We ask that any cancellation to your reservation be made no less than 24 hours prior. For no shows or late cancellations, you may be subject to fee.
Your safety and quality of life is the utmost importance to us. IGC has adapted many new safety measures to ensure the health of our guests and team members. Our primary focus is on keeping surfaces clean, giving you more space, and offering safer service and personal care at every point in your dining occasion. So when you’re ready to make a reservation with us, know that a safer, cleaner, and more flexible experience is waiting.
Thank you for you for choosing The Refinery Rooftop. We are excited to host you and your guests. Due to the current climate that we are experiencing in regard to COVID-19 please read ALL important information concerning your reservation.
Masks Required - Due to the current climate, we ask all patrons to be considerate to fellow guests and staff. Therefore, customers must wear a mask while inside the venue. Masks may be removed while seated, but otherwise must be worn at all times. This includes trips to the bathroom or to step away to use the phone.
Temperature Checks - Guests must comply with a temperature check upon arrival. Any guest demonstrating a fever will not be admited entry.
Contact Tracing - We will collect contact information from at least one customer in each party for the purpose of contact tracing.
Showing Symptoms Not Permitted - Any guests experiencing signs, symptoms or not feeling well should remain home. This includes but is not limited to: fever, loss of taste or smell, shortness of breath, persistent cough, fatigue, or sore throat. Guests showing any of the above symptoms will not be permitted entry.
Distancing - Visitors must maintain 6 feet social distancing from other groups and friends. Group reservations are limited to 10 people or less. Guests cannot combine groups or socialize in gatherings greater than 10 persons.
Sanitization – Hand sanitizing solution is readily available throughout the venue.Tables and menus are cleaned thoroughly between seatings and QR coded hands free menus are available upon request. Please ask you server if you prefer contactless ordering and payment.
Politeness – Please understand each person has their own comfort level with the new culture as a result of COVID-19. Some people are more cautious in their approach than others. Please be mindful of the situation and respectful to each other. Courtesy counts!
Availability – Due to COVID-19, seating for the Refinery Rooftop is restricted. Because of this, our guests have a seating time based on the size of the reservation. The allotted time begins at the start of the reservation (even if the customer has not checked in), so guests are asked to please arrive promptly. We never want to rush any of our visitors, but we also want to remain fair to other incoming reservations, therefore we ask our customers to be thoughtful of the conditions that we are faced with concerning table times and availability.
Weather – Presently, we are allowed to offer outdoor dining only. Because of this regulation, we are at the mercy of mother nature. If we encounter uncooperative weather such as rain, wind, or thunderstorms, we may need to suspend service which could result in delayed or canceled reservations. We encourage our guests to follow the local weather reports. We will do our best to rebook the reservation, but it will be subject to availability.
Specific Seat Requests – Currently we are allowed to serve outdoors on our Atrium and Terrace which have great views of the Empire State Building. Because our seating is limited, we do not guarantee specific areas for incoming reservations. Even if a desired table may appear open, we prepare our floor plan ahead of time to accommodate guests based on reservation size, minimums, and operational efficiency.
Reservations – Rates listed are food & beverage minimums and are subject to change based on availability and during holidays or special events without prior notification.
Reservation Policy Check-in – Check-in is recommended 15 minutes before your reservation. Reservations may be released if not checked in 30 minutes after the original reservation time. A photo ID and method of payment is required at the time of check-in. A Host will be available to seat you. Any early closures due to special events will be made known at the time of booking.
Food & Beverage Minimum – The food & beverage minimum is the amount agreed upon to be spent within the pool area on food and/or beverage in order to secure the seating area. Items that may be purchased to meet the minimums include all items available within the pool menu only, and must be consumed within the pool area. Any remaining balances of food & beverage minimums at the end of your reservation will be settled as a rental fee. Items purcased outside The Pool will not be considered to be part of the minimum requirement. Kitchen hours of availability may be limited and will be reviewed with you upon check-in for your pool reservation. Outside food and drink, coolers, and glass are not permitted at the pool.
Sales Tax & Gratuity – There will be charges in addition to the food & beverage minimum to include 8.875% New York sales tax as well as a reccomended 18% gratuity. These charges will not be added to the total food & beverage spend.
