again with visiting business professionals and leisure travelers, some of whom are enjoying this great city for the first time.  The Fitzpatrick Hotel Group is gearing up for a busy fall and winter, catering to their discriminating international clientele who are searching for innovation, comfort and extraordinary personal service.

With the refurbishment of the Fitzpatrick Manhattan Hotel well underway and almost complete, hotel guests can look forward to an updated look and feel that will compliment the great service experiences they have grown accustomed to. They will be drawn into the lobby with its new, individual welcome desks, where they can enjoy a glass of sherry, champagne or hot Irish tea during a more personalized registration process.  Here guests will begin to unwind and prepare for their luxurious stay.  Adjacent to and flowing from the lobby will be the new tea room, offering traditional high tea complete with freshly baked scones and finger sandwiches, as well as a full range of cocktails and high quality beverages. 

The lounge will also offer a new full menu that offers a more innovative tasting experience. Featuring small plates ideal for sampling or sharing, new lounge dishes include Cod Frites with a Spicy Remoulade Sauce, Steak Brochettes with Warm Mango Chutney, and Petit Potato Pancakes, served with Scallion Crème Fraiche. Unique cocktails named to highlight the bustling midtown location will include the Lexington Martini, the Hell’s Kitchen and the Midtown Moonrise. 

Pleasurable outdoor dining and drinking experiences can now be enjoyed well into the cooler months at the overwhelmingly popular Wheeltapper Patio at the Fitzpatrick Grand Central Hotel. The hotel has added an ingeniously designed retractable awning over the entire 2,200 square foot space. This will allow hotel guests and the Wheeltapper’s many local customers to enjoy their favorite outdoor establishment in many types of weather conditions.  The fall menu features signature dishes including Pan Seared Jumbo Sea Scallops with a Pomegranate Reduction and Saffron-Vegetable Couscous, Roasted Game Hen with Sausage-Walnut Stuffing, Pan Gravy and Seasonal Vegetables and Sesame Crusted Salmon Filet served with Sautéed Shiitake Mushroom Caps and Jasmine Rice and Green Pea Pilaf. This hearty fare will warm up hungry visitors and also pair well with the new after-dinner libations.

The “wintertime toddies” include the luscious Honey Orange Toddy, made with Grand Marnier, honey & lemon juice, the Spiced Hot Cider made with imported Magner’s Cider, honey, spiced rum and a touch of cinnamon, the more traditional Mulled Wine, made with red wine, sugar, lemon juice, bitters and a touch of cinnamon, The Early Earl, with brandy, triple sec, honey and Earl Grey

tea and the Black Gold, made with coffee, triple sec, amaretto, Irish cream, hazelnut liqueur and a splash of cinnamon schnapps.

For the holidays, the Fitzpatrick Hotels are offering special dinner menus for New Yorkers and visitors alike. On Thanksgiving Day, there will be a special four course prix-fixe menu offered for $65, including traditional options as well as innovative choices such as Pineapple & Clove Glazed Black Forest Ham accompanied by Herb Roasted New Potatoes and Seasonal Vegetables. For Christmas Day, an original four-course prix-fixe menu will be offered for $79, featuring traditional choices such as Roasted Turkey Breast and Baked Limerick Ham accompanied by Creamy Mashed Potatoes, Winter Vegetables, Irish Sausage Stuffing Served with Giblet Gravy and Cranberry Relish. For desert, diners can enjoy Chef Pat McCann’s famous Christmas Pudding. This hybrid of bread pudding and fruit cake, graciously infused with Irish Whiskey, Guinness, Rum and Brandy, takes over 90 days to prepare p
[Back to Press Releases Main]