Get 10 % Off your FINAL BILL at any of  the outlets at The Roosevet Hotel New York with a valid work ID or business card on April 21st for Administrative Professionals Day!

So get lunch at Vander Bar or even a drink or two at mad46 Rooftop Lounge or the Madison Club Lounge and get a great discount.  Thanks for all you do!

* Available on 4/21/10 only. Cannot be combined with any other offer. Must be 21 yrs or older.

Posted By
Kelli Crean
Ecommerce Manager
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Vander Bar opened its doors a few week back and already has become a hot spot for Happy Hour at its amazing location near Grand Central Station.  Now that most people know that we can pour a drink, I thought we would focus on the fact that we serve a delicious lunch menu too!

Starting at noon daily, Vander Bar serves a yummy menu of burgers, club sandwiches, salads and more (try the Chicken Club!).  Check out the menu here. 

Since its right in midtown, it’s a great place to stop in for a quick lunch with business partners or colleagues. The bonus?  Vander Bar has an retractable windows so it’s PERFECT for these upcoming Spring / Summer
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Come down to Vander Bar or the Madison Club Lounge at The Roosevelt Hotel and enjoy our special Lindt Chocolate-tini, featured all this month. Delicious Lindt Chocolates garnish an already sweet and delicious cocktail, perfect as an after dinner treat!

LINDT CHOCOLATE-TINI

Ingredients:
3oz Raspberry Vodka
2oz White Creme de Cacao
Lindor Raspberry or Extra Dark Truffles
Fresh Raspberries

Method:
Chill the vodka and Creme de Cacao. Chill 2 martini glasses. Put the vodka and Creme de Cacao into a cocktail shaker filled with ice. Shake and pour mixture into the chilled martini
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Try this healthy dish featuring fresh fish and asparagus, one of the first spring season vegetables to come to market.

TILAPIA AND ASPARAGUS WITH FENNEL SALAD
(Serves four)

INGREDIENTS:
5 oz. tilapia filets (four)
Olive oil, as needed
Warm Lemon Dressing
3 large lemons
¼ cup of white wine
3 tbl. extra virgin olive oil
½ medium onion, diced
2 tbl. chopped parsley

METHOD:
Shave fennel very thin on a mandoline. Cut tomatoes in half; remove the seeds and then dice the tomatoes. In a bowl, combine the oil and lemon juice. Add fennel and tomatoes, and season with salt and pepper. Refrigerate until needed (can be prepared up to an hour in advance).

Pat the tilapia filets dry with a paper towel; season with lime juice, salt and pepper. Heat olive oil in a large frying pan and sear fish on both sides. Cook until done, and then remove and keep
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