Wedding Edit: Our Anything But Average Wedding Menu
Our Summer wedding was anything but average. It was an intimate affair at a private residence in the Hamptons. Every single detail was carefully thought out and the food was no exception. We worked carefully with a private caterer and wedding planner to curate a seasonal menu with all of our favorite flavors. Each item we served was chosen based on the time of year, location and guests who attended. The food was exceptional and we could eat this menu every day. Keep reading for the food service breakdown from start to finish.
Upon arrival, our guests were greeted by staff at a curated beverage cart, where guests could choose from a coup of sparkling rose or a stem glass of mint and citrus infused water as they walked into the ceremony space. In addition to a full top shelf open bar, we served two specialty cocktails that we developed with our caterer. We chose every detail, including the garnishments for the cocktail glasses, such as edible flowers, custom swizzle sticks with our wedding date and slogan "Forever Love," dehydrated grapefruit sliced and smoked glass rims.
Strawberry Basil Paloma - Tequila, Grapefruit Juice, Agave, Strawberries, Basil and Soda
Vodka Jalapeno Ginger Cocktail - Vodka, Pineapple Juice, Simple Syrup, Jalapeno, Ginger and Lime
Cocktail Hour Eats
After our ceremony, our guests were escorted to the main deck for a cocktail hour. We served both passed hors d'oeuvres and had three stations set up, so our guests had a variety to choose from.
Passed Hors D'Oeuvres
Crab & Taro Tacos Roasted Garlic Sambal, Micro Coriander
Lobster Rolls Butter, Toasted Brioche, Lemon, Chives
Spicy Tuna Tartar Cone Sriracha, Lemon, Sesame Oil, Wonton Cone
Roasted Local Oysters BBQ Lemon-Herb Butter
5 Spice Peking Duck Bites Scallion, Hoisin, Cucumber
Eggplant Lasagna Bites Pesto, Provolone, Crostini
Steak Frites Caramelized Onion Jam, Horseradish, Gaufrette Chip
Organic Tomato Tartlet Caramelized Onions, Thyme, Chevre
Caviar Station - a large tray sculpted out of ice held large tins of beluga caviar, mini bottles of kettle one vodka, and accoutrements including Creme Fraiche, Chives, Chopped Egg, Shalloots, Buckwheat Blini, and Toast Points.
Off The Grill - fresh from the grill to our guests plates, we served Grass-Fed Beef Brochettes, Spanish Style Shrimp Skewers, and Organic Chicken Skewers. We paired the skewers with various dips and salads, including Charred Eggplant Dip with Caramelized Onions, Roasted Carrot and Tahini Dip, Balela Salad and Watermelon Pistachio Salad.
Tuscan Lamb Chops - Grilled Lamb Chops rubbed with Herbs, Fennel and Lemon Zest. We paired the lamb chops with Spiced Beet Hummus, Roasted Cauliflower Dip, Bruschetta Heirloom Tomato Salad, and Roasted Peperonata.
During our reception, we served a traditional white glove three course meal. Our menu was flexible to meet the dietary needs of each our guests, including a silent vegetarian option.
Burrata and Heirloom Tomato Salad with 20 Year Aged Balsamic Vinegar, Basil Sprouts, Sea Salt
Seared Sea Bass with Corn, Baby Local Zucchini, Spring Onion, Chanterelles, Saffron Chablis Sauce
Mushroom Crusted Grass-Fed Beef Filet with Sunchoke Farrotto, Spring Onions, Tuscan Kale, Thyme Jus
Wedding Cake - layers of chocolate and vanilla cake with cookies and cream frosting
Carrot Cake Bites
Banana Foster Tartlet
Late Night Eats
As the night went on and the dance floor was on fire, we served pass around late-night-bites, including miniature versions of our favorite treats. Guests bounced back and forth from the dance floor to the Cigar & Chocolate bar that we had perfectly situated at the entrance of the tent, where the bright full moon shone down on us.
Cigar & Chocolate Bar
Mac & Cheese Croquettes
Neapolitan Style Pizza
Fried Chicken & Waffles
Photography - Amber Gress Photography
Caterer - Cobblestone Catering
Planner - Sara Landon Events
Floral - Ivie Joy Events
Rentals - Decco by Party Up and Broadway Party Rentals