Terms and Conditions – Venue reserves the right to refuse entry to any guests for any reason, including but not limited to: visible intoxication, client presenting a danger to themselves, not following safety and social distancing guidelines related to COVID-19, or others, or a failure to adhere to friendly venue policies. Managers reserve the right to refuse service to anyone who we may deem inappropriate in behavior, actions, or overly intoxicated. All guest are required to be of legal age of (21+) and must present a government issued ID at time of entry. It is recommended that guests arrive early and with entire group.
Dress Code -Refinery Rooftop's recommended dress code is casual chic comfort.
Join us for a special Valentine's Day offer with your loved one! Refinery Rooftop will be featuring a chocolate fountain from 6 to 11pm. Purchase includes strawberries, pretzel doughnuts, and a bottle of Stellina di Notte prosecco for two. Happy Valentine's Day!
A full venue Derby Party at The Refinery Hotel. \n
Celebrate Derby Day at New York City's #1 Rooftop Bar and Boutique Hotel as we celebrate our 6 year anniversary!
Three venues, three experiences, one ticket.
The Refinery Hotel Hatbox, Winnie's Jazz Bar, Refinery Rooftop
4 hour premium open bar featuring Specialty Cocktails, Mint Juleps, and Champagne and Ros\u00e9 bar.
Live Music, DJ, Photo booth, Passed Hors D'oeuvres, Oyster Bars and Kentucky Hot Brown Sandwiches, Best Dressed Contests, and more...
Upgrade your inclusive champagne bottle to Heidsieck Monopole Gout Americain Retro 1997!
Tasting Notes dark chocolate, raspberry tort, lemon cake, thyme
Heidsieck Monopole Gout Americain is a truly legendary Champagne. Gout Americain translates to \"American Taste.\" This champagne was originally produced for the maiden voyage of the Titanic. Some of the original 1907 vintage never made it to the Titanic. It was smuggled away to the Russian Imperial Army by a Swedish vessel that was sunk by German submarines. In 1997 the thieving vessel, a Swedish ketch named Jonkoping, was recovered along with the Champagne which sold at up to $225,000 a bottle making it the second most expensive wine in history. We're proud to serve an exact recreation of this magnificent champagne.
Join us at Refinery Rooftop for New Year's Eve 2020!
Tier 2 tickets include private VIP table service for the duration of the evening including bottle and cocktail service and passed hors' douvres. For parties of 5 or less, this includes a bottle of Belvedere (or comparable) and a bottle of Moet Champagne. For larger reservations, this includes 2 bottles of Belvedere (or comparable) and a bottle of Moet Champagne.
PLEASE SELECT ONR FROM EACH COURSE
Kobocha Squash Soup - pretzels croutons, cre\u0300me frai\u0302che
Arugula Salad - farro, roasted grapes, pickled red onions, pistachio, manchego
Crispy Goat Cheese Croquettes - pumpkin marmalade
Apple Cider-Brined Roasted Turkey Breast - brioche & duck fat onion stuffing, gravy, cranberry relish, yukon gold potato pure\u0301e, crispy brussels
*Vegetarian Options Available*
Pumpkin Pie Tart - with salted caramel and cinnamon gelato
Gala Apple Streudel - dried fruit compote, winter spiced anglaise
Upgrade to our 16oz Ribeye as a Second Course option, served with grilled broccolini, parsnip pure\u00e9, miso demi glace, and crispy leeks
PLEASE SELECT ONE FROM EACH COURSE
Chestnut Veloute - crispy duck gratton, chives
Artisan Greens - madeira poached pear, candied pecans, ponte reyes blue cheese, maple vinaigrette
Wild Mushroom Risotto - winter truffle, porcini tuille
Arctic Char - za\u2019atar crusted, celeriac leek fondue, orange ponzu gastrique
Roasted Pork Tenderloin - apple mostarda, braised purple cabbage, fondant potato
Prime Rib (add +15 ) - roasted onion gravy, creamy horseradish sauce, roasted root vegetable medley
Black Forest Charlotte Bread Pudding - bourbon caramel sauce
Wente \"Riva Ranch\" 2016, Monterey CA
Please join us for New Year's Eve 2020! We will be featuring a Prix-Fixe menu with the below selections:
CARAMELIZED CELERY ROOT SOUP - red beet cured salmon crostini
SHRIMP CROQUETTE - olives, roasted peppers, rice, saffron, preserved lemon
CRISPY DUCK CONFIT - watercress, pomegranate, pickled shallots, smoked almond brittle, apple cider vinaigrette
MIZUNA SALAD - amaranth, pickled fennel, blood orange, nigella seeds, kumquat vinaigrette
MUSHROOM RAVIOLI - taleggio fondue, truffle pa\u0302te\u0301, porcini dust
TRIPLE ALE BRAISED SHORT RIBS - creamy polenta, candied heirloom carrots
ICELANDIC COD - beluga lentils, roasted cauliflower, olives, almond, golden raisins, smoked peppadew coulis
160z RIBEYE - grilled broccolini, parsnip pure\u0301e, miso demi glace, crispy leeks (add $15)
Black Forest Charlotte
Caramelized Pear Galette - cinnamon gelato
Welcome Glass of Wine your choice of red, white, or bubbles
Smoked Salmon & Beet Napoleon apple & elderflower tzatziki, pane carasau
Petite Filet Carpaccio mache salad, truffle aioli, fried cornichon
Red Bell Pepper and Fennel Bisque goat cheese crouton, olive crumbs
Risotto meyer lemon, parmesan, grilled shrimp, furikake
Tuna Steak herb crusted, artichoke & peppadew caponata, yam mousseline
Seared Lamb Striploin root vegetable mille feuille, mint & oregano chimichurri
Blood Orange & Coconut Panna Cotta cardamom croustillant
Strawberry Eton Mess pickled strawberry, merengue, cre\u0300me chantilly
Please join us for New Year's Eve 2020! Parker & Quinn will be featuring a 3 course Prix-Fixe Dinner from Culinary Director Chef Jeff Haskell. Includes a bottle of bubbly and 2 Prix-Fixe Dinners!
Maximum of 3 Purchases for a party of 6, or please select (ONE) quantity for a party of 2.
La Marca Prosecco, Veneto Italy
Jordan 2016, Sonoma, CA
Parker & Quinn is offering a Valentine's gift bag complete with a bottle of bubbles, a box of bon-bons, and a rose! Pre-order now to have ready at your table upon arrival to your reservation.
Stellina di Notte, NV, Veneto, Italy
Join us for Christmas 2020! We will be featuring our standard dinner menu until 6pm as well as a Christmas Prix-Fixe from 4:30 to 10pm. Select this option to reserve your a la carte reservation today!
Available for children under 12
Join us at Park Avenue Tavern for our Boozy Brunch! Includes a brunch entr\u00e9e and 2 hours of unlimited draft beer, bloody's or mimosas!
Please note $10 up-charge for steak & eggs and chicken & waffles
Join us at one of our self-pouring Tap Tables located in our downstairs Barrel Room! Priced at $45 per guest, your reservation includes 2 hours of unlimited self-poured draft beer.
Please note all food items are billed on consumption.
This is a traditional brunch reservation for which you're welcome to order off our Brunch Menu
This is a traditional reservation for which you're welcome to order from our All Day menu.
Please note we do not guarantee seating in specific areas of the restaurant.
Fall Squash Bisque pumpkin seeds, clabbered cream
Burrata Toast fig jam, crispy prosciutto, focaccia
Shaved Brussels sprout salad pecorino, white balsamic vinaigrette, pomegranate
Apple Cider-Brined, Slow-Roasted Turkey Breast brown butter brioche stuffing gravy, maple cranberry relish, yukon gold potato pur\u00e9e, crispy brussel sprouts
Chocolate Cremeux chocolate granola, whipped cream
Pumpkin Croissant Bread Pudding salted caramel, cinnamon ice cream
Enjoy all of our selections of Premium Wine by the glass, Beer, and Spirit offerings for the duration of your visit (2 hrs).
Enjoy all of our selections of Wine by the glass and Beer offerings for the duration of your visit (2 hrs).
Loveblock by Kim Crawford, New Zealand 2017
FIRST choice of 1
MANHATTAN CLAM CHOWDER saffron aioli toast
MAUREEN\u2019S LITTLE GEM \u201cWEDGE\u201d nueskes bacon, tomato, buttermilk blue cheese
BLUE CRAB CAKE honey mustard, frissee, pickled mango
SECOND choice of 1
HONEY NUT SQUASH RAVIOLI pancetta, brown butter, swiss chard
THAI CHILE GLAZED SALMON blue crab orzo, clabbered cream, delicata squash
FLAT IRON STEAK wild mushrooms, fingerlings, truffle demi-glace
THIRD choice of 1
PUMPKIN BRULEE caramel crunch, whipped cream
CHOCOLATE PRETZEL BREAD PUDDING peanut butter ice cream
#ingoodco Napa, California 2016
Join us for Valentine's Day 2020! We will be featuring our standard dinner menu until 6pm as well as a Valentine's Day Prix-Fixe from 4:30 to 10pm. Select this option to reserve your a la carte reservation today!
Michelle Brut, Washington
As a second course option, upgrade to our Prime Rib, served with fresh horseradish and broken yukons (add +15)\n
WELCOME GLASS OF WINE your choice of red, white, or bubbles
SPINACH SALAD blood orange, fennel, walnut vinaigrette
GRILLED OCTOPUS rice bean, pancetta, celery, green olive, sicialian vinaigrette
EGGPLANT CAPONATA olive oil whipped ricotta
ROASTED PORK BELLY butternut, brussels, apple maple mustard
SPINACH RAVIOLI pomodoro, broken burrata
RIGATONI BOLOGNESE house-made pasta, soft ricotta, grana padano
SHRIMP RISOTTO meyer lemon, mascarpone
LAMB LOIN broccolini, smoked egg plant, preserved lemon tahini, spicy chickpea
FILET MIGNON wild mushroom polenta, br\u00fbl\u00e9e gorgonzola
CHOCOLATE BUDINO candied hazelnuts
BR\u00dbL\u00c9ED CHEESECAKE seasonal fruit conserves
WARM BANANA BREAD walnut gelato, salted caramel
DINNER ROLLS served for the table with cultured butter
CELERY ROOT SOUP squash chip, spicy honey
FALL SQUASH SALAD radicchio, pomegranate, walnut, maple vinaigrette
STRACIATELLA + WILD MUSHROOM CROSTINI aged balsamic
CIDER-BRINED ROASTED TURKEY BREAST whipped potato, crispy brussels, cranberry relish, fennel sausage stuffing, gravy
BRAISED SHORT RIB parsnip, baby carrot, salsa verde
BUTTERNUT SQUASH RISOTTO mushroom, black truffle, cre\u0300me frai\u0302che
CARROT CAKE AU RHUM rum caramel, cheesecake gelato
PUMPKIN SPICE POT DE CRE\u0300ME snickerdoodle crumbs
Jordan Cabernet 2015 | Alexander Valley, CA
~priced at $140 inside the restaurant~
Take home a box of Trademark's famous cookies!
This is a traditional lunch reservation from which you're welcome to order off our All Day Menu
This is a traditional dinner reservation for which you're welcome to order off of our All Day Menu
Meatballs ricotta, crushed tomato, lemon
Pasta E Fagioli pancetta, caciocavallo, house-made ditalini
Shaved Fennel + Arugula Salad walnut, herbs, garlic crouton, provolone
Speck Wrapped Scallops cauliflower, raisin pesto
Pan Roasted Salmon smoked carrot pur\u00e9e, shiitake bacon
Braised Lamb Shank basil tallegio polenta, roasted fennel + cippolini
Rigatoni Bolognese soft ricotta, grana-padano
Risotto wild mushroom, squash, burrata, herb pesto
Prime Rib fresh horseradish, broken yukons (add +15)
Blood Orange Olive Cake pistachio gelato
Sticky Toffee Pudding cr\u00e8me anglaise
Chocolate Chip Cookie Skillet salted caramel ice cream, milk chocolate
Join us at Trademark Taste for a 3 course pairing of any appetizer, entr\u00e9e, and dessert from our All Day menu! Priced at $60 per person, this is inclusive of endless wine by the glass. Reservations available after 7:30p.
Please join us for New Year's Eve 2020, featuring a 3 course Prix-Fixe menu!
BLINI + BOTTARGA cultured cream, smoked tomato
KING CRAB togarashi miso butter, miche
BABY RED LETTUCE burratini, casella prosciutto, sunchoke chip
SHORT RIB RAVIOLI bru\u0302le\u0301e cipollini, shaved gorgonzola
ROAST DUCK AU POIVRE honey carrots, mustard greens
ROASTED COD cauliflower pure\u0301e, eggplant caponata, crispy potato
PRIME RIB fresh horseradish, broken yukons (add $15)
CHAMPAGNE \u2018AFFOGATO\u2019 luxardo cherry, coconut sorbet
OATMILK CHOCOLATE MOUSSE malt chocolate gelato, strawberry mascarpone, chocolate rice crispy
CARAMELIZED WHITE CHOCOLATE TRUFFLES toasted macadamia, raspberry dust
Please join us for New Year's Eve 2020! Trademark will be featuring a 3 course Prix-Fixe Dinner from Culinary Director Chef Jeff Haskell. Includes a bottle of bubbly and 2 Prix-Fixe Dinners!
Join us at Trademark Taste + Grind for our Business Lunch Prix-Fixe, a 2-Course Taste of New York! Priced at $21 per dining experience, Trademark's Business Lunch includes favorites like the Little Gems Caesar Salad, TM Burger, and Chef Adrienne's Rigatoni Bolognese!
Please note our All Day menu is available as well.
SOUP OF THE DAY
Smashed Beets - tahini, feta yogurt, house naan
Warm Olives - lemon, chili pepper
Little Gems Caesar- cured egg
Market Greens - soft herbs, red wine vinaigrette
Kale & Quinoa Salad - aioli, crispy chickpeas, golden raisins, citrus, parm
Charred Carrot Salad - greens, almonds, feta, honey tahini
TM Burger- bacon, jalape\u00f1o jack, fried pickled onions, special sauce
Double Patty Burger - black pepper mayo, american, pickles
Fried Chicken Salad - spicy honey, soppressata, aioli, slaw
Adrienne's Rigatoni Bolognese - soft ricotta, grana-padano
Domain La Barbotaine , France 2015
Mas Janeil Sans Soufre, 2015, France
Please note gratuity is not included and may be added to your final bill
This is a traditional reservation for which you're welcome to order off our Brunch Menu, available until 3pm.
Please note the kitchen closes between 3 and 4pm while we switch from Brunch service to Dinner service. Beverage service is still available.
Shaved Brussel Sprout Salad cranberries, toasted almonds, ricotta salata snow
Curried Pumpkin Soup walnut crumble
NYC Burrata charred grapes, chive oil, aged balsamic
Grilled Octopus romesco, delicata squash, agrodolce, chorizo crumble
General Wiltson's CHICKEN vegetable fried rice
Pan Seared Salmon coconut creamed kale + spaghetti squash, pumpkin seed gremolata
Chestnut Ravioli roasted butternut, crispy sage
Braised Short Rib smoked gouda pumpkin polenta, crispy kale ($10 supplement)
Bourbon Cherry Cobbler egg nog gelato
Chocolate Pudding Seasonal Gelato & Sorbet choice of 3
Children's pricing available upon request
Includes a welcome glass of wine per guest
Scallop Crudo brussels sprout vinaigrette, grilled jicama, fresno chili, blueberries, brussel chips
Beet Tartare marinated feta, pistachio + sage crumble, za\u2019atar vinaigrette
Duck Rillette dijonnaise, cornichons, toast points
Gnudi red wine gastrique, roasted walnuts, blue cheese
Pork Chop Milanese grilled onions + arugula salad
Pan Seared Branzino fingerling potatoes, yuzu kosho beurre fondue
Lavender Cr\u00e9me Br\u00fbl\u00e9e
RICOTTA DOUGHNUTS chocolate cremeux
MATCHA MOUSSE bourbon cherries
La Marca, NV
BRAISED SHORTRIB smoked gouda pumpkin polenta, crispy kale ($10 supplement)
Les Tourelles de la Cree, 2015, Burgundy
Miso Roasted Parsnip Soup apple cider reduction
Delicata Squash Salad whipped ricotta, pistachio sage crumble, pomegranate seeds
Not Nana's Casserole green beans, caramelized onions, cheddar bay biscuit
Smoked Turkey Breast Roulade stuffed with cranberries and brussel sprouts, butternut gratin with coconut milk + poblano peppers, mushroom gravy
Pumpkin + Marshmallow Bread Pudding
Matcha Mousse bourbon cherries+ pomegranate seeds
Seasonal Gelato & Sorbet choice of 3
Join us at The Wilson Saturday, March 23rd between 12pm and 4pm for our March Madness party!
ESPN New York (98.7 FM) and Tullamore Dew are kicking off the opening rounds of March Madness for $25 per ticket. Purchase includes two drinks, one order of wings, live sets played by DJ B-Real, and an afternoon of NCAA basketball, corn hole, Giant Jenga, pop-a-shot and more.
Games will be shown on TVs inside as well as a projector screen on the enclosed and heated front patio.
Please note traditional brunch reservations are available as well.
Brown Butter Roasted Sweet Potato maple crema, spiced pecans, chili
Spiced Carrot & Farro Salad apricot agrodolce, pistachios, ricotta salata
Wild Mushroom Toast whipped ricotta, pecorino cheese, truffle honey
Crispy Skin Brook Trout jerusalem artichoke, wax beans, honey lemon butter, apricot chutney
Free Range Chicken Pot Pie root vegetables, cultured butter crust
Fried Turkey Plate haricot vert, cornbread stuffing, red eye gravy
Apple Tart bourbon maple syrup, cinnamon streusel, vanilla gelato
Sticky Toffee Pudding butterscotch, pistachio gelato
Chicories Salad kunik, pine nuts, date vinaigrette
Crab Back Soup creamy shellfish broth, blue crab, potato, crispy leeks
Warm Beau Soleil Oysters serrano consomme\u0301, uni espuma, pickled fennel
Beet Mezzaluna watercress, beet top pesto, shaved walnuts, hay aged pecorino
Clam Pot nduja, smoked tomatoes, preserved lemons, fines herbs
Smoked Boneless Short Ribs crispy artichokes, wild mushroom bordelaise
Baked Persimmon Galette bourbon barrel maple syrup, mascarpone
White Chocolate Mousse Cake chocolate pearls, macerated strawberries
SPICY CUCUMBER SALAD - jalape\u00f1os, rayu, castelvetrano olives, cilantro
HAMACHI CRUDO pineapple ponzu avocado mousse, pickled pineapple, thai basil
MASABACHA STYLE HUMMUS - chickpea, tahini, cumin, lemon
ROASTED DELICATA SQUASH - bacon and pastilla chili jam, quinoa and pumpkin seed crunch, shishito
CAVATELLI duck rilette, morel mushrooms, duck jus
SPICED STEAK au POIVRE - filet mignon green peppercorns, caramelized onions, cinnamon
SALTED CARAMEL PUDDING - bourbon whip cream, hazelnuts
LEMON TART - candied kumquat, sorrel
SPROUTED CHICKPEA CROQUETS labneh, tahini, herbs
DRY AGED BEEF TARTARE green horseradish, kewpie, pickled pearl onions, yuka crisps
BABY BEET SALAD bosc pears, candies walnuts, balsamic reduction, goat cheese espuma
GREEN CIRCLE CHICKEN creamy polenta, mustard chicken jus
BAY SCALLOPS jerusalem artichoke, roasted apples
TRUFFLE MUSHROOM DOPPIO medjool dates, shaved marcona almonds, parmesan foam
MOLTEN LAVA CAKE coffee roasted banana, meringue
STICKY TOFFE E PUDDING butterscotch, hazelnut gelato
Alternate menus options available for children
Sonoma Cutrer, Sonoma County, California 2017
Stellina De Notte Prosecco, Veneto, Italy
Boen, Santa Lucia Highlands 2016
Please join us for New Year's Eve 2020! Cleo will be featuring a 3 course Prix-Fixe Dinner from Culinary Director Chef Jeff Haskell. Includes a bottle of bubbly and 2 Prix-Fixe Dinners!