Special Event
John Milito
John Milito
Jasmina Bojic
Jasmina Bojic
John Milito
Pastry Chef Jasmina Bojic
Tavern On The Green | NYC

Tuesday, July 13, 7:00 pm
Members $90, guests $115

It’s pretty near impossible to read about New York City’s fabled Tavern On The Green without seeing the adjective “magical,” “enchanting,” or “romantic.” A cherished New York institution, Tavern is one of the most famous—and profitable—restaurants in the world. Practically every New Yorker knows somebody who got engaged there, or at the very least savored an idyllic Valentine’s Day dinner in its storied environs. People fondly tell tales of the animal topiaries, the twinkling lights, the lovely Central Park setting, and the meal to match. Running the culinary show at Tavern are chef John Milito and pastry chef Jasmina Bojic, who ensure that the experience on customers’ plates is, well, magic.

The kitchen worked its own magic on Milito when he was a mere boy. At eight years old, he started to help out in his family’s restaurant on Long Island, and from the moment he cracked his first egg, he was hooked. By the time he was 16, Milito was working at The Yankee Clipper. A few years later, he gave up the possibility of a baseball career for a chance to go to the CIA. The day he enrolled, he says, was “one of the happiest days in my life.” Milito did his school externship at Tavern. His subsequent career took him from the French haute cuisine palace La Côte Basque, to the opening team on Le Festival, then to the celebrated Rainbow Room. He left to help out, as executive sous-chef, in a family-owned business. For some nine years, Milito settled down as executive chef at Compass Group. The job was hard to leave, he admits candidly, but he proved unable to resist “the siren song of the nation’s most successful restaurant.” So Milito came full circle, and returned to Tavern, where his menu “is built around fresh seasonal ingredients and has a contemporary American accent,” according to Sposa magazine.

Like Milito, pastry chef Jasmina Bojic has family ties to the industry. Her grandparents owned a restaurant in her native Yugoslavia, and her mother was an accomplished baker. In the States, Bojic graduated from the New York Restaurant School, then held jobs in the pastry kitchens of Bridgewaters and Monkey Bar. Brave soul that she is, she joined Tavern On The Green just three short months before the frenetic 2000 holiday season. These days, Bojic oversees a team of eight pastry chefs who turn out an average of 800 desserts each day! To further her own pastry education, she makes periodic trips to Paris to study sweets at the famed Le Nôtre school.

Chilled Lobster Gazpacho Shooter

New Zealand Lamb Chops with Arugula and Pancetta

Red Snapper Ceviche Spoons

Chilled Shrimp and Avocado Cocktail

Tomato Tartare with Sweet Pea Mousse and Caraway Crostini

Arrowood Sara Lee Vineyard Pinot Blanc 2000
Cosentino Sangiovese 2001


Roasted Penataquit Bay Scallop and Potato Timbale with Golden Pearl Beets, Sweet Peas, Mint, Summer Truffle Essence, and White Balsamic Mosaic

Byron Sierra Madre Vineyard Chardonnay 1999

Barbecued Pulled Pork with Spicy Mango and Pickled Watermelon Rind Salsa, Toasted Brioche, and White Slaw Rémoulade

Clos du Bois Briarcrest Vineyard Cabernet Sauvignon 1999

Duo of Softshell Crab and Alaskan Spot Prawns with Black Bean, Chorizo Sausage, and Sweet Potato Hash, and Wild Garlic–Saffron Aïoli

Robert Mondavi Winery Carneros Pinot Noir 2000

Salad of Shaved Fennel, Asparagus, and Haricots Verts with Cracked Peppercorn–Goat Cheese Crostini and Caramelized Shallot–Champagne Vinaigrette

Stags’ Leap Winery Viognier 2001

Caramelized Banana and Passion Fruit Tart with Passion Fruit Sorbet

Petits Fours

